Tag Archives: cow’s milk cheese

Troglodytes and Turophiles (or, a Tale of Cave-dwellers and Cheese-lovers)

Wookey Hole Cheddar

Many myths abound about the origins of Cheddar and why the world-famous cheese took its name from a small village in Somerset. One is that a milkmaid left a pail of milk in the Cheddar Gorge caves for safety and when she returned found that it had turned into a delicious cheese. Another tale features some monks on a pilgrimage to nearby Glastonbury, a thunderstorm and some similarly transformative milk. Whilst anyone who has ever left milk in the fridge and gone on holiday for a fortnight will view such tales with scepticism, there’s no doubt that the cheese does take its name from the village of Cheddar which lies at the foot of the famous caverns. And, if you go down to the caves today, albeit the nearby Wookey Hole caverns, you’ll once more find some cheese.
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Caws Llain and Lancych Mature

Well, no-one can say that I didn’t get my cheese-worth from my recent ramble around West Wales. Following last week’s Visit to Caws Teifi and the previous post about Y-Fenni, I am back this week with a double bill of Welsh cheesiness from the Caws Cenarth cheesemakers. My eldest son and I visited the farm and watched the cheesemakers in action from the purpose-built viewing room. It’s a great way to see the process, although I felt a bit sorry for them – what if they fancy talking to themselves or scratching their bottom? We chose today’s cheese through the simple process of: we’ll taste everything we can get our hands on in the farm shop and then you can choose one to buy and I’ll choose one. Caws Llain (top picture) is my choice and Lancych Mature (bottom) is my offspring’s:

Caws Llain Caws Cenarth

Lancych Mature

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Y-Fenni

Eek, it’s been quite a while since my last post but, in my defence, I have been on some intrepid cheese travels, exploring the beautiful coast and valleys of West Wales and eating rather a lot of local cheese along the way. More of that soon but first I bring you Y-Fenni, a little number I picked up in a deli in the pastel-pretty seaside village of Aberaeron:

y-fenni cheese

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The Duke and Duchess

This week’s cheeses (yes, it’s a rare double-bill this week!) have had me thinking about what sort of cheese I’d like to be immortalised as. It’s a tricky one. Much as I adore blue cheese, its main characteristics are mould and stinkiness, which I’m not sure I’d like to be summed up by. Ditto smear-ripened cheese which is a bit of a smelly joke. Perhaps a farmhouse cheddar? But then that just brings up words like ‘earthy’ and ‘robust’ which would make me sound like a used tractor. Hmmmm… Anyway, republicans look away as this week I bring you The Duke and Duchess:

duke of cambridge cheese duchess of cambridge cheese
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Celtic Promise

One of the lovely things about writing about British produce is that you get to learn about new areas of the British Isles which sound rather appealing. And so it is that we’ll be spending half the Easter holidays in west Wales, partly because it sounds like a peaceful idyll full of pristine beaches and rivers packed with jumping fish and partly because it’s been described as ‘the Loire of Welsh cheesemaking’. And whereas some cheesemakers (somewhat understandably) say on their website ‘don’t come and visit us, we’re too busy making cheese’, these Welsh cheesemakers are all like: ‘Please come and visit us – we’d love to see you!’ and ‘Drop by, see us in action and taste our cheese!’ Well, don’t mind if I do…but first this week’s suitably Welsh cheese:

DSCF9613
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Paddy’s Milestone

Well, this cheese is a first. Usually I don’t write about two cheeses made by the same producers in quick succession because I find that I don’t have enough to say (same cows, same milk, same people making it in the same place…) But this week’s cheese was described as ‘exceptional’ by the Other Half and ‘oh blimey, THAT is something VERY different’ by me. So, I give you the cheese that broke all the rules, Paddy’s Milestone:

Paddy's Milestone cheese
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Hebridean Blue

Call this post a Burns Night hangover if you will. I wanted to write about Scottish cheese last week and, given that a) it’s not always easy tracking down far-flung cheese and b) I was too busy working to leave the house for extended cheese mooching trips, I decided to order my chosen cheese online. And everybody knows that if you’re mail-ordering, it pays to order in bulk, right? So this week I present Scottish Cheese II: its name is Hebridean Blue. And if you are afraid of blue cheese, you might want to look away now:

hebridean blue cheese isle of mull blue

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Traditional Ayrshire Dunlop

It’s Burns Night on Sunday and so what better excuse to mail-order a mahoosive haul of cheese explore another historic Scottish cheese? This time last year I plumped for Caboc, which even its own producer describes as having ‘a taste which should stay in the 1970s’. I have to say I couldn’t disagree with him and so I was hoping for something a little less…ahem…idiosyncratic this time around. The big question though of course remains: will I be able to shoehorn a mention of Robert Burns into this week’s post? So, settle down on your hurdies and get a load of this week’s cheese down your weel-swall’d kytes: I bring you Dunlop.

Traditional Ayrshire Dunlop

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Wookey Hole Cave-Aged Cheddar

Happy New Year everyone! Okay, I realise I’m a bit on the late side for that but I’ve been so busy lazing about, scoffing festive cheese, that this poor old blog has been a bit neglected. But here I am, pushing away the tumbleweeds and blowing off the cobwebs, ready to start the year afresh. And what better way to leap back into action than with a great big bear of a cheese?

Most cheeses on this blog I forage for but I was lucky enough to be sent this week’s. I received it a week before Christmas, then my parents arrived and my dad took a serious fancy to it, along with the Other Half who hasn’t stop guzzling it. Or indeed myself. But the cheese lives on. It’s like the tardis of cheeses. So here it is (and I must apologise to any cheese pros for the photo as so eager was I to get to the cheese that I cut it in half before I read the label on the bottom telling me not to do just that. Whoopsie):

wookey hole cave-aged cheddar

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Dunsyre Blue

It’s been a heck of a week. Not in a bad way, just in a ‘How much work? And I have to hand in my Masters project (which is about cheese, of course)? And try and keep two offspring alive? Eek.’ So I nearly, very nearly, decided to forget the blog this week. But then I remembered that it’s St Andrew’s Day this weekend and I had recently tried a Scottish cheese and so fate stepped in, thwacked me sharply round the back of the head with a rolled-up newspaper and said, ‘Get on with it. Tell them about Dunsyre Blue.’ So here I am. And here is Dunsyre Blue:

Dunsyre Blue

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