Clothbound Archives | Cheese Atlas

Westcombe Cheddar: Somerset’s Raw Cheddar

Cheese Atlas — Sun, 31 Jul 2022 07:01:16 +0000

Not all Cheddars are made the same. And in the land of Cheddar, it takes something exceptional to stand out from the crowd. Westcombe Cheddar is exceptional. Read on to learn all about its history and how it is made.

Where does Westcombe Cheddar come from?

Westcombe Cheddar is a pressed uncooked cheese that has been made at Westcombe Farm in Somerset since the late 19th century. After an extended foray into commercial block Cheddars from the 1970s, Richard Calver reverted the dairy to its traditional roots in 1999. Since then, they have moved away from mechanisation as much as possible.

How is Westcombe Cheddar made?

To make this Cheddar, they use fresh, raw milk from the farm’s herd of Dairy Shorthorns. Because of the short transit time, the milk is still warm when it reaches their vats. Indeed, the only ingredients they add to the milk are salt, rennet and a traditional starter culture.

Once the curds have drained, they cut, stack and turn the loaves by hand. Once the loaves are ready, they mill, salt and transfer them to Cheddar moulds for pressing. Finally, they wrap each wheel in muslin cloth and lard and allow them to age for up to 18 months.

How to serve Westcombe Cheddar

At this age, Westcombe Cheddar has a deep flavour with a mellow lactic tang and hints of hazelnut, caramel and citrus. Overall, its texture is quite firm with a smooth gradual breakdown which helps to release the flavours.

Undoubtedly, this is a spectacular table cheese but it also excels as an ingredient in cooking. Our personal favourite is to grate this Cheddar into scrambled eggs towards the end of cooking.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Westcombe Cheddar: Somerset’s Raw Cheddar appeared first on Cheese Atlas.

Appleby’s Double Gloucester

Cheese Atlas — Sun, 31 Jul 2022 06:40:34 +0000

Raw milk Single and Double Gloucesters are a bit of a rarity across England now. Read on to learn all about one of the best, Appleby’s Double Gloucester.

Where does Appleby's Double Gloucester come from?

Appleby’s Double Gloucester is a raw milk cheese made on Edward and Christine Appleby’s farm in Cheshire. As the name suggests, this farm is also home to Appleby’s Cheshire. Gloucester is a traditional pressed uncooked cheese that finds its roots in the Gloucestershire in the 16th century. Single Gloucester is made from partly skimmed milk whereas Double Gloucester uses whole fat milk taken from both morning and evening milking.

How is Appleby's Double Gloucester made?

Using a 300-year-old recipe, head cheesemaker Garry Gray crafts a Double Gloucester that is less acidic and smoother in texture than their Cheshire. As is the case with their signature Cheshire, they add the natural dye annatto to impart an orange colour to the cheese’s paste.

Overall, the two recipes are quite similar except for variations in timing, temperature and acidity of the curd. It takes around 4 hours 20 minutes, at a temperature of up to 38.9°C (102°F), for the milk to reach the correct acidity after renneting. At this point, they cut the curds, press them for 48 hours and wrap the cheese in cloth. Maturation can last up to eight weeks.

How to serve Appleby's Double Gloucester

At this age, Appleby’s Double Gloucester develops a firm but moist texture. Its flavours are reminiscent of warm buttered toast with subtle notes of minerals and salt. Also, watch out for a long, tangy finish. This Double Gloucester pairs beautifully with light-bodied reds such as Pinot Noir and Zinfandel or even a white like Sancerre. If you prefer pairing with beer, this raw milk beauty matches well with a number of local ales.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Appleby’s Double Gloucester appeared first on Cheese Atlas.

Appleby’s Cheshire

Cheese Atlas — Sun, 31 Jul 2022 06:27:12 +0000

Cheshire was once England’s most popular cheese. But, as Cheddar gained popularity, it gradually faded into the shadows. Read on to learn about Appleby’s Cheshire, the only raw milk version currently made in the UK.

Where does Appleby's Cheshire come from?

Cheshire is a dense and crumbly British territorial cheese that comes from Cheshire and four neighbouring counties. Remarkably, Cheshire was once the most popular and significant cheese in England. Indeed, the pressed uncooked cheese dominated the London market in the 17th and 18th centuries.

But the advent of industrialisation would change all of that as cheaper and more efficient Cheddars took over the marketplace.

How is Appleby's Cheshire made?

Appleby’s Cheshire is currently the only raw milk, clothbound farmhouse Cheshire still in production in Britain. Using the milk of their small herd of Friesian cows, the Applebys make both a white Cheshire and their signature orange Cheshire. On their farm, they use morning and evening milk together with a home-produced starter culture.

