The Cheese Merchant Artisanal Brochure

FIRM & HARD
TOP PICK
SPARKENHOE RED
LEICESTER
Sparkenhoe Red Leicester is a traditional territorial
cheese. It is the only raw milk version of Red Leicester
that is still produced in Leicestershire, and it adheres to
the recipe that was developed many years ago.
It is the first of its kind to be produced on the
Sparkenhoe Farm since 1875, and it is so very different
from the mass-produced Red Leicester that you might
find on the shelves of a supermarket.
When the curds for the cheese are being produced, a
natural colouring called annatto is added to them. This
causes the curds to take on a vibrant orange/red colour.
MRS KIRKHAMS LANCASHIRE
KIRKHAMS LANCASHIRE CHEESE, LANCASHIRE
OLD WINCHESTER
LYBURN FARMHOUSE CHEESE, HAMPSHIRE
PITCHFORK CHEDDAR
TRETHOWAN BROTHERS, SOMERSET
QUICKES GOATS CHEDDAR
QUICKES TRADITIONAL, DEVON
QUICKES MATURE CHEDDAR
QUICKES TRADITIONAL, DEVON
QUICKES OAK SMOKED CHEDDAR
QUICKES TRADITIONAL, DEVON
QUICKES SMOKED GOATS CHEDDAR
QUICKES TRADITIONAL, DEVON
QUICKES VINTAGE CHEDDAR
QUICKES TRADITIONAL, DEVON
Traditional clothbound cheese. Crumbly, with a distinctive
rich and tangy flavour.
This Gouda-style cheese is aged for 18 months;
caramelised, smoky and with crystalline crunch.
Matured for 12 months, this organic cheddar has a creamy
texture and a succulent, lactic bite.
Naturally matured for six months, this goat’s milk cheddar
has a clean flavour and smooth texture.
A delicious buttery and rich cheddar, matured for a
minimum of 12 months.
Smoked cheddar using oak chips from Quicke’s Estate,
sensuously smoky and buttery in flavour.
Clothbound, naturally matured goat’s cheddar that is cold
smoked with oak chips for a subtle smoky flavour.
Rich intense cheese with a delightfully crumbly texture
and huge depth of flavour.
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After that, it is clothbound, rubbed in lard, and put to
mature on the beech shelves at the farm for a period
of 18 months.
SPARKENHOE RED LEICESTER
LEICESTERSHIRE CHEESE, LEICESTERSHIRE
SPENWOOD
VILLAGE MAID CHEESE, BERKSHIRE
TICKLEMORE
SHARPHAM CHEESE, DEVON
England’s only unpasteurised Red Leicester; creamy and
mellow in flavour.
Often compared to Pecorino or Manchego, matured for 9
months which give a nutty, sweet and slightly savoury notes.
Stark white in colour with a firm texture, it has a mellow
yet complex flavour with hints of lemon and herbs.
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TRUFFLE GLOUCESTER
SIMON WEAVER ORGANIC, GLOUCESTERSHIRE
WESTCOMBE CHEDDAR
WESTCOMBE DAIRY, SOMERSET
Firm, mellow and crumbly single Gloucester cheese
infused with minced black summer truffles.
Deep, complex flavours with citrus, hazelnut
and caramel notes. A firm texture with a smooth taste.
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WITHERIDGE
NETTLEBED CREAMERY, OXFORDSHIRE
WOOKEY HOLE CAVE AGED CHEDDAR
ASHLEY CHASE, DORSET
Uniquely matured in hay, which gives the cheese a
fabulous sweetness, with savoury and fruity undertones.
Cave-aged for 10-12 months, this farmhouse cheddar has
a PDO status and a nutty, tangy flavour.
PO
YORKSHIRE PECORINO
THE YORKSHIRE PECORINO CO, YORKSHIRE
YORKSHIRE PECORINO FIORE
THE YORKSHIRE PECORINO CO, YORKSHIRE
Based on a classic Italian Pecorino, it’s aged for just 30
days and has a smooth, yoghurty and sweet flavour.
6 to 8 months ageing which produces a mild picante
flavour producing slightly nutty notes.
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