cheese time.
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There’s plenty of noise about punchy cheddars and spicy Stiltons, but the quiet charms of Britain’s other regional cheeses are often overlooked. Wensleydale, lancashire, cheshire and caerphilly are all part of a family of cow’s milk cheeses known as ‘the crumblies’ because of their open, flaky textures. Eaten at just a few months old, these territorial cheeses are subtle and restrained, with tangy acidity and delicate flavours that demand your full attention.
NORTHERN REVIVAL
Once widely made on farms, these mild, mellow yellow cheeses are now produced in creameries, often nowhere near the regions they were originally named after.