Shorrocks Traditional Lancashire Cheese Bomb LARGE- 460g

Product Information

Pecorino is a term used to define ITALIAN cheeses made from 100% ewes’ milk. Out of the four Pecorino pregnancy friendly cheeses that have received Protected Designation of Origin (PDO) status, PECORINO ROMANO PDOis one of the most ancient types of cheese as well as the most famous outside of Italy. Pecorino Romano can only be made on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto. All these varieties differ slightly from each other, depending on how much they have aged. It is traditionally paired with Eccles cakes [ citation needed] and Chorley cakes. [3] Creamy Lancashire [ edit ] Eccles cake and Lancashire cheese at a restaurant Tasty Lancashire cheese is made by the same traditional method as Creamy Lancashire, but is matured for longer, from 12 weeks to 24 months. It has a mature nutty taste. [4] OLD AMSTERDAM is an aged Gouda cheese made from pasteurised cow’s milk. GOUDA cheese is named after the town of Gouda, situated between Rotterdam and Utrecht located in the South Holland province of the Netherlands. OLD AMSTERDAMis a smooth, firm waxy textured, slightly granular Gouda with a deep colour that is matured for around 18 months. The resulting cheese has a deep, lingering mellow flavour with hints of caramel and marmite on the palate.

Red Leicester-style pregnancy friendly cheeses go especially well in cheesy bread, Mac & Cheese or sprinkled over a potato gratin. BUY Vintage red fox here Creamy Lancashire Cheese Trail" (PDF). Rural Futures. Archived from the original (PDF) on 9 March 2012 . Retrieved 15 July 2010.

The Cheese Club

TEMPLES WALSINGHAM is made by Mrs Temples is a Norfolk-based cheese supplier who creates handmade farmhouse cheeses. They raise their Brown Swiss and Holstein herd on the grass meadows of their farm in Wighton, Wells-next-the-sea. They use the milk to make delicious cheeses and the leftover whey and other waste to produce fertilizer for the meadows and bio-gas to power the facilities at the farm, proving they care about the environment, not just their cows. TEMPLES WALSINGHAM is an artisan pasteurised cow’s milk cheese. These pregnancy friendly cheeses are pressed and matured, with a crumbly texture and have been described as a cross between Wensleydale and Cheddar. Four hundred years ago there was no refrigeration and the historic Wookey Hole Caves near Wells in Somerset were the ideal place to mature cheeses. The temperature is a constant 11°C all year round, and the high humidity is also ideal to stop the cheese drying out during its maturation storage. Ashley Chase Estate in Dorset is one of the few farms where authentic handmade pregnancy friendly cheeses like this Cheddar are still produced. Creamy Lancashire cheese is made by this traditional method and matured for a period of four to twelve weeks. It has a fluffy texture and creamy flavour, and is good for toasting, [4] as it does not become stringy when melted.

A good all-rounder and an absolute must-have on any cheeseboard, even when you are pregnant. BUY temples walsingham Here It has proven to be a great success in the North of England and is spreading South rapidly by word of mouth due to the great taste and originality of the product. All hard cheeses are safe to eat when you’re pregnant, whether they’re made with pasteurised or unpasteurised milk. These can be smoked or unsmoked and include: WOOKEY HOLE CHEDDAR PDOis a rich, nutty, flavoursome typical CHEDDAR– perfect to enjoy with a fruity chutney and an ale. VINTAGE RED FOX is a Red Leicester style cheese with a distinct crunch. It has a smooth, sweet, mellow flavour and a flaky, open texture. Like other red cheeses, Red Fox gets its colour from the flavourless dye from the South American plant Annatto.Pecorino Romano PDO is generally used as a sharper alternative to PARMESAN. It is ideal for pasta and perfect with CURED MEATSand OLIVES. We suggest pairing this cheese with oiling, oaky white wines or bold Italian reds BUY Pecorino romano PDO HERE

Lancashire is an English cow's-milk cheese from the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire (more commonly known as Lancashire Crumbly within Lancashire) is a more recent creation suitable for mass production. Cheese Grits are a regional specialty in the American South. This recipe uses strong, creamy Lancashire Bomb to really blow the dust off your taste buds!Since then Andrew's dad had championed many cheese competitions and in 2006 Andrew himself did a clean sweep and took all the prizes at the Royal Lancashire Agricultural Show, which was named 'The Battle of the Lancashires'. Only Lancashire cheeses were allowed to enter this competition. Chorley Cakes and Lancashire Cheese" (PDF). VisitLancashire.com. Marketing Lancashire. Archived from the original (PDF) on 14 April 2016 . Retrieved 3 November 2016. Cheese Grits are a regional specialty in the American South. This recipe uses strong, creamy Lancashire Bomb to really blow the dust off your taste buds! Lamb Hotpot, or Lancashire Hotpot, is a delicious traditional stew made from lamb with onion and potato. Adding a helping of Lancashire Bomb boosts the creaminess. WOOKEY HOLE CHEDDARis a PDO Cheddar, handmade from rich local milk in Dorset and then transported to the Cheddar Gorge caves, where it is gently allowed to mature in damp, humid conditions.

This is a fabulous cheese for any cheeseboard but equally good when cooked and goes extremely well with pistachio and figs. It has won European Gold Medals. Leigh Cheese was a version of Lancashire Cheese that ceased production in the 19th century. [9] Crumbly Lancashire [ edit ] For centuries, Lancashire dairy farmers’ wives made cheese from surplus milk. On small farms, there was insufficient milk from a single days milking to make a cheese, and so each day’s milk was curdled and accumulated for several days until there was enough curd to make a cheese. Two or three days’ curd of varying maturity are then blended together, giving Lancashire cheeses a distinctive character. Making a unique cheeses that can sit proudly amongst all British cheeses. SMOKED SNOWDONIAis a mature cheddar style cheese that is naturally smoked over beechwood chippings, which allows a smokey flavour to run throughout the cheese. Slightly soft in texture, with a good full flavour that is not overbearing and retains the character of the cheese. Flavour Profile: A very creamy and full flavoured taste which leaves you wanting more.The cheese is matured for at least two years, giving it an exceptional creaminess and depth of flavour.EU Protected Food Names Scheme: Beacon Fell traditional Lancashire cheese". Department for Environment, Food and Rural Affairs. 21 July 2003. Archived from the original on 6 November 2009 . Retrieved 20 July 2010. The Famous Leigh Cheese" (PDF). Past Forward. No.41. Wigan Heritage Service. November 2005. p.30. Archived from the original (PDF) on 28 September 2007 . Retrieved 20 July 2010. Drink Pairing: It can be enjoyed on its own or is superb with some fruit and and a good red wine, like our Dolcetta de Alba The Snowdonia Cheese Company was founded in 2001, on the edge of the Snowdonia National Park, where they continue to make their cheeses today. The company started selling their cheeses at farmers’ markets but found success almost immediately and their pregnancy friendly cheeses are now available in over 2000 locations around the UK. The high animal welfare standards at the Snowdonia Cheese Company have led to high-quality, tasty cheeses that have won medals at the International and World Cheese Awards. BUY smoked snowdonia Here In the 1950s, Crumbly Lancashire cheese was created. [10] [ failed verification] Unlike the other Lancashire varieties, this is made from a single day's milk and resembles other crumbly cheeses such as Cheshire and Wensleydale. It is the only Lancashire cheese that is produced outside the county of Lancashire. [4] It tends to be matured for only 6–8 weeks, resulting in a crumbly, fresh, high-acid cheese.