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| Ambervale
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£1.29 (per 100g)
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| From the Trevarrian Farm, Newquay. A hidden gem amongst cheeses, it might not look like much but has a wonderful tangy, slightly nutty flavour and is great value. |
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| Bocaddon Farm (garlic and herbs)
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£1.77 (per 100g)
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| Soft, fresh Guernsey cows' cheese from Bocadon Farm, Lanreath, near Looe. THis one is well balanced with herbs and garlic. |
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| Bocaddon Farm with cracked black pepper
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£1.77 (per 100g)
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| A soft, delicate cheese from Bocaddon Farm, Lanreath, near Looe which has been sensitively enhanced with a delicate coating of crcked black pepper. |
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| Cornish Blue
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£1.92 (per 100g)
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| Made by Phillip Stansfield from the milk of his own Friesian herd at Knowle Farm on Bodmin Moor. His aim was to create a Gorgonzola style cheese for the local market. Cornish blue has that chunky, milky character reminiscent the texture of Gorgonzola. The cheese is accompanied by deep pits and veins of blue, adding sharpness and depth of flavour. Pasteurised and vegetarian. A Gorgonzola style blue-cheese made by Phillip Stansfield and his family at Knowle Farm on Bodmin Moor. This is Cornwall’s only blue cheese in continuous production, essentially invented by Phillip seven years ago. It is interesting that blue cheeses have strong roots in the traditional mining areas of Britain. Blue cheeses have a natural Penecillin content that assists the body in fighting off respiratory infections. Miners consumed blue cheese both for enjoyment and reasons of health. |
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| Cornish Camembert
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£3.50 (per item)
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| In the Monty Python 'Cheese Shop' sketch the customer is informed by the cheesemonger that the Camembert is 'too runny' for sale.
Happily for us this cheese is very runny and very tasty and available. |
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| Cornish Crumbly
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£1.99 (per 100g)
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| Oten new cheeses are the result of accidents or serendipitous discovery. This cheese is a more crumbly version of Trelawney, Now a cheese in its own right. |
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| Cornish Olde Smokey
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£1.79 (per 100g)
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| Traditionally wood smoked in Cornwall, it is a smooth, creamy cheese with a mellow, nutty flavour. |
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| Cornish Organic Brie
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£1.50 (per 100g)
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| A brie-style cheese made on the Cornish North Coast between Newquay and Padstow in the village of Trevarrian. The cheese is made from whole organic cows' milk that is pooled from several farms. The white rind develops naturally on the surface of the fresh cheese. Under the correct conditions this mould breaks down the milk proteins or Caesins to give a runny consistency and release the slightly ammonial flavours common to all bries. Thus, the rind is an essential part of the cheese and should be eaten with the soft interior. |
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| Gevrik
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£1.50 (per item)
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| A full fat goat's cheese, Gevrik has a clean, fresh, nutty taste. It develops a creamy, melting texture as it matures. Made in Trevarrion on the North Cornish coast. |
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| Keltic Gold
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£2.31 (per 100g)
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| Often known as Cornish Cheese With No Name, this is the first, and only rind-washed cheese made in Cornwall. Instead of encouraging a natural mould rind, or maturing the cheese in a cloth, Sue washes the whole cheese in a local cider, which encourages the formation of the orangy-pink rind. This process is known as rind-washing. These rinds attribute a deeper, meaty flavour to the cheese. This type of washing the cheese is a method first developed by French Cistercian monks. Thus, The Cornish Cheese with No Name shares similarities to Saval, Morbier and Raclette. |
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