Artisan Cheeses | British Cheeses | Irish Cheese



	Artisan cheese, one of the oldest of foods, made from the simplest, natural ingredients, is part of our national heritage. In the last 25 years, the production of artisan cheese, using traditional methods and recipes has been revived in Britain. There are now over 900 types of British cheese and Jenny Linford's book Great British Cheeses (2008) details over 300 of these. There are an amazing variety of exquisite tastes, aromas, textures, shapes and colours as well as wonderful names like Ticklemore and Celtic Promise!
	English, Irish, Scottish and Welsh cheese makers continue creatively developing their own traditions. There is the bold and strong Scottish Dunsyre Blue from Humphrey Errington and creamy, crumbly Gorwydd Caerffilli from the lush pastures of south Wales.
			"A noble cheese, like a fine wine, is an aristocrat and an individual" Jocasta Innes, The Country Kitchen.

	Quintessentially English is Hoe Stevenson’s nutty, caramel, aged Red Leicester and the rich, supple, buttery Milleens is just one of a fabulous range of cheeses made in Ireland. It's a living product, varying with the seasons and as a result of diverse natural, geographical and human factors - each individual cheese is unique. The art of maturing cheese, in the right environment, over time, allows this individual character to develop more fully.


There are so many quality British and Irish blues these days, it really is good reason to sing. We feature here just a small taste of the full range of blues offering contrasting strong beats, rich accents and sharp notes. Read More...	We offer the best of the famous traditional British and Irish cheeses. These are all real handcrafted cheese, made with pride and care, in a natural environment, celebrating our exceptional cheese-making heritage. Read More...	Delicate, fragrant, pungent, ripe, soft, oozing cheeses! These are favourite treats to suit your mood: mellow, smooth, clean, fresh tasting cheese for eating light or challenge yourself with a more adventurous, pungent experience! Read More...



	Most British artisan cheese is made from the milk of cows, goats or sheep, or occasionally a combination of these. Sheep's milk gives the most robust, full flavoured cheese, often with a lingering aftertaste. Artisan cheese is made using the milk of particular breeds, and its taste will also vary as a consequence of environment and diet. Sharpham brie is made from the milk of Jersey cow's grazing in the lush, organic water meadows of the Dart Valley.			For your perfect cheese board include a traditional firm cheese, a creamy soft cheese, a blue and maybe a pungent cheese. If you prefer something less overpowering than the ubiquitous Stinking Bishop, one of the Irish rind washed cheeses such as Adrahan, Durrus or Milleens may be ideal. Try to combine cow's, sheep's, and goat's milk cheese, which may be hard, creamy or blue. I recommend Rachel as a favourite, light, fresh but firm goat’s cheese with a supple texture and beautiful rind. Using a variety of colours, rinds and shapes on the cheese board is important too. Red Leicester or Shropshire blue provide strong colour contrasts, whilst pure white Wigmore or lightly veined Beenleigh blue, both ewe’s milk cheeses stand out well at the other end of the colour spectrum. For all round attractive cheeses I’d recommend Gorwydd Caerffili, Barkham Blue, Sharpham and Adrahan.



	Milk may be raw or pasteurised. Raw milk, most common in the making of artisan cheese, is untreated and usually used to make cheese very shortly after milking. Pasteurising milk reduces both its useful and harmful bacteria. Pasteurisation allows milk to be stored and transported over long distances and is widely used in factory made cheese.


	Many British cheeses today are made with vegetable rennet but some cheese makers prefer to use the original animal rennet, especially makers of traditional hard cheese like Hafod, Lincolnshire Poacher, Gorwydd Caerffili and Wrekin White.