There are some significant British cheese which you might not have discovered yet. Britain has actually long been well-known for quirky names for towns and also villages. Such names are steeped in background and are a refreshing readjust from the blandness of modern day location names. This is true as well for several of their old cheeses. Right here is the very first example:
Yes - Stinking Bishop- it is a washed-rind cheese, which normally indicates a powerful aromatic (stinky) cheese...but no, the name has actually nothing to do with the fact. The name describes a pear referred to as the Stinking Bishop since Stinking Bishop cheese is immersed every 4 mainly in a brine made of "perry" - a tough cider made from pears, no apples!
It is thought that Stinking Bishop is based upon a cheese when made by Cistercian monks in a adjacent village. (Monks have constantly been associated with the production of washed-rind cheeses.) as soon as formed, the cheese is encircled through strips that beechwood. This is necessary because when this cheese is aged and fully ripe, it practically achieves puddle-like consistency. The is best to serve Stinking Bishop in a dish for the reason. This is a small-production, significant British cheese, do in Gloucestershire since the 1970s by Charles Martell. The rind is orange to grey and the paste ranges from yellowish-white come beige. The smell naturally has fruity tones, and a milky consistency; it has a complete flavor yet not almost as pungent as its solid aroma could promise. Comparable in taste come the French Époisses de Bourgogne. An amazing cheese to shot if you can discover it.
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Slack Ma Girdle
Slack Ma Girdle - What on planet does that mean??? one more delightfully quirky English name!
The 2nd on my list of significant British cheeses, Slack Ma Girdle is called after a cider apple. Favor Stinking Bishop, it is a washed-rind cheese, made from pasteurized cows" milk, v a soft, sticky interior paste. Once formed, the cheese is covering in dried environment-friendly nettle leaves. There really is no smell of to apologize in this cheese in ~ all. It has much more of one herb flavor, mild and also tasty. This as well is a small-production cheese i beg your pardon is likewise made by Charles Martell.
Hailing from county Cork, Ireland, Farmhouse Gubbeen is a washed-rind pasteurized cows" milk cheese make from the milk the what the cheesemakers - Tom and Giana Ferguson - contact a "cheesemakers" herd" due to the fact that they use 5 different breeds of cow on your farm. (Friesian, mixed-Friesian, Guernsey, Simmenthal and Kerry). The cows create low quantities of milk v high solids volume - fantastic for cheesemaking. Also, the neighborhood terroir contributes to the distinct flavor of Gubbeen - lush pasturage top top the hillsides with salty s air from the adjacent Atlantic Ocean.
The cheese is commonly soft, smooth and also buttery v a tan, sticky rind. As it ripens over a 2 month duration it will start to ooze. That is pungent and also reminiscent of a Livarot or a Munster. Once you shot Gubbeen, you might want to examine out other similar Irish wash rind cheeses such as: Milleens, Durrus and also Ardrahan.
Coolea- the fourth among our notable British cheeses, resembles a netherlands Farmhouse (Boeren Kaase) Gouda for great reason - it was first made by Helene and Dick Willems who moved to Ireland from Holland some 20+ year ago. Now their son and daughter-in-law bring on the tradition. The city of Coolea is in county Cork, together is your farm. This is a large prizewinner; in reality it won the award for Best modern-day British Cheese in 2007! A semi-hard to difficult cheese, Coolea is a traditionally-made farmstead cheese which comes in 3 sizes: 2, 9 and 19 lb. Wheels.
Unlike numerous farmhouse cheeses, this one has a fabricated plasticote rind. Don"t be put off by the - the plasticote actually allows the cheese come breathe. The cheese is generally aged for 6 come 12 month (sometimes longer). The younger versions will be mild, creamy and nutty, conversely, the larger versions will certainly become much more complex, a little stronger with a hints of caramel, sweet and also rich. The inner paste is a solve deep yellow and also the structure is somewhat chewy. Altogether Coolea is a exorbitant cheese you have to try.
You can constantly recognize Ticklemore in the cheese shop since of the unexplained dimpled rind. This is due to the fact that the cheese is created in 5 lb. Baskets during production; bring about a herbal basket-dimple rind throughout its 10 main aging.
