Peterborough - Take Home Notes

Med and More...

#1: Open Air Cheddar

Originating from the UK’s lush pastures, Open Air Cheddar is a testament to traditional farmhouse methods. Made from cows that graze on unsprayed meadows and are milked in the open air with mobile milking units! Because the cows spend so much of their lives outside, the milk’s beta-carotene levels vary with the seasons, so its colour shifts from pale straw to sunset orange depending on the time of year. It’s an honest, earthy summer classic that proves the best flavors start with a happy herd and fresh air. It’s the ultimate "outdoorsy" cheese. (V+P)

#2: Gorgonzola Dolce

This Italian blue is the sweetheart of the Lombardy region. Unlike its piquant brother, Gorgonzola Dolce is creamier, milder, and significantly more unctuous. Originally adapted for the UK and German market, this is a favorite for anyone who prefers their blue cheese more subtle. Legend says this cheese was born when an amorous cheesemaker, distracted by a local beauty, left his curds overnight - the resulting blue mold was a happy accident! Today, it is aged in caves to achieve that iconic, luscious, spreadable texture. It’s decadence, pure and simple. (nV+P)

#3: Taleggio 

Hailing from the Val Taleggio in Italy, this is a washed-rind cheese with a surprisingly gentle soul. Beneath its funky, orange-tinted rind lies a semi-soft interior that is fruity, tangy, and remarkably mild. Taleggio is one of the oldest soft cheeses in existence, dating back to Roman times. It was traditionally washed in brine and ripened on wooden shelves in caves, where the cool atmosphere helped develop its unique character. Its aroma can be powerful, but the flavour is sweet, gentle and moorish. (nV+nP)

#4: Mrs Wenna

A star of the British artisanal scene, Mrs Wenna is a soft, bloomy-rind goat’s milk cheese with roots in Cornwall. It’s delicate, lemony, and possesses a velvety texture that melts on the tongue.  Named after a local Cornish saint, this cheese captures the essence of the rugged, salty Atlantic coast. It’s essentially the "little sister" to bigger, punchier goat cheeses, offering a bright, clean finish that cuts through richer accompaniments. Its light, grassy notes make it an ideal summer companion for a crisp glass of white wine on a sunny terrace. (V+P)

#5: Garlic Yarg

This iconic Cornish cheese is a true visual masterpiece, wrapped in a mantle of wild garlic leaves. Originally inspired by a 13th-century recipe, it combines a creamy, crumbly texture with a subtle, aromatic hit of forest-fresh garlic.  "Yarg" is not Cornish for cheese, or a local place name, it is actually "Gray" spelled backward! It was named after Alan Gray, the man who rediscovered the recipe in his attic. The wild garlic leaves don’t just look beautiful; they actually help regulate moisture as the cheese matures. (V+P)

#6: Bra Tenero

Hailing from the rugged Piedmont region, Bra Tenero is a semi-soft, DOP-protected treasure named after the town of Bra. Unlike its aged, hard counterpart (Bra Duro), Tenero is matured for a short 45 days, resulting in a delightfully supple, springy texture. Crafted from a blend of cow’s milk—often with small additions of sheep or goat milk—it offers a mild, sweet, and milky flavor profile with subtle notes of mountain pastures. Historically, this cheese was a staple for local mountain shepherds who sold their goods at the legendary Bra markets, cementing its status as an essential piece of Italian Alpine heritage. (V+P)

#7: Moffato

Moffato is a rare, artisanal treasure hailing from the rugged mountains of the Lombardy region in Northern Italy. Produced in limited quantities, this semi-soft cow’s milk cheese is prized for its velvety, melting texture and complex, earthy aroma with a coating of mint, verbena, marjoram thyme, camomile…Traditionally aged in cool, stone cellars, Moffato is a true reflection of Lombardy’s rich pastoral heritage and dedication to preserving ancient, small-batch cheesemaking techniques. (nV+P) 

#8: Feta

The undisputed heavyweight of the Mediterranean, authentic Feta is a protected treasure from Greece. Made primarily from sheep’s milk (with a splash of goat’s), it is brined, tangy, and famously crumbly. Feta is one of the oldest cheeses in history, famously mentioned in Homer’s Odyssey—where the cyclops Polyphemus is depicted making cheese from sheep’s milk! Because it is stored in brine, it stays incredibly fresh and sharp, making it the ultimate contrast to rich, heavy, or sweet foods. Whether crumbled over a summer salad or enjoyed plain, it is Greek sunshine in every bite. (V+P)