Keen's Cheddar
Keens is one of the last real traditional cheddars. Made using traditional rennet, unpasteurised cows milk and cloth-wrapped. The cheddar is then matured for approximately fourteen months to give a powerful flavour with a creamy texture.
It's made by George and Stephen Keen at their farm near Wincanton in Somerset. They use traditional starters which work more slowly than the more common freeze dried starters, but which give a much more complex flavour. They also bind the cheese in cloth and lard so that it can give off moisture as it matures and the flavour can concentrate.
Montgomery's Cheddar
The Montgomerys have made cheese on their farm near Yeovil in south Somerset for three generations. Perhaps the epitome of traditional cheddar, and made in a truly traditional way - matured for over a year wrapped in muslin cloth on wooden shelves - this wonderful cheese has won numerous awards, including Best Cheddar at the 2006 British Cheese Awards.
Montgomery's could be the last remaining farmhouse cheddar that has its curds broken up by an old, slow peg mill, which produces a unique fissuring and brittleness in the cheese. Natural crystals can develop in Montgomery's cheddar after fourteen months of aging and the flavours hit a sublime balance between sharp and fruity and deep and nutty.
Note: from time to time you may find a bit of blue in these ultra-traditional cheddars. This is quite normal, and in fact the cheese may even be better because of it. The makers believe that full development of flavour means creating a cheese that can breathe as it matures - this means that a few of the bacteria which create blue cheese sometimes get in. Sarah Freeman says in The Real Cheese Companion that when very mature a few knots of blue is a recommendation rather than otherwise.
Mrs Kirkham's Lancashire
Mrs Kirkham's Lancashire is now made by Mrs Kirkham's son, Graham Kirkham. Graham learned to make cheese from his mother who now helps her husband to milk the cows. The Kirkhams are the last makers of traditional Lancashire which is made with a three day curd from unpasteurised milk, which comes from their own herd of Freisan Holstein cows. The only additions are natural rennet, a natural starter and salt. The cheese is then cloth bound and rubbed with the traditional butter, which allows the cheese to breathe and develop. The resulting cheese has the desired "buttery crumble" and is clean and lactic in flavour
Sharpham Rustic
Made from the rich, golden organic milk of their herd of Jersey cows that graze on the lush meadows above the river Dart. Sharpham rustic is a wonderful example of a talented cheese maker: Debbie Mumford, using old skills to create a new cheese. By adding cream back into the cheese she captures the richness of a triple cream (like Pierre Robert), and by maturing it, given a more concentrated flavour.
Sharpham Rustic with garlic and herbs
A firm textured, triple cream cheese made in Totnes, Devon from unpasteurised Jersey cows' milk by Debbie Mumford. Elliptical shape rather like a Pecorino. Deep, golden curd and rich, savoury flavour. The idea for adding chives and garlic came from the cows, which having been grazing on wild garlic by the river caused the flavour to start coming through the milk. Made with vegetable rennet.
Smoked Northumberland
This cows milk cheese is made by Mark Robertson in Seaton Burn, not far from Brinkburn Priory which used to house French monks. The monks passed on their expertise in cheese making to the local farmers, who in turn passed it on to their children. Northumberland cheese is still made in the old French tomme style, which is usually low in fat. The smoking takes place slowly over oak chips. The taste is smooth and creamy with a superb smoke finish. It is made with vegetarian rennet.
Sparkenhoe Red Leicester
Cheese was traditionally made on Sparkenhoe Farm, near Market Bosworth in Leicestershire from 1740 to 1875. David & Jo Clarke have rekindled the tradition and hand make the UK's only unpasteurised, authentic cloth-bound Red Leicester. They use only top quality milk from their own pedigree Holstein Friesian herd. The cheese is creamy and mellow with a slightly flakey texture - typical of an excellent Red Leicester cheese.
Smoked Wensleydale
Traditional Wensleydale cheese is naturally 'cold smoked' over oak and hardwood chips for up to 24 hours. During this time the surface of the cheese turns to golden brown. The creamy, mild and slightly honeyed flavour of Wensleydale is enhanced by a subtle, smoky taste.
Black Bomber
From the Welsh Snowdonia Cheese Company, this black waxed extra mature cheddar a favourite for those who like their cheese with a bit of a bite. This has an almost fruity flavour when first on the palate giving way to a delicious kick. Vegetarian rennet, pasteurised cows milk.