|
|
 |
|
|
Cheshire is one of England's oldest cheeses. It's even mentioned in William the Conqueror's Doomesday book in 1086. Fastforward to 1939 when 400 farmhouses produced approximately 6,000 tons of cheshire a year. Today, there are only a handful of these farmhouses left. Hawkstone Abbey is the only remaining farm making clothbound, unpasteurized farmhouse cheshire. In Shrewesbury, the Applebys' of Hawkstone Abbey have been making cheshire since the 50's. In fact, their cheesemaking room is still attached to their house. Cheshire cheese is special because of the rich deposits of salt in the soil on which their Friesian-Holstein herd grazes. Cheshire has had a reputation for being sharp and acidic, partly to do with the amount of starter used. Appleby's Cheshire uses less. The acidity takes longer to rise resulting in a rich, buttery, mellow flavor. Cheshire's loose, crumbly texture comes from cutting the curds, breaking them by hand, draining the whey, and then milling them. Aged from six to ten months, the crumbly texture belies a full bodied spicy flavor. Appleby's Cheshire has a sweet, caramel-butter smell with notes of straw and a bright, citrus-like acidity. Enjoy this special tangy, flaky cheese with a Cabernet, Bordeaux or a fine ale.- Made from unpasteurized cow's milk.
- Photo depicts whole 15 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
- Suitable for Vegetarians.
|
|
|
 |
|
|
|
|
|
This cheese board offers a variety of tradtional British cheeses, including examples from England, Scotland and Wales.
- Highland Pride Mature Scottish Cheddar Typically Scottish in character, this Cheddar is golden yellow with a closed texture that makes it easy to slice. After 9 months of aging, it has developed an irresistible, nutty flavor and a mellow finish. (8 oz.)
- Cotswold: Traditional English pub favorite spiked with chive and onion. Classically served as part of a "Ploughman's Lunch". (8 oz.)
- Royal Blue Stilton: Universally recognized as a king amongst cheeses, Blue Stilton is one of a handful of British cheeses granted the status of a "protected designation origin" (PDO) by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be called Stilton. (8 oz.)
- Caerphilly: This Welsh favorite is a buttery, slightly crumbly cheese with a young, fresh taste. (8 oz.)
- Specialty Crackers from The Fine Cheese Co.: Made in England, these crackers were specifically designed to complement cheese. (5.3 oz.)
- igourmet.com Signature Cheese Serving Knife: Specifically crafted for igourmet.com, this multi-function cheese knife is the perfect tool to easily slice uniform servings of your favorite cheese.
- Bamboo Cheese Board: A stunning and durable gift that will be enjoyed for years to come. (Dimensions: 11 ½" x 11 ½")
Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value.
|
|
|
|
|
|
|
|
|
|
|
In southwestern England, the Gloucester cow, a handsome black beast with a broad white stripe running down its back, produces the creamy, rich milk from which this fabulous cheese is made. Butler's Farmhouse Double Gloucester is made by hand in the traditional manner. The adjective "double" refers to the fact that the traditional recipe for the cheese relies upon the milk from both morning and evening milkings. Double Gloucester has a flavor somewhere between Cheshire and Aged Cheddar. It has a hard, close, satiny texture and a pronounced but mellow taste that holds up well in cooking. This farmhouse version has a slightly higher price tag than our regular Double Gloucester, but the increased complexity, both in terms of flavor and texture, make it well worth the price. |
|
|
|
|
|
|
|
|
|
|
Genuine traditional farmhouse Red Leicester is a difficult cheese to find because the majority of Red Leicester is made on a large scale. This one is the real deal, coming to you from Butler's Farmhouse Cheeses, and you can definitely taste the difference. The flavor is much more complex and intense than the mass-produced variety. Red Leicester is a mellow cheese with a hard, granular texture. It gets its bright red color from the addition of annatto, which is ground achiote seed from the annatto tree. Red Leicester is a rather young cheese, as it is only aged for 10 to 12 weeks. As it ripens, it develops a distinct nuttiness and faint lemony finish that separates it from all other English cheeses. |
|
|
|
|
|
|
|
|
|
|
Genuine Lancashire is a rare find nowadays. In 1939, there were 202 farms making Lancashire. Unfortunately, during the war and rationing, all milk was to be used only for the mass production of cheese. Today, there are only three or four farms making true Lancashire. This example is the flagship of Butler's traditional range of cheeses. Their "Tasty" is a well kept Lancashire secret. Mature and strong, it has a slightly open, creamy texture balanced with a rich meaty tang. A reassuringly complex tasting cheese handmade in Lancashire, each one is carefully wrapped in cloth before maturing for up to 12 months to allow the full flavor to develop. |
|
|
|
|
|
|
|
|
|
|
Located in the lush pasturelands of Lancashire, this family dairy has been making cheese for over 70 years.
