Kiveton Tap - Take Home Notes

Wednesday 1st April

#1: Red Storm

This is a modern take on the famous Red Leicester. Made by the wonderful Snowdonia Cheese Company – who you might know for Black Bomber - this ‘redefines what you would expect from a Red Leicester’ – from WALES! Punchy, full-flavoured with all the characteristics people love - it’s a big Christmas sack of everything people love about cheese!   (V+P)

#2: Cashel Blue

Made by Louis and Jane Grubb - when they set out to make Cashel Blue in the early 1980s, their ambition was to create a farmhouse cheese that “truly represents the outstanding quality of Tipperary grass-fed milk.” Some 31 years later, in the hands of the 2nd generation of the family, Cashel Blue is still made by hand on the same 200 acre farm - Beechmount, in Tipperary.  (V+P)

#3: Y Fenni

This takes its name from the Welsh language name of Abergavenny in Monmouthshire, South East Wales. Made with pasteurised cow's milk and vegetarian rennet it is mixed with Welsh ale and mustard grains and then wrapped in a red wax seal. It's aged for 3 months - creamy, almost buttery, the mustard grains add a lovely warm tanginess.  (V+P)

#4: Delice de Village

A French cow’s milk cheese produced by La Fromagerie Delin in Chevillon, Champagne, France.It’s a triple cream cheese! EXTRA double cream is added during the cheese-making process. This isn't just cheese, this is pure, unadulterated indulgence!  (V+P)

#5: Cornish Yarg

The nettle leaves wrapped around each Yarg attract naturally occurring moulds, they are brushed onto the cheese in concentric circles by hand. Then as the cheese matures, the edible nettle rind imparts a delicate, vegetable flavour. By the time it is ready to eat five weeks later, Cornish Yarg has developed a unique lacy appearance, with shades of blues, greens and a dusting of bloomy white.  (V+P)