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Cheeses of the Month - August.
Holiday-time is supposed to be relaxing but are often very busy as we entertain & accommodate the needs of children on holiday & visting friends and family. 
With our August cheeses we have tried to offer dual purpose cheeses.  They work on their own on a cheeseboard, can be used to create a simple dish or you can make a quick supper or lunch dish with any you have leftover when the visitors have gone home.
Duddleswell,  Exmoor Blue  & St George 
Come in during August and we'll encourage you to taste them and take them home with a 10% discount.
Have a browse of our May , June &July cheeses of the month....

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  Duddleswell 
This English organic sheeps milk cheese is tasty enough to be used simply as a table cheese or can be used in dishes as an alternative to Pecorino.  Add to pasta dishes such as Spaghetti Carbonara or use shavings to top a summer salad such as chicken Caesar.  Slice Duddleswell, arrange on a plate, top with matchsticks of membrillo (quince paste) as an appetiser or tapas.

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Origin – East Sussex, UK
Milk – Sheep, organic, pastuerised, vegetarian
Style – hard
Appearance – The exterior has a yellow hard, finely ridged, polished natural rind with a slightly paler smooth interior     

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  This is the flagship cheese of the High Weald Dairy which has been producing cheese since 1988.  This cheese has a firm rind and an almost flaky interior which melts in the mouth.  The flavour is delicate, slightly sweet & nutty.  The cheese ripens in 10-12 weeks.  It holds a British Cheese Awards silver medal  and a bronze from the World Cheese Awards 2006

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Exmoor Blue.
  The dark rustic exterior & deep veining of this blue would make a feature on any cheeseboard.  However the creamy nature of this cheese lends itself well as an ingredient.  Place a slice of Exmoor Blue on a steak or burger from the barbecue and allow to melt.  Or why not make a fresh salad of baby spinach leaves, topped with wedges of apple, a sprinkling of walnut halves with Exmoor Blue crumbled on top.  Finish with dressing of walnut oil and cider vinegar. 

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Origin – Somerset, UK
Milk – Cow, unpasteurised, vegetarian
Style –  semi-soft blue
Appearance – Natural soft rind, which is dark with with a little white mould.  The interior is creamy yellow with dense blue veining 

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Made in a lush valley on the eastern fringe of Exmoor National Park by Ian & Ruby Arnett using only traditional hand processes.  Also known as Jersey Blue, Exmoor Blue is made from Jersey cow milk giving the paste a rich buttery yellow colour and moist, soft, spreadable texture.    Best eaten from six weeks old, this cheese has a strong, tangy blue flavour.  One of only three English cheeses to have PGI status, (Protected Geographical Indication) which means it must be produced within a specific area and display the PGI logo on the packaging.

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Saint George  
A mild crumbly fresh goats cheese when young, this cheese can be used as can alternative to French chevre on a grilled goats cheese salad.

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Origin – Sussex, UK
Milk –Goat, pasteurised, vegetarian
Style – mould ripened, semi soft
Appearance - bright white, firm, chalky curd when young, curd will darken, turn opaque & run with age.

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Made by Welshman Lyn Jenner & his wife Jenny at Nut Knowle Farm near Horham in East Sussex from milk from their own herd.  The cheese is ripened in controlled temperatures to develop the mould which takes 10-12 days.  This cheese carries the typical characteristics of mould ripened cheese with aromas of herbs and mushrooms.  When young the cheese has a mild fresh flavour, when fully mature the flavour will develop and the paste will gently flow.