Blacksticks Blue is a new soft, blue-veined cheese from Butlers Farmhouse Cheeses. Made solely with pasteurized milk from the family's cows, the cheese is matured for eight weeks, during which it develops an amber hue and, says Butlers, a smooth but tangy flavor. The name Blacksticks comes from a collection of tall chestnut trees on the Goosnargh-Chipping border, which is also the name given to the family's restaurant.
Former supreme champion winner, Butlers Farmhouse Cheeses, recently picked up three trophies and seven class firsts including Best Overall Cheese Dairy and Best Blue Cheese at the Nantwich International Cheese Show. Blacksticks Blue was also a 2004 NASFT Contest Finalist.
- Suitable for Vegetarians.
- Winner Best English Blue for Export - 2004 British Cheese Awards.
- Made from pasteurized cow's milk.
- Photo depicts whole 5.5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
|
|
|
|
|
|
|
|
|
|
Claret is a term used by the English when referring to red wines from the Bordeaux region of France. This cheese (sometimes called "Windsor Red") blends the wine from France with the cheese from England into a beautiful, mottled cheese. The cheese looks similar to Sage Derby, except the veins that run throughout this cheese are a beautiful, dark red rather than the vivid green of Sage Derby. This cheese has the rich, sharp flavor of cheddar with heady overtones of wine.
- Made from pasteurized cow's milk.
- Photo depicts 1/2 of a 5 lb. wheel of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
|
|
|
|
|
|
|
|
|
|
This dense, crumbly cheese derives its mild saltiness from the pastures of the Cheshire plain. England's oldest-known cheese, it is reddish-orange in color and has a slightly tangy flavor. Cheshire is ripened for two to three months, more aged than a typical Double Gloucester but less than most cheddars. Immensely popular and widely copied, a true cheese lover should be quite familiar with this longtime classic.- Made from pasteurized cow's milk.
- Photo depicts whole 9 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
|
|
|
|
|
|
|
|
|
|
Cotswold, also known as "Pub Cheese," is the name given to this hearty cheese that combines Double Gloucester with flavorful bits of chive and onion. A harmonious blend of mellow, crumbly cheese and powerful vegetables, Cotswold is a terrific complement to the softer, milder flavors on your cheese board. In England, it is a notoriously popular pub cheese that is commonly served with hard-crusted bread and a strong, dark ale. Wonderful melted on grilled chicken or chops, and atop burgers.- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
|
|
|
|
|
|
|
|
|
|
Cotswold, also known as "Pub Cheese," is the name given to this hearty cheese that combines Double Gloucester with flavorful bits of chive and onion. A harmonious blend of mellow, crumbly cheese and powerful vegetables, Cotswold is a terrific complement to the softer, milder flavors on your cheese board. In England, it is a notoriously popular pub cheese that is commonly served with hard-crusted bread and a strong, dark ale. Wonderful melted on grilled chicken or chops, and atop burgers.- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
|
|
|
|
|
|
|
|
|
|
This ancient cheese, like many other British classics, is dry and crumbly. It is made from rich, full-fat cow's milk and aged for only 60 days before it is packaged and sent across the Atlantic to our shores. With its dry texture, similar to a good cheddar, Crumbly Lancashire is excellent in salads or on an unsalted cracker. It is a mild, fresh-tasting cheese that is one of England's best kept secrets.- Made from pasteurized cow's milk.
- Photo depicts whole 9 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
|
|
|
|
|
|
|
|
|
|
It took us a while to find a signature cheddar that could live up to igourmet's standards, but while visiting the English countryside, we discovered a worthy candidate. This aptly named drum-shaped delight from Dorset sets a new standard for cheddar excellence. Perfectly aged, hand-dipped in a black wax and packaged in a decorative box, Dorset Drum makes an excellent gift. Exceptionally sweet and tangy, it tastes nothing like any mass-produced cheddar you have ever sampled. This quality product does come with a price, however. It is one of the most expensive cheddars for sale in America.- Voted 2005 President of Cheeses by our customers.
- Made from pasteurized cow's milk.
- Photo depicts whole 14 oz. form of cheese.
|
|
|
|
|
|
|
|
More
England
- :
Jump to Page:
Additional Subcategories in
1
Listed Below:
|