Posts tagged English
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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Cranberry Wensleydale

This cheese has been made in Wensleydale, North Yorkshire since 1150 by Cistercian monks. These monks continued to make the cheese until the dissolution of their monasteries in 1540. A Wensleydale is creamy-white in colour has a supple, crumbly, moist and flaky texture. The flavour is mild, clean, and slightly sweet with hints of wild honey and fresh acidity. As it ages the cheese develops a fuller, deeper flavour as well becomes firmer. The addition of cranberries makes it even more delicious.   

Wine Pairing: Shimmer Frizzante, Viognier or Rose

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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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