---

Home Cafe Find Us  Contact Us  News

---

Cheeses of the Month - October
October finds us in a grand celebration of British Food.  To kick it off there was the Great British Cheese Festival held at Cardiff Castle, where this years winners of the British Cheese Awards were announced.  We have chosen the Supreme Champion and two of the other catagory champions as our cheeses of the month so that you can experience what the judges enjoyed. 
Barkham Blue,  Stinking Bishop  &  Wigmore  
Come in during October and we'll encourage you to taste them and take them home with a 10% discount.
Have a browse of our  previous cheeses here....

---

  Barkham Blue
Having won a gold medal in the Blue Cheese catagory, this cheese went on to become the Best Blue and the Supreme Champion 2008. This is traditionally hand made with Guernsey cows milk by Sandy and Andy Rose of Two Hoots Cheese.

---

Origin – Wokingham, Berkshire, UK
Milk – Cow, pasteurised, vegetarian
Style – Blue, natural mould ripened
Appearance –Ammonite shaped round with grey white natural mould exterior.  The paste is deep yellow with dark blue green veins.

---

The deep yellow moist interior is spread with dark blue- green veins. 
It has a rich blue taste, smooth buttery flavour and melt in the mouth texture, without the harshness associated with some blue cheeses.

---

Stinking Bishop
  Made by Charles Martell using milk from friesian cows, this fabulous cheese won gold in the semi soft category and is a previous supreme champion. Available in limited supplies, this is a must try cheese, though be wary of leaving it unwrapped in the fridge!

---

Origin – Dymock, Gloucestershire, UK
Milk – Cow, pasteurised, vegetarian
Style –  semi-soft, washed rind
Appearance – Soft paste with small holes throughout.  The paste will turn runny with age. Pale apricot coloured sticky rind. 

---

 Made world famous by the Wallace & Grommit  film The Curse of the Were Rabbit, the cheese is named after the Stinking Bishop pear, itself named after a colourfully bad tempered Victorian farmer.Whilst it could be described as stinking, it's bark is worse than it's bite, the curd is beautifully soft and gently flavourful with a delicious sweetness.

---

Wigmore  
Village Maid Cheese was established in the village of Riseley in Berkshire the late 1980's by Anne & Andy Wigmore. Anne is a cousin of Sandy of Two Hoots whose Barkham Blue won supreme champion this year.  

---

Origin – Berkshire, UK
Milk –Ewe, unpasteurised, vegetarian
Style – Mould ripened soft
Appearance - Soft white rind, turning darker with age.  Soft white paste which runs as it matures 

---

Characteristically a brie style cheese made with ewes milk, the paste is wonderfully soft and creamy with a sweet, mild flavour. 
The ewes milk gives it a very distinctive flavour and aroma making it an interesting brie substitute on any cheese board. With age the flavours become richer and livelier and the skin darkens far more than a normal brie.

---