Coastal is its very own variety of Cheddar which is different from any other Cheddar because it has a crunch The calcium in the cheese crystallizes making it crunchy although many people mistake this for salt. Part of the reason this cheese tastes so good is because it is made so very close to the sea. Not only is the air fresh and clear, and the scenery very beautiful, but it is such a natural environment for the cows. This cheese will amaze your taste buds.
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 traditional farmhouse style cheeses. We also carry their Stilton and Double Gloucester each sold separately.
One of Clawsons first true dessert cheeses, White Stilton with Lemon has become a great favourite combining the mildness of White Stilton with the zing of lemon.
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.
Double Gloucester is crafted using a mixture of morning and evening milk, hence the name, Double Gloucester. It is a traditional, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Double Gloucester is made from whole milk, colored with annatto to give it a warm orange color. The crumbly consistency is reminiscent of a good farmhouse Cheddar. pOurs is by the inimitable Ford Farms on the south coast of England, and is aged in a traditional cloth binding for 6 months.
One of the oldest English cheeses, invented during the 12th century. There are three types of Cheshire: White, Red colored with annatto and Blue which is punctured during the curing process, resulting in blue veins. This white Cheshire is firm in texture and a bit more crumbly than Cheddar. It is rich, mellow and slightly salty with an excellent aftertaste. It requires two to six months to mature and the taste sharpens during that process.
Sometimes called Double Gloucester with Chives, our Clawson Cotswold is a delicious blend of Double Gloucester cheese with chopped chives and onions. This cheese is called after the picturesque Cotswold shire of Britain. It is wonderfully cheddary and smooth, powerfully flavored. Cotswold is also well known in Britain as Pub Cheese.
Borough Market is Londons oldest food market. It was established on the south bank of the Thames when the Romans built the first London Bridge. It has occupied its present site for 250 years. pBorough Market is Great Britains principal centre of food excellence. The Trustees and Traders of Borough Market believe that everyone has a right to eat well. pThis is a pasteurized cows milk cheese produced with vegetarian rennet. This cheese is aged longer than most Wensleydales, but still manages to turn out moister and less crumbly then most others. Borough Market Wensleydale is a wonderful cheese with fresh earthy flavours that make this cheese stand out.
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 an admirable cheese for the festive season. We have taken a fine mature cheddar and added a good helping of malt whiskey, making this a warming delicious cheese.
