A Cheesemonger's History of the British Isles, with Ned Palmer
Join us for an evening of cheese and tales with our good friend, fellow cheesemonger and newly published author, Ned Palmer!
An Ode to Sleight Farm
Mary Holbrook made cheese at Sleight Farm for more than thirty years, honing her craft and getting to know the land and the animals. She passed away earlier this year and cheese production at the farm has now come to an end. Here is what has essentially ended up being a love letter, to Mary and her cheeses.
On the counter
Mozzarella di Bufala
Raw buffalo milk
The Serra family were one of the first 'caseificios' in Campania to produce buffalo milk cheese. Their cheesemaking heritage stretches back five generations.
Mozzarella is a cheese best eaten fresh and we think this is as good as it gets, outside of Italy. We receive our delivery when they are just a day old, the cheeses are firm and springy with a clean, milky flavour.
Haute Savoie, France
Soft Rind Washed
Raw cow’s milk
Mild milky flavour, a hint of acidity and pungency with a smooth, supple texture.
A cheese with its origins in a tax dodge. ‘Reblochon’ means ‘re-milking’ and refers to the medieval practice where farmers were taxed on their cows’ yield of milk. Farmers would carry out an incomplete milking, which they declared. They would then return to their cows and complete the milking, tax free(!) The resulting, particularly rich milk, was used to make Reblochon. Though, of course, this practice has long since ceased, the cheesemaking remains the same. It is ideal for melting over potatoes and bacon lardons in a Tartiflette
Nicola Robinson & Martin Gott
Holker Farm, Cumbria
St James is a seasonal cheese, with milking taking place from early spring until late autumn. The raw milk is used every day to produce the cheese, with Martin even cultivating his own starter cultures from the milk itself. The result is a pure reflection of excellent milk and quality farming.
St James has a rich, savoury sweetness with the cheese varying in both texture and flavour across the season.