MorbierRacletteReblochon A.O.CMunsterPont L'eveque

 

Cheese of The Month - February:Godminster HeartsGodminster

We enjoy this creamy, powerful cheddar grilled on toast, sandwiched with pickle or simply alone in a hefty cheddar chunk. Godminster Organic Cheddar is sealed in their distinct purple wax. A strapping truckle of cheese and one made from organic pasteurised cows milk.

 

Cheese of The Month - December: Vacherin Mont D’or

Stinking BishopOne of the most saught after seasonal cheeses in the world; Baked Vacherins are indescribably special. A soft ‘spooning’ cheese with a superb piney flavour that is only available from September through until May. We are blessed at Just Cheese to have a plentiful supply of this beautiful cheese for the time it is in season.

With a grayish yellow washed rind, many say 'the best lies within' with Vacherin, and we are inclined to agree. Shared between two, fresh from the oven with some torn Poilane bread it is one of our very favourite things. As the weather turns colder, we find Vacherin really comes into it's element as a heavenly winter warmer. Try some today, you can grab a peice of this seasonal delight for only £10!

Cheese of The Month - November: Sparkenhoe Red Leicester

Sparkenhoe Red Leicester

Novembers’ Cheese of the Month is the nutty, sweet and mellow Sparkenhoe Red Leicester.  Produced using unpasteurised cows’ milk, Red Leicester was originally coloured with carrot juice but now it gains its orange hue from annatto, the pulp that surrounds the seeds from the Achiote tree found in South America.   It is also believed by some to lend a subtle extra flavour to the cheese.

Made the old-fashioned way in the market town of Bosworth, this authentic, cloth wrapped cheese is a must for the classic cheeseboard or with some Old English Chutney and Cider.  It can also be used to cook with pies and jacket potatoes, soups, sauces and pastas.

Intriguing and wholesome, we enjoy this unpasteurised Red Leicester for its clean and well balanced taste and moist but firm texture.  Why not try some today?

 

Cheese of The Month - October: Brillat-SavarinBrillat Savarin

As the clocks go back, the sun comes out to play that little more often and as we begin to make use of our summer wardrobes, our diets habitually change in accordance to the seasons.

Here at JustCheese, as we clean off the barbecue and fire it up for the very first time, the simple supper of crusty bread, some soft cheese and wine is never far from our minds. Our Cheese of the month for this time of year has to be Brillat-Savarin.

Named after a famous French gastronome, the cheese was originally called Magnum. During the mid seventies the famous Parisian fromagerie Androuet renamed this cheese in honour of the author of The Physiology of Taste, Msr Jean Anthelme Brillat-Savarin.

Brillat SavarinBrillat-Savarin is an extremely indulgent cheese made from full fat cows milkwith addedcream.

The cheese stands tall compared to similar styled cheeses and the dense, creamy interior smeared over crusty bread is something we look forward to on warm, sunny days. The bubbles in champagne partner perfectly with Brillat-Savarin but equally as perfect a combo can be made with a blonde beer.

So as the summer looms nearer and you venture out into the garden enjoying the smells of freshly cut grass, oak chips on the barbecue and burnt sausages, make some time for the creamy and indulgent Brillat-Savarin and a bottle of speciality beer.

 

Cheese of The Month - September: Comté

Cornish YargOur Cheese of the Month for this month is the rich and sweet tasting ComtéComté is produced from unpasteurised French Alpine cow’s milk where its production processes haven’t changed for centuries and it is these artisan production techniques that give it its character. Regular turning & rubbing with brine enables the rind to develop perfectly and the cheese becomes finely textured and creamy-smooth and eventually develops its full flavour.  Beneath its usually yellow-orange coloured rind hides a creamy cheese and its flavours linger that little longer and the overall consistency is second to none.  The longer it matures the more intensity it develops.

Comté is regulated on a 20 point system and only those achieving a 15 or above get the coveted green label on the rind - something we insist on here at Just Cheese. Comté is one of the few cheeses that can be used at any course of a meal and to enjoy Comté   Enjoy Comté with a glass of dry white wine or at its best, serve a Jura wine.  We hope you enjoy it as much as we do.

 

Cheese of The Month - August: MorbierMorbier

Morbier is named after the village Morbier in the Franche-Comté region of Eastern France and dates back to the 19th century, where it was traditionally made by the producers of the French cheese, Comté and is now protected by AOC designation.

