94's Blog

- Berkswell -
Originally inspired by the Pyrenees-style sheep cheese. It has it’s own
British typicality. The outer crust is marked from the basket mould used to
form the wheels. The dense creamy paste has hints of nuts and citrus with
mild fruity tones. Great all alone or as a cooking cheese.
(Raw Sheep, Vegetable Rennet, 4 Month)
West Midlands, England

- Coolea -
Patterned after an aged Dutch Gouda and named for a town near the farm, it resembles Boerenkaas and Saenkanter, However, a little creamier and not quite as candy-sweet as the Dutch cheeses can be. Originally made by Helene and Dick Willems who left Holland more than 20 years ago. The Willems' son, Dickie has taken on the task now using milk purchased from neighboring farms. The rich creamy flavor has just a hint of lemon on the finish.
(Cow, Traditional Rennet)
Coolea, Ireland

- Cheshire -
Appleby’s
Considered to be the oldest British cheese. It is mentioned in the Doomsday book (1086) and probably dates back to Roman times. Genuine Cheshire is said to be made with the milk from cattle grazed on the salty pastures of the Cheshire plain in Cheshire, Shropshire and Clywd. Although Cheshire is naturally a light golden color, it is more often dyed to a rich orange using
annatto. Legend has it that because its reputation was so good, some Welsh farmers labeled their own cheese as Cheshire and sold it to coach travelers on the Hollyhead to London route. The Londoners were unhappy when they tasted the inferior cheese back at home and thus the name of Cheshire cheese began to fall into disrepute. The Welsh farmers were told to dye their cheese in order to distinguish it from real Cheshire. However, the new colored cheese quickly became fashionable and the Cheshire makers soon found themselves having to follow suit. Thus, red Cheshire was born.
(Raw Cow, 48% Fat, Vegetable Rennet, Annatto)
Shrewsbury, England