Posts tagged Cheddar
Truffle Cheddar

This delicious, full bodied farmhouse cheddar is made at the Ford Farm in Dorset using local herds.  The cheese is then cloth wrapped and aged deep in the caves at Wookey Hole to mature in the constant atmosphere for up to six months. Add a speckling of black truffle and you have a delicious truffle cheddar.

Wine Pairing: Merlot, Shiraz or Cabernet Sauvignon

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Surprise Bay Cheddar

King Island Dairy Surprise Bay Cheddar is a full-flavoured, open textured cheddar. Its crumbly consistency provides a very satisfying bite and moist sweetness, following a 12 month maturation process. Surprise Bay Cheddar is named after the bay on the island's south west which has a beautiful remote sandy beach.

Wine Pairing: Merlot or Shiraz

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Stokes Point Smoked Cheddar

King Island Dairy Stokes Point Smoked Cheddar is naturally smoked using Tasmanian hardwood. Matured for nine months, the golden rind created during smoking acts as a natural preservative. Stokes Point Smoked Cheddar is named after the most southern tip of the island and its closest point to north-western Tasmania.

Wine Pairing: Chardonnay, Tempranillo or Shiraz

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Red Leicester  

Is a hard cheese, similar to Cheddar but much more moist, crumblier with a milder flavour. It matures faster than cheddar and can be sold as young as two months. A good Leicester cheese can be identified by a firm body and a close, flaky texture. A good cheese tastes slightly sweet with an almost caramel flavour and builds up a more robust taste as it ages.

Wine Pairing: Merlot or Cabernet Sauvignon

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Quickes Oak Smoked Cheddar

The Quicke family have been crafting cheese for the last two centuries in the small village of Newton St.Cyres. Aged for a minimum of 14 months the cheese is moist and slightly crumbly with a balanced richness, hints of pasture and lingering acid tang. A well-flavoured mature cheddar, 12-15 months in age, is specially selected to be naturally smoked for 3-4 hours over oak chips from the farm’s woodland. The truckles are cut into 1.5Kg pieces prior to smoking as this ensures the flavour will infuse throughout the cheese. No artificial flavourings are added. 

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Healy's Pyengana Cheddar

Australia’s oldest specialist cheese and apart from pasteurisation is made using traditional handmade techniques. The curds are formed into rounds, clothbound, pressed on an antique Victorian bed press and matured in a humid cellar (12 months for the 18kg rounds). The result is a slightly sweet (honey) crumbly cheese with subtle herbaceous flavours.

Wine Pairing: Chardonnay, Shiraz or Durif

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Cave Aged Cheddar

A traditional handmade cheddar using milk from Dorset farms. The truckles are matured in the natural limestone caves of Wookey’s Hole. Wrapped in traditional cheesecloth wrap this allows the cheese to breathe whilst maturing and helps give it a distinct earthy finish. It has a has a slightly sweet flavour,  is full and creamy, with a tangy bite. 

Wine Pairing: Merlot or Tempranillo

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