The most famous of all the Yorkshire Dale cheeses and a cheese with history, the recipe for Wensleydale can be traced back to the Cistercian monks who came over to England with William the Conqueror in the 11th century. Eaten comparatively young, usually between one month and three months of age, Wensleydale tastes delicious when complimented by a nice slice of apple pie for an alternative dessert or afternoon snack. Wensleydale is a moist, crumbly and flaky textured cheese with a mild and slightly sweet flavor.
Double Gloucester is crafted using a mixture of morning and evening milk, hence the name, Double Gloucester. It is a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Ours is by the inimitable Ford Farms on the south coast of england, and is aged in a traditional cloth binding for 6 months.
Hunstman is an English cheese, consisting of a layer of Stilton cheese between two layers of Double Gloucester cheese. The creamy, forceful Stilton is sandwiched between layers of mellow, satiny Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful. Our Hunstman is by Ford Farms of southern England, creators of tratitional farmhouse style cheeses. We also carry their Stilton and Double Gloucester each sold separately.
Stilton is named for the little village of Stilton, but is has never been made there. It was, however made nearby and is still made locally within the counties of Derbyshire, Leicestershire (now including Rutland), and Nottinghamshire. Known in Britain as the "king of cheeses", Stilton has been protected by a copyright invested in the Stilton Cheese Makers' Association. There are currently five members of the association and one other producer. Stilton cheeses are drum shaped with a thick, hard, un-cracked crust, which is usually grayish brown and slightly wrinkled with whitish powdery patches. The paste is crumbly when young, softening and darkening at the rind as it matures. It is a lovely creamy ivory color with well spread blue veining growing from the center outward. The veining increases in area and turns a bright blue-green with maturity. The aroma is sharply nutty and the flavor is full of mellow nuts and fruit. The flavor strengthens as it matures. Stilton is not sold until it is at least three months old and a few cheeses are sold when they are more mature. The best Stilton, made from the summer milk, is in the shops from September to Christmas. The age at which Stilton should be eaten is very much a matter of personal preference. But much of the cheese sod in supermarkets is fairly immature. More mature cheeses are to be found in specialty cheese shops. Stilton is a good after dinner cheese. It was traditionally served with Port. At one time it was fashionable to slice the top off a whole cheese and to spoon or scoop out the past with a special scoop. Sometimes the cheese was also pierced with knitting needles and Port was poured over the cut surface and encouraged to penetrate into the cheese. Our Stilton comes from the incomparable Ford Farms, producers of artisan farmhouse style cheeses.
This is a green veined, semi-hard vegetarian cheese with a delightful, mild sage flavor. The custom of adding sage to Derby cheese began in the seventeenth century, when the herb was widely believed to possess health-giving properties, and gives the cheese another subtle level of flavor. Originally, Sage Derby was only made for festive occasions such as Harvest and Christmas, but today it is available all year round. These days, the process has changed some, but the flavor is still distinct and delightful, developing further with maturity. Ours is an incomparable cheese made by Ford Farms.
Basically unknown in the United States until a few years ago, chiptole peppers are dried and smoked jalepeno peppers. This creates a smokey sweet taste with plenty of heat. Which is combined with a classic cheddar cheese to provide a perfect medly of flavors.
Red Hawk Cheese is a delicious American farmhouse cheese. This cow's milk treat has a light orange washed rind and is a triple cream cheese, so it has a smooth and creamy texture. It has rich flavor complex flavor, which is salty at first but fades into a kind of sweet grapefruit and hay mixture. This is the perfect vegetarian spreading cheese. This cheese has a limited supply.
Vegetarian, blue cheese of cylindrical shape made from cow's milk. It has been produced since 1920's when the Maytag's founded their family farm producing cheeses. This cheese is not produced in huge volumes as the cheesemakers want to keep the tradition of hand-made cheese and offer only best quality cheese to the customer. Maytag Blue has a crumbly texture and it reveals a very spicy flavor. The period of curing and maturing takes six months. Other cheeses from the production of Maytag Dairy Farm include White Cheddar and Edam. This cheese is used as a table cheese for dressings and salads.
Produced by Dave and Marion Cahill in County Limerick, Ireland, the unique mosaic pattern of this cheese is created when Guiness Stout is blended with tangy Irish Cheddar. Each cheese, made from the milk of a Friesian herd, is individually made using no artificial ingredients It is sure to please any crowd with its unique look and flavor experience.
