Rare and Unusual Cheeses
Four cheeses that are all relatively rare and unique creations in the UK, but are fast become firm favourites.
Slightly curious and different, together they provide a flavoursome and balanced cheese selection: a unique goats’ Gouda style made on the farm in Ireland, Killeen, the supple tomme-esque hard cheese: Fellstone, a rich soft ‘triple cream’: Finn, and the creamy Cote Hill Blue.
Killeen. Pasteurised goats’ milk. 250g.
Leaving Holland in search of the Irish ‘good-life’, Marion Roeleveld developed this goats’ milk Gouda with milk given by her own goats. Killeen is aged in-house by The Courtyard Dairy for 11 months; the cheese develops a greater depth of flavour as the sweetness and toasty-roasted hazelnut flavours show through.
Fellstone. Unpasteurised cows’ milk. 250g.
Tom and Clare Noblet started to make cheese in 2015 on their dairy farm on the edge of the Lake District. Based on a traditional old ‘dales’ recipe of the north of England, Fellstone is aged for three months by which time it has the fresh lemony-lactic flavours of a good Wensleydale, with a suppler texture.
Finn. Unpasteurised cows’ milk, vegetarian. 200g.
A triple-cream cheese, a classic of the French Parisian style. Extra cream is added to the milk before making the cheese, ensuring it has a rich, delectable flavour and smooth texture. The Courtyard Dairy sells Finn at three-weeks old, when it still has a fresh lemony flavour to temper the richness.
Cote Hill Blue. Unpasteurised cows’ milk, vegetarian. 290g.
With the price of wholesale milk falling, the Davenports took a short course in cheese making and invented Britain’s first unpasteurised soft blue: Cote Hill Blue.
This product will have two weeks shelf life from the date of delivery.