{"id":36350,"date":"2019-02-20T07:45:38","date_gmt":"2019-02-20T12:45:38","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36350"},"modified":"2021-09-21T16:48:56","modified_gmt":"2021-09-21T20:48:56","slug":"best-cheeses-great-britain","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-great-britain\/","title":{"rendered":"Best Cheeses: Great Britain"},"content":{"rendered":"

Best Region: Somerset, England<\/b><\/h2>\n

If you stick a pin in a map of Great Britain, chances are it won\u2019t land far from a cheese-laden farmers\u2019 market\u2014but there\u2019s one region that should always be a touring turophile\u2019s first stop: Somerset. An agricultural heartland of low, rolling hills and patchwork plains, Somerset is synonymous with cheddar<\/a>. The town of Cheddar is here, as well as the nearby Cheddar Gorge<\/a>, a stunningly rugged limestone gorge in the Mendip Hills. Enjoy rock climbing, hiking, and cycling on the trails of the latter, or visit the Gorge\u2019s caves for spelunking adventures that feature aging wheels of cheese. <\/span><\/p>\n

But Somerset is more than just cheddar\u2014its goat\u2019s cheese tradition is as old as the Mendip Hills, and there\u2019s always been a strong caerphilly presence as well (the county does face Wales, after all). For a deep dive into local culture, grab a pint of West Country \u201cscrumpy\u201d (local cider) amid the prize bulls of the Royal Bath and West Show in late May, which is also home to the British Cheese Awards (if you\u2019re visiting in early September, drop by the Frome Agricultural and Cheese Show for a similar rustic smorgasbord).  <\/span><\/p>\n

\"\"<\/p>\n

In the county\u2019s north, the UNESCO World Heritage City of Bath is renowned for its honey-colored (or should we say cheese-colored?) stone buildings. Two spectacular cheese shops\u2014Paxton & Whitfield<\/a> and The Bath Fine Cheese Co.\u2014serve the winding lanes of the compact city center, while Bath Soft Cheese sits on a hillside just a short drive out of town. Stop by their on-site caf\u00e9 for delectable cheese toasties (a.k.a grilled cheese) and, in sunnier seasons, organic milkshakes.  <\/span><\/p>\n

Speaking of sun, August offers a prize attraction in Somerset\u2014Westcombe Dairy\u2019s annual Beer and Cheese Festival, a collaboration with craft beer pioneers Wild Beer Co. With both companies on-site in the village of Westcombe, you\u2019ll follow signs through the trees to a welcome of artisan cheddar toasties, tastings of Duckett\u2019s Caerphilly and Westcombe cheddar, and foaming glasses of Britain\u2019s best barrel-aged sours.<\/span><\/p>\n

Best Cheesemakers of the U.K.<\/h2>\n

Bath Soft Cheese Company<\/b><\/h3>\n

The Padfield family has made cheese on this gently sloping hillside just outside the city of Bath for four generations. While the first generation made cheddar, the current one crafts many other varieties from its 160-strong Holstein-Friesian herd.  <\/span><\/p>\n

This year, Bath Blue (Best Blue Cheese at the Artisan Cheese Awards), washed-rind Merry Wyfe (Best Organic Cheese at the British Cheese Awards), and the eponymous Bath Soft Cheese, a white bloomy-rind tile (Best Organic Cheese at the Artisan Cheese Awards) share the spotlight. The unusual square shape of the last is due to the company\u2019s adherence to a centuries-old recipe for \u201cBath Cheese\u201d that founder Graham Padfield found in an old grocer\u2019s book in 1990. His son, Hugh (who now runs the business), is quick to note that\u2014unlike in the found recipe\u2014a feather isn\u2019t used to salt the cheese. <\/span><\/p>\n

Which isn\u2019t to say that they eschew traditional methods. In fact, it\u2019s a point of pride that they still hand-pierce their blue cheeses, a technique that Hugh insists helps his cheesemakers judge the ripeness of each individual wheel. \u201cThe milk from our herd of cows changes dramatically through the year,\u201d he explains. \u201cIt\u2019s watery in spring, full of protein in autumn, thick and gooey milk in winter. To properly account for these changes in milk and environment, it\u2019s important that we apply hand techniques, using no technology that distances us from our cheese. Nothing beats touching, smelling, and tasting.\u201d <\/span><\/p>\n

This touching, smelling, and tasting also occurs in ritualistic fashion at the end of each week, when Hugh sits down with his cheesemakers to unwind and taste the wheels that are currently \u201cin life.\u201d While the emphasis is on kicking back\u2014wine from the on-site caf\u00e9 might be uncorked for sampling\u2014detailed notes are taken on a wide selection of their ripe cheeses.  <\/span><\/p>\n

Besides this structured approach to reviewing the product and their attention to detail throughout the cheesemaking process, Hugh believes his people are what set their award-winning operation apart. \u201cWe\u2019ve been very lucky to have created a team of cheesemakers and other staff who are passionate about cheese, passionate about organic, and passionate about farming,\u201d he says.<\/span><\/p>\n

