"Now more than ever it is necessary to look beyond the British Isles in the world"
"Class cheeseboard," said Frances Bissell The Times in the mid 90-s. Ten
years, as well as the English would say about yourself, where Westcountry
tradition and innovation together to create a series of high-quality cheeses,
the country would struggle to equal.
Four of the County of Devon, Dorset, Somerset and Cornwall legitimately famous
the quality of their production and boasts more food and drink producers than any
other English region. In the Centre of Westcountry tradition is, of course,
cheddar cheese, which bears the name of the town of Somerset. Cheddar, however,
long ago moved away to neighbouring counties. The Importance Of
This cheese is referred to the fact that the EU has now been granted protected
Designation of origin. PDO system was created in 1993 to define the
the authenticity of the traditional food and to maintain their place of origin, methods
of production and essential ingredients. Only very selected group of British food
be locked in this manner.
Established cheddar makers include Montgomery-winner of gold on the
World cheese Awards 2005, bright, in the Westcombe dairy and Quicke. IN
Montgomery and keen family for three generations, potters, but
It looks like the new recruits in comparison with the Quickes, who even-but for a few
Now decades-450 years old has been making cheese on his farm Devon! Traditional
Cheddar according to these authors has the intensity and complexity that comes from
Muslim wrapped truckles ripe's wooden shelves for more than a year.
Allowed to breathe, are old-fashioned cheese rind, which is the hallmark of
Well-matured the traditional cheddar. Later examples Godminster Vintage
Organic cheddar cheese, moist, mighty in the characteristic red wax.
Other traditional cheeses include the so-called "militia, such as the Caerphilly and
Double Gloucester. Westcountry can boast nice examples in his Duckett
Caerphilly and Quicke is double Gloucester. QUICKE is also create Red Leicester, as
do Westcombe dairies, whose "red westcombe" is the only of its kind, with cheese
from unpasteurized milk.
Rationing of the war enabled the production of only seven species of cheese-all
pasteurized and in the early postwar period the production of "artisan cheese" or "real
cheese '-reflecting the general threat languished tradition, which often
It seemed anachronistic in a modern world, not to mention the competition from large
factory-style stores with their economies of scale. In the last 30 years, however,
they saw a Renaissance in the small scale of the manufacture of cheese. The impetus is coming
partly from consumers and tired from the homogenised, low quality food, and partly also
from the production side. Whether it's dairy farmers to diversify in the face
the low prices of milk, or people, without agriculture background to ' downshift '
and change your life, are now more than ever the creators of farm cheese
time in the last 50 years.
New members often means that new products, as well as three goat cheeses
produced by Dave Johnston, near Crediton in Devon, one of them-Norsworthy.
He won the coveted Gold at the world cheese Awards 2005. The impressive view of the fact that Dave
in 2002, only produced his first cheese! In Cornwall's Cornish blue and Sue
Proudfoot on three cheeses: ladies, Keltic gold and Trelawny. At Other Times
the cheeses are revivals of older traditions. Dorset blue cheese, blue Vinney (gold)
(Blue Vinny), almost died out when Michael Davies resurrected. Now already very
Popular Cornish Yarg cheese, (distinguished by its opacity nettles or wild garlic)
(leaves), is based on the old recipe, while the Cornish Garland continuous year old
Westcountry tradition with flavors, Strawberry cheese. In the area can be soft cheese
Somerset Camembert and award-winning bries-maybe unexpectedly-find
(Somerset Brie, Cornish Brie) as well as a similar mould ripened, purpose, cream
enriched Elmhirst.
One small area of South Devon-South of Totnes, along the River Dart-may
boast two fine cheese-makers, both relatively recently. As well as the vineyards
Sharpham estate produces Elmhirst and beautiful rural Sharpham, while
Robin Congdon Ticklemore makes an excellent trio of blue cheeses: Blue Devon
(bovine, milk), Beenleigh Blue (a sheep's milk) and Harbourne Blue (goat's milk).
Other creators, extends from cow's milk cheeses, goat's milk, a lot of '
milk and even buffalo milk products. Historically, a lot of cheese was in fact far
more common in England, but there is no doubt today's dominance
cow's milk, cheese and cheddar cheese in particular. The offset, however, is in progress, and
the producers are trying to answer: the region boast an excellent sheep's milk
cheeses, such as Nanterrow and Somerset Rambler, along with a whole bunch of goats
cheeses, such as the Norsworthy and (hard), Capricorn, and Gevrik Ticklemore
Vulscombe (soft).
For lovers of gourmet cheese, one problem was always many of these
items are difficult or impossible to buy if you live in any distance from the creator.
However, now we're in the era of the cheese shop online: over 50 of these cheeses
as well as a gift and cheese plate selections are available mail order from the online
cheese shop as cheese shed. If customers throughout the UK can buy cheese online, the prospect is
a virtuous circle in which the geographically wider market brings to the makers '
financial security.
It seems that every reason to think that the relaunch of the Westcountry
farm cheese tradition will continue.
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