Lord Clyde Cheese Selection
Bosworth Ash, Goats Milk, Staffordshire
Bosworth Ash is an unpasteurised, vegetarian, semi-soft cheese made from goats milk. a mould ripened cheese, it has a white, crumbly centre that softens towards the grey mould. This mature cheese has a mild, salty-sweet and goaty flavour. The taste is reminiscent of vanilla and butterscotch, with a subtle but distinct, almost almond like finish.
Red Leicester, Cows Milk, Cheshire
Nutty, sweet and mellow, Farmhouse Sparkenhoe Red Leicester is the only Red Leicester cheese that's still made on a farm in Leicester. Traditional production of this old English farmhouse cheese had all but died out but fortunately was revived in 2005.
Mrs Bell's Blue, Cows Milk, Yorkshire
Mrs Bell's Blue is notably less salty than many other blue cheeses, whilst replicating the similarities of the Yorkshire Blue in creaminess. It is a very rich, creamy and slightly sweet tasting blue cheese with just a subtle, light salty contrasting finish. Milder and creamier than Roquefort, though regularly compared, but still with the traditional complexity and lasting tanginess of a blue cheese.
Olde Sussex, Cows Milk, Sussex
A traditional hard British cheese made with Frisian cows milk. Although a hard cheese, it had an open and bouncy texture and is superbly rich in colour. Matured over four months, it develops a grey to mid-blue rind with a wonderfully earthy flavour.
Sharpham, Cows Milk, Devon
Handmade at the Sharham Dairy in South Devon, it has stayed true to its 1980 recipe which uses Jersey cows milk. The inimitable buttery flavour of this mould ripened cheese is complimented by the soft, creamy texture. Meltingly soft and gooey. Winner of the 2010 Super Gold at the World Cheese Awards for "Best Soft White"