- Ash Pyramid (goat)
- An ash-coated, flat-topped pyramid of soft cheese. with full-on complex flavours when older.
- Bedale (cow)
- Clean and refreshing Wensleydale style of cheese. Gently crumbly texture.
- Gorwydd Caerphilly (cow)
- Moist and crumbly with a pleasing damp cellar aroma and succulent, tangy flavours.
- Cambridge Gumburner (cow)
- A firm cheddar with a big, full-on flavour. Matured for at least 36 months.
- Celtic Promise (cow)
- A washed-rind cheese, firm and even, with herbal, spicy overtones.
- Westcombe Cheddar (cow)
- A good example of a farmhouse cheddar from the West Country. Firm,
friable texture and good tangy flavour.
- Isle of Mull Cheddar (cow)
- A pale cream paste that is fruity and nutty becoming big, bold and tangy with age.
- Keen's Cheddar (cow)
- Firm, full-flavoured with a pleasing, tangy sharpness.
- Appleby's Red Cheshire (cow)
- A crumbly, yet moist cheese with a piquant, tasty flavour. A good partner for most beers.
- Cornish Yarg (cow)
- A popular, mild crumbly style of cheese with a rind of nettle leaves.
- Durrus (cow)
- Springy texture, washed rind, semi-soft cheese.
- Appleby Double Gloucester (cow)
- Firm friable texture, medium matured flavour, a classic with most
medium bodied beers.
- Kirkham's Lancashire (cow)
- Moist, buttery, and gently crumbly; with excellent depth of flavour.
- Emlett (ewe)
- A moist, dense but soft cheese with an autumnal aroma of forest floor.
- Flower Marie (ewe)
- Soft creamy cheese beneath a bloom rind, delicious floral overtones.
- Golden Cross (goat)
- These bloom-rinded logs are first coated in ash. They have a dense, even texture and
a medium-strong flavour.
- Patrice Reserve (cow)
- Mature cheddar meets mature gouda flavours, plenty of tongue tingling sensations.
- Poulcoin (goat)
- A matured organic cheese with intense, earthy flavours.
- Ragstone (goat)
- Semi-soft goat log that has a tangy, zesty flavour and natural bloom rind.
- Westcombe Red Leicester (cow)
- A smooth, deep-red paste with good depth of flavour.
- Green's Smoked Cheddar (cow)
- A pleasing balance of real oak-smoke, cheddar cheese and a smooth, even texture.
- Swaledale Cow
- A medium firm texture and pleasing mellow flavours.
- Swaledale Goat
- The grey, fluffy rind contrasts superbly with the bright white interior. Creamily moist
with gentle, sweet overtones.
- Morbier (cow)
- Smooth, supple cheese distinguished by the blue line of charcoal ash through the middle.
Sweet and spicy overtones.
- Swaledale (ewe)
- Sweet and pleasantly creamy flavour, delicate and not too strong.
- Swaledale Old Peculiar (cow)
- A winning combination of Yorkshire ale and medium matured cheese.
- Ticklemore (goat)
- A semi-hard British cheese classic. A bright-white flaky interior, gentle heather and
- Tornegus (cow)
- A beautifully tangy, springy-textured cheese that has become one of the classics of
- Hawes Wensleydale (cow)
- A light, mild crumbly cheese from this successful creamery.
- White Stilton (cow)
- Moist and crumbly with a pleasing lactic bite.
- Beenleigh Blue (ewe)
- An outstanding hard ewes milk cheese which is sometimes barely blue. A close,
firm texture with tangy, deliciously savoury and long lasting flavours.
- Cashel Blue (cow)
- Lush and creamy with a medium strong flavour. Sometimes becomes soft and oozy at
- Cashel Blue (ewe)
- Rich, creamy and sweet. Its gentle salt tang makes this the perfect alternative to Roquefort.
- Devon Blue (cow)
- Moist and delicately crumbly with a lively bite from the blue.
- Harbourne Blue (goat)
- A close, firm texture similar to its sister cheese, Beenleigh. Not obviously goaty
but with a full-flavoured, long finish.
- Shropshire Blue (cow)
- Full flavoured and visually stunning blue cheese with an orange paste.
- Smoked Blue Wenseydale (cow)
- A popular firm cheese with a surprisingly good combination of smoked
and blue flavours.
- Colston Bassett Stilton (cow)
- The best, creamiest Stilton available. Full, rich and succulent.
- Blue Wensleydale (cow)
- Mellow firm style not too strong and unexpectedly creamy.
Woodbridge Dorset Blue Vinny (cow) - Made with hand-skimmed milk, this densely-blue, slightly
crumbly cheese is full of tongue-tingling flavours.
- Jersey Blue (cow)
- A soft strongly piquant style of blue cheese a good partner for strong ales.
- Avalon (cow)
- Springy texture with pleasing piquancy; goes well with lighter styles of Trappist beers.
- Bath Soft (cow)
- White fluffy squares containing a soft, Brie-like cheese, rich and luxuriously creamy.
- Carrigbyrne Farmhouse (cow)
- A mild tasting bloom-rinded cheese. Becomes soft when mature.
- Cooleeney (cow)
- A white, mould-ripened soft cheese with generous flavours and a lush, creamy texture.
- Lavistown (cow)
- A low fat semi soft cheese with a good lactic bite.
- Stinking Bishop (cow)
- A mellow very creamy washed-rind cheese that has an aroma with attitude!
Guest cheeses (available Friday and Saturday)
- Brie de Meaux (cow)
- Spring milk Brie is rich, distinctive and creamy, as it should be, but all too often isn't.
- Buche de Touraine (goat)
- White bloomy rind and creamy medium flavour.
- Caciotta Toscana (ewe)
- Mild and sweet with subtle, herbaceous and nutty flavours.
- Monte Enebro (goat)
- A rich and dense textured log which ripens from the outside. Distinctive and
generous flavours, becoming stronger with maturity.
- Munster (cow)
- Soft, intensely aromatic cream cheese; a perfect partner for full bodied and Trappist ales.
- Pecorino Peperino (ewe)
- Young caciotta spiced with chillis, a great favourite with chilli fans.
- Picos de Europa Blue (cow)
- Strongly blue with a distinctive, piquant bite and a full-on aroma. An
attractive sycamore leaf rind keeps the cheese moist and creamy.
- Pelardon (goat)
- Soft-ish paste. Mellow with a medium flavour.
- Picodon (goat)
- Picodon is full of classic goaty Mediterranean flavours.
- Perail de Brebis (ewe)
- Flat discs of soft runny cheese, sweet and rich but not strong.
- Pont l'Eveque (cow)
- A mild and creamy square with a washed/natural rind. Ideal with cider.
- Taleggio (cow)
- A soft, gently yielding washed-rind cheese, sweet and well flavoured with a distinct lactic bite.
ALE 28th Cambridge Beer Festival No. 302
Cambridge & District CAMRA
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