West Country Cheese Tasting Experience

£25.00 each

Mainland UK Delivery | Not Sundays

We in the West Country are fortunate enough to live amongst some of the most bountiful land there is. The gulf stream that whips off the Atlantic Ocean is met by rich clay and loam soils - creating the perfect recipe for luscious grass. Any cheesemaker worth their salt will tell you that to make great cheese, you must start with great milk, and great milk is the direct result of great grass. Much like wine, the terroir and conditions under which cheese is made has a resounding effect on its flavour. Real farmhouse cheese will taste different throughout the year; depending on the climatic conditions along with the diet of the cows. We in the West Country live in the Champagne of the cheese world.

  • Quickes Mature Cheddar (Minimum 200G)

If there’s any cheese that truly represents the taste of Devon it’s Quickes. The Quicke family have been stewards of ‘Home Farm’ in Crediton for almost 500 years, with Mary Quicke now holding the mantle and pioneering the way in farmhouse cheddar production. Mary’s cheese is metaphorical of her ethos ‘farm as if you’re going to live forever’, and with generations of experience and craftmanship behind her, she is able to capture the best expression of the grass, soil and seasons. Each day, once their unique herd of dairy cows have been milked, the cheese is ‘started’ with a live-culture that has remained unchanged for years and encompasses the biodiversity of the farm. A natural rennet is then added to separate the curds from the whey and the cheddaring process begins. The cheeses are then matured for up to two years in their ‘Cathedral of Cheese’, where they are carefully monitored and turned every 10 days. Our relationship with Quickes goes back to when Mary used to sell cheese to our mother, Enid, many decades ago!

  • Cornish Blue (Minimum 200G)

From their farm on Bodmin Moor near Liskard, Phillip and Carol Stansfield hand craft a blue cheese like none other. Cornish Blue differs in characteristics to more traditional English blues such as Stilton or Dorset Vinny. Designed to be eaten as a young cheese, it is mild and creamy with a dense, sticky texture – attributes that earned it the accolade of ‘Supreme Champion’ at the World Cheese Awards in 2010. Once the milk from their Holstein-Friesian cows has been dry salted and set into moulds, it is pieced to allow naturally occurring moulds to work their magic and break down the interior of the cheese and then matured for 12 to 14 weeks – resulting in a unique flavour. We most enjoy talking cheese with Phillip up at Sandy Park whilst watching the Exeter Chiefs play his former club Sale Sharks.

  • Sharpham Brie (Minimum 200g)
On the glorious Sharpham estate, nestled amongst the banks of the River Dart near Totnes, Mark Sharman and his team take fresh raw milk from their herd of Jersey cows and apply it to a recipe that’s been unique to the creamery since 1981. The curds are hand ladled into moulds, turned regularly and then brined and left to develop a furry white coat. The end result is a Coulommiers style mould ripened soft cheese that is often likened to a Brie. When ripe, Sharpham oozes a creamy rich and buttery interior that is often imitated but never bettered. Mark often joins us here at Darts Farm to share his knowledge and passion for artisan cheese and English wine.
  • Ticklemores Goats (Minimum 200G)

On the same Sharpham Estate, Mark Sharman also makes Ticklemore, a semi-hard goats cheese with a bloomy, natural rind and white pasty interior. Ticklemore is named after a street in Totnes, where the cheeses were first sold at the local cheesemonger.For the ultimate tasting board, add some Hillside Crackers and Hillside Quince Paste - both are available to purchase on our website. 

For the ultimate tasting board, add some Hillside Crackers and Hillside Quince Paste - both are available to purchase on our website. 

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