Monday, April 11, 2011

Sarsden sheeps cheese

It's a great sign of the health of artisan cheesemaking in Britain that you keep coming across new - and really good - cheeses. This was one I tried at the Stroud Farmers' market on Saturday made by Karen and Roger Crudge who make cheese with milk from Wayfield Farm near Stratford upon Avon.

They say it's a gruyère type cheese but I don't really get that. It's not as smooth though it does have a real depth of flavour and a fuller, creamier consistency than, say, Berkswell. They recommend it with fig and ouzo jam!

They apparently sell at Stroud on the 2nd and 5th Saturdays (when there is a 5th Saturday) and Woodstock, Chipping Norton, Deddington, Hebington (Oxford) and Wolvercote (Oxford) Farmers Markets. There's a nice piece about them by local foodwriter Matthew Fort here.

Not quite in the same league but I also enjoyed a Boursin-style pepper cheese (above) from Brinkworth Dairy and a convincing organic Cotswold Mozzarella from Simon Weaver in Upper Slaughter.

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