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ARTISAN CHEESE South West 01392 908 108 Harveyandbrockless.Co.Uk For a full list of items please refer to our Price List. For further information about any of the products in this brochure or for assistance with placing an order please contact your local account manager or call our customer THE GUIDE TO support teams now. London 020 7819 6001 | Central 01905 829 830 North 0161 279 8020 | Scotland 0141 428 3319 ARTISAN CHEESE South West 01392 908 108 harveyandbrockless.co.uk Please note that all information was correct at time of going to press November 2019. Due to circumstances beyond our control, some cheeses that have been listed may suddenly become unavailable. Please check availability with your local account manager before placing an order. EVER CHANGING CHEESES From left to right: Luna (EG312), St Ella (EG314), Brillat Savarin a la Truffe (FC430), Highmoor (EC929), So many cheeses, so little time. Trying to keep up with what’s happening in the English Pecorino (EE178), Roche Montagne (FC637), dairy sector is an impossible task, which is why it is so much fun. New cheeses Divine (EC154), Trufflyn (EG276), Cropwell Bishop Stilton Baby (EB097) are constantly being created, old ones are reinvented and the milk they are made from never stays the same, changing from season to season and even 3rd Edition 3rd Design & Art Direction by Allies Design Studio between batches. It’s an endlessly fascinating and delicious topic, but it can also be confusing. That’s why we’ve put together this guide to our very best cheeses, the artisan producers that make them and their amazing stories. This is our attempt to bring a little order to the unruly world of cheese. We’ve tried to keep things simple, so we’ve broken our entire 350-plus range into four sections: Firm & Hard; Blue; Soft & Semi Soft; and Washed Rind. Within those, cheeses are grouped by milk type and then nationality. If there’s a specific producer or cheese you want to look up, turn to the index at the back. 3rd Edition For a full list of items please refer to our Price List. For further information about any of the products in this How To Cut Cheese Blanche, Ragstone & Luna brochure or for assistance with placing an order please contact your local account manager or call our customer THE GUIDE TO support teams now. Comté, Gruyere & Beaufort Wheels London 020 7819 6001 | Central 01905 829 830 North 0161 279 8020 | Scotland 0141 428 3319 ARTISAN CHEESE South West 01392 908 108 harveyandbrockless.co.uk Montenebro & Block Emmenthal Berkswell & Rachel Please note that all information was correct at time of going to press November 2019. Due to circumstances beyond our control, some cheeses that have been listed may suddenly become unavailable. Please check availability with your local account manager before placing an order. EVER CHANGING CHEESES CONTENTS From left to right: Luna (EG312), St Ella (EG314), Brillat Savarin a la Truffe (FC430), Highmoor (EC929), So many cheeses, so little time. Trying to keep up with what’s happening in the English Pecorino (EE178), Roche Montagne (FC637), Pont L’Eveque & Highmoordairy sector is an impossible task, which is why it is so much fun. New cheeses 3 HOW TO CUT CHEESE Divine (EC154), Trufflyn (EG276), Dorstone Ashlynn Cropwell Bishop Stilton Baby (EB097) Stilton, Cheddar & Fourme D’Ambert are constantly being created, old ones are reinvented and the milk they are made from never stays the same, changing from season to season and even 8 FIRM & HARD CHEESES 3rd Edition 3rd Design & Art Direction by Allies Design Studio between batches. It’s an endlessly fascinating and delicious topic, but it can also be confusing. 28 BLUE CHEESES That’s why we’ve put together this guide to our very best cheeses, the artisan producers that make them and their amazing stories. This is our attempt to 40 SOFT & SEMI-SOFT CHEESES bring a little order to the unruly world of cheese. Valençay, Tor & CerneyWe’ve Ash tried to keep things simple, so we’ve broken our entireGaperon 350-plus 60 WASHED CHEESES range into four sections: Firm & Hard; Blue; Soft & Semi Soft; and Washed Rind. Within those, cheeses are grouped by milk type and then nationality. 70 CHEESEBOARD TIPS If there’s a specific producer or cheese you want to look up, turn to Cheddar Trads & Truckles the index at the back. 74 ACCOMPANIMENTS 80 GLOSSARY Large Milleens Mont D’Or and Camembert Coeur de Neufchâtel & 84 ACADEMY OF CHEESE Godminster Heart 86 INDEX 98 THE MAKERS INDEX Brie, Reblochon & Livarot Lord London & Clochette Mimolette Please note that all information was correct at time of going to press November 2019. Due to circumstances beyond our control, some cheeses that have been listed may suddenly become unavailable. Please check availability with your local account manager before placing an order. rd Illustrations by Kate Lowe 3 Edition 3 How To Cut Cheese HowHow To To Cut Cut Cheese Cheese Blanche,Blanche, Ragstone Ragstone & &Luna Luna Comté,Comté, Gruyere Gruyere & &Beaufort Beaufort Wheels Wheels