Wine Blog — Wine and Cheese

The history of cheddar can be traced back to Roman times. It was however not until the 1500s that Cheddar made in Somerset became known as such. Even though it has been copied in many other parts of the world the very best is that made from cows that graze in Dorset, Devon and Somerset. Within this area comes Farmhouse cheddar made by hand with the raw milk of a single farm. This cheese has an unbeatable depth of flavour and a fine hard texture. One example is Montgomery's cheddar from Somerset. Generally rich, sweet, fruity, and nutty, in flavour,...

An attractive and delightful cheese first made by Alan and Jenny Gray in Withiel on the edge of Bodmin Moor in Cornwall in the early 1980s. Its casing is made up of nettles that are picked in May then frozen until later, and when required are applied by hand to the freshly formed cheese. This makes for quite a distinctive appearance.This nettle casing helps to break down the rind, that, after time, helps to make Cornish Yarg a delightfully soft and creamy cheese. The crumbly texture has a fresh creamy taste that is complimented by an almost earthy (akin to...