West Country Cheese Tasting Experience
COLLECTION OR DELIVERY | TUESDAY - SATURDAY
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.
To create your ultimate tasting board, add some Hillside Crackers and Hillside Quince Paste - both are available to purchase on our website.
- 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! Pasteurised Cow's Milk & Natural Rennet.
- 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. Thermised Cow's Milk & Vegetarian Coagulant.
- Ticklemore Goats (Minimum 200g)
On the same Sharpham Estate, Debbie Mumford makes Ticklemore, a semi-hard goats cheese with a bloomy, natural rind and white pasty interior. Ticklemore was first conceived by Robin Congdon of Ticklemore Farm Dairy, the dairy behind Devon, Beenleigh and Harbourne Blue. In the early 2000s, space requirements demanded he hand the reins and the recipe for Ticklemore over to Debbie and her cheesemaking partner, Mark Sharman, and Sharpham Dairy has been producing it faithfully ever since. Pasteurised Goats Milk & Vegetarian Coagulant.
- Devon Blue (Minimum 200g)
Our friend Ben Harris from Ticklemore Dairy near Totnes uses milk from dairy cows farmed within 10-miles of him. He follows a traditional Roquefort recipe; however, the resulting cheese has a style of its own. Devon Blue is renowned for it’s creamy, rich and buttery taste and often has delicate blue veining throughout and a crumbly texture. Earlier this year, we visited Ben to taste through various batches made using different starter cultures to establish a flavour profile unique to Darts Farm. Ben regularly joins us at Darts Farm to share his passion and talk all things cheese. Pasteurised Cow's Milk & Vegetarian Coagulant.
- Cornish Kern (Minimum 200G)
From their small rural dairy in near Truro, Cornwall, Catherine Mead and the team at Lynher Dairies handcraft their incredible Kern using the rich and creamy milk from their own herd of Ayrshires; bringing seasonal flavour at different times of the year. It is gently heated at low-pasteurisation temperature and Alpine cultures—savoury, buttery, grassy nutty—are added to develop its character and burnt caramelised notes are created through scalding of the curds. Once the moulds are in presses, pressure is gradually increased to force out the whey and fifty hours in a briny bath adds the salty taste. The cheese is then painted in a breathable black wax coating and left to mature for 16 - 18 months. The result is an amazing hard farmhouse cheese with a rich buttery taste and caramel notes - it is no wonder that Kern was crowned Supreme Champion at the World Cheese Awards 2017. Pasteurised Cow's Milk & Vegetarian Coagulant.
*At times hamper contents may vary due to stock availability, but items will be replaced with products of the same or higher value and quality.