|108 Druid Street, London SE1 2HH|
We started with three of the most popular British cheddars from the Somerset region; Westcombe Cheddar an unpasteurised cows milk made with traditonal animal rennet at Westcombe farm near Shepton Mallet (a personal favourite), Montgomery's Cheddar an unpasteurised cows milk made by Jamie Montgomery at Manor Farm and Keen's Cheddar made by the Keen family at Moorhayes Farm near Wincanton. The blues were Colston Bassett stilton, a pasteurised cows milk made in the village of Colston Bassett in Nottinghamshire and saving the best until last, our very own Stichelton made by Joe Schneider with unpasteurised organic cows milk at Stichelton Dairy on the Welbeck Estate in Nottinghamshire.
We then moved into the cooler zones of the (railway) tunnels, which emulated the traditional cheese caves in temperature and humidity. We entered each of the maturing rooms and tasted our way through Tunworth, Innes Log, Sleightlett, Tymsboro, Wigmore, Spenwood, Berkswell, Waterloo, Hawes Wensleydale and Lincolnshire Poacher.
|Tunworth - Hampshire|
|Wigmore (mature) - Berkshire|
|Tymsboro - Somerset|
|Cardo - Somerset|
|Stawley (young) - Somerset|
|Michael with Innes Log - Staffordshire|
|Sampling Lincolnshire Poacher|
|Neal's Yard are currently experimenting|
in the creamery with a new variety
due to be called Bermondsey.
Thanks to the team at Neals Yard for a great afternoon which was both fun and informative. Take a look at this short film to see some of the producers of these magnificent British cheeses: http://www.nealsyarddairy.co.uk/films/index.html#1