Monthly Cheese Club, Organic

£15.50

Another month, another fantastic quartet of delicious organic cheese. These have been
carefully selected by our resident dairy aficionado, Ilyas. They can be combined to make
one mighty cheese board or enjoyed individually.

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Deliveries from:

Monday 19^th November

Monday 26^th November

Extra Mature Wyfe of Bath Cheese, Organic, Bath Soft Cheese(200g)

Succulent, nutty and creamy, this semi-hard cheese is reminiscent of buttercups and summer meadows. Shaped in cloth lined baskets, it has a pleasingly soft, light caramel colour. It’s made with vegetarian rennet, and matured for over 12 months (instead of the usual 10 weeks). The extra mature is harder than its younger self but retains the signature taste and extra tang which comes with age.

Golden Cenarth, Organic, Caws Cenarth Cheese (200g)

This little gem was first made as a happy accident by Carwyn Adams on the family farm in Carmarthenshire. He noticed that an older Caerffili had started to redden and the rind was breaking down and softening. He then refined this process, developing a smooth, powerful flavour. Rind washing adds moisture and nutrients to the rind. This encourages the growth of yeast and bacteria, lending the cheese its pungent smell and distinctive colour and texture. This one comes ready to eat or ready to bake! Simply pop it in the oven for 20 mins at 200°C.

Roquefort, Papillon (100g)

This Roquefort Papillon is characterised by its white-ivory colour, its velvety aspect and smooth texture. Its streaked cavities of an intense blue give this cheese its signature flavour. At the origin of a Roquefort, there are the shepherds of the Causses who raise their traditional Lacaune ewes. Papillon maintains lasting relationships with these producers to keep the quality milk flowing. Rye bread forms an integral part of the Roquefort too. Penicillium Roqueforti, the fungus which gives the cheese its taste and signature green and blue marbling, develops in its crumb. To preserve this tradition and entirely control the production, Papillon has had its own baker’s oven for over 40 years. Each year in September, their baker comes to make roughly 300 rye breads which will be used for the annual batch of Penicillium Roqueforti, used in the Roquefort Papillon recipe. These breads, carbonised outside, contain a still wet crumb which will be sown with stock Penicillium Roqueforti Papillon. Through the change of moon, the fungus then grows in the heart of the loaves, in natural caves for around 40 days. At the end of this period, the bread is finally opened to collect the secret ingredient to this truly traditional cheese.

Sussex Slipcoat Plain, Organic, High Weald Dairy (100g)

Sussex Slipcote is a fresh soft cheese made with organic sheep’s milk. It has a light, creamy, fluffy texture, a slightly sharp, refreshing flavour, and a lemony aroma. According to High Weald, “Slipcote” is an old English word that means a little (slip) piece of cottage (cote) cheese. Happily, it also describes how it slips out of the rind during maturation. As mandated by Law’s Grocers’ Manual, the cheese is only made in England since way back in the Middle Ages.

Extra Mature Wyfe of Bath Cheese, Organic, Bath Soft Cheese(200g)

Golden Cenarth, Organic, Caws Cenarth Cheese (200g)

Roquefort, Papillon (100g)

Sussex Slipcoat Plain, Organic, High Weald Dairy (100g)