ALE 28th Cambridge Beer Festival No. 302

Cheeses

Supplied by The Cambridge Cheese Company

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 herb flavours.

Tornegus (cow)

A beautifully tangy, springy-textured cheese that has become one of the classics of British cheese-making.

Hawes Wensleydale (cow)

A light, mild crumbly cheese from this successful creamery.

White Stilton (cow)

Moist and crumbly with a pleasing lactic bite.

Blue Cheeses

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 the edges.

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.

Soft Cheeses

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.