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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When young, the cheese is curdy and lactic with a sticky rind, developing a soft breakdown below the rind as it ages giving way to a buttery breakdown and a firm, curdy centre. Once fully ripened,...
With origins dating back to the 10th century, this Protected Designation of Origin (PDO) cheese is made from cow’s milk and aged for around six to ten weeks, during which it develops its...
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Doddington Cheese which takes its name from the village in Northumberland where the farm is...
A favourite of Rick Stein and Raymond Blanc, Mrs Bell's Blue is as creamy as her sister cheese, the Yorkshire Blue, but distinct in appearance via its whiter coloured body, contrasting beautifully...
The cheese has a washed rind, imparting a mildly pungent aroma and contributing to its mild yet complex flavour profile, with buttery and slightly tangy notes that intensify with age. St. Albray is...
Mature cheddar with jalapeños, bell peppers, cayenne pepper and garlic incorporated… this cheese really provides all the heat you want in a spicy cheese, as well as the extra hit of garlic.
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.
