Our deli counters virtual tour of the southwestern peninsula continues. This month’s county is Somerset the home of Cheddar. We of course already sell a couple of excellent Somerset Cheddars – Cheddar Gorge and Wookey Hole this month they will be joined by Montgomery Cheddar considered by many the benchmark of Somerset Cheddar. Applewood Cheddar another very popular staple of our deli counter is also made in Somerset.
Other cheeses we will be selling for August include Wyfe of Bath, Pave Cobble (sheep), Rustler (sheep), Rachel (goat) and Whitelake Tor (goat).
Members of our cheese club will as usual be entitled to a 10% discount off the four featured cheeses. To join the cheese club simply fill in the form at the bottom of the page and then collect your membership card from the deli counter next time you are in the farm shop.
The cheeses are:
A fine 60% mould ripened brie produced by Lubborn Cheese at Cricket St Thomas in Somerset. It is creamy with a mild, fresh flavour and a soft edible rind. The curd is even textured and takes on the colour of straw. As it ripens, over a period of seven weeks, from the outside in, it becomes softer with a fuller flavour.
From Montgomery Cheese is made using the beautifully rich milk from the Montgomery’s herd of Jersey cows. The cheese is washed with a special brine every three days to achieve a slightly pungent moist rind which softens the cheese and gives it an extra depth of flavour. A superb Westcountry equivalent to Raclette, it cooks and melts brilliantly.
A creamy, smooth blue cheese from the Bath Soft Cheese Ltd. and made from the milk of organically reared cows. The cheese is ripened in traditional stone built rooms for 8-10 weeks to give it a creamy blue veined taste and clean aroma. This celebrated cheese has won the Super gold award at the 2014 World Cheese Awards.
English Pecorino (Pictured)
Based in the heart of the Cheddar Country, White Lake Cheese was established in 2004 by Peter Humphries and Roger Longman. Their English Pecorino is the 2019 Supreme Champion of the British Cheese Awards.
Matured for 5 months, a semi-hard ewes’ cheese with a deep well-rounded nutty flavour and a hint of caramel.
Made with unpasteurised milk and vegetarian rennet.