The production is similar to Cheddar except that the curds are cut into blocks and broken, rather than being stacked and flipped. And they achieve the orange colour of their Cheshire by adding the natural dye, annatto.

How to serve Appleby's Cheshire

The ageing process for their cheese lasts between six weeks to 10 months, depending on the size of the wheel. A mature Appleby’s Cheshire is firm, yet moist and flaky. Overall, the cheese shows rich and mineral flavours with savoury notes of grass.

We recommend pairing this beautiful cheese with a glass of local dark ale.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Appleby’s Cheshire appeared first on Cheese Atlas.

Pitchfork Cheddar: A Jersey Milk Cheese

Cheese Atlas — Thu, 23 Dec 2021 03:23:06 +0000

It is very rare to find a Cheddar that is made with jersey cow milk. And a raw milk version is even rarer. Read on to learn about what makes Pitchfork Cheddar such as unique cheese. And find out how best to serve it.

Not just another Clothbound Cheddar

Pitchfork Cheddar is a clothbound hard cheese made by Trethowan Brothers in Somerset, England. In the late 90’s, the brothers started making Gorwydd Caerphilly on their family farm in Wales, before moving to Somerset.

Actually, brothers Todd and Maugan Trethowan named this raw milk Cheddar after the pitchforks that they use to toss the curds. Unlike the majority of Cheddars made in the UK, they use a mixture of Holstein and Jersey cow’s milk.

How Pitchfork Cheddar is made

To make this unique hard cheese, the brothers use organic, raw milk from the mixed herd. Afterwards, they mature each truckle for up to 12 months. Overall, this allows the cheese to develop its signature flavour.

In Pitchfork, the Jersey milk imparts a golden colour, extra richness and a moist, smooth texture. In comparison Montgomery Cheddar is drier and more brittle.

How to serve Pitchfork Cheddar

Serve this instant Somerset classic on a cheese board with Colston Bassett Stilton and Baron Bigod.

Furthermore, this versatile cheese is great in cooking, from soufflés to cheese toasties.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Pitchfork Cheddar: A Jersey Milk Cheese appeared first on Cheese Atlas.

Montgomery Cheddar: Clothbound in Somerset

Cheese Atlas — Thu, 09 Dec 2021 23:46:02 +0000

Clothbound Montgomery Cheddar – Cheese Atlas

Three generations of cheese makers

Montgomery Cheddar is a clothbound hard cheese from North Cadbury in Somerset, England. Actually, the Montgomery’s have been making this Cheddar at Manor Farm for three generations now.

Jamie Montgomery’s Grandfather, Sir Archibald Langman, established the family farm in 1911. While many other cheesemakers shut down during the World Wars, they persevered with making their amazing Cheddar.

When Jamie Montgomery took over the family business in the mid 90’s, he was determined to create a cheese that was different to the ubiquitous “supermarket” Cheddars. In order to do so, he wanted to make a cheese with a slightly drier texture and much more depth of flavour.

How it is made

In North Cadbury, the locals have become accustomed with seeing the farm’s 200 Friesian cows coming in from the fields for milking daily. In fact, Jamie and his small team look after their herd with the utmost care. As a result, they produce milk of a exceptional quality that is perfect for cheese making.

Using a traditional cheddaring method, the cheese makers form the 25kg truckles. Afterwards, they wrap them in muslin cloth and mature each truckle for a minimum of 12 months on wooden shelves.

What Montgomery Cheddar tastes like

The flavour of this cheese actually varies remarkably depending on the day of the week that it is made on. The reason for this is because they change the starter culture that they use every day over the course of a week.

As such, this unique Cheddar’s flavour can range from meaty and brothy to sweet and fruity.

How to pair Montgomery Cheddar

Enjoy this one with an equally complex red wine such as a Malbec, Pinot Noir or Cabernet Sauvignon.

Moreover, this exceptional clothbound Cheddar will make the perfect English Christmas cheese platter with Tunworth and Colston Bassett Stilton.

The post Montgomery Cheddar: Clothbound in Somerset appeared first on Cheese Atlas.

Pyengana Clothbound Cheddar: Australia’s Oldest Cheese

Cheese Atlas — Wed, 08 Sep 2021 05:04:56 +0000

Handmade clothbound Cheddars

Pyengana Clothbound Cheddar is a pressed uncooked cheese made by Pyengana Dairy in the North East of Tasmania.

Established by Jon Healey in 1992, the dairy specialises in handmade clothbound Cheddar. Until now, Pyengana Dairy uses a traditional cheddaring method that has been passed down by three generations of Healey’s. Effectively, this makes their Cheddar the oldest specialty cheese in Australia.

Rich and creamy milk

Without a doubt, the area’s celebrated cheeses owe their unique flavour to the high quality local milk. The predominately grass fed cows produce a rich, creamy milk that is perfect for cheesemaking.

