« swipe to see more images »
vegetarian

Cornish Smuggler

from £6.88

Sue Proudfoot's first cheese was Trelawney - a traditional cheddar-style cheese, matured for a relatively short six weeks. Now she's created a red-orange veined version called Cornish Smugglers.  

Annatto - the same vegetable dye used in Red Leicester and Double Gloucester - is added as the curds are placed in moulds.  The result is a unique and super-attractive cheese which will look great on the cheeseboard.

Other cheeses using annatto are Westcombe Red and Smart's Double Gloucester.

Vegetarian, pasteurised.

Cornish Orchards Organic Cider Cornish Orchards Organic Cider
£3.34
add to cart
Cheese & Pickled Cheese & Pickled
tell me more
Planet Cheddar Planet Cheddar
tell me more
The Beer & Cheddar Box The Beer & Cheddar Box
tell me more
Keltic Gold Keltic Gold
tell me more
Westcombe Red Westcombe Red
tell me more
Smart's Double Gloucester Smart's Double Gloucester
tell me more

Sue Proudfoot

Sue had done a bit of everything - taking free range eggs around Bude in a pushchair, milk churn painting, special needs work, sheep breeding ... then one day about 10 years ago she turned to cheese. And I suppose that's when she found her vocation. Because she's come through the tough learning process as a hugely skilled cheesemaker, good enough to supply Paxton & Whitfied: good enough to supply Fortnum & Mason, and good enough to win Best Modern English Cheese at last years British Cheese Awards (for Cornish Crumbly).

Her four cheeses are closely related, with the recipe varying for each. Trelawney was the orginal - a firm farmhouse cheese in the cheddar style. Miss Muffet uses

the washed rind process which produces a sweet, supple cheese. For Keltic Gold, she takes a Miss Muffet and washes its rind with Countrymans Cider (also from Cornwall) three times a week for five weeks. Tedious, but the result is a real connoisseur's cheese.

And the newest addition is Cornish Crumbly, where the curd is left much more undisturbed (i.e it's not cut or broken up into small pieces) resulting in a chalky texture and lively taste, "a bit like a creamy Lancashire", says Sue.

Originally based on the family farm - Whalesborough Farm - near Bude, success produced a need for more space, so she moved into a new dairy in 2009, but still only a few miles from home.