A hard yellow, cheese, based on a Gouda recipe. Matured for 9 months, Winchester emulates a cheddar but retains an element of creaminess with a subtle nutty flavour.
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
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
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
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