Manchester - Take Home Notes

Unexpected English

#1: Botton Farm Gouda

Botton Farm, nestled in the heart of Danby Dale, is more than just a dairy - it’s a beacon of bio-dynamic farming and community spirit. Their Gouda is a standout, blending traditional Dutch techniques with North Yorkshire heritage.
Made from the rich, organic milk of their own herd, it’s a versatile favorite—superb for melting or as a bold, aromatic addition to a farmhouse platter. Every wheel supports a social mission, proving that world-class flavor and community purpose are a natural, delicious pairing. (V+P)

#2: Leeds Blue

Perfectly aged for 30 days, producing a beautifully rich, creamy and semi-piquant flavour, made using the very best ewes milk, produced locally, a multi-award winner including Gold at World Cheese Awards, International Cheese Awards, Artisan Cheese Awards… Made by Mario of Olianas, Otley in West Yorkshire. (V+P)

#3: Mayfield

Created by two English blokes Arthur Alsop and Nic Walker in flat East Sussex! A cheese that uses great milk in an Alpine style - aged for five to seven months! Mayfield won Gold with three stars at the Great Taste Awards, a Gold at the 2010 British Cheese Awards and another Gold Medal at the 2011 World Cheese awards. So it’s good! (V+P)

#4: Sharphams Rustic with chives and garlic

Sharpham Cheeses are near neighbours of well-known Ticklemore Cheese in South Devon, and between them they produce a remarkable range of marvellous products. The 'Rustic' is semi-hard, matured for approximately 6-8 weeks, giving a light flavoured cheese with a moist, creamy texture. A thin, natural white rind forms during the maturation process - the addition of chives and garlic make it rather unique! (V+nP)

#5: Harrogate Blue

A beautiful blue cheese made in Yorkshire by Shepherd’s Purse in Thirsk. When it was launched it was the first blue cheese to be made in Yorkshire for over 30 years. This cheese is now organic - using milk from the Acorn Dairy up in Darlington. The wonderful warm orange glow comes from the addition of Anatto - a herd that imparts a sweetness and gives this cheese its distinctive look. (V+P)

#6: JJ Sandham’s Oak Smoked Lancashire

A third-generation family business based in the heart of Lancashire, JJ Sandham have perfected the art of the specialty smoke. Their cheese is a masterclass in balance, taking a traditional, creamy Lancashire and infusing it with deep, smokey flavour.
Naturally smoked over oak chips, the cheese develops a signature smooth texture and a mellow, woody richness that enhances—rather than masks—the lactic tang of the classic Lancashire curd. (V+P)

#7: Mrs Bells Salad Cheese

Made with rich whole ewe’s milk, each cheese is carefully hand-salted and matured, allowing the salt to gently infuse the curd and develop its distinctive lemony freshness and delicate crumbly texture.
The very first cheese created by the founder of Shepherds Purse, Judy Bell, in 1987. (V+P)

#8: Mrs. Kirkham’s Lancashire

Mrs. Ruth Kirkham began making Lancashire cheese at Beesley Farm over 30 years ago, practicing a skill passed down from her mother. Today, she is the third generation of cheesemaker in her family, with her son Graham now leading the production of what is widely considered the last remaining raw-milk, farmhouse Lancashire in the UK.
What truly sets Kirkham's apart is their traditional "two-day curd" method. Unlike most cheeses made from a single day's milking, Lancashire is crafted by blending curds from two (or even three!) different days. This unique process creates the cheese’s signature buttery crumble—a texture that is simultaneously moist, creamy, and light. (nV+nP)