Somerset 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.

Ogleshield: The Raclette from Somerset

Cheese Atlas — Wed, 23 Feb 2022 03:37:52 +0000

Ogleshield is a semi-hard cow’s milk cheese made by Jamie Montgomery in Somerset, England.

A family tradition

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.

A herd of Jersey cows

Manor farm is home to a herd of Friesian-Holstein and Jersey cows. Over three generations, the Montgomery family have used the milk from their Friesian-Holsteins to make Montgomery Cheddar.

Originally, they were selling their Jersey milk because it can’t be used to make their signature Cheddar. However, in 1998, they developed a new recipe that would allow them to capture the amazing qualities of the milk.

The Raclette from Somerset

The new recipe was a hybrid of Cheddar and French Tommes and used raw Jersey milk. The Montgomery’s decided to call the cheese Jersey Shield.

After some early trials, William Ogleshield, senior cheese affineur at Neal’s Yard Dairy, suggested that they wash the wheels in brine.

Overall, this process would trap more moisture in the cheese and encourage a sticky orange rind to form. Hence was born Somerset’s version of Raclette and it was fittingly renamed Ogleshield.

What Ogleshield tastes like

Ogleshield is a gentle yet complex cheese, with a sweet and fruity aroma. Moreover, its flavour is warm and savoury with notes of chicken broth.

The texture beneath the pungent pink rind is soft and elastic. As a result, it melts beautifully when grilled.

How to serve Ogleshield

While this semi-hard wonder can be served on a cheese board, it truly comes into its own when melted.

Serve using a Raclette grill or simply slice and melt in a sandwich! Pair with Damson paste and Orkney oat cakes.

The post Ogleshield: The Raclette from Somerset 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.

Gorwydd Caerphilly

Cheese Atlas — Tue, 21 Dec 2021 02:14:19 +0000

Gorwydd Caerphilly is a Welsh cheese made in Somerset

A traditional Welsh recipe

Gorwydd Caerphilly is an organic raw milk semi-hard cheese made by Todd and Maugan Trethowan in Somerset, England.

Actually, the recipe for Caerphilly finds its roots in South Wales. Going back to the early 19th century, it used to be a staple snack for miners and local farmhands. However, by the late 19th century, it had all but disappeared.

Revived in Somerset

Across the border in Somerset, this traditional cheese persevered thanks to local Cheddar makers. Indeed, it made complete sense for the local artisans to have a quicker maturing cheese to make and sell while they were waiting for their Cheddar to age.

Why Caerphilly?

In 1996, Todd Trethowan was working at Neal’s Yard Dairy while he was attending college. During that time, his plan was to return to his family farm, Gorwydd, in Ceredigion, West Wales.

By that time, there wasn’t a single dairy making traditional Caerphilly in the area. In order to learn how to make the cheese, Todd got an apprenticeship under Chris Duckett. Based in Somerset, Chris Duckett was the only traditional Caerphilly maker left in the United Kingdom.

Named after their family farm

Upon his return to the family farm, Todd started making Gorwydd Caerphilly, with a focus on experimentation. After his first batch was ready, he sent the cheeses to Neal’s Yard Dairy in London. And, the rest is history!

Within 12 months, Gorwydd Caerphilly would be available throughout the UK in specialty cheese shops.

How Gorwydd Caerphilly is made

It all starts with their organic, raw cow’s milk. Remarkably, the entire production process is done by hand, except for the stirring of the milk.

After the wheels are formed, they are matured for up to four months. In fact, this is double the length of time most modern Caerphilly’s are aged for. As a result, this cheese has incredible complexity and texture.

Moving back to Somerset

In 2014, their operation had outgrown the space and facilities on the family farm. Consequently, Todd and his brother Maugan decided to move to Puxton Farm in Somerset.

The reason why they chose this particular farm is because the owner had a herd of organically reared Holstein and Jersey cows. And their milk was perfect for cheese making.

Once they had settled in, they set about recreating the ideal microclimate that Caerphilly needs to thrive. They even brought with them the unique bacterial culture from their old dairy in West Wales. That culture lends the unique grey velvety rind to their cheese.

What does Gorwydd Caerphilly taste like?

Gorwydd Caerphilly is an incredibly complex and nuanced cheese. Firstly, the edible rind has notes of mushroom.

Next, the paste of the cheese just under the rind breaks down slightly to develop a slightly creamy texture. In the middle, the texture is crumbly with a citrusy tang.

How to pair Caerphilly

Gorwydd Caerphilly’s flavour is brought out when served alone or paired with a dry Chardonnay or Pinot Gris.

Furthermore, you can pair this semi-hard wonder with a crunchy baguette and stone fruit.

Substitutes for Gorwydd Caerphilly

If you’re unable to find Caerphilly, a young, creamy English cheddar can serve as a substitute in recipes.

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 Gorwydd Caerphilly 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.

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.

Wyfe of Bath

Cheese Atlas — Wed, 29 Apr 2020 01:06:12 +0000

Deviant: Yes, Ugly: No!

Wyfe of Bath is a hard cheese made by Bath Soft Cheese in Somerset, England.

Bath Soft Cheese shares its home, Park Farm, with a small herd of 160 Holstein Friesian cows. They have a traditional approach both to how they raise and graze their animals.

Since the farm is entirely organic, they use manure and organic compost to ensure that the environment, the land and the waterways remain uncontaminated.

Inspired by Chaucer’s Canterbury Tales

Moreover, their practices ensure that the milk they collect is of the highest quality and ideal for cheesemaking. Around 60% of this is turned into cheese in their state-of-the-art cheese facility.

Chaucer’s Canterbury Tales provided the inspiration for the name of this cheese. One of the character, the Wife of Bath, was similarly deviant.

Using a recipe loosely inspired by gouda, vegetarian rennet is added to pasteurised cow’s milk. Afterwards, the cheesemaker places the resulting curds in cloth-lined baskets. This method gives the semi-hard cheese its unique shape and textured rind.

At 10 weeks, it has a slightly elastic texture with tiny eyes and smells of meadows and buttercups. On the palate, the Wyfe of Bath is savoury, creamy and nutty.

How to serve Wyfe of Bath

Serve soon after removing from the fridge to enjoy the subtle flavours of the cheese. Pair with grapes or pear and wash it all down with a glass of Merlot or Minervois.

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