Lincolnshire Poacher

Lincolnshire Poacher

West Country Cheddar meets Comté in this cheese, which typically boasts a smooth, densely creamy texture and flavours that can range from rich, savoury and brothy to long, sweet and almost pineapple-like.

Portion
Regular price £8.15
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  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese. 

milk type
Cow

ingredients
MILK, salt, rennet

coagulant
Animal Rennet

milk treatment
Raw

location
Alford, Lincolnshire

milk source
Own herd

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milk type
Cow

ingredients
MILK, salt, rennet

coagulant
Animal Rennet

milk treatment
Raw

location
Alford, Lincolnshire

milk source
Own herd

breed
Holstein; Various in minority

season
All year

average age
18-24 Months

cheesemakers
Simon Jones; Richard Tagg

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Lincolnshire Poacher is one of very few cheeses to be produced on the east coast of the country, where the loamy or clay soils are usually ill-suited to dairy farming. Thankfully, the lush pastures of Ulceby Grange farm sit on suitably chalky land.

Background

Although the loamy or clay soils of Lincolnshire are usually ill-suited to dairy farming, the lush pastures of Simon Jones's Ulceby Grange farm sit on chalky land – and it is this, combined with th...

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Although the loamy or clay soils of Lincolnshire are usually ill-suited to dairy farming, the lush pastures of Simon Jones's Ulceby Grange farm sit on chalky land – and it is this, combined with the mild climate, that has made Lincolnshire Poacher one of very few cheeses to be produced on the east coast of the country. Though the farm has been in the family since 1917, the Jones family didn't start making cheese until the 1990s, when a young Simon returned from agricultural college. Eager to turn his hand toward cheesemaking, he enlisted the help of renowned Welsh cheesemaker Dougal Campbell to develop a recipe, and the result – which incorporates the hallmarks of a hard mountain cheese into a traditional West Country Cheddar – proved so popular that customers at the local cheese shop initially had to be rationed to quarter of a pound each. Simon's brother Tim has since joined him on the farm, and in 1995 Simon employed a full-time cheesemaker, Richard Tagg. Today, it is Jon Collins whose job it is to transform milk from their 230-strong herd of Holstein Friesians into cheese on an almost daily basis. Once the curds have been moulded, salted and pressed for 36 hours, the resulting cheese truckles are matured on wooden boards and turned regularly to ensure even maturation. The brothers recently invested in a robot for turning the truckles, improving consistency still further. Though some Lincolnshire Poacher will be aged for up to 36 months, we believe the finest tasting truckles are between a year and 24 months old.

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Accompaniments

Rosebud Old Yorkshire Chutney
£6.00

Rosebud Piccalilli Chutney
£6.00

Serving Suggestions

Melt on top of buttered crumpets as an alternative to cheese on toast.

FAQs

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

Customer Reviews

Based on 30 reviews
77%
(23)
17%
(5)
3%
(1)
3%
(1)
0%
(0)
R
Robert Collins
BICE CHEDDAR.

This is a nice cheddar for those who don’t want a super mature cheese. It has an excellent flavor and texture.

Hi Robert,

Glad that you enjoyed the Poacher, thank you for your review.

Kind regards,
NYD

M
Mrs M A Newman
Poacher Hard Cheese

Firm,full-bodied and very tasty.

Hi Mrs M,
Thank you so much for your review and feedback. We appreciate it and are delighted to hear that the Lincolnshire Poacher was enjoyed!
All the best,
NYD

R
Richard Sibley
Alternative Cheddar

A great cheese with a rich tangy flavour,superb

Hi Richard,
Your review is much appreciated! Thank you for taking the time to share your feedback with us.
All best,
NYD

S
Steven Watkins

Underwhelmed!

Hi Steven,
Many thanks for your review and feedback - we appreciate it!
I'm sorry to hear that the Lincolnshire Poacher didn't live up to expectations. We would love to hear any further feedback you may have that might help us to understand what might have happened.
Please don't hesitate to get in touch if anything is ever amiss.
Kind regards,
NYD

J
Janet Wilkinson
Love this cheese!

Really lovely flavour. Beautiful sumptuous texture. Went down very well indeed!

Hi Janet,
We're delighted to hear that! Your feedback is much appreciated - thank you so much for sharing it with us.
Kind regards,
NYD