ALE 27th Cambridge Beer Festival No. 298

The Cheese List

We have 50 different cheeses for you to try this year. Here's the list, and the sessions at which they will be available.

This year we have greatly expanded our range of Farmhouse cheeses to include more goat and ewe milk products, many of which are made from unpasturised milk. In accordance with Trading Standards Office requirements these cheese are labelled in the text as Raw Milk (unpasteurised), together with the origin of the milk i.e. Cow, Ewe, Goat or Buffalo. These cheese are deemed unsuitable for the very old and unfirm, expectant mothers or very young children. Also in the list is when the cheese will (hopefully) be available. If you are in any doubt, please ask the Manager of the food counter.

We hope we find something for you to enjoy. These cheeses have more flavour than your processed supermarket stock.

Thank You

John Anderson, Food Bar Manager.

Cheeses from Gloucestershire

Birdwood House Farm
1 Double Gloucester VEG RAW MILK COW all week Made with milk from their own farm-assured herd into deep rounds, firm but supple and smooth. Beneath the rind the texture is firm and the colour is a deep orange, nutty and mellow and aged for at least 3 months.
2 Birdwood Dunlop VEG RAW MILK COW all week Made to a traditional Scottish recipe, firm, subtle, smooth, sweet and buttery with a bite on the finish.
Cerney Cheese
3 Cerney VEG RAW MILK GOAT all week Named after the village, these cheeses are coated with black ash/sea salt mix, fresh, mild and pleasantly goaty with a suggestion of white wine and herbs.
4 Cerney Cannon VEG RAW MILK GOAT all week This fresh cheese is washed in marl then wrapped in vine leaves which impart a slightly vegetal taste and a hint of yeast.
Charles Martell
5 Double Gloucester VEG PAST COW all week Firm and dense with a tangerine orange colour, buttery in the mouth with a fresh acidity on the finish.
6 Single Gloucester VEG PAST COW all week Made from the milk of a small herd of rare old glossier cows, a mild sweet, almost buttery taste and a slightly lactic finish. It is eaten young, at 10-14 weeks. This cheese is protected by law and may only be made in Gloucestershire.
7 Hereford Hop VEG PAST COW all week A rustic looking cheese, firm, dense matured and coated in lightly toasted hops. A mild buttery flavour, enhanced by the strong aroma and contrasting taste of the yeasty hops.
8 Double Berkeley VEG PAST COW all week A firm cheese distinguished by its mottled appearance from the addition of annatto - a natural dye.
9 Stinking Bishop VEG PAST COW all week A Wash rind cheese, originally made by the Cistercian Monks in the area. Washed in the fermented pear juice (Perry) the rind develops a pungent orange sticky rind. Stinking Bishop is named after an old variety of local pear.
10 Mayhill Green VEG PAST COW all week This cheese is wrapped and matured in nettle leaves.
Smarts Natural Dairy Products
11 Double Gloucester VEG RAW MILK COW all week Hand-made, the milk from their own herd, is matured up to seven months. There is a hint of smoke and effervescent acidity.
12 Single Gloucester VEG RAW MILK COW all week A hard cheese, dry in texture, matured for fifteen months, producing a full savoury flavour.
13 Harefield VEG RAW MILK COW all week Made from full cream and semi-skimmed milk, lemony in colour and tasting of Double Cream and scorched caramel.
Cheeses from elsewhere