\"\"

Photo by J. Miller<\/p><\/div>\n

White Lake Cheese<\/b><\/h3>\n

\u201cThere\u2019s only so much you can do with cheese,\u201d says Peter Humphries, co-owner of White Lake Cheese along with Roger Longman. It\u2019s an extraordinary statement considering the source: Somerset-based White Lake has quietly built a formidable reputation for delivering delicious, imaginative cheeses\u2014a reputation recently cemented by a British Cheese Awards first: back-to-back Supreme Champion wins\u2026with two different cheeses.  <\/span><\/p>\n

Clearly, there\u2019s a natural chemistry at White Lake that\u2019s leading to a line of new modern classics. It was two sheep\u2019s milk cheeses that bagged their historic double: first, in 2017, Pav\u00e9 Cobble, a lactic-set, ash-dusted pyramid named after the difficult, cobbled stretches of the Tour de France, followed by the semi-firm Sheep Rustler, an ovine tweak of their lauded goat cheese, Rachel. For Humphries, both Supreme Champions brought something a little different to the judging table.   <\/span><\/p>\n

\u201cThe Pav<\/span>\u00e9<\/span> we put in was young and mousse-like, which a lot of the judges liked,\u201d he explains, \u201cwhereas Sheep Rustler was probably a bit sweeter, more toffee-like than the cheeses it was up against.\u201d <\/span><\/p>\n

When asked whether there\u2019s been any in-house innovating of late that might have prompted this current season of supremacy, Humphries is unassuming, but says, \u201cWe\u2019re always trying to make the cheese better. Even when you have a recipe to work to, you\u2019re always trying to look for ways to improve. I don\u2019t think any cheese is ever fully developed.\u201d <\/span><\/p>\n

Which leaves the pair with a lot to cogitate upon: Currently there are 28 cheeses being produced under the White Lake banner (that\u2019s about 100 tons per year). Based on the Longman family\u2019s Bagborough Farm with its 700-strong mixed goat herd, White Lake\u2019s initial focus when launched in 2005 was, naturally enough, on goat cheese. But with a steady supply of rich Guernsey cow\u2019s milk only 10 minutes away and sheep\u2019s milk also available locally, the company now exports a wide swath of artisan treats to the US, Europe, and as far afield as Australia.  <\/span><\/p>\n

So why hasn\u2019t such a prolific Somerset cheesemaker attempted a cheddar yet? They haven\u2019t had time, Humphries says. \u201cIt would be nice to see how well we could make it,\u201d he says, \u201cbut there are a lot of other cheeses we want to make first.\u201d<\/span><\/p>\n

\"\"<\/p>\n

Best Cheeses of the U.K<\/h2>\n

Duckett\u2019s Aged Caerphilly<\/b>
\nWestcombe Dairy <\/span>
\nWestcombe, United Kingdom <\/span><\/p>\n

This cheese is named for Chris Duckett, whose recipe Westcombe Dairy employs to produce this traditional caerphilly. Duckett\u2014who taught the producer of the much-lauded Gorwydd Caerphilly\u2014passed on the 20-year-old brine to Westcombe, which is credited with bestowing the natural flora on this four-month-aged cow\u2019s milk cheese. Fresh with a lactic tang, expect grass and mushroom flavors from the pale, crumbly paste.<\/span><\/p>\n

Killeen Goat Mature<\/b>
\nKilleen Farmhouse Cheese <\/span>
\nPortumna, Ireland <\/span><\/p>\n

Aged for a minimum of five months\u2014three more than the regular version of this goat gouda\u2014pasteurized Killeen Goat Mature is covered in a thin plastic coating before being aged on wooden boards. The beige paste offers an earthy, umami flavor\u2014a judge at the British Cheese Awards noted a similarity to Marmite\u2014and toasted hazelnut notes. Small calcium lactate crystals add a pleasing crunch.  <\/span><\/p>\n

Kit Calvert Old-Style Wensleydale Cheese<\/b>
\nWensleydale Creamery <\/span>
\nWensleydale, United Kingdom <\/span><\/p>\n

Kit Calvert\u2014\u201cthe father of Wensleydale cheese\u201d\u2014helped save this creamery from closure by turning it into a farmers\u2019 cooperative in the 1930s, and thus has a wheel named after him. Clothbound and matured for a maximum of 14 weeks\u2014longer than a typical Wensleydale\u2014this pasteurized cow\u2019s milk drum is turned once a week to manage its high moisture content. The vibrant acidity typical of Wensleydale is balanced by this more mature version\u2019s buttery character, although\u2014happily\u2014the paste remains flaky and moist.<\/span><\/p>\n

The Merry Wyfe<\/b>
\nBath Soft Cheese Company <\/span>
\nKelston-near-Bath, United Kingdom <\/span><\/p>\n

