Stilton, Colston Bassett Stilton Colston Bassett Dairy, Nottinghamshire Stilton is the King of cheeses and the full-flavoured Colston Bassett Stilton is the creamiest to be found. Silver Medal Winner 2003.
Colston Bassett Stilton has velvet, close texture with a pale ivory paste, grading to amber at the edges and marbled with greenish blue veins. The rind is dry and crusty, grey-brown in colour, slightly wrinkled and with white powdery patches. The flavour ranges from mild with a sharp edge when young, to rich and tangy when mature.
Pont l'Evêque Normandy
The oldest of the Normandy cheeses. It is square-shaped, has a red-brown rind, smooth straw-coloured paste, savoury flavour and a rustic aroma. Can become pungent with age. A red-brown rind with smooth, straw-coloured paste, savoury flavour & rustic aroma.
Brie de Meaux Ile de France A fabulous, full-flavoured Brie with a plump, smooth paste.
Vignotte Champagne A firm, triple-cream cheese with a rich flavour. Excellent when served warm.
Vacherin Mont d'Or North France
This cheese is shaped in cloth-lined moulds, then encircled with a strip of spruce bark and washed in brine for three weeks. The spruce imparts a resinous flavour to the pale interior, which becomes almost liquid as it matures.
Torta Italy
Alternate layers of Mascarpone and Dolcelatte or Gorgonzola are pressed together like a gâteau. Mild and very creamy.
Montgomery Cheddar North Cadbury, Somerset
Voted Supreme Champion Cheese at the Great British Cheese Awards 2004. Old fashioned, flavoursome, nutty cheddar made on Manor Farm in Somerset by James Montgomery and Steve Bridges. Bound in cloth and ready to eat at around 18 months. Montgomery's Cheddar is eating particularly well at the moment.
Heler Cheshire Shropshire
Crumbly with a fresh tangy flavour. Cheshire cheese predates all other English cheese and its heritage stretches back to Roman times its fame was sealed forever with a mention in the Doomsday Book a thousand years later
The British Isles Cheese Menu
England
Montgomery Cheddar North Cadbury, Somerset
Flavoursome mature, nutty cheddar. Linen wrapped Un-pasteurised. Made using animal rennet.
The creamiest stilton to be found! This Award winning blue cow’s milk cheese Is well rounded with a full flavour. Pasteurised. Made using non animal rennet.
Appleby Red Cheshire Edward Appleby, Shropshire
One of the oldest cheeses made in England. Crumbly with a tangy flavour. As a good Cheshire should be! Un-pasteurised. Made using non animal rennet.
Shepard’s Purse Wensleydale Thirsk, North Yorkshire
Developed by monks during the 12th century. This sheep’s milk cheese has a clean sharp flavour. Pasteurised. Made using non animal rennet.
Yorkshire Blue North Yorkshire
This cow’s milk cheese has a buttery, slightly sweet flavour. A medium bodied Blue cheese. Pasteurised. Made using non animal rennet.
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Ireland
Cashel Blue Louis Grubb
A medium strength blue cow’s milk cheese with a delicious ’melt in the mouth’ creaminess. This cheese tastes less salty than most Blue cheese. Pasteurised. Made using non animal rennet.
Gubbeen Ferguson, West Cork
A smooth, mild cow’s milk cheese. Made in the south west of Ireland, the fresh salty air gives this cheese a fresh, milky flavour. Pasteurised. Made using non animal rennet.
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Scotland
Lanark Blue Humphrey Errington, Strathclyde
Scotland's finest Cheese! A full-flavoured sheep's milk cheese with unique wild heather undertones. Un-pasteurised. Made using non animal rennet.
Tobermory Isle of Mull
A delightful hand made mature cheddar. This cheese is matured for at least eight months to ensure its nutty taste and crumbly texture. Un-pasteurised. Made using animal rennet.
St. Andrew’s Howgate cheese Perthshire
This soft, mild flavoured cow’s milk cheese is named after nearby historic Royal burgh of St. Andrews. The distinctive orange rind is not eaten. Pasteurised. Made using non animal rennet.
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Wales
Gorwydd Caerphilly Gorwydd Farm, Ceredigion
This mature Caerphilly is kept in deep cellars for at least two months and exhibits a fresh lemon taste. Un-pasteurised. Made using non animal rennet.
Laverbread Sue Jones, Carmarthenshire
Laverbread is an edible Seaweed found in the Gower. When cooked and dried it is added to Llanboidy cheese to produce a distinctive earthy flavour. Un-pasteurised. Made using non animal rennet.
