Cheeseboard
It is thought that cheese making originates from more than 2000 years ago. Legend
has it that a nomadic herdsman stored his milk in a vessel made from the sheeps'
and goats' stomachs on his journey across the desert. On reaching the end of his
journey he discovered that the milk had separated into liquid (whey) and solid (curd)
- cheese was born and we’re still rejoicing today!
Cheese making was introduced into Britain by the Romans around 54BC and spread throughout
the country with differences in processes, sources of milk and storage methods being
adopted in different regions.
Cheddar
Probably the most consumed cheese in the world, Cheddar originated from Somerset
around the late 12th century and took its name from the gorge or caves in the town
of Cheddar that were used to store the cheese. The constant temperature and humidity
of the caves provided a perfect environment for maturing the cheese.
Double Gloucester
Originally cheese made in the Severn Vale was made from the milk of Cotswold sheep.
As early as 1498 so much cheese was being made in Gloucester that a permanent market
was set up in Eastgate Street in the city of Gloucester.
Red Leicester
What we call "Red Leicester" cheese today was formerly known as ‘Leicestershire
Cheese’ - named like so many of our traditional cheeses after the county from
which it originated.
Mozzarella
Originally from Italy, Mozzarella is a generic term for cheese that’s made
using spinning and then cutting. Grated mozzarella melts well, and is ideal for
use on pizzas or in lasagne.
Monteray Jack
A mild and creamy cheese which is fantastic for melting and therefore ideal to use
as an ingredient in cooking. The unique way it’s made involves double washing
of the curd to create its distinctive mild and creamy flavour.
Stilton
Rightfully known as the 'King of English Cheeses', Stilton takes its name from a
village just south of Peterborough. It was never actually made there, originating
near Melton Mowbray at the beginning of the eighteenth century. Stilton is honoured
with a certification trademark and Protected Designation of Origin status, meaning
it can only be made in the counties of Nottinghamshire, Derbyshire, and Leicestershire
to a specified recipe.
It is smooth and creamy with complex, slightly acidic flavour.
Shropshire Blue
Shropshire Blue has never been made in Shropshire but started out as a Scottish
attempt to replicate Stilton cheese but with a subtle twist of adding annatto to
the milk. The result is a soft textured, mellow, blue cheese with a glorious contrast
of colours between the orange hue of the curd and the delicate blue veins. Now made
exclusively in the East Midlands by 3 stilton dairies – including our very
own Tuxford & Tebbutt
Cheshire Cheese
Cheshire Cheese is sold at different ages and like all cheese, as it matures, its
taste and texture will develop.
Young Cheshire is naturally bright and white in colour. It is a firm bodied cheese
with a crumbly texture that breaks down easily in the mouth. It has a mild, milky
taste and aroma and is clean on the palate with a very slightly tangy finish.
As Cheshire matures so it becomes firmer in texture and slightly darker in colour.
The flavours become more complex but the cheese remains clean tasting with no hint
of bitterness. The crumbly texture remains but the cheese has a drier mouth feel.
Caerphilly
Originally produced in the South Wales town of the same name, Caerphilly has a recipe
similar to those for other crumbly cheeses – Cheshire, young Lancashire and
Wensleydale. This cheese tends to be young, fresh and clean tasting with a pleasant
tang.
Wensleydale
When young, Wensleydale has a milky freshness and hint of lemon not dissimilar to
young Cheshire, Caerphilly or Crumbly Lancashire. As it matures so the flavours
become more complex with a slightly sweet honey flavoured background.
Wensleydale is a crumbly cheese but becomes firmer as it ages and in the case of
the traditional cloth bound cheeses much drier.
Information source: British Cheese Board