“Life is great. Cheese makes it better.” Avery Aames, The Long Quiche Goodbye
And that certainly seems to be the verdict of our customers this Autumn! This week, I take a closer look at the cheeses presented on The Millstone Hare’s cheeseboard… the board is made up of three cheeses, sourced through Fromage to Age, a local procurer of artisan cheeses from both the UK and abroad.
First up, the Lincolnshire Poacher, the ‘cheddar’ of the board. Traditionally made with raw milk and animal rennet, the Lincolnshire Poacher is firm cheese with a crumbly yet moist texture.
It’s a really rich cheese, matured for 14 to 16 months, and comes from the Ulceby Grange dairy farm on the Lincolnshire Wolds. The farm has been in the Jones family since 1917, and is currently run by Simon, the fourth generation to oversee the estate.
Adding a really gorgeous colour to the board is the Waterloo, produced by Anne and Andy Wigmore at Village Maid Cheese in Riseley. Vegetarians will be delighted to learn that Village Maid cheeses are all made using vegetarian rennet, and contain no artificial additives.
The Waterloo is a mild, semi-soft cheese made from Guernsey milk, with a really buttery flavour. It’s distinctive yellow colour comes from the natural carotene in the unpasteurised Guernsey milk, from a single herd of pedigree Guernsey cows.
Finally, the Gold Medal winner at the World Cheese Awards in 2015 in France, Perl Las. The name means ‘Blue Pearl’, and it comes from Caws Cenarth, based near Pontsela in Carmathenshire, run by Carwyn Adams.
Unlike any other blue cheese, Perl Las is strong but delicate creamy with gorgeous lingering blue overtones. It’s made entirely by hand, and some the iron presses used to make it are over 100 years old, and the result is truly sublime.
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