August fine artisan cheese & accompaniments at
Goo Cheese – Hebden Bridge
Mothias Sur Feuille
A fabulous mild, milky, easy-eating French goat’s cheese. The “feuille” is in fact a chestnut leaf which is applied when the cheese is fresh, therefore adding to its development. The leaves are dry when they are applied so that they absorb moisture from the cheese. This allows moisture to gradually return to the cheese during maturation, which encourages the paste to break down under the leaf. The more aged cheeses have hints of undergrowth and nuts, so providing an even wider range of flavours.
Unpasteurised Goat’s cheese
Applebys Red Cheshire
Applebys is a traditional British Territorial cheese with delicious, grassy, piquant flavours. It has an earthy complexity and a subtleness that lingers. The characteristic crumble is delicate and dewy. Each raw milk clothbound Cheshire takes a day to make and around twelve weeks to mature. The provenance and flora of the natural surroundings give Appleby’s Cheshire a flavour that is totally unique.
Unpasteurised Cow’s milk
Maida Vale
A semi-soft, washed-rind cheese which is made from Guernsey cow’s milk. The rind of the cheese is washed with Soundwave, a local IPA from Siren Craft Brewery which produces a flavour which is tangy, bittersweet and leaves malty notes on the palate.
Maida Vale incorporates a “washed-curd” method. During the process, some of the whey is removed and replaced with water. This results in a less acidic cheese, which is milder in flavour than a traditional brie or camembert. By removing some of the lactic acid, the breakdown is slower, which also helps to create a slightly firmer, fudgey texture with more bite.
Unpasteurised Vegetarian Cow’s milk.
Blue Wensleydale
A creamy blue cheese with a delicate mellow, yet full flavour. Award-winning Wensleydale Blue is handcrafted at the Wensleydale Creamery, found in the heart of the Yorkshire Dales. Wensleydale Blue is steeped in heritage and provenance. Representing the original, matured Wensleydale cheese which was made throughout Wensleydale by the Cistercian monks when they first settled in the dale in 1150.
Pasteurised Vegetarian Cow’s Milk
Inglewhite Buffalo
Made from milk from a herd of water buffalo at Park Head Farm, Lancashire, Inglewhite Buffalo is rich, rare and therefore unique. You don’t often see buffalo cheese being produced in the UK and definatley none in cheddar form. The cloth bound cheese is aged for a minimum six months to allow the flavours to mature. Inglewhite starts with substantial gamey milk flavour that leads to a satisfying, yet not overbearing, lactic kick.
Vegetarian Pasteurised Buffalo milk