Category Archives: Cheese Eating

The Cheese Board Gift

Bored? I don't think so...
Bored? I don’t think so…

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.

tasty? Oh, yes...
Tasty? Oh, yes…

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: ).

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).


Board Games
Board Games

St James

…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:


The Taste of The First Cheese

And so the first cheese was made. And so it was consumed also.

cooked curd cream cheese

But what of this cheese, and what of its taste? Well, it was a cooked curd cream cheese, made with single cream (albeit from Jersey cows). The taste was buttery, rich with a velvety texture. I t was almost, but not quite, too rich. Beautiful on crackers, it worked particularly well with my dad’s Green Tomato Chutney. The sweetness of the chutney combined beautifully – indeed elegantly – with the dreamy, creamy cheese.

Yumsville, UK

I used sea salt to flavour the cheese, which may have been a little coarse. I know this kind of salt is supposed to be better in cheese than more finely ground varieties, but I felt that the salt was too “hit and miss”: some parts of the cheese were on the verge of over salted, other parts were barely salted at all. This will be experimented with…

The next cheese on the way is an American-style Neufchatel, made with milk, not cream, and taking longer to set and hang. It is also going to be pressed. Should be ready tomorrow evening. Oh, yumsville.