We are delighted to be featuring some new cheeses in our deli counter this week - in particular, three choices from our family friends at Thornby Moor Dairy in Cumbria.
Cumberland Oak Smoked
Smoked slowly over pure Cumbrian Oak shavings in their own, home-built, Smokehouse. This cheese was first made when my family had a farm in Cumbria and our family friends made the cheese with our milk. The smokehouse was first built in one of our outbuildings and my Mum also used it to smoke home-cured bacon from the pigs on the farm.
An unusual semi-soft cheese made from cow's milk. It is mould rinded and is perfect for a cheese-board. Complimented by a wide variety of wines. It is my personal favourite!
Made using Cardoon thistle rennet, this is a vegetarian choice. It is a fresh, young goat's milk cheese. Ideal for salads or used as a starter - grilled, shallow fried or wrapped in filo pastry and baked. I will be using a sheep's milk version of this cheese on a special pizza of the week on Wednesday night.
Also new in the cheese counter this week are...
This is a mature mild Welsh cheddar made using pasteurised cow's milk and vegetarian rennet with chopped horseradish and parsley blended in for that extra "bite". The cheese is then coated in a distinctive bright orange coloured wax. It is named after the famous Welsh Warriors of the Middle Ages. Produced by the Abergavenney Fine Food Company.
An amazing burst of flavour; specially selected, smooth creamy cheddar carefully combined with rich, sweet caramelised onions. Produced by the Wensleydale Creamery.
An organic, deliciously creamy vintage organic cheddar in Godminster's distinctive burgundy wax.
Our cheese selection changes every week, so do keep popping back to try new things as they come in. Also, feel free to ask Roger if you would like him to get anything in in particular.