The Cheese List
Here's the list of cheeses on order for the food counter, with their availability.
- Caerphilly Tue-Sat
- Now made outside Wales in 9lb wheels and matured for about six weeks.
A flaky-textured, delicately-flavoured cheese.
- Cheddar (Quicke's Gold Prize Winner) All week
- Made in 60lb drums, wrapped in layers of cheesecloth and matured for twelve to fifteen months. This is a firm cheese with a strong, sharp flavour. This year our cheddar again comes from Quicke's Farms, a specialist cheese-maker of Newton St Cyres in Devon.
- Cheddar - Black Waxed Vegetarian All week
- A mature cheddar made in the traditional way but without the rennet.
- Cheshire All week
- Made in 36lb drums, wrapped in cheesecloth and matured for six to eight weeks. This crumbly cheese has a mild tang due to the salt springs which run under the pastures, flavouring the milk.
- Lancashire (Grandma Singleton's Red Waxed) Tue - Sat
- Made in 16lb tapered moulds, wrapped in cheesecloth and wax and matured for three months. More moist and darker than Cheddar with a medium to strong flavour.
- Wensleydale All week
- Made in 16-18lb drums wrapped in cheesecloth and matured for six weeks. This cheese is firm in texture and has a strong flavour with a decided bite.
- Double Gloucester All week
- Made in millstones of 28lbs, wrapped in muslin and cheesecloth and matured for six to eight weeks. A firm but moist cheese with a rich, creamy texture.
- Red Cheshire All week
- A natural red dye is added to the curds.
- Red Leicester All week
- Made in 28lb millstones, wrapped in muslin and cheesecloth and matured for eight to twelve weeks. The bright hue comes from a natural dye. A semi-hard cheese with a flaky texture and a clean, fresh flavour.
- Cashel Irish Blue All week
- A rich, soft, creamy cheese from Beechmount Fethard, Co. Tipperary. Richly flavoured from the blue veining and lingers well on the palate.
- Shropshire Blue Tue - Sat
- Made in 18lb cylindrical moulds and matured for sixteen to eighteen weeks. Made in a similar way to Stilton but a natural dye is used to give it its distinctive hue.
- Stilton All week
- Made in 18lb cylinders, it takes eighteen weeks to ripen, mature and produce a natural crust. Stilton is a soft white cheese which is pierced to allow air to penetrate and produce the blue mould. A rich creamy flavour with added bite from the blue veining.
- Wensleydale Blue Tue - Sat
- A hand-crafted cheese in 16-18lb drums wrapped in cheesecloth and matured for 15-18 weeks. It has distinctive blue veining with a firm texture and rich flavour.
- Sage Derby All week
- Made in 9lb wheels. Crushed sage leaves are added to the curd. The colour and flavour from the sage marbles through the cheese during six to eight weeks maturation.
- Melton Intrigue Mon & Fri Eve
- Red Wensleydale with Blueberries Mon & Fri Eve
- Arran Goat Cheeses Tue Lunch & Fri Eve
- Hand-made, mildly-flavoured soft white cheeses.
- Cornish Yarg Tue Lunch & Fri Eve
- A soft white cheese wrapped in nettle leaves and matured in a shallow circular mould.
- Quantock Blue Tue & Fri Eve
- A soft blue ewes' milk cheese.
- Windsor Red Tue & Fri Eve
- Hatherton Wed Lunch & Fri Eve
- A white crumbly cheese shot through with spring onions.
- Exmoor Blue Wed Lunch & Fri Eve
- A soft blue cheese made with milk from a herd of pedigree Jersey cows.
- Single Gloucester Wed & Fri Eve
- A firmly-textured, creamy white cheese with a distinctive flavour.
- White Stilton With Apricots Wed & Fri Eve
- This is the basic cheese from which blue Stilton is made, with apricots adding a delicate flavour and maturing in 3-4 weeks.
- Swaledale Thu Lunch & Fri Eve
- A firm white highly-flavoured ewes' milk cheese.
- Ribblesdale Goat Cheese Thu Lunch & Fri Eve
- A hard white cheese, very stringly and sharply flavoured.
- Tewkesbury Thu & Fri Eve
- Dorset Blue Thu & Fri Eve
- Innkeepers' Choice Fri Lunch & Eve
- Smoked Cheddar Fri Lunch & Eve
ALE 26th Cambridge Beer Festival No. 295
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