Inspired by the famous Italian cheese, Westcombe Ricotta is made to a unique British recipe at Westcombe Dairy in Somerset using mixed whey from their Westcombe Cheddar and Duckett's Caerphilly. Its full dairy flavour is mild and light, with a hint of both sweetness and salt. It can be eaten fresh or used for cooking sweet and savoury dishes.
Mothais-sur-Feuille is an exquisite little goat's cheese made in the Poitou-Charentes region of western France. Bright white in colour, each individual cheese has a delicate wrinkled rind and creamy texture that becomes denser with age as it ripens wrapped in a dried chestnut leaf.
From the Cheviot Hills in Northumberland, Doddington is a firm cheddar-style cheese with a slightly dry texture and a distinctive dark natural rind. It takes its name from the family farm where it is handmade from the warm raw milk of the farm's own herd.
Cheddar is Britain's best-loved cheese. From supermarket blocks to farmhouse truckles, 50% of all cheese bought in the UK each year is Cheddar. A key step in making this ubiquitous cheese is "cheddaring". On a recent trip to Somerset, Clare learnt more about this process with a visit to Westcombe Dairy, nestled in the very heart of Cheddar making country.
Dorset Blue Vinny is a multi-award winning crumbly cheese veined with bluee. Handmade at Woodbridge Farm in north Dorset to a 300-year-old recipe using milk from the farm's own Holstein-Friesian cows, it is creamy in flavour with a mellow blue taste and edible rind.
As Archers fans amongst you will know, Montbéliarde cows are bovine royalty when it comes to cheese making. On a recent visit to Fen Farm, Team Slate took a walk through Jonny Crickmore's herd of Montys before a hands-on cheese-making experience.
Pavé Cobble is an award winning soft lactic-style cheese with a sweet and creamy flavour & a delicate hint of tangy citrus. With its truncated pyramid shape and ash coating its appearance is reminiscent of the European cobbled streets from which it takes its name.
"Slowly and gently" is the mantra by which Julie Cheyney makes her cheese, St Jude. This pace and tone is evident immediately upon entering her cheese room in Bungay, Suffolk. It was a real privilege to be invited for a hands-on visit to get a deeper understanding of what makes this beautiful little cheese so special.
Celtic Promise is a semi-soft washed rind cheese from the Teifi Valley in west Wales. Made from raw cow's milk this "dumpling" shaped cheese is washed in cider developing a sticky, orange coloured rind as it matures. It has a pungent fruity aroma from its spicy rind, contrasting with its paste that is buttery in texture and delicate in flavour.
From the luscious green pastures of Hampshire's rounded hills, Winslade is a British cross between Vacherin Mont D'Or and Camembert.
Entirely handmade from pasteurised cow's milk, Winslade is encircled in a thin strip of spruce. This wooden collar imparts subtle notes of pine, which sit along side flavours of earthiness and mushroom.
Produced by the Truer Family in Southern Holland, Chevretta Gouda is a healthy cheese choice for January. Made from the finest Dutch goat's milk which is easier to digest than cow's milk, Chevretta Gouda is lower in salt than many goat cheeses. Exceptionally smooth in texture, the taste of Chevretta is creamy and sweet. It has been matured for up to six months on wooden boards.
Registered Address: Slate Cheese Limited, 138 High Street, Aldeburgh, Suffolk, IP15 5AQ. Registered Company Number: 10305457. VAT Registration Number: 249907562. Slate is a trading name of Slate Cheese Limited.