Despite its pungent aroma Morbiers flavours are much milder than expected and has a lingering depth to the flavour that lasts long after eating.  Made from unpasteurised cows milk it boasts a semi-soft texture, supple and springy, with small holes and a creamy straw-like yellow colouring that darkens towards the rind, which itself is edible.  It has a distinctive grey streak through its centre made from vegetable ash, which is entirely edible and adds a slightly smoky and gritty texture to this Alpine cheese.  

Morbier is excellent served with a nice glass Pinor Noir.

 

Cheese of The Month - July: Cornish Yarg

Cornish YargStraight from the Westcountry we have the delicious Cornish Yarg, a semi-hard cheese that’s deliciously creamy under the rind and slightly crumbly in the core. It has a young, fresh, slightly tangy taste and is made by hand in open round vats.

Unique in its appearance Cornish Yarg uses nettle leaves picked wild from neighbouring properties, which are then carefully brushed onto the cheese in its traditional pattern.  This process ensures the naturally occurring moulds of varying colours as it also helps the cheese ripen and gives the final product an attractive, lacy pattern of leaves in blue and green.  The nettles are edible and offer a slightly mushroomy type taste.

We love this taste of this cheese and we’re convinced that you will too, so try some today and let us know what you think then like us on Facebook.

 

Cheese of The Month - June: Roquefort SocieteRoquefort

Roquefort cheese, made from sheep's milk, is a kind of blue cheese which comes from the south of France. It is considered by many as the “King of cheeses” with a tingly, pungent taste.  It uses the milk of specially bred sheep and is ripened in limestone caverns and has acylinder-shape with sticky, pale ivory, natural rind. The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon. The exterior aspect of a Roquefort should be white and faintly shiny. The “pâté” should be cohesive, at the same time slightly crumbly.  An acquired taste, Roquefort is loved by many and we suggest you try some and see for yourself, but we love it!

 

Cheese of The Month - May: Keen's Cheddar

Keen's Cheddar

Cheddar at its tongue tingling best, Keen's Mature Cheddar delights us with a light nuttiness and a heavy fruity tang. Made from unpasteurised cow's milk with great skill and care, this Somerset earthy cheese with a lingering spicy finish is matured in cloth over 12 months using milk from their own dairy herd.

Save 10% on this powerful, tangy Cheddar this month - try today or view more of our Special Offers!

 

 

Cheese of The Month - April: Dorset Blue VinnyDorset Blue Vinney

A traditional English cheese from the heart of Dorset, this stunning cheese is based on a 300 year old recipe, resurrected in the Eighties by Mike Davies and is now produced in Sturminster Newton, an old Dorset dairy village. Made from semi-skimmed unpasteurised cow’s milk so it retains all the deep flavours of the milk, but benefits from being low in fat too which enables a more subtle twang to this age old blue cheese.

 

Cheese of The Month - March:Red Devil

Godminster

The clue is in the name - this spicy little number is a cheese with a bite and has always been a favourite of ours here at Just Cheese. Hidden beneath its distinctive red wax exterior is a fierce burning fire of blended chillies and crushed black pepper. Another great award winning cheese from Snowdonia Cheese Company that partners impeccably with a glass of ice cold beer.

Why not turn up the heat and enjoy with a box of Fudge's Jalepeno Wafers - perfect for providing an extra fiery kick to your indulgence..

 

 

 

Cheese of The Month - January: Munster

MunsterThe beautiful burnt-orange rind of this pungent cheese is washed in brine and contains a buttery smooth interior. Munster is from Alsace, a French region on the German border that has a dense earthy feel compared to other similar soft cheeses. Magnificent with a dry white wine, or a Dutch blonde beer.

For a limited time only, you can save 25% on this smooth French cheese - try today or view more of our Special Offers!

 

 

Cheese of The Month - December: Black Bomber Extra MatureBlack Bomber

Snowdonia Cheese Company produce this Extra mature cheddar that packs a punch. We love the unique flavour and the mild texture seldom found in cheeses of this strength. Retained in a tight black wax, Black Bomber is a pokey little cheese that marrys well with sharp and acidic accompaniments.

