Winchester Orangery - Take Home Notes
Summer Cheese Sensations!
Summer is for cheese that is lighter, easier, fresh, unctuous and indulgent - without being hefty. We’re talking about those breezy, sun-drenched Mediterranean cheeses that taste like salty sea air and optimism, Italian classics, punchy and bold, and those French rustics that bring creamyness to another level. And don’t get me started on the new wave of British rebels, pushing boundaries and reinventing the wheel.
Sultry, sensuous, supple, oozy, melt-in-the-mouth perfection. Grab a crusty baguette, a glass of something crisp, and let’s get summer started… Life is too short for boring cheese!
#1: Cornish 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 hand-applied nettle leaves don’t just look beautiful, they actually help regulate moisture as the cheese matures. (V+P)
#2: Manchego
Made from the rich, buttery milk of Manchega sheep, Manchego is Spain’s most iconic cheese, hailing from the sun-drenched plains of La Mancha. Its history dates back to the Bronze Age, long before Miguel de Cervantes immortalized it in Don Quixote. Protected by a strict "Denominación de Origen" authentic Manchego must be aged for at least 60 days.
A fun fact? The distinctive zig-zag pattern on its rind mimics the traditional woven grass baskets once used to mold the curds. Whether young (semi-curado) or aged (viejo), its nutty, complex flavour remains a masterclass in Mediterranean craftsmanship. (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+P)
#4: Feta
Feta is the soul of Greek cuisine, a tangy, crumbly white cheese traditionally crafted from sheep’s milk, often with a splash of goat’s milk. Its history dates back to antiquity; Homer’s Odyssey famously features the Cyclops Polyphemus making cheese from sheep’s milk, possibly an early ancestor of feta.
Beyond its ancient roots, feta is a cultural icon. Since 2002, it has held Protected Designation of Origin (PDO) status in the EU, meaning only Greek-made cheese can legally carry the name. Interestingly, Greeks consume more feta per capita than any other nation, averaging over 10 kilograms EACH every year! (V+P)
#5: Baron Bigod
Baron Bigod is Britain’s only traditional farmhouse Brie-de-Meaux style cheese. Crafted at Fen Farm Dairy in Bungay, Suffolk. It is made using raw milk from the farm’s own herd of Montbéliarde cows. The cheese is named after the 12th-century Earl of Norfolk, Baron Hugh Bigod, who built a castle overlooking the very land where the farm now stands. History has it that the Baron was a bit of a troublemaker; his defiance of King Stephen famously led to him being sent off to fight in Syria as punishment. Today, he’s remembered through this rich, buttery, and earthy masterpiece. (nV+P)