Take Bath Soft Cheese\u2019s gouda-style Wyfe of Bath and wash it in the cheesemaker\u2019s own fizzy, French-style cider and you\u2019ve got The Merry Wyfe. This version is also pressed, and after being cider-washed every other day for four weeks, is thoroughly rubbed to embed the sticky nutrients and salt into the pungent rind. The succulent, fudgy paste beneath has a complex flavor with grassy notes. Did we mention it\u2019s also organic and vegetarian?<\/span><\/p>\n

\"\"<\/p>\n

Montgomery\u2019s Extra Mature Cheddar<\/b>
\nMontgomery\u2019s Cheddar <\/span>
\nYeovil, United Kingdom <\/span><\/p>\n

Take one of the world\u2019s top artisan cheddars\u2026and age it a few months longer. The result\u2014a profoundly delicious piece of cheddar history\u2014is Montgomery\u2019s Extra Mature Cheddar. The pronounced broth and nut flavors of the dry, crumbly paste also offer a spicy, peppercorn edge and a lengthy, warming finish.<\/span><\/p>\n

Rachel<\/b>
\nWhite Lake Cheese <\/span>
\nPylle, United Kingdom <\/span><\/p>\n

Using brine to wash undesirable mold off a hard goat\u2019s milk cheese led Peter Humphries to create this multiple award winner. Rachel\u2014named for a friend of Humphries\u2014has a supple, ivory interior and a dusky orange rind thanks to its signature brine wash. Produced using thermized milk and vegetarian rennet, Rachel\u2019s mellow flavor is sweet and slightly nutty (sharing the same qualities, apparently, as Peter\u2019s friend), with minimal goatiness.  <\/span><\/p>\n

St Bartholomew<\/b>
\nNettlebed Creamery <\/span>
\nHenley-on-Thames, United Kingdom <\/span><\/p>\n

Described as \u201cSt. Nectaire meets Comt<\/span>\u00e9<\/span>,\u201d this highly approachable, modern cheese is made from pasteurized organic cow\u2019s milk. Following a typical Alpine-style recipe, the handsome semi-firm round has a pliable paste and, after a minimum maturation of six months, develops a delicious fruity flavor with caramel and hazelnut notes. The name is a nod to a local church.  <\/span><\/p>\n

 <\/p>\n

\"Stilton\"
\nColston Bassett Dairy Ltd. <\/span>
\nColston Bassett, United Kingdom <\/span><\/p>\n

A holiday classic, Colston Bassett Stilton is made from pasteurized cow\u2019s milk per PDO requirements, then hand-ladled into molds and pressed before being aged for a minimum of eight weeks. The addictively fudgy paste offers a deep creaminess with herbaceous notes and a signature yet subtle blue tang.  <\/span><\/p>\n

Smoked Mull of Kintyre<\/b>
\nCampbeltown Creamery <\/span>
\nCampbeltown<\/span>, <\/span><\/i>United Kingdom <\/span><\/p>\n

Smoked cheeses tend to be on the younger side, so when Campbeltown Creamery decided to smoke its rugged, punchy mature cheddar, it was uncharted territory. Cold-smoked over oak chips for 14 hours, Smoked Mull of Kintyre has a burnt caramel\u2013colored exterior and a deep gold paste. The smoke hits first on the palate, but unlike most smoked cheddars, the savory sharpness rises and unfolds into a long, satisfying finish.  <\/span><\/p>\n

The Three Sisters<\/b>  <\/span>
\nGalway Goat Farm <\/span>
\nDunmore, Ireland <\/span><\/p>\n

A lactic, pasteurized goat\u2019s milk button, The Three Sisters is often sold at four weeks old but capable, according to cheesemaker Larry Maguire, of \u201crunning on.\u201d The paste is sunny yellow and the rind a powdery white, its aroma honeyed and floral with a hint of straw, and its flavor lemony with a mild goatiness. If allowed to \u201crun on,\u201d the flavors deepen and the interior liquifies.  <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

If you stick a pin into a map of Great Britain, chances are it won\u2019t land far from a cheese-laden farmers\u2019 market.<\/p>\n","protected":false},"author":99,"featured_media":36355,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[11],"tags":[7984,9687,9692,9688,9689,9682,3705,3206,1042,9685,9695,2762,9693,9694,9686,1852,9702,2863,9700,9684,9701,2338,9698,9683,9697,9691,9696,5852,9690,9699],"coauthors":[897],"class_list":["post-36350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel","tag-7984","tag-bath","tag-bath-blue","tag-bath-fine-cheese-co","tag-bath-soft-cheese","tag-best-region","tag-british-cheese-awards","tag-caerphilly","tag-cheddar","tag-cheddar-gorge","tag-ducketts-aged-caerphilly","tag-england","tag-graham-padfield","tag-killeen-goat-mature","tag-mendip-hills","tag-montgomerys-cheddar","tag-nettlebed-creamery","tag-paxton-and-whitfield","tag-rachel","tag-somerset","tag-st-bartholomew","tag-stilton","tag-the-merry-wyfe","tag-uk","tag-wensleydale","tag-westcombe","tag-westcombe-dairy","tag-white-lake-cheese","tag-wild-beer-co","tag-yeovil"],"acf":[],"yoast_head":"\nBest 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