A relative of Single Gloucester from Gloucestershire in South West of England. Other lesser known ‘Gloucester’ cheeses are also produced, such as Cotswold Gloucester & Sage Gloucester despite the name are not from the county of Gloucester!
It is an area with lush countryside and perfect for the old gloucestershire cows due to the local river Severn running through the county.
The cheese was first mentioned in the 1700s and the recipe was written down passed from Mother to daughter, small variations were common from farm to farm.
Double Gloucester was seen as a wealthy persons cheese and the single version was more for the everyday man. The single version was quicker to produce as it required less maturing time. It was also able to be produced during the winter months when the milk was deemed less desirable as it is less creamy.
Not officially a Cheddar due to it being made in Gloucestershire, it is however common to hear people regarding it as such.
Double Gloucester is richer and higher in fat content than single Gloucester, and goes through a higher temperature during production.
The practise of adding Annatto to the cheese came about due to the dairymaids once skimming the fat off of the milk intended for cheese making so they could make butter. Unfortunately the cheese was much paler in colour and so Annatto was added to hide their deception. And since then it has become common practise to enhance the colour profile in this way.
To check for quality the cheeses were stood on and if inferior they would crumble under the weight and deemed ‘hoven’ diseased. Fortunately this is no longer the case and the quality is checked in a more meticulous manor such as tasting and listening to the cheese.
These days Double Gloucester is made in minute quantities compared to previous decades, and many factories mass produce this cheese with minimal guidelines in block styles. However a few dairies do still produce this cheese with much love and care. Mary Quicke of Quickes dairy is one producer bringing this quality cheese back into our memories. If you can, track some down.
With its distingtive orange colour and a buttery mouth feel it has a little tang on the palate and a taste that stays with you long after the cheese has been eaten willing you to buy more.
Oh the list is endless, needless to say if you like to drink something with some particular cheese then do it!
Don’t worry about what people tell you, everyone is different with our own tastebuds, of course there are suggested options that pair well but if their not to your liking do you own thing!
Here is what I’ve found works for me over the years, of course you may differ but that’s ok.
We’ll, start by working our way down the cheeses and I’ll suggest cheeses from the list that I personally think works best.
These are cheeses which have been produced and have had no aging, so no more than a week old and to be enjoyed soon after production. Like Mozzarella, Ricotta etc.
A fresh wine like a fruity Sancerre or refreshing Rose BEER
A light refreshing crisp ale like a lager CIDER
A fresh apple cider with a little sweetness FORTIFIED
A Spanish Sherry with a little sweetness SAKE
Either a dry refreshing Junmai Ginjo or a sweeter Umeshu
With such fresh cheeses and gentle flavours it’s best to not have anything too overpowering. Anything with a crisp refreshing mouth feel that’ll match nicely with a gentle delicate flavoured cheese
WHITE MOULD CHEESE
All Brie & Camembert cheeses are classified as white mould cheeses, as well as triple cream Bries. But here they have been put into their own category below.
White mould cheeses are the most versatile of all the cheeses, they marry well with numerous beverages.
White wine of a dry and fruity nature such as Sauvignon Blanc & Rose
Dry barrel oaked wines such as Chardonnay
Full bodied red wines such as Shiraz & Cabernet Sauvignon BEER
Crisp refreshing Pilsner style cheeses
Dark full bodied beers CIDER
Classic savoury Normandy Cider FORTIFIED
Port or Sherry SAKE
Like wine, from the dry minerality to the sweet dessert wine style
With a delicate interior of the cheese it pairs well with dry wines
More robust Bries such as Brie de Meaux can handle the stronger full bodied red wines
Fresh crisp beers can withstand the stronger style Bries & Camemberts
Dark heavier beers can give a coffee/chocolate & cream effect
Camembert & Cider both hail from Normandy making them a perfect match
The sweetness of a fortified can pair wonderfully with the creaminess of a white mould cheese
Sake like wine, will pair with all manor of white mould cheeses
CHEVRE/ FRESH GOATS CHEESES
The dry crumbly citrusy cheeses such as any Holy Goat cheeses from Victoria.
Or classic French Goats cheeses from the Loire valley such as the ash coated St. Maure, or Chabichou du Poitou.
A fruity wine, such as a Sancerre, Riesling, Sauvignon blanc, Un-oaked Chardonnay or fruity Rose.
An equally fruity sparkling wine such as a Champagne or sparkling wine from the Loire valley.
A sweet dessert wine, like a Late harvest Botrytis or similiar. CIDER
French Cider, these tend to have more savoury apple notes than the sweeter versions outside of France BEER
A crisp fresh Pilsner, Wheat beer with more malty notes such as a Kronenbourg Blanc. SAKE
Junmai Ginjo – A fruity and semi dry Sake, similiar to a Sauvignon blanc
All of the above suggestions match the gentle acidity and fruity notes in these cheeses
Sancerre is France’s Sauvignon Blanc and grows in the Loire valley.
The Loire Valley was originally the home of French Sparklings, until the Champagne region became the largest producer. Hence the name, Champagne now being well known as French Sparkling.
The dessert wine would give a lovely contrasting flavour to the goats cheese, much the same way as you’d drizzle some honey over Goats cheese.
WASHED RIND GOATS CHEESE
Or strong soft goat’s cheeses, such as a Mothais sur feuille, which is matured in very high humidity and gives way to a softer, creamy fudgey interior. These cheeses when aged can have quite a punch to them, leaving the gentle acidity behind and bringing forth more of a zing on the palate.
A sweet dessert wine as you would with a fresh crisp goats cheese.
A robust red wine such as a Pinot Noir, but try to steer clear of anything with too much tannin such as a Cabernet. FORTIFIED
A fortified such as an aged Port or a Spanish Sherry such as a Pedro Ximenez. WHISKY
A whisky, such as a Japanese or Scottish Whisky variety. Possibly not an American Whisky as the smokiness can over power the cheese I find. BEER
A classic Pale Ale, with a hoppy finish. SAKE
Umeshu – A sweet dessert Sake, with a sweet yet slight sourness.
With such a tang to these cheeses they behave similarly to a washed rind so you can pair them with something more robust to bring forth their subtleties.
The sweet wine and fortified will mellow the tang.
A whisky will bring forth the smokiness.
The red wine and Pale Ale will enhance the sweet leaving a creamy texture.
Be wary of red wine with non aged goats cheeses, the wines tannin and the cheeses acidity create a very unpleasant mouth feel. Be sure to taste your combination first before unleashing it on your guests!
WASHED RIND CHEESES
Generally your smellier cheeses, with a sticky rind due to the washing during its maturing period. These cheeses are best eaten and smelt little, they have an oozy texture that coats the palate. Created by the monks who used to eat these cheeses on their ‘fasting days’, which is why sometimes these cheeses are referred to as having a meaty texture!
Such things as Epoisse, Taleggio and Raclette are the most well known.
Washed rind cheeses are best with a dry fruity white wine such as a Gruner Vetliner with a savoury finish.
A sweet Sauternes lends well to these cheeses. BEER
With these cheeses having such a strong taste, and softer washed rind a yeasty taste, they lend well to heavy Trappist beers such as Chimay or a light Stout (Porter). CIDER
Depending on the strength of the cheese a Cider can be a pleasant pairing.
Epoisse is washed in a pomace brandy, so best paired with the same. The ‘meaty’ texture lends well to such strong flavours. Also from Burgundy, so the old adage what grow together goes together. It brings forward the creamy texture.
Raclette being from more Alpine areas, the local wines tend to be more minerally which match the savoury character of the cheese.
A sweet wine would hide a little of the punch whilst still allowing the flavours to penetrate.
A savoury cider would allow for a little sweetness contrasting with the cheese whilst also allowing the full flavours to come though.
The monks were the ones to play with cheese and created their Trappist beers, both having yeasty notes, they really do marry well together.
Such as the Dutch Wyngaard Chevre, Midnight Moon or Queso de Cabra from Spain
These aged semi hard goats cheeses still have a little of the goats cheese acidity but also have a more mellow sweetness that comes through the cheese and a fudgey texture in the mouth
A dry fruity wine such as a Gewurztraminer, or similar sparkling wine.
Sweet dessert wine with Pineapple notes, or try a more gentle fruity Riesling or Chablis with a savoury finish. BEER
A crisp Pilsner or Wheat beer. SAKE
Umajun Junmai – a nutty savoriness and yet a gentle citrus note.
A sparkling wine to bring forward the cheeses sweetness.
Dessert wine to match the sweetness with the acidity of the Goats cheese.
Beer to refresh the palate with crisp bubbles
Sake to provide lively vanilla notes and finish with a crisp citrus to contrast the sweetness.
These cheeses are not for your faint hearted. Most definitely creamy and with minimum 70% fat content it’s not a cheese I recommend eating everyday. But, we have some wonderful suggestions on how to tone down that creamy mouth feel when you cant help but to over indulge!
So, whether you’re into your Brillat Savarin, Delice de Bourgogne or many of the other incarnations, this one is for you!
This type of cheese matches with so many things its hard to narrow down, but here are some of the ways I’ve enjoyed
it. . .
A dry classic French Champagne
A light fruity Rose, to bring forth memories of ‘strawberries & cream’
A sweet dessert wine such as a Vouvray
For something more heavy this cheese stands up to a full bodied Cabernet BEER
A crisp refreshing Pilsner
A heavy Stout, try a Chocolate Stout ‘chocolate & cream’ CIDER
A full flavoured apple cider with gentle sweetness, I prefer the Sidra del Verano from Spain FORTIFIED
With a Tawny Port or for a sweeter version try a Spainish Sherry, Pedro Ximenez WHISKY
A blended malt whisky from Speyside in Scotland, called Monkey Shoulder SAKE
Umeshu – A sweet dessert Sake, with a sweet yet slight sourness.
A Sparkling with lots of bubbles helps to cut through the richness of the cheese
Whilst I’m not a huge fan of dark beers, this is like a chocolate and beer cream delight.
However the bubbles in a Pilsner lightens the cheese cutting through the richness.
The sweetness in the Port helps the cheese feel like a all in one dessert luxury
This particular Whisky has a lovely mellow sweetness that pairs so marvelously with this cheese.
A fruity Sake reminiscent of a dessert wine.
SEMI HARD CHEESES
So, now we’re talking of cheeses such as Ossau Iraty, Chebris & Alpine cheeses such as Uplands pleasant ridge from America, or France’s Comte & Beaufort . . . Manchego which we’ll come to later.
Some of these cheeses are made during certain times of the year but for arguments sake were going to put them into this category for now!
Classically a dry fruity white wine pairs best with Alpine cheeses such as a Vin Jaune
Fruity full bodied red wines have their place too BEER
Belgium Pilsners, with a crisp finish or Pale Ale with more hoppy notes FORTIFIED
Tawny Port or local Topaques SAKE
Karakuchi – with a minerality and upfront fruity notes, perfect for complex cheese flavour profiles
Vin Jaune made in the Comte region (what grows together, goes together)
Ossau Iraty used to have such a pungent aroma/taste that heavy red wines were used to mask the cheese. Thankfully this is no longer the case however the tradition still remains and with its fudgey texture pairs quite well with a fruity full bodied Pinot Noir.
Belgium beers are fruity enough whilst having enough savoury notes to match the complex cheeses
Ports with their sweetness bring out the more savoury notes of these cheeses
Karakuchi Sake, with its minerality makes it a perfect fit for savoury cheeses bring out out its subtle flavours
CLOTH AGED CHEDDAR
Talking of classic British cloth bound cheeses (although there are some great American ones too known as ‘bandaged wrapped’) such as Cabot. These are drier and crumblier than your supermarket versions with a tang that lingers on the palate due to the cheese being aged for 12 months or more
Depending on the strength of the cheese, a hearty red wine such as a Shiraz
A dry oak smoked chardonnay BEER
A bold brown ale FORTIFIED
A Tawny port SAKE
Umeshu, a sweeter style fruity sake
A hearty red wine can match the the strength of a sharp cheddar without becoming overpowering
The oaked Chardonnay will match the dryness of the cheese bringing out the grassy notes
Unless you have an Isle of Mull cheese which has strong whisky overtones so a whiskey would be best!
A full strength beer would match the cheddar without being too strong, what grows together goes together. British Cheddars are best with hearty British ales.
The sweetness of a fortified Port or Umeshu sake contrasts with the sharp cheddar bringing forth other subtle nutty flavours
BUTTERY SOFTER CHEDDARS
Gentle Cheddars such as Cantal, Barbers Cheddar or Double Gloucester which have a more buttery texture and softer notes.
A fresh fruity wine from the same region BEER
A crisp pilsner style beer CIDER
A crisp savoury cider, not too sweet WHISKY
A blended malt whisky from Speyside in Scotland, called Monkey Shoulder
The wine would contrast the butteriness of the cheese bringing other flavours through
A Pilsner style beer would cut through the buttery notes with its refreshing bubbles
A refreshing French style savoury cider to contrast the butter notes
This particular Whisky has a lovely mellow sweetness that pairs so marvelously with this cheese.
A sheeps milk cheese, these generally have a natural oiliness to them with hazelnut overtones
A big bold red wine with heavy tannins
Local Rioja wine BEER
Spanish beer from the La Mancha region with malty notes FORTIFIED
White Spanish Port CIDER
Sweeter Spanish cider like a Sidra del Verano
Manchego is a cheese that pairs wonderfully with heavy tannin red wines and compliment each other
The malty notes of the beer pair beautifully with the nuttiness in the cheese
Spanish Sherry with its sweeter notes brings out the subtler cheese notes
A savoury Spanish white Port would match the savoury notes of the cheese allowing others to come to the fore
The sweeter Spanish cider contrasting the savoury notes of the cheese
Aged Goudas have been aged for 12 months or more and as they age the flavours intensify from a caramel sweetness to a grainy salty texture.
Riesling or something floral
Champagne or something bubbly FORTIFIED
Karakuchi – with a minerality and upfront fruity notes
The floral notes will mellow out the intense sweetness
The bubbles will have the same effect as above
Sherry will match the cheeses sweetness and contrast its saltiness
The Sake with its minerality will match perfectly for complex cheese flavour profiles
Blue cheeses tend to vary in strength but have a saltiness throughout the pate with a strong smell
A sweet dessert wine with fruity pineapple notes
A dessert wine, like a Late harvest Botrytis or similiar. BEER
Full bodied Pale Ale FORTIFIED
Port or Muscat
Spanish Sherry like a Pedro Ximenez WHISKY
The sweetness mellows the saltiness of the cheese
The beer will match the strength of the cheese allowing other notes to come to the fore
The sweetness of the fortifieds pair to bring forth the gentle blue cheese flavours
This whisky has lovely vanilla notes with a gentle smokiness that matches with the cheeses intensity
Be wary of red wine with some blue cheeses, the wines tannin and the cheeses react to create a very unpleasant mouth feel, Metallic almost. Be sure to taste your combination first before unleashing it on your guests!
FLAVOURED HARD CHEESES
Such things as a coffee rubbed rind Bella Vitano American cheese, spiced Cumin Gouda, Isle of Mull Cheddar
These cheeses are interesting as they have so many options due to their flavourings
BELLA VITANO ESPRESSO (coffee rubbed)
Pair with either a coffee or caramel flavoured drink to match the cheese
or a crisp wine or beer to contrast
Pair with either a spiced Rum or Whisky to match the cheese
or a sweeter fruity wine like a Riesling to contrast
ISLE OF MULL CHEDDAR
This cheese is made with the milk of cows which are fed some of the leftover draff from the local whisky distillery.
Pair with a local Whisky to match the cheese
or a crisp refreshing white wine like Sauvignon Blanc to contrast
No matter what you enjoy, there is no wrong or right answers. You’ll be amazed just how much the cheeses can change with what you pair with them.
Everybody has different tastebuds!
We will talk about the dairies of Cropwell Bishop & Colston Bassett.
Colston Bassett produced by one of 6 producers, in the north of England is probably the most well known and produces the traditional version made with animal rennet.
Cropwell Bishop another well respected dairy produce a Stilton aged in terracotta pots and sealed with a wax top, theirs is made with a vegetarian rennet.
Both of these dairies are in the area where Stilton must be produced to be able to be called a Stilton, in the three counties of Nottingham, Derby & Leicester.
Four other dairies are also allowed to produce Blue Stilton;
Long Clawson Dairy
Tuxford & Tebbutt Creamery
Another dairy is only allowed to produce White Stilton
History of Stilton
The history of Stilton can be traced back to the early 18th Century where it was made in town of Stilton just outside of Peterborough. Peterborough/Stilton was a half way point between London and York where many a weary traveler would stop overnight and sample the local wares.
The recipe used has changed quite dramatically over the years yet remains one of the world’s best known and much loved cheeses.
It takes around 72 litres of fresh milk to produce a 7.5kg Stilton wheel.
At Colston Bassett dairy they have had only 4 cheesemakers over the last 100 yrs, this only ensures that the practices remain unchanged and quality continues.
There are many regulations to follow before it can be called a Stilton, here are a few
– it can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire
– it must be made from locally produced milk that has been pasteurised before use
– it can only be made in a cylindrical shape
– it must be allowed to form its own coat or crust
– it must never be pressed and
– it must have the magical blue veins radiating from the centre of the cheese
Stilton’s unique flavour makes it suitable not only for those special occasions when only the best will do , but also but for perking up everyday recipes and snacks. With its slightly open texture and buttery background it melts and crumbles easily.
A creamy buttery firm textured cheese with a spicy blue cheese tang on the palate and veining throughout.
Traditionally paired with a Port and enjoyed during a wintry Christmas.
Quintessentially English, Stilton has its own Certification Trade Mark and is an EU Protected Food Name.
Interestingly Stilton may have some rocky years ahead, as the UK has decided to leave the EU Stilton may not be as protected as it has been in the past allowing others to create a Stilton like cheese!
A big concern is edging closer and closer.
Now the UK has decided to leave the EU there are concerns that many people and businesses have globally.
Many of those concerns will remain for quite a while whilst things are being sorted out inside the EU and in the UK.
This is a very interesting article from Handelsblatt. . .
Starting with the good looking Bella Vitano pepper rubbed cheese from Wisconsin, a disc of the world loved Colston Bassett Stilton.
A top of the Stilton we have a triple cream Brie; Brillat Savarin and then a little delicate goats cheese from.Holy Goat in Victoria, the La Luna.
The Shorrock family have been making Lancashire Cheese for generations, even winning a cheese award before the second world war broke out in 1933.
To this day this family are still winning awards as recently as 2066 when they took all the prizes at the Royal Lancashire Agricultural Show, which was named ‘The Battle of the Lancashires’.
Only Lancashire cheeses were allowed to enter this competition.
Originally a gift given to a friend emigrating to America over 25 years ago, this cheese has been a wonder all the world over since.
Maturing & Tasting notes
The Lancashire Bombs are matured over two years creating a very creamy and full flavoured taste and texture, in which the cheese is aged within the black wax containing moisture and therefore resulting in a soft creamy textured cheese with an acidity tang on the back of the palate reminiscent of another well loved northern English cheese; Wensleydale.
A cheese said to of been produced many years ago and revived by a Cornish dairy farmer by the name of Gray.
The Horrells who discovered this recipe decided a new Cornish sounding name was required and decided on Yarg – a reversal of the letters of the name of the former owner, Gray.
Produced from pasturised Cow’s milk with a vegetarian rennet, Yarg follows the basic recipe for Wensleydale, with its own local characteristics. Its smaller than a Wensleydale weighing in at 900 grams.
The cheese is wrapped in local nettle leaves which have been hand picked after the cheese has come out of the press, it is then coated with a fine mist of white mould to give the cheese its beautiful exterior.
The leaves and the white mould add an interesting dimension to the cheese.
Yarg is defined as a semi-hard cheese with a young lemony tangy very similar to a Wensleydale, with a deliciously creaminess under the rind and a crumbly interior.
What we today call ‘Red Leicester’ cheese today was formerly known as ‘Leicestershire Cheese’.
Like many of the cheeses from years gone by such as Stilton it was named after the county/town from where it originated.
The cheese can be traced back to 17th Century when farmers recognised the need to make their cheeses look and if possible taste different from cheese made in other parts of the country and the convention of colouring cheese with annatto became more popular across the whole of the country.
Leicestershire appears to have been a much deeper colour than either Cheshire or Gloucester and was traditionally made in the shape of a flat wheel the size of which depended on how much milk the farm might have had during the cheesemaking season.
Cheese with a rich orange hue became much valued as it signified a high quality cheese.
Farmers would take the morning’s milk and add to it the cream from the previous evening’s milk.
Cows grazing on rich grass pastures would naturally have a higher carotene content which gave it a natural orange hue.
Then other counties would replicate this and so Annatto was often used to give the same appearance, and so this cheese was born!
During WWII rations were put into place as milk was much more prized than cheese, and only government regulated cheese was allowed to be made. This forced the production of a national recipe to suit the rationing system that was put into place. The cheese was a white Cheddar style cheese which locals often referred to as ‘White Leicester’ cheese.
With the ending of wartime controls in the 1950s, production of Leicester cheese, made with Annatto – resumed and to avoid confusion with what was considered to be the inferior White Leicester, was commonly referred to as Red Leicester cheese.
Due to farms becoming smaller, the need for smaller local cheeses became less popular the decline of many cheeses has been a concern for decades with many either becoming obsolete or simply falling out of favour such as Wenslydale.
However a few cheese makers are bringing them back to the fore and traditional making of flat wheeled Leicestershire cheese resumed on a small farm in Sparkenhoe in 2002 and has since been followed by Long Clawson Dairy and Quenby Hall, who both produce Stilton cheese.
Red Leicester is a rusty red hard pressed cheese which is aged from 3-12 months of age.
The traditionally made wheels tend to be firmer and drier but have a friable texture and a slightly sweet mellow flavour that becomes stronger as the cheese matures.
Farmhouse Red Leicester tends to have a more complex flavour profile and is generally kept longer than many of the block versions made in larger dairies.
Hailing from the rolling green hills of Dorset in Somerset in Southern England, one of the 4 counties able to produce the famous ‘west country cheddars’ the pasture here lends itself to luscious creamy milk and therefore cheese.
To produce this cheese the milk must not travel anymore than 30 miles to the dairy to be produced.
The dairy located on the Ashley Chase Estate, an area with an international world heritage site, such as Wookey hole caves where the cheeses are matured.
Ford Farm has been perfecting the art of traditional cheese making for close to 40 years, still using traditional methods, whilst always trying to perfect the cheese making process and trying new maturing techniques to enhance the natural flavours of their cheeses.
Their most popular Cave Aged Cheddar is matured 200 ft underground at Wookey Hole – the famous caves in Somerset. This process is nothing new to the French as Roquefort is aged this vary way and has been doing so for hundreds of years, however Ford Farm were the first dairy to age their cheeses in such this way in the UK.
This cave environment is ideal for maturing cheeses where they can remain for 6 months in their cloth bound form in warm yet humid conditions slowly capturing all the flavours of the terrior and giving what we love most about this cheese.
Ford Farm has won many awards over the years but the real achievement is regaining these what with new cheeses arriving on the scene daily and new techniques… they are extremely proud to announce that they are one of an elite group of companies to have won ‘Queen’s Award for Enterprise’ as well as taking out the ‘best dressed’ category at the cheese awards held in Nantwich yearly for the last 8 years, where over 800 participants send in their cheeses from around the globe!
This cheese a is a true delight pull back the cloth to reveal a buttery yet grassy cheese that dances on the tongue leaving a lingering full flavoured milky, slight sweetness and yet a hint floral. Possibly from the pastures the cows graze before passing their milk on to the cheese makers.
Hampshire Cheeses is owned by Stacey Hedges and Charlotte Spruce. It was founded in 2005.
One of the cheese makers Stacey from Sydney Australia. Twenty years ago she started working part-time in a cheese shop, she met her English husband and 3 children later, living in rural Hampshire and her thoughts return to the early days in the Sydney cheese shop.
Randolph Hodgson, owner the most reputable cheese shop in the whole of the UK; Neal’s Yard Dairy, gave her tremendous support and advice. He encouraged her to make a soft cow’s milk cheese with a delicious depth of flavour covered by a delicate, thin rind. As the cheese making progressed so was the need for a specific cheese making room, as she’d outgrown her household kitchen!
In May 2006, Hampshire Cheeses moved into its first tiny creamery and in September of the same year, Tunworth became Britain’s Supreme Champion Cheese at the British Cheese Awards beating more than 800 other cheeses. It really was a true delight for such a young cheese making business and the little cheese has astounded customers far and wide.
In 2010 Hampshire Cheeses expanded into a new purpose-built creamery a mile down the road from its original home in the village of Herriard. Today Charlotte Spruce, who joined the company in 2006, is the head cheesemaker and is in charge of production. Charlotte came from a restaurant management background and she now manages the small team that work hard to make sure Tunworth remains as delicious as ever.
Tunworth continues to be made by hand in small batches. Hampshire cheeses now has the space to ripen the cheeses slowly and mature them before sending the cheese out to their customers.
Tunworth Supreme Champion
It is a true delight to announce that Hampshire Cheeses has won the Supreme Champion and Best Soft White Cheese at the 2013 Cheese Awards.
Made by Stacey Hedges it is the second time it has won Supreme Champion and stormed its way to the top through 3 sets of judges, overcoming 910 others.
It has a yellow, luscious interior that tastes like melted butter and wild mushroom soup. To me I can taste all the things I love so much about French Camemberts, with a deliciousness that coats the mouth whilst having a rich yet not over powering creaminess and slight tang.
Proud to say I’m from the same Hampshire that makes theses little beauties, all the best things are made there, look at me!
The best camembert in the world.
Raymond Blanc, big talk coming from a well known French Chef!