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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Aged for a minimum of 4 to 6 weeks, Pont-l'Évêque develops a supple, buttery interior, encased in a golden-orange washed rind that gives off a mildly earthy yet complex aroma. Its flavour is rich,...
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.