This is a moist, semi-soft goat cheese (but tough in texture compared to many goat cheeses) make by two outstanding artisan cheesemakers in Devonshire - Robin Congdon and also his partner, Sarie Cooper. That is no overly solid or tangy, yet rather rather delicate. Now made v pasteurized goat"s milk, that is hand-molded in baskets, offering the cheese the distinctive flattened round shape. The natural rind is lightly dusted v white mold and the inner paste will certainly be white, v an open up texture. In enhancement to do cheese, the partners also have a cheese shop, Ticklemore Cheese Shop in the city of Totnes. This is a height pick for noteworthy British cheeses.
To bespeak a wedge (or the whole form) the Ticklemore cheese, just click on the image above, or the attach below. Don"t miss out on this chance to try a truly distinctive gourmet cheese today! -- G.C.D.Ticklemore (7.5 ounce) by igourmet
Try a part of Ticklemore for Yourself!
This cheese is do by Debbie Mumford of Sharpham Creamery in St. Totnes, Devon. Ticklemore is a hard-pressed, dry-salted cheese made from pure goat"s milk. After ~ ten main of tires in hand-molded baskets, this moist, yet hard cheese still maintain a creaminess and boasts a floral, mildly acidic flavor. Ticklemore is aged from 2 to 3 months and turned twice weekly. The result is a lover medium-bodied goat cheese the pairs perfectly v a Beaujolais or Rioja.Made native pasteurized goat"s milk.Suitable because that vegetarians.Photo depicts entirety 4 lb. Kind of cheese.We cut and wrap this items by hand.Please contact us if friend would prefer to acquisition the whole form.
Looking for an unexplained raw sheep"s milk cheese? look no further - Spenwood is a perfect choice.
Made through Ann Wigmore in Buckinghamshire close to London, that is a difficult pressed cheese, created in a manner similar to the Italian technique of make Pecorino cheeses. This one won"t disappoint. It has actually a rich, nutty flavor and also the interior paste creates into a dry, crumbly texture as it ages. The organic rind is greyish-beige and also the internal is bone in color. Cindy Major"s vermouth Shepherd (a good American artisanal cheese) is similar to Spenwood.
You deserve to learn much more about Vermont Shepherd here.
A notable British cheese list would not be finish without including a couple of British Blues. Beenleigh Blue heads up my perform of really wonderful Blue cheeses and is one of the finest sheep"s milk Blues anywhere.
Stilton the course, stands on its very own - however there room several other British Blues which deserve your attention. Beenleigh Blue is do by Robin Congdon in Devonshire (the same man who makes the an excellent Ticklemore). As it periods Beenleigh Blue creates a really an effective flavor, full and also toasty. The is milder 보다 Roquefort, yet not as salty. It comes in 6-8 lb. Drums with a naturally moist rind. The inner is beautifully veined v greyish-blue mold. Girlfriend can uncover this cheese in the shops from autumn to spring.
Look because that two various other British Blues:
Other notable British Cheeses
Harbourne Blue, the 3rd entry from understand cheesemaker Robin Congdon, is unusual due to the fact that it is a goat"s milk Blue. Reap it due to the fact that it is the only British goat"s milk Blue. Finest eaten as soon as young (4 months or so), this is an ideal cheese for dessert. That is firm, creamy v a pronounce flavor. That is not greatly veined and also what veins over there are, room blue-green with a really white paste. This cheese is accessible in fall and winter.
Shropshire Blue is another modern day Blue cheese. Mrs. Hutchison Smith very first began producing this wonderful cheese in Nottinghamshire back in the 1970s. This day it is developed by the cheesemakers at Colston-Bassett Dairy - the equipments of the very best Stilton. The dough is organically dyed with annatto, creating a bright yellow-orange color veined v blue-green mold. (You can refer to it as the orange Stilton!) The rind is reddish-brown and also splotched with mold.Typically aged because that 2 to 3 months, this cheese is not rather as rich as a Stilton, however still compares an extremely favorably. It is a dense cheese which pairs an extremely well with port.
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Now the you have actually read around some wonderful cheeses and also you desire to sirloin out and also buy part ... You"ll desire to buy part wine or ale or cider to accompany her British Cheese selections. Therefore first, read up on Pairing british Cheeses here.