Leeds - Take Home Notes

Yorkshire Cheese vs The Rest of the World

#1: Dale End Cheddar

A traditional clothbound cheddar made by the Camphill Village Trust in Botton Village, North Yorkshire, England, with milk from Dairy Shorthorn cows, it’s aged for at least six months. Named after Dale End, a farm in Botton Village, it was first made in 1997 by Alistair Pearson, who learned to make cheese in Germany! (V+nP)

#2: Taleggio

A stunning washed rind cheese from Italy. Made with cow’s milk, Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south. (nV+nP)

#3: Ribbledale Blue Goats

A creamy, gouda style goats cheese made with just gentle blue, hand turned and carefully matured in Ribbledale for a mild but fruity flavour. Made by the family-run creamery founded in 1978 by Iain Hill and now run by his niece, Iona. Located in Hawes North Yorkshire, the company specialises in crafting artisanal goat cheeses, combining traditional methods with locally sourced ingredients. (V+P)

#4: Comte

Made from unpasteurized cow's milk in the Franche-Comte region of eastern France Comté has the highest production of all French AOC cheese and is the most popular cheese in France with over 65, 000 tonnes made annually! (nV+nP)

#5: Montagnolo Affine

A triple crème soft cheese that is both surface ripened and marbled with delicate blue veins. It combines the texture and rich tastes of a triple-crème brie, with the flavour of a blue cheese. Montagnolo Affine won the Supreme Champion award at the 2013 International Cheese Awards beating more than 3900 other cheeses in the process! (V+P)

#6: Bluemin' White

Carefully ripened in ripening stores, Bluemin White develops a velvety blue rind and ripens gently from the outside in, for an unctuous texture. Created in 2010 by Katie Matten (née Bell) on the family farm, Shepherds Purse have received numerous awards, including a three-star Great Taste Award, placing it among the top 125 tasty foods in the country, as well as Super Golds and Golds at the World Cheese Awards and Gold at the British Cheese Awards. (V+P)

#7: Manchego

The classic - rich, creamy sheep's milk cheese from the La Mancha region of Spain. The Manchego sheep graze on the shrubs of the vast plateaus of the Dehesa and produce a super thick milk that gives the cheese its unique character. The zigzag pattern wax rind proves that the cheese is Manchego and guarantees the exclusive use of milk only from Manchega sheep. (nV+nP)

#8: Yorkshire Peccorino Fresco!

Made in Yorkshire by a small scale, award-winning artisan cheese maker. Mario of Yorkshire Pecorino (originally from Italy via Barnsley) focuses true dedication on each of his cheeses, each made to perfection on an individual basis. He says ‘quality really does come first!’ He is very hands on – even handpicking the supplier of ewes’ milk to ensure quality and animal wellbeing. (V+P)

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