November cheeses of the month

6th November 2019

We have three cheeses for you that carry 20% discount this month – look out for the red star.

Pitchfork Cheddar – a proper old-fashioned cloth-bound Cheddar that won best traditional Cheddar at the 2019 British Cheese awards. Made by Trethowan’s Dairy in Somerset with raw cow’s milk, it’s full bodied with a dense, creamy texture and has clean bright flavours that range from savoury and mustardy to hints of honey with a long finish.

Barkham Blue (v) – a creamy slightly open textured cheese with a rustic rind and yellow interior streaked with blue veins and a buttery, spicy flavour. This award-winning cheese is made by Two Hoots, a small family business in Barkham on the Hampshire/Berkshire border with milk from Channel Island breeds of cows – which is unusual as their rich milk isn’t often used for blue cheeses as the richness can go sour with blue veining.

Sparkenhoe Red – the only unpasteurised red Leicester cheese in England. The cheese is creamy and mellow with a slightly flakey texture. The addition of natural annatto gives the cheese its deep orange-red colour. Made by David and Jo Clark using traditional methods and with raw milk from their own pedigree Holstein-Friesian cattle – one of the top herds in the country. Sparkenhoe is an old Leicestershire term meaning ‘gorsey nob’; it is also the name for the ‘hundred area’ in which the farm is situated.