Winner of the 2010 Silver Medal at the Nantwich International Cheese Show & 2007 World Cheese Award Bronze winner, this select Extra Mature Cheese is often revered a cheddar with attitude.

This enticing and unique cheese is perfect for a festive feast or a winter warmer this December. It's sure to be highly saught after this Christmas, so try some today!

 

Cheese of The Month - November: Vacherin Mont D’or

Stinking BishopOne of the most saught after seasonal cheeses in the world; Baked Vacherins are indescribably special. A soft ‘spooning’ cheese with a superb piney flavour that is only available from September through until May. We are blessed at Just Cheese to have a plentiful supply of this beautiful cheese for the time it is in season.

With a grayish yellow washed rind, many say 'the best lies within' with Vacherin, and we are inclined to agree. Shared between two, fresh from the oven with some torn Poilane bread it is one of our very favourite things. As the weather turns colder, we find Vacherin really comes into it's element as a heavenly winter warmer. Try some today, you can grab a peice of this seasonal delight for only £10!

 

Cheese of The Month - October: Stinking BishopStinking Bishop

| This famous washed rind cheese has steadily grown in popularity thanks in no small part to it's formidable scent. Stinking Bishop is the name of the pear variety which is made into perry and used to wash the cows milk cheese. Whilst it's reputation may be founded on it's aroma, most people don't get so far to find out that underneath the rind resides a sweet fruity cheese which is buttery, indulgent and always leaves us wanting more at Just Cheese.

It's fame hit new heights when it was referenced in Wallace and Gromit as Wallace samples his favourite cheese - an even more pungent variant of Stinking Bishop - named "Stinking Archbishop". For us mere mortals however, we find Stinking Bishop packs the perfect pungency - never has something so smelly been so appealing; Try some today to find out what we mean!

 

Cheese of The Month - September: Morbier

MorbierA deceptively palatable washed rind cheese originally produced in a small village in Eastern France, and one of our favourites here at Just Cheese.

The distinct grey streak through the centre of Morbier is in fact vegetable ash - one which is entirely edible and adds a slightly smoky and gritty texture to the Alpine cheese. Made from unpasteurised cows milk, it has a lingering depth to the flavour that lasts long after eating.

Traditionally, Morbier consisted of a layer of morning milk and a layer of evening milk. Cheesemakers would end the day with leftover curd that was not sufficient to make an entire cheese, so they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and to create a pleasantly pungent aroma.

Morbier has a smooth texture, mild taste and leaves a wonderful, nutty aftertaste with a sweet & buttery pungency.

Now you know it's life story, why not try some out? It couples harmoniously with a good Pinot Noir.  

 

Cheese of The Month - August: Lincolnshire Poacher VintageLincolnshire Poacher

The characteristics of this cheese compliment a glass of real ale in a way so beautiful, it’s difficult to describe. The cows who produce the milk for this cheese are left to roam the hilly Lincolnshire Wolds.  Simon and Tim Jones produce this unpasteurised cheese near Ulceby. The cheese has a lingering slightly fruity flavour and we like the way it cracks and crumbles when you cut it.
 
Lincolnshire Poacher Vintage is matured for at least 14 months which allows the flavours to develop and the cheese mature. Ideal for a Ploughmans or simply on its own, Lincolnshire Poacher is one of Britain’s cheeses we are immensely proud of. So cut off a hefty chunk, pour yourself an ale and enjoy with a spoonful of Woodbridge Chutney.  That’s what we’re doing…. Hic!

 

Cheese of The Month - July: Rosary Goats Cheese

Rosary Goats CheeseSummer is now upon us, and with it comes an armful of fresh seasonal flavours. One of our favourite summertime cheeses is unquestionably, Rosary Goats Cheese and for that reason alone, we have decided to make it our star this month.

Made on the border of Hampshire and Wiltshire in Langford, Rosary is light, fresh and wakes up any salad you decide to tear it into. We have a penchant here for Rosary goats cheese crushed into crusty bread and draped with sun-blushed tomatoes.

The flavour combination of goats cheese and figs is a timeless one

Why not try it alongside a smear of Tracklements Organic Fig Relish, we find them both perfect partners that typify our favourite season of the year.

With the sun out, barbecues fired up and the first spoils of the vegetable patch beginning to emerge, spoiling yourself with some heavenly, almost ethereal goats cheese is certainly the way to welcome the beginning of Summer.