Cheese from Great Britain and Ireland

 

Cahill's Irish Porter Cheddar $    /LB

Since the early 1980's,Marion Cahill has developed her range of
flavored cheddars. The cheese itself is full-flavored and tangy
cheddar that is ever so slightly pungent with a firm texture.
 It is made from pasteurized cow?s milk and is considered a
"vegetarian" cheese since its curds and whey are separated with
vegetable rennet. Marion has taken her cheeses to new heights by
adding a number of different flavors and sealing them in a waxed
truckle. Our favorite is Cahill's cheddar flavored with Irish porter.

 

Colston Bassett Stilton $    /LB

Funded by a group of local milk producers and local cheese lovers,
Colston Bassett & District Dairy Limited was built in 1913 specifically
 to make Stilton in the Vale of Belvoir, Nottinghamshire, England.
Today, the name Colston Bassett is synonymous with Stilton. The only
 time Colston Bassett stopped their Stilton production was during
World War II when consistent supplies and workers were more rationed than food.

Aged for four months, Colston Basset Stilton is hand-ladled to produce
an incredibly rich and succulent blue cheese. At the same time the
cheese manages to be both moist and crumbly and it develops
a deep, syrupy intensity.

Montgomery's Cheddar $    /LB

       

In a hallowed land believed to be the location of King Arthur's
mystical Camelot, a herd of young Friesan-Holstein cows tread on
ancient ground. Grazing on rich green pastures, the Manor Farm cows
don't dwell too much on the stories that tell how England's Once and
 Future King's defended Wessex from the Saxons on that very land so
 many centuries ago.

The process of making distinctive farmhouse cheddar has been
something that the Montgomery family has been sharing and enjoying
for generations at Manor Farm. Montgomery's might be the last remaining
farmhouse cheddar that has its curds broken up by an old, slow peg
mill, which produces a unique fissuring and brittleness in the cheese.
 Natural crystals can develop in Montgomery's cheddar after fourteen
months of aging and the flavors hit a sublime balance between sharp
and fruity and deep and nutty.
 

Collier’s Powerful Welsh Cheddar $    7 Oz. Portion



Collier’s Powerful Welsh Cheddar has been named ‘Best Extra Mature
 Cheese Manufactured in the UK’ at the International Cheese Awards
at Nantwich. The award comes as Fayrefield Foods - which produces
Collier’s - unveiled its flagship cheese’s brand new look at the
world’s largest cheese show where competition was fierce with 2,761
competitors from 24 countries pitted against each other in 160 competition
classes.  Collier’s is an uniquely ‘powerful’ cheddar with a long, deep
character and savory, yet slightly sweet taste. Unusually, it contains
tantalizing “crunchy bits” which are actually calcium lactate grains
that develop during maturation and are evidence of the cheese’s
high quality.

PLEASE ASK FOR

JERRY, ELENI, MONTY OR TERESA! 
970-257 1557