Three British cheeses carefully selected to enjoy whilst reading Reinventing The Wheel, also included in this selection
Baron Bigod
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
This Suffolk Brie-style cheese has a silky breakdown under the rind and balances a clean lactic brightness with mushroomy, vegetal notes.
Hafod
milk type
Cow
ingredients
Raw or Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Matured with Lard
coagulant
Animal Rennet
A Welsh-made Cheddar cheese with rich, layered flavours and a supple texture, its interior reveals a warmly golden paste and the occasional blue vein.
Natural larded rind.
*Please note that we sell both a pasteurised and a raw milk version of this cheese. The cheese you receive will be labelled with the appropriate milk treatment.
Kirkham's Lancashire
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
Best known for its inimitable crumbly-yet-creamy texture – a texture the Kirkham family call ‘buttery crumble’ – this raw milk farmhouse Lancashire boasts a bright, full flavour finished off by a light, yoghurty tang.
Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese
Reinventing the Wheel tells the story of cheese and its place in the modern world. For our colleague Bronwen, this is a personal story—the history of dairying in the last hundred years is also the story of her family—and the magnitude of the changes is vast.
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