We’re big cheese lovers here and a cheese board always features on our menu.
The cheeses we use have been handpicked by us as they are some of ours and our customers’ favourites, so we thought we’d give you the lowdown on them today.
This is a must have for all cheese boards, as it is deliciously smooth and creamy. It is made to a traditional 90-year-old recipe and matured for up to 12 months before it’s covered in Godminster’s distinctive burgundy wax.
As opposed to regular cheese, organic ones are made with organic milk – which is milk from farms that raise their animals in a certified organic way. Cows are fed with organic foods, and freely graze in areas where chemical fertilisers and pesticides haven’t been used.
Capricorn Goats cheese
Another staple on our board is the Capricorn Goats Cheese, made at The Lubborn Creamery in Somerset, from pasteurised goat’s milk.
The milk used is collected from farms in the valley of Cricket St Thomas. This cheese has a firm and crumbly texture when young and softens with ageing. It tastes delicious served with crackers or biscuits and fresh figs.
Devon Blue cheese
Hailing from Totnes, the Devon Blue is made by Ben Harris and his team at Ticklemore Cheese Dairy using cow’s milk. It has a caramelly and lightly spicy flavour profile and a dense, fudgy texture.
The creator of Devon Blue, Robin Congdon, is regarded as a pioneer of British blue cheeses. He created three in the 1970s, during a time when Stilton was the only blue in production in the UK.