Our November Cheese of the Month contains:
Made by Todd and Maugan Trethowan in Puxton Park, North Somerset.Raw cow’s milk, animal rennet.
The newest Cheddar to join our range, Pitchfork is a "proper, old-fashioned Cheddar": full-bodied with a dense, creamy texture and an acidic, juicy bite. In the space of just a few weeks, it has become one of our most asked for cheddars, thanks to being awarded this year's Best British Cheese, and fourth best overall, in the World Cheese Awards. We’re sure you’ll join us in extending congratulations to the Trethowans, the success of this cheese in such a short time is really exciting!
Made by Todd and Maugan Trethowan in Puxton Park, North Somerset. Raw cow’s milk, animal rennet.
Where many producers of Cheddar also traditionally made Caerphilly as a cash-generating cheese to bring to market as their Cheddar matured, the Trethowans went around it backwards. When Todd left work at Neal’s Yard Dairy and returned to Wales to begin cheesemaking, he began with Caerphilly. The business has since grown and moved to Somerset in 2014 where the idea of adding a cheddar to their range took hold. We thought it would be fun to share the Trethowans first cheese alongside their Cheddar. We find Gorwydd is often at its best at this time of the year, when the flavours below the rind are more pronounced.
Made by Jonny Crickmore and team in Fen Farm, Suffolk. Raw cow’s milk, animal rennet.
A firm staple on our own cheeseboards, we were surprised to realise we hadn’t yet shared it with our subscribers this year. We’re sure you’ll agree it’s everything a Brie-style cheese should be. With its silky breakdown at the rind and crumbly texture at the core, the flavours hit the perfect balance of clean lactic brightness and vegetal notes. We like to serve it both alongside Autumnal treats such as apples and pears, Rosebud red onion port marmalade and fresh walnuts.
Made by Ben Harris in Ticklemore Dairy, Devon. Pasteurised goat’s milk, vegetarian coagulant.
One of Ben’s three cheeses, Harbourne follows a Roquefort recipe, but uses goat’s milk which gives it a style entirely of its own. It has yoghurty, fresh flavours, tending towards the floral and aromatic. It usually has very light blue veining and a crumbly texture. We are hosting a “meet the maker” night with Ben at our Borough shop on the 8th. If you can’t make it, you may wish to have a read of his Dairy Diary entry on our blog