A big thank you to Tim (who drove) and Luke, Les and all the guys at H&B Worcester for their kind hospitality. It was a long drive there from the grey and cold climes of North Yorkshire, but really worth it.
I went to do a cheese tasting, to show H&B the 11 of the 15 cheeses that we make ourselves, all with local milk together with some of our little leaflets.
Goat – all made with local Yorkshire milk
Original Goat – crumbly, fresh with an almond taste, made in a Wensleydale style
Smoked Original Goat – subtle smoked flavour without losing any of the underlying flavours too
Naturally Rinded Matured Goat – we bind this with cotton cloth in the traditional fashion and mature it for 4 months or so that it develops a thin crust; a firm and full flavoured cheese
Yorkshire Goat Gouda– really unusual, we don’t know of another British goat gouda, let alone a Yorkshire goat gouda; creamy texture with a slight tang
Goat Cheddar – this has some age on it now with calcium lactate crystals forming – this gives cheese that slight ‘crunch’ as it ages – great cheddar texture with lots of flavour
Unpasteurised goat cheese – stinks to high heaven but has oodles of flavour
Sheep – made with milk from Chipping, in Lancashire
Original Sheep – already a firm favourite; we are really pleased with this one – almost fudge like in texture, nutty and creamy
Smoked Original Sheep – subtly smoked over oak chippings, by us, also popular
Cow – made with local cow’s milk
Old Tyme Wensleydale – ‘why don’t we take more of this’, they asked! Fresh, crumbly, rich and creamy
Naturally Rinded Matured Cow – we bind this with cotton cloth in the traditional fashion and mature it for 4 months or so that it develops a thin crust; beautifully yellow, lots of creamy and rich flavours
Blue Wensleydale – this also went down very well – rich and creamy base with blueing
It was really interesting to look around H&B’s premises and I enjoyed loitering in their cold room, especially the non cheese part – it was full of chocolate!
I love looking in other people’s cold rooms! What was very obvious was the high quality of the cheese stocked, it was all top notch stuff – very impressed.
At the end of my trip, I was allowed a quick peek through a window in to Anstey’s dairy which is a part of the H&B building. I would have loved to have gone in, but what I saw was interesting; H&B have acquired Ansteys of Worcester and are already making their own cheese – excellent!
Thanks again, guys, it was a really interesting and informative trip and I’m so pleased that you are going to be listing three more of our cheeses.