In recent years the British cheese scene has become a lot more exciting. Moving past the typical stalwarts, artisans and experts are exploring the world beyond Cheddar and Camembert-style curds, opting instead for more exotic strains.
The Great British Cheeseboard no longer need feature the usual Stilton, Cheddar and Leicester Red to champion home-grown varieties. This Christmas cheese-lovers have got a lot more to choose from, and from a surprisingly fledgling crowd of cheese-makers.
Made from 100% Guernsey cow’s milk from the nearby Lacey’s dairy, the cheese at 2 weeks is fresh and citrusy with a consistent texture throughout. From 4 weeks the cheese begins to ripen and soften from within, developing a richer flavour and creamier texture with a strong smell similar to the whiffier French varieties.
Another newcomer to the scene is David Jowett and Antony Curnow’s Rollright cheese. Named after the Neolithic and Bronze Age Rollright Stones formation on the farm at King Stone Dairy deep in the Costswolds, the mellow, buttery-rich, washed-rind cheese is sort of like a Reblochon but less intense. The herbaceous flavour of the Rollright is due to the diverse clover pastures of the King Stone Farmland.
Be creative with your cheeseboard and serve these young, exuberant varieties with some of Paxton and Whitfield’s Creamed Honey & Walnuts (which would go terribly well with the Cygnet), some plump Medjool dates, slivers of pear and a variety of simple water crackers and thin slices of ciabatta. If you absolutely must have chutney, then why not try The Garlic Farm’s Roast Garlic Jam.
You can buy these cheeses online, at farmer’s markets or at the champions of cheese, Paxton and Whitfield.