Ham, pork pies, scotch eggs, pickled eggs, soft drinks and crisps also
- Ash Pyramid (goat)
- An ash-coated flax-topped pyramid of soft cheese with full-on complex
favours when older.
- Avalon (cow)
- Spring texture with pleasing piquancy; goes well with lighter
styles of Trappist beers.
- Caerphilly Gorwydd (cow)
- Moist and crumbly with a pleasing damp cellar aroma and succulent
- Celtic Promise (cow)
- Supreme Champion at the 1998 British Cheese Awards! Made by John
Savage-Ontswedder (best known for his Dutch-style Gouda, Teife), it
was developed under the guidance of the `inventor' James Aldridge,
one of Britain's most talented cheesemakers. A smear-ripened cheese
with a smooth orange find dusted with white mould, it is firmer and
more compact than Reblochon but has the pungent, farmyard aroma and
characteristic sweet-sour spicy character of washed-rind cheeses.
- Applewood Smoked Cheddar (cow)
- Creamy cheddar, smoked-flavoured and coated in Paprika.
- Isle of Mull Cheddar (cow)
- A pale cream coloured cheese that is fruity and nutty; developing bold
tangy flavours with age.
- Appleby's Red Cheshire (cow)
- A crumbly yet moist cheese with a piquant but tasty flavour which is a
good partner for most beers.
- Camembert Rustique (cow)
- Genuine Normandy cheese, creamy smooth and full flavoured.
- Cornish Yaig (cow)
- A delicious, semi-hard cheese that is creamy under the rind and
crumbly in the centre. The cheese is wrapped in attractive silvery
green nettle leaves, offering a delicate and unique flavour.
- Devon Garland (cow)
- A medium-strong Caerphilly style cheese with a layer of herbs and
spring onions through the middle.
- Dorset Drum Cheddar (cow)
- Made by Denhay Dairy, this wonderful farmhouse mature premium cheddar
not only looks great but it tastes even better!
- Flower Marie (ewe)
- Made in Sussex, this wonderful cheese has a soft pink-tinged rind that
protects the soft densely favoured interior that melts in the mouth,
revealing a subtle caramel sweetness combined with a lemon freshness.
- Golden Cross (goat)
- These bloom-rinded logs are first coated in ash. They have a dense,
even texture and a medium-strong flavour.
- Hawes Wensleydale (cow)
- A light, mild crumbly cheese from this successful creamery.
- Kirkham's Lancashire (cow)
- Moist, buttery; gently crumbly and with excellent depth of favour.
- Quickes Red Leicester (cow)
- A smooth, buttery-textured cheese, orange-red paste with good depth of
- Smoked Cheddar (cow)
- Traditional strong smoked cheddar.
- Swaledale (cow)
- A medium-firm texture cheese with a pleasing mellow flavour.
- Swaledale (goat)
- The grey, fluffy rind contrasts superbly with the bright white interior.
Creamy, moist and with gentle sweet overtones.
- Swaledate (ewe)
- Sweet and pleasantly creamy flavour, delicate and not too
- Swaledale Old Peculiar (cow)
- A winning combination of Yorkshire ale and medium-matured cheese.
- Tiskey Meadow (cow)
- A medium-firm cheese with a layer of sun-dried tomatoes
and basil through the middle.
- Tornegus (cow)
- A beautifully tangy, springy-textured cheese that has
become one of the classics of British cheese-making.
- White Stilton (cow)
- Moist and crumbly with a pleasing lactic bite.
- Blue Cheeses
- Cashel Blue (cow)
- Ireland's first blue cheese, made by the Grubb family.
Rich, creamy yet crumbly texture with a gorgeous flavour.
- Devon Blue (cow)
- Moist and delicately crumbly with a lively bite from the blue.
- Jersey Blue (cow)
- A soft and strongly-piquant style of blue cheese, a good partner for
- Shropshire Blue (cow)
- Full-flavoured and visually stunning blue cheese with an orange paste.
- Stilton Colston Bassett (cow)
- Still handmade, creamy with a lovely mellow flavour. (The best Stilton
money can buy!)
ALE No. 310: 30th Cambridge Beer Festival Programme
Cambridge & District CAMRA
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