Based on the Lyburn Gold, the smoked version is still a washed curd cheese but the eyes are not so prominent. It is smoother, giving a light and delicate flavour. During the maturation process the rind goes a glorious caramel colour and cannot be mistaken for any other.
Whin Yeats flavours can be lactic and yoghurty through to more mellow and buttery with a delicate hint of mushroom. It has a texture that ranges from waxy to crumbly.
A fresh, mild and creamy goat’s cheese with a mousse-like texture and natural acidity – subtly flavoured with garlic and parsley.
Known for its succulent-yet-crumbly texture (referred by the Kirkham family as its “Buttery crumble”), Kirkhams Lancashire has a tangy, bright and full flavour.
Made with raw cow’s milk and animal rennet
The flavours of this cheese are sweet and rich with hints of caramel, butterscotch and honey. Coolea is smooth and close textured cheese, reminiscent of Dutch Gouda.
Made with pasteurised cow’s milk and animal rennet.
A cow’s milk cheese that, as the name suggests, has hints of garlic and onion, with support from other ingredients such as chives, parsley, paprika, ginger, and horseradish. The nettle gives the cheese a touch of colour, that can be quite clearly seen, yet the garlic remains subtle presenting a young, firm, well balanced cheese
A naturally rinded, blue-veined, hand-made soft cheese, made with pasteurised milk. When fresh, at 3-4 weeks, it has a relatively mild blue flavour but the IOW Blue accelerates quickly to develop a much spikier character than when young. Being naturally rinded, it is covered in green, blue, grey and white moulds, giving the cheese a depth of character, while the variety of surface moulds that grow on the rind ensure it stands out on any cheeseboard.
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
07775 920777
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