Great British Cheeses by Jenny Linford

By Jenny Linford

From a tender and clean Cornish Yarg to a wealthy and intricate Stilton, have a good time the diversity, caliber and natural culinary excitement of serious British Cheeses.

Discover every thing you ever desired to learn about cheese from precise profiles of over three hundred forms from round Britain and eire. You'll find a diversity of the best farmhouse produce and stick to the normal equipment of ways cheese is made.

Plus, hint the colourful historical past of other cheeses, get suggestion on serving and the way to place jointly a magnificent cheese board and discover what to shop for the place, from expert cheese retailers to web content.

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1¼in (3cm) WEIGHT 9oz (250g) SHAPE Round MILK K Unpasteurized cow’s RENNET Vegetarian TYPE Modern 48 SOFT CHEESES DORSTONE 49 HEREF ORD S HIRE A soft goat cheese made by Neal’s Yard Creamery, Dorstone is named after the village in which the creamery is based. The curd is predrained, which gives the cheese a distinctive light, fluffy texture. The cheese is coated in ash and matured for two weeks, allowing white, blue, and green molds to develop, which contrast visually with the white paste inside.

The name comes from “Sir Gar,” Welsh for Carmarthenshire. It has a thick, even coating of white mold over a smooth, sticky pale yellow paste. As it ripens, the paste softens from the outside. A mild, creamy cheese, it has a faint mushroomy note. SIZE D. 4½in (11cm) H. 1½in (4cm) WEIGHT 9oz (250g) SHAPE Round MILK K Pasteurized cow’s RENNET Vegetarian TYPE Modern RAGSTONE HEREF ORD S HIRE This soft log-shaped goat cheese is made by Neal’s Yard Creamery. When Charlie Westhead started making the cheese, Neal’s Yard Creamery was based in Kent, and its name derives from the Ragstone Ridge there.

1½in (4cm) WEIGHT 1½lb (675g) SHAPE Round MILK K Pasteurized organic cow’s RENNET Vegetarian TYPE Modern KIDDERTON ASH CHESHIRE Made by Ravens Oak Dairy at Nantwich, Chester, this is a white mold-ripened cheese produced from goat’s milk supplied to the dairy. The young molded cheeses are first dipped into brine to add salt to the cheese, then into Penicillium to create the white mold coating. The cheese is also coated in a fine layer of black food ash, through which the white mold grows; the dryish white paste has a mild flavor.

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