A semi-soft, washed-rind cheese made from unpasteurised Guernsey cow’s milk with a vegetarian rennet. The rind is washed with Soundwave, a local IPA from Siren Craft Brewery which produces tangy, bittersweet, malty notes on the palate and a buttery soft texture.
Maida Vale incorporates a 'washed-curd' method, whereby during the make, some of the whey is removed and replaced with water. This results in a less acidic cheese which is milder in flavour than a traditional brie or camembert. By removing some of the lactic acid, the breakdown is slower, which also helps to create a slightly firmer, fudgey texture with more bite.
We are very proud of the locality of this cheese and the sustainability of its production. The Guernsey milk travels just 2 miles from Village Maid's local farm, Heckfield Park Farm, and Soundwave is brewed just 5 miles from the dairy, meaning the carbon footprint is extremely low.
This semi-mature cheese is matured for between 90 and 120 days. It has a lactic flavour, sophisticated and lingering, slightly buttery and with a toasted dried fruit and nuts note! Thanks to its...
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...
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
Pair with your chutney and crackers of choice if you like to eat your cheese traditionally or we would also recommend incorporating the 'Strongest' into scones and create a cheese scone phenomenon!
Typically aged for at least three weeks, it pairs well with Alsace wines like Gewürztraminer and Riesling, and complements dark breads and fruits. Munster Ermitage is a reflection of the rich...
It was first created by Robin Condon and later moved to Sharpham's when Robin decided to focus on blue cheeses.
The curd is carefully packed into moulds to achieve its unique rustic shape and then...
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...
A semi-soft, washed-rind cheese made from unpasteurised Guernsey cow’s milk with a vegetarian rennet. The rind is washed with Soundwave, a local IPA from Siren Craft Brewery which produces tangy, bittersweet, malty notes on the palate and a buttery soft texture.
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