A long distant, former student of mine recently brought me a thank you present – and boy did she get it right! A perfect cheese board (when added to my recently made fresh soft cheese). The cheeses were from The Courtyard Dairy Shop, in Settle, North Yorkshire (link is at the bottom of this post).
The cheeses were eaten in a splendid jiffy… but here is a short resume.
And Jayne: thanks!
Cote Hill Blue
…from Cote Hill farm near Market Rasen in Lincolnshire is a creamy Penicillium Roqueforti cheese with a soft lavender-coloured salt rubbed rind. It has a plenty of delicious blue mould nestling amidst a balanced and mildly bitter white heart. A great cheese for a board which would be especially tasty with an aged Madeira, or maybe even a Rivesault.
Dale End Cheddar
…is as intense and developed a flavour as you could ever hope to meet in a cheddar. Made at the Botton Creamery in North Yorkshire, where the cheesemaker (Alistair Pearson) is assisted by residents at the Camphill Community (to find out more about this, follow the link here: http://www.cvt.org.uk/botton-village ).
This cheddar has a great, hard bite and bags of charisma. It would be great with tart, young grapes, or with a home made green tomato chutney (as I did).
…from Holker Farm in Cumbria is a washed-rind, unpasteurised sheeps’ cheese, with a curiously meaty taste. Seemingly this cheese can vary somewhat in texture: my specimen was unctuous and creamy, with plenty of breakdown. The milk used for this cheese is from the breed used in the manufacture of Roquefort, and the subtle creams (less full on than a “cow equivalent”) really balanced the complex ripeness beautifully.
All available from: