Kirkham's Lancashire is an unpasteurized cow's milk cheese made by Graham Kirkham, a third-generation Lancashire-maker and original inventor, Mrs Kirkham's son. It is a moist, rich, crumbly and creamy cheese with a "buttery crumble" and a fluffy, light consistency that melts in the mouth. Flavours are lemony, yoghurty and savoury ending up on a lingering Lancashire tang. The cheese is matured for 2-3 months but can be prolonged for up to 6 months by which it becomes almost spreadable. It progresses to a soft silky, custard-like texture when melted with an aroma that is remarkable.
Accompany a Barbera, a tawny port or a Sauternes/Barsac alongside some lovely, crumbly Lancashire cheese.

Kirkham's Lancashire

Mrs Kirkhams

Cheshire is a British cheese produced in the English counties of Cheshire and the neighbouring four counties of Denbighshire, Flintshire, Shropshire and Staffordshire. Reputed to have been made since Roman times, the cheese is also mentioned in the Domesday Book of the 11th century.
Dense and crumbly, Cheshire is made using vegetarian rennet and pasteurised cow’s milk. The taste and flavour of cheese develops with ripening. Young Cheshire is firm, crumbly and white in colour. It is mild, milky and aromatic leaving behind a slightly tangy aftertaste on the palette.
Sometimes, to add a different dimension to the cheese, annatto is added to the milk, which gives Red Cheshire a deep shade of red orange. However, there is no difference in the flavour and texture in both cousins. Another variant is a Blue Cheshire ripened with Penicillium culture molds.
An aged Cheshire becomes firmer and darkens considerably. It is now a full-flavoured cheese yet with no hint of bitterness. Though still crumbly, the cheese turns dry with maturity.
Cheshire with its lower salt content makes for a perfect crumble on fruits, chutney, and vegetable and baked dishes.

Cheshire

Appleby's

Made of pasteurised cow's milk, it is produced by the Long Clawson, Leicestershire and the Cropwell Bishop and Colston Bassett dairies in Nottinghamshire. For the first time in the 1970s, it was made by Andy Williamson at the Castle Stuart dairy in Inverness. Therefore, it was called Blue Stuart or 'Inverness-shire Blue'.
It is a semi-firm blue cheese described as a cross between Stilton and Cheshire. In a period of 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. With a sharp, strong flavour and a bit tangy aroma, it is a vegetarian's cheese having a fat content of 48%. It can be paired with Port Noir and Riesling.
This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards.

Shropshire Blue

Long Clawson Dairy Limited

Old Amsterdam is an aged Gouda style cheese made from pasteurized cows milk. It is a Dutch cheese named after the capital city and the cheese is produced in the province of North Country in the west of the country.

It is aged for approximately two years and regularly checked during the ripening process. It is a quality controlled cheese and can only be sold when the cheeses meet the criteria and therefore is labeled with with "Premier Grand Cru Classé". It has tiny salt crystals which form naturally and give added flavor and texture to the dense body.

Old Amsterdam has an ivory colored pate with rich, nutty, robust flavor with hints of caramel and butterscotch and firm texture.

Old Amsterdam

Crafted by hand in Nottinghamshire, this Blue Stilton requires about 126 pints of milk to make one 17-pound wheel of cheese, and it comes from one of only six dairies in the world allowed to call their product “Stilton.” The wheels are matured in special rooms where they're hand-turned daily for several months, allowing a natural rind to develop. It’s a mild, pleasantly nutty cheese that’ll convince even the most blue cheese-averse (or at least the wary) that it’s really pretty darn good.

Blue Stilton

Trader Joe's

Big John's Cajun, named after the local chef John Dearmin, is a cheddar-style, cheese made with pasteurized Jersey milk. It is produced by Beehive Cheese Company in Utah, United States. Canola oil is applied on a one day old cheese, then a mixture of Cajun meat with cayenne pepper is hand-rubbed and then allowed to mature in humidity controlled facility. Fully aged cheese is spicy in flavour and rich, smooth, creamy in texture. It pairs well with full-bodied red wines, champagne, or a fruity wheat beer. It can be shaved on salad or melted over a burger. 
The cheese has won several awards including 2nd place at the 2009 American Cheese Society in 2009, 3rd place at the 2011 and 2012 American Cheese Society in 2011, 2012.

Big John's Cajun

Beehive Cheese Company

In 1872, Eleonora Lindstrom of Sweden discovered the recipe of Västerbottensost by accident when the milk was left to curdle longer than needed. Today, it is produced only by Norrmejerier Swedish dairy company at their Burträsk farm. The Swedes salute it as the “Emperor of cheeses”.
Västerbottensost is a hard, granular cheese with a distinct character and powerful aromatic aroma. The taste is said to be similar to Parmesan cheese; salty but with sweeter notes. Also, the texture is crumblier than an Italian Parmigianino Reggiano. It is a slow-maturing cheese with a ripening period of a minimum one year. Light yellow in colour, Västerbottensost is a full-fat cheese containing 31% fat. Since the production is limited, it is twice as expensive compared to other aged cheeses. It is usually produced in the shape of a wheel, with smooth, yellow waxed rind.
Swedish enjoy this cheese at August crayfish parties and is a must-have ingredient in the highly popular Västerbotten cheese pie.

Vasterbottenost

Norrmejerier

Zamorano is a famous Spanish sheep’s milk cheese made in the region of Castile-Leon, Zamora. This hard cheese takes almost 6 months to mature fully. It has a pale-yellow colour with crumbly texture and contains 45% fat.
Zamorano has a buttery and nutty taste, which is served as a table cheese with White, Red as well as Zinfandel wine. It gets characteristic flavour because of the breed of sheep – the small, scruffy Churra and the Castilian sheep.
Due to a distinctive zigzag pattern and cylindrical shape, Zamorano appears similar to Castellano or Manchego.

Zamorano

Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days. The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor.

The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color.Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days.

The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor. The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color.

Drunken Goat

Queso de Murcia D.O.P

The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurised sheep's milk. It is one of the popular cheeses from Spain, made from sheep's milk. It also comes under the PDO guidelines.

The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. Manchego cheese is made from both pasteurised and unpasteurised milk. The farmhouse version is produced from unpasteurised milk while the industrial version is produced from pasteurised milk.
The rind is inedible with a distinctive, traditional herringbone basket weave pattern, pressed on it. A typical ear wheat pattern is pressed onto the top and bottom wheels of the cheese. There are specific differences in Manchego cheeses, depending on their aging period.

Semi Curado - Young Manchego cheese is aged around 3 months are supple and moist. The flavour is fruity, grass, hay with a tangy note.
Curado - Manchego cheese aged for 6 months acquires a caramel and nutty flavour. It has distinct acidity.
Viejo - Manchego cheese aged for a year becomes crumbly in texture while the interior of the cheese acquires a butterscotch colour. It has a sweet, lingering taste.
Manchego cheeses are best paired with a sherry. Cheeses similar to Manchego are called 'Machego like cheeses', but the producers cannot legally name the cheese as Manchego.

This celebrated cheese has won gold and silver award at the 2014 World Cheese Awards.

Jonathan Butlin

Activities

Share

Get the App. It's Free

Discover

Community

Company

Download