Crumblies Cheese Selection
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Description
For those who prefer their cheese to crumble rather than slice, here are four prime candidates in a single box.
Hawes Wensleydale is made in the Yorkshire Dales using local milk and a traditional recipe; the flavour is mild, clean and fresh with a honeyed aftertaste and a crumbly flaky texture. It goes particularly well with a chunk of fruit cake or a slice of apple pie.
Gorwydd Caerphilly is made by Todd Trethowan, who wanted to rescue a traditional Welsh cheese from near obscurity. Using a traditional recipe, the curd is worked by hand and the cheese is matured on the farm for two months. The result is a fresh, crumbly cheese with a lemony flavour, offering a creamy texture on the outside with a firmer interior.
Kirkham's Lancashire is produced by Ruth Kirkham, who learned her cheesemaking skills from her mother. Using the milk from her 100-strong herd of cows, Ruth and her husband produce a crumbly cheese that is strikingly white with a sharp and salty edge and a tremendous depth of flavour.
Appleby's Cheshire was first produced in 1952, using a traditional recipe that has now been handed down through three generations. Made using milk from the farm's own cows, which graze on the salty pastures of the Cheshire plains, the cheese is clean and zesty with a rich and mouth-watering finish and goes particularly well with figs, dates and fruit cake.
Hawes Wensleydale is made in the Yorkshire Dales using local milk and a traditional recipe; the flavour is mild, clean and fresh with a honeyed aftertaste and a crumbly flaky texture. It goes particularly well with a chunk of fruit cake or a slice of apple pie.
Gorwydd Caerphilly is made by Todd Trethowan, who wanted to rescue a traditional Welsh cheese from near obscurity. Using a traditional recipe, the curd is worked by hand and the cheese is matured on the farm for two months. The result is a fresh, crumbly cheese with a lemony flavour, offering a creamy texture on the outside with a firmer interior.
Kirkham's Lancashire is produced by Ruth Kirkham, who learned her cheesemaking skills from her mother. Using the milk from her 100-strong herd of cows, Ruth and her husband produce a crumbly cheese that is strikingly white with a sharp and salty edge and a tremendous depth of flavour.
Appleby's Cheshire was first produced in 1952, using a traditional recipe that has now been handed down through three generations. Made using milk from the farm's own cows, which graze on the salty pastures of the Cheshire plains, the cheese is clean and zesty with a rich and mouth-watering finish and goes particularly well with figs, dates and fruit cake.
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Crumblies Cheese Selection
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