Cheese tasting at Oakchurch

CHEESE TASTING - SATURDAY 22nd FEBRUARY 2020
This week it's the battle of the Extra Mature Cheddars and goes to show case how different they can be.
Our first cheddar cheese is a new addition to our counter and has been made by the Keens at Moorhayes Farm in Wincanton, Somerset since Great Aunt Jane made her first cheese in 1899. Brothers, Stephen and George Keen now run the family business and are ably assisted by their sons; Nick runs the dairy herd and arable side of the business and James is the cheese maker. Keen's Cheddar is made in the traditional way using unpasteurised milk from their own herd of 250 Friesians, to a recipe which has been passed down through the generations. One of the secrets of their success has been in keeping the business small. They employ just two employees besides the family. The cloth bound cheeses mature for over 12 months in the farm store. They are regularly turned, cleaned and sampled to ensure that each cheese evolves the characteristic moist texture, tangy bite and full-bodied flavour.
Our second cheese is a favourite on the deli coming all the way from Denbighshire. Black bomber is made by the Snowdonia Cheese Company and is easily recognised by its distinctive black wax covering. Smooth and creamy to the taste, the award winning Snowdonia Black Bomber cheese started life in the rolling hills and valleys of Wales. Sculpted by the landscape, the first bite gives a rich cheddar flavour that flows across the palate leaving you with a moreish tang. The creamy cow’s milk of Snowdonia Black Bomber gives a full flavour, without overpowering the senses, providing plenty of room for more!. Perfect as a Ploughman's, made into welsh rarebit with Butty Bach Ale or paired with our Pepper Jam.
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