Lincolnshire Poacher English Raw cow Milk Cheese
To keep this perishable product at its best, expedited shipping is required
Simon and Tim Jones, along with cheese maker Richard Tagg, produce this award-winning handmade cheese on the Ulceby Grange dairy farm, situated on the edge of the beautiful Lincolnshire Woods. They use fresh, unpasteurized milk from their own Holstein cows, which graze on the rolling hills of their farm.
They are dedicated to three things in their production: making an extraordinary cheese, caring well for their animals, and managing their farm in a sustainable manner. From what we've seen and tasted, they are excelling in all three!
Lincolnshire Poacher can be described as a cross between a hard mountain cheese (like Comté) and a traditional West Country Cheddar. The cheese itself comes to us in a 40 pound truckle, with a natural rind speckled with brown and red molds.
The cheese has a firm to hard texture and robust, nutty, sharp flavors, with a hint of grass and herbs on the finish. Try it on a piece of crusty baguette slathered with a good mustard, and topped with a few slices of apple.
|Country of Origin||England|
|Type of Milk||Cow|
Serving and Caring for your cheese
<h3 style="text-align: center;">Caring for Your Cheese</h3> <p></p> <p><strong>How much cheese should I buy?</strong></p> <p>We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.</p> <p><strong>How should I serve my cheese?</strong></p> <p>You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.</p> <p>Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.</p> <p><strong>Can I eat the rind?</strong></p> <p>Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.</p> <p><strong>What do I do about the mold on my cheese?</strong></p> <p>Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.</p> <p><strong>How do I store my cheese?</strong></p> <p>Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.</p> <p><strong>How do I wrap my cheese?</strong></p> <p>Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).</p> <p>Enjoy!</p>