MontenebroMontenebro & &Block Block Emmenthal Emmenthal BerkswellBerkswell & &Rachel Rachel CONTENTSCONTENTS PontPont L’Eveque L’Eveque & &Highmoor Highmoor DorstoneDorstone AshlynnAshlynn 3 3 HOWHOW TO TO CUT CUT CHEESE CHEESE Stilton,Stilton, Cheddar Cheddar & &Fourme Fourme D’Ambert D’Ambert 8 8 FIRMFIRM & HARD& HARD CHEESES CHEESES 28 28 BLUEBLUE CHEESES CHEESES 40 40 SOFTSOFT & SEMI-SOFT& SEMI-SOFT CHEESES CHEESES Valençay,Valençay, Tor Tor & &Cerney Cerney Ash Ash GaperonGaperon 60 60 WASHEDWASHED CHEESES CHEESES 70 70 CHEESEBOARDCHEESEBOARD TIPS TIPS CheddarCheddar Trads Trads & &Truckles Truckles 74 74 ACCOMPANIMENTSACCOMPANIMENTS 80 80 GLOSSARYGLOSSARY LargeLarge Milleens Milleens MontMont D’Or D’Or and and Camembert Camembert CoeurCoeur de Neufchâtelde Neufchâtel & & 84 84 ACADEMYACADEMY OF OF CHEESE CHEESE GodminsterGodminster Heart Heart 86 86 INDEXINDEX 98 98 THETHE MAKERS MAKERS INDEX INDEX Brie,Brie, Reblochon Reblochon & &Livarot Livarot LordLord London London & &Clochette Clochette MimoletteMimolette PleasePlease note note that allthat information all information was correctwas correct at time at timeof going of going to press to press November November 2019. 2019. Due Dueto circumstances to circumstances beyond beyond our control, our control, some some cheeses cheeses that havethat have been been listed listed may may suddenlysuddenly become become unavailable. unavailable. Please Please check check availability availability with withyour yourlocal local account account manager manager beforebefore placing placing an order. an order. Illustrations by Kate Lowe Illustrations by Kate Lowe 3 How3 ToHow Cut To Cheese Cut Cheese From left to right: Mature Cornish Gouda (EC931), Verzin (IT887), Spiced Pear & Nigella Seed Chutney (CP083), Solstice (EC110), Comte Artisan 24 Month (FC987), Fig & Liquorice Preserve (CP228), Truffle Gloucester (EC975), Buffalo Blue (EB419), Clochette de Fontenille (FG273), Peters Yard Mixed Catering Pack (BI135) FIRM & HARD Matured for months and years, hard cheeses add weight and substance to a cheeseboard. From tangy cheddars to nutty Manchego, these are the cheeses that stand the test of time. Cows’ Milk CORNISH YARG EC479 LINCOLNSHIRE POACHER MONTGOMERY’S Lynher Dairies, Cornwall, England DOUBLE BARREL EC636 CHEDDAR EC913 Lynher Dairies near Truro employs a team FW Read & Sons, Lincolnshire, England J A & E Montgomery, of expert foragers to scour the Cornish Brothers Simon and Tim Jones are the Somerset, England countryside in search of nettles each fourth generation to run the family dairy A standard bearer for traditional spring, which are hand-wrapped around farm on the Lincolnshire Wolds. Famous West Country farmhouse cheddar, this pretty cows’ milk cheese. It’s a young for making Lincolnshire Poacher – a kind Montgomery’s is rightly lauded as one fresh cheese with a gentle citrus flavour. of cross between cheddar and Gruyère of Britain’s greatest cheeses. Jamie The texture is soft just under the rind but – a few cheeses from each batch have Montgomery is the third generation of it is firm and slightly crumbly at the core. the potential to be aged for much longer the family to make it, using unpasteurised Invented by Alan Gray more than 30 years than the usual 14 months. milk from the farm’s herd of Friesians ago - Yarg is ‘Gray’ backwards. These are matured for up to two years, and traditional cheese-making methods. Awarded Gold at the 2019 and 2018 until they have become so intense and Complex heritage starter cultures and British Cheese Awards. powerful that they are a completely calf’s rennet give layers of flavour, while the cheese is muslin-bound and matured P · V · 1.7kg* different proposition to the usual Poacher. Christened Double Barrel, the cheese is for around 12 months. The final texture is firm and slightly brittle with deep, rich, COVERDALE EC081 rich, strong and savoury with compelling pineapple flavours and a feisty kick. nutty flavours and a hint of spice as Wensleydale Creamery, Yorkshire, England it matures. Did you know? Head cheesemaker Coverdale is sharper and smoother than Awarded Gold at the British Cheese traditional Wensleydale. It has a firm open Richard Tagg practises the trombone in Awards 2019 and won Reserve Champion texture and pale yellow rind, with a mild between cutting and milling the curd. in 2018. buttery flavour. UP · NV · 1.2kg UP · NV · 1/16 1.5kg* P · V · 1kg Montgomery’s cheddar truckle (EC451) 8 * Additional cuts and weights available - please check our full price list for details. P/UP - Pasteurised/Unpasteurised V - Vegetarian Firm and Hard Cows’ Milk Firm and Hard Cows’ Milk WENSLEYDALE HAWES EC809C2 Wensleydale Creamery, Yorkshire, England Lovingly hand crafted to a time-honoured recipe, using Wensleydale milk from local family farms. Creamy, crumbly and full of flavour. P · V · 1/2 2.5kg* WENSELYDALE YORKSHIRE KIT CALVERT EC811 Wensleydale Creamery, Yorkshire, England APPLEBY’S COLOURED A creamy white cheese with a milky CHESHIRE EC455 aroma.
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