Cheeseboard Option - Lincolnshire Poacher
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Cows. Rennet. Unpasteurised.
Based on a modified Somerset Cheddar recipe but reminds you of an Alpine cheese at times. It’s natural-rinded rather than being cloth-bound like most British cheddars. The paste is a yellow-golden color, towards amber near the rind, firm, smooth and a bit crumbly, eyeless but with occasional fissures and cracks.
The aroma is more towards the alpine side of the spectrum, but the flavour is where the complexity really kicks in. The cheese starts out more like an alpine, buttery, sweet, nutty and fruity with distinct pineapple notes. As the flavour develops in your mouth, however, the cheddary character kicks in, sharp, salty and grassy with a tingle on the tongue and finishing strong.