November Cheese Subscription

For our November Cheese Subscription, we have put together a few of the lesser known British cheeses - all cows milk - each with their own story.

Tunworth makes a return to our shop this month, after a long absence; Shropshire Blue is a cousin of Stilton but has its own cult following; Blarlaith Cheddar is particularly good this month, but sadly will be the last cheese from this dairy – and who couldn’t be charmed by Cornish Yarg – delicately wrapped in nettle leaves and name after the Gray family spelt their name backwards.

TUNWORTHHampshire Cheeses, Hampshire, England

Raymond Blanc has called it “the best Camembert in the world” – which is high praise coming from a French chef. Tunworth has rich, nutty and milk flavours with a distinct cabbage-like aroma.

Goes well with Champagne or sparkling wine, French Farmhouse Cidre, white Burgundy or Chardonnay

SHROPSHIRE BLUE -Colston Bassett Dairy, Nottinghamshire, England

Colston Bassett Shropshire is recognisable due to its distinctive orange colour – which comes from the addition of annatto, a natural food colouring derived from a South American berry – interspersed with fine, well-dispersed blue veins. Shropshire Blue is slightly milder than Stilton but a little richer, with a buttery, creamy texture and minerally tang.

Goes well with fortified wines such as Tawny and Muscat,

BLARLIATH CHEDDARHighland Fine Cheeses, Tain, The Highlands, Scotland

Hand made by Ruaraidh (Rory) Stone of the Highland Fine Cheese Company, this traditional cheddar uses milk from Caithness Dairies in the far north of Scotland. The cheddar is bound with cloth and aged for a minimum of nine months in an old shipping container. It has a pale yellow colour and a mild flavour for a cheddar, complemented by its pleasant fudgy texture.

Goes well with Single Malt Whisky

CORNISH YARG –Lynher Dairy, West Cornwall, England

This unique attractive nettle wrapped cheese is made with rich Cornish cows milk near Truro in Cornwall. The grass rich milk is collected from a handful of carefully selected local farms, it’s cultured, set, drained and pressed before being brined and wrapped in leaves. The texture is creamy under the rind while slightly crumbling at the core. The flavour is fresh, with hints of lemon in the centre with a slight mushroom aroma from the nettle leaves.

Goes well with light white wines or dry rose, dry ciders