Poacher 50 was born out of the COVID lockdown in March 2020 when the cheesemaker's milk buyer refused to buy any milk.
They decided to turn this spare milk into a higher-scalded cheese (50 degrees C) that has been matured for 3 years.
It is a cross between Poacher and parmesan and we are proud to say that it recently won Best Hard Cheese at the Artisan Cheese Awards in Melton Mowbray. Poacher lovers, don’t be phased by this new profile cheese as it is still very recognisable as Poacher but has a drier, smoother texture and while it is still a great cheeseboard cheese it is also delicious shaved on pasta, risotto and salads.
The cheese sits somewhere between Evenlode and Rollright in terms of the making process. The rind is gently washed in a solution of brine and Tom’s Yarlington Mill 2019 cider. Yarlington itself is...
It is exclusively made with raw cow’s milk from the Abondance, Montbéliarde and Tarentaise breeds. The cows are fed on 100% local hay in the winter and in summer, graze on pastures where they make...
Buffalo Blue delivers a well-balanced blue flavour, which is complimented with a creamy yet light, nearing cleansing, effect on the palate.
It's an extremely special cheese and best tasted...
Its supple, spreadable texture is enhanced by a velvety rind and a creamy centre adorned with the characteristic blue marbling that emerges during the aging process (typically spanning several...
The cheese-making process is entirely handcrafted, with every decision and step made by a real person. This attention to detail is what sets this cheese apart and gives it a truly unique...
The flavour profile is bold yet balanced, offering a harmonious blend of sharp, tangy blue notes with a smooth, buttery finish. Its moist, creamy paste and slightly salty taste make it a versatile...
Poacher 50 was born out of the COVID lockdown in March 2020 when the cheesemaker's milk buyer refused to buy any milk.
They decided to turn this spare milk into a higher-scalded cheese (50 degrees C) that has been matured for 3 years.
It is a cross between Poacher and parmesan and we are proud to say that it recently won Best Hard Cheese at the Artisan Cheese Awards in Melton Mowbray. Poacher lovers, don’t be phased by this new profile cheese as it is still very recognisable as Poacher but has a drier, smoother texture and while it is still a great cheeseboard cheese it is also delicious shaved on pasta, risotto and salads.
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