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Denhay Farm is near Bridport in Dorset, and they've been making cheddar there since 1959. George Streatfield says: "We have five herds of Friesian cows and only their milk is used for Denhay Cheddar making. Bill, our head cheese maker, who has been at Denhay for over 30 years, leads a team of seven who are committed to producing a really good consistent cheese. This commitment to quality and consistency has resulted in Denhay Cheddar winning top cheese awards for many years."
Back in the days before I became Bovey Tracey's leading shed-based virtual cheesemonger, I used to eat Denhay Cheddar all the time. My horizons have widened somewhat now, but I'd still be happy to recommend it!
Pictured is their Dorset Drum', a beautifully packaged 2kg mini-truckle. You might think 2kg isn't very 'mini', but in the cheddar world, where a typical truckle is around 25kg, it's most definitely on the small side!
Vegetarian
Just a thought ... if you like strong cheese, why not consider Diana Smart's fab Double Gloucester? They're both lovely, powerful cheeses, but easily overlooked due to the gravitational pull of cheddar. This is my latest campaign! |
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