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.
A cheese from the plains where Don Quixote of legend tilted at windmills, Manchego has been made in La Mancha since the Time of the Romans. This true aged raw milk manchego is made only from the mild of the Manchega sheep from the La Mancha Plateau region, more than 600 meters above sea level. The flavor is slightly acidic and piquant, the persistent taste of the Sheep's milk gives it a nutty finish.
Our Wessex cheese is a goat cheese made in the Northern pastures of England. It is a semi hard cheese with a chefirm and chewy texture. The taste is nutty and bold, and grows sharper the more it is aged. This cheese works well as a low lactose melting cheese.
Cheddar is the most widely made cheese in the world and as a result it is often known by the derogatory title of mousetrap cheese. In fact top-quality Cheddar, both farmhouse and factory made is very good indeed but much of the mass-produced cheddar cheese is bland and rubbery, bordering on tasteless. A small amount of real is still made in the Cheddar area and in other parts of the southwest region of England. The cheese is traditionally drum-shaped and weighs up to 61 lbs, and is bound with a bandage to ensure a good hard grayish brown rind. Cheeses may be matured for anything from six to 18 months. Cheddar had a smooth and fairly hard texture, which should neither bend nor crumble. The paste is golden yellow in color, darkening a little with age. The flavor starts off fairly mild and meadow sweet with nutty tones, often with a light salty tang. It matures to a strong full, wonderfully nutty taste with a real piquancy to it. Older cheeses attack the tongue with their salty acidity.
A Raclette with good flavor can be hard to come by, but this one definitely fills the gap. Authentic and rich, full flavor Comes through in this raw milk version. Raclette, made on both the Swiss and French sides of the Alps, is the name of the Cheese as well as its famous dish. Raclette is derived from the term "racler", meaning to scrape, describing how the dish is Traditionally prepared. Fill a bowl with boiled potatoes, thick pieces of ham, cornicho pickles and then scrape the melting Cheese off the face of the wheel. This, of course, requires that the cheese is heated over a fire, in the half-wheel, but There are ways of getting around that!
One of the oldest of the French cheeses, Chantal was reportedly enjoyed over 2000 years ago in ancient Rome. This AOC Cheese named for the mountains of the Auvergne region is often referred to as the "French cheddar", though recipes for Cantal And cheddar is very different, and so are the resulting textures. When young, it has a mild, buttery flavor that over timeDevelops into a pleasant bite that is reminiscent of sharp cheddar. The Cantal Montagne (meaning mountain) has been aged to reveal a Firm texture and full, aromatic flavor with a tangy finish.
This aged wheel of goat cheese truly epitomizes an authentic tomme de Chevre from the Pyrenees Mountains. The small Production results in exceptional, complex flavor. It has it all in terms of nuances: fruity, tangy, and a little salty. It Finishes with a wonderful caramelized nuttiness that makes you reach back for more. The texture is firm and flaky so it shaves Very well but is not too hard to be a table cheese.
This authentic Ossau-Iraty-Brebis-Pyrenees is made in the Basque area from pure sheep's milk. Brebis, of Course, is French for sheep and the sheep cheeses of this region in particular are some of the oldest in production. The Basques insist that their cheeses are around 4000 years old and often call them ardi-gasna, meaning "ewe or local cheese" in The local dialects. The Agour Company, located next to Baigura Mountain is in the heart of the Basque country. This artisan Producer is committed to providing cheese of the highest quality and according to strict rules of tradition. About 1000 Shepherds from around the village of Helette provide milk daily. Generations of shepherds continue to breed small flocks of The Manech breed, recognized by their red or black head and thick wool. Some of the AOC rules include that milk production Must be done in the Basque Country from local herds; milk must be transformed within 48 hours after milking; only natural Rennet maybe e used and the resulting flavor and texture must adhere to regular inspections by experts. This cheese is firm in Texture with a rich, aromatic and nutty aftertaste.
