Quickes Traditional Ltd
Quickes Traditional Ltd, Home Farm, Newton St Cyres, Exeter, Devon, EX5 5AY
Tel: 01392 851 222 / Fax: 01392 851 382
Cheddar cheese has history - it was stored to mature in the Cheddar Gorge caves in Somerset in the fifteenth century. It may be imitated across the world, but experience wins through and the best Cheddar remains British Cheddar. This Mature Cheddar has intensity and complexity of flavour derived from a year spent in cloth-wrapped cylinders on wooden shelves. It is allowed to breathe as it matures and forms an old fashioned rind - a hallmark of well-matured Cheddar. Surprisingly, this cheese is delicious when tried with Guinness.
After being smoked for up to four and a half hours using oak sawdust and shavings that flavour the cheese right to the core, this Mature Cheddar is a connoisseur's indulgence. The nutty flavour of the cheese is accentuated by the slightly crisper texture gained from the smoke, lending something rather special to a dish when it is cooked. It is also brilliant when used to balance a strong flavoured salad, such as rocket, dandelion or chicory, with plain cider vinegar, olive oil and pepper dressing.
Cheddar with Herbs
This very pleasant, milder Cheddar has chives, parsley, thyme, oregano and marjoram added at milling, ensuring that the herb flavour penetrates to the very heart of the cheese and becomes part of its nature, not just a flavour. Matured for only four months, the aromatic herbs sticky-sweet flavours strike a balance with the creamy, sharp flavour of young cheese without overpowering the senses. Cheddar with Herbs is a welcome addition to any cheese-board and is great with either a cup of tea or a glass of Sauvignon Blanc.
Cheddar comes in many different varieties, but the finest will always be British, so accept no imitations. This Mild Cheddar is quiet but distinctive with a delicate depth of flavour that includes the creaminess of the milk and some wonderful hints of grassy pastures. With a beautiful clean aroma, this cheese is understated and appealing. A tasty companion for a summer's day is a glass of fresh English apple juice.
Red Leicester gets its red colouring from Annatto, a flavourless vegetable extract from a South American plant. Its attractive colour hints at a delicious and refreshing cheese. At between one to four months old this Red Leicester has a distinctive creamy and lemony flavour and a lovely crunchy texture that is a pleasure to cook with and goes rather well with a pint of Boddingtons.
Gaining its orangey-red colouring with Annatto, a flavourless vegetable extract from South America, this cheese has a subtle, buttery flavour that proves a tangy treat for the palate. Matured for a relatively short period - between one and three months -Double Gloucester is a quietly sophisticated cheese that adds a touch of distinction to a cheese-board and finds an excellent accompaniment in Riesling.
The 15 to 18 months that this cheese spends maturing adds a breathtaking depth and a crunchy texture that lingers on the palate. The cheese loses moisture as it continues to mature and this sends it on a rounder maturing pathway. It is a delight to slowly experience each layer of flavour give way to the next in a mouth-watering crescendo that goes perfectly with an equally rich and complex red wine - a Shiraz or Rioja.