A proud Tasmania heritage

Actually, the heritage of making farmhouse cheese in the Pyengana valley dates back to the 1880s. Back then, farmers from Europe settled in the area and used traditional methods to craft hardy cheeses.

Today, the dairy continues this tradition as a custodian of the original recipe and heritage vats.

The artisan's touch

To begin, the cheesemaker adds rennet and culture to pasteurised milk. Following that, they stir the formed curds in whey before drawing them out.

Afterwards, they hand-tear the curds, add salt and loop them into cloth bags. And finally, they press the wheels using a nineteenth century mechanical press.

Wrapped in cloth

Subsequently, an affineur wraps the wheels in a cheese cloth and matures them in a cave-like environment. This underground setting contains natural ventilation ducts which draw cool air down to the maturation rooms.

Overall, this setup maintains a consistent temperature and humidity which is ideal for maturing cheese. In effect, some of the wheels will spend up to 24 months in this environment.

Vintage Cheddar

An affineur grades each batch of cheese to determine how long the cheese is matured. As the cheese ages, it develops a more complex flavour. With this in mind, they select the finest wheels to mature for 24 months as part of the Reserve Vintage range.

At 24 months, the more subtle flavours start to develop and the texture becomes dry and crumbly. It is savoury and full-flavoured with notes of herbs and spices that will linger long after consumption.

How to pair Pyengana Clothbound Cheddar

Enjoy with a glass of Cabernet Sauvignon, Pinot Noir or Cider. This stunning Cheddar also pairs exquisitely with robust accompaniments like tomato chutney, charcuterie, and pickles.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Pyengana Clothbound Cheddar: Australia’s Oldest Cheese appeared first on Cheese Atlas.

Hafod

Cheese Atlas — Sun, 17 May 2020 04:21:30 +0000

Cheddar, done the Welsh way

Hafod is a clothbound cheddar made from raw cow’s milk by the Holden family on their organic farm, Bwlchwernen Fawr. Remarkably, the milk from their own herd of 75 Ayrshire cows is rich and creamy and perfect for cheesemaking.

Indeed, it all starts with the name. Hafod is a Welsh word that means summer pasture. And looking after the pasture is key to producing the highest quality cow’s milk from their herd.

A slow cheddaring process

Unsurprisingly, the cheesemaker uses traditional century-old methods which involve slow cheddaring. For starters, they add a yoghurt culture to the milk and leave the sheets of curd to sit until evening. Come evening, they start milling.

Overall, this slow process produces elastic, silky and smooth curds which have a deep buttery aroma. Afterwards, the cheesemaker salts the curds and packs them into cloth-lined cylinders to be pressed.

The resulting 10kg and 18kg rounds are matured for a minimum of 10 months. At this age, they develop a mouldy rind around a rich and buttery golden pâte. Moreover, the cheese’s aroma is reminiscent of hay and the flavour grassy and nutty, with a hint of onion.

It is quite common for the cheese to contain naturally occurring blue veins which add a bit of character and depth of flavour.

How to pair Hafod

Enjoy this Welsh wonder with a fruity, malty Pale Ale.

The post Hafod appeared first on Cheese Atlas.

Bay of Fires Clothbound Cheddar

Cheese Atlas — Fri, 01 May 2020 22:53:01 +0000

Thirteen generations of cheesemakers

Bay of Fires Clothbound cheddar is a hard cheese made by Bay of Fires Cheese in St Helens, on the East coast of Tasmania.

Head cheesemaker, Ian Fowler, descends from a long line of cheesemakers in England. In fact, the Fowlers are England’s oldest cheese making family, going back nearly 400 years. Ian was brought up on the family farm in Solihull, West Midlands.

The farm is home to England’s oldest purpose built cheese factory that is still in operation. Moreover, 13 generations of Fowlers have passed on the craft and technique of hand-making cheddar to their children.

A Tasmanian adventure

In 2009, Ian and his wife, Tracey, left their ancestral home and moved to Tasmania to seek a new adventure. Despite being far away from his roots, he found himself roped back in to cheesemaking.

To make this award winning cheddar, Ian uses the traditional cheddaring methods that his father and grandfather tought him. Once he has formed the truckles of curd, he wraps them in lard-coated cloths and allows them to mature for a minimum of 12 months.

At that age, the Cheddar develops a complex rind and a buttery and crumbly golden pâte. In addition to this, it has a pleasant grassy aroma and subtly sweet and savoury flavours with an earthy finish.

How to pair Bay of Fires Clothbound Cheddar

We can’t look past a crisp Tasmanian Cider to go with this delightful cheddar.

The post Bay of Fires Clothbound Cheddar appeared first on Cheese Atlas.