14 Cheddar PAST COW all week The milk, coming from a single herd, makes Quicke's award winning cheddar. It is made in the traditional cloth round which weighs between 58-60lb for a firm, chewy, buttery texture - tangy complex aromas tasting of green grass and fresh hay. Quicke's have been making cheddar for the last 400 years.
15 Caerphilly PAST COW all week The cheese, soaked in a brine bath overnight to seal in the moisture, has a fresh, clean grass taste - flaky firm yet moist texture.
16 Lancashire PAST COW all week One of Britain's oldest cheeses and mentioned in the Domesday Book of 1086, this has a distinct character which is derived from the salt marshes in which the cattle graze. Bound in calico then sometimes waxed - fine crumbly yet moist texture. Savoury with gentle, green bitter tang and slightly salty.
17 Cheshire PAST COW all week Traditional Lancashire cheese is made from the combined curd of three consecutive days. It has a light, salty flavour and a soft buttery feel, yet is slightly lumpy like scrambled egg.
18 Wensleydale VEG PAST COW all week This is a classic Yorkshire Dales cheese based on a recipe introduced by the Cistercian monks in the 12th century. It has a white close, fine crumbly body. A mild, refreshing flavour, a characteristic derived from the diverse natural grazing of the Dales limestone pastures.
19 Vegetarian Black Waxed Cheddar VEG PAST COW all week
20 Red Leicester PAST COW all week This cheese has been produced in volume since the late 18th century but virtually disappeared during World War II when the use of annato (a naturally-occurring dye from the seed of a South American tree) was banned. When production restarted after the war this cheese became known as Red Leicester to distinguish it from its tasteless impostor. Traditionally made in large cloth bound millstones and matured for 6-9 months. It has a deep russet red colour, a firm, flaky buttery texture - slightly sharp butterscotch richness, rather nutty with a medium to strong flavour.
21 Coloured (Red) Cheshire PAST COW all week Sometimes know as Red Cheshire, this cheese is made to the same recipe as its white counterpart with annato dye to produce an attractive pale, salmon pink colour.
Blue Cheese
22 Stilton PAST COW all week This cheese, protected from the early 1900s, can only be produced in the counties of Leicester, Derby and Nottingham. Stilton is a soft white cheese made in 18lb cylindrical moulds then pierced to allow air to penetrate and produce the distinctive blue veining and matured for about 15 weeks. Rich, very creamy with a distinctive spicy blue tang.
23 Shropshire Blue PAST COW all week Creamy with the blue veins spreading through the deep orange interior. Spicy, but not as strong as Stilton. Best when fully matured at 15-18 weeks.
24 Blue Wensleydale VEG PAST COW all week A hand-crafted cloth-bound cheese made in cylinders. Firm but supple, crumbly, moist texture. A strong, distinct blue tang with a fresh acidity on the finish.
25 Cashel Blue VEG PAST COW all week Ireland's original farmhouse blue made from their pedigree herd. A firm cheese becoming soft and almost runny with age with a pronounced creamy blue tang.
Fowlers Forest Creamery
26 Sage Derby VEG PAST COW all week Created to the authentic Fowler family recipe, slightly softer than Cheddar, it has a savoury bite. The strong flavour of the finely chopped sage permeates through the cheese.
Specials

Wensleydale Creamery
27 Red Wensleydale and Blueberries VEG PAST COW Mon./Fri. evening A deep red crumbly cheese, strongly flavoured by the whole blueberries liberally used through the cheese.
28 Innkeeper's Choice PAST COW Mon./Fri. evening
29 Cornish Yarg VEG PAST COW Tue. lunch/Fri. evening A medium pressed cheese wrapped in nettles which contrast with the white interior - slight vegetal taste, fresh and lemony softens and develops more character with age.
30 Tewksbury PAST COW Tue. lunch/Fri. evening A Double Gloucester cheese with herbs.
Chiltern Brewery
31 Chiltern Beer Cheese PAST COW Tue./Fri. evening Flavoursome and cheddary fortified with Beechwood Bitter Premium Ale.
Cropwell Bishop
32 White Stilton and Apricot PAST COW Wed. lunch/Fri. evening A mild flavoured white cheese delicately flavoured by the addition of apricots.
33 Melton Intrigue PAST COW Wed. lunch/Fri. evening A soft creamy blue cheese with a mild tangy blue bite.
34 Hatherton PAST COW Wed./Fri. evening A green-waxed white crumbly cheese liberally sprinkled with spring onions.
35 Porto (with Guinness) PAST COW Wed./Fri. evening
Chiltern Brewery
36 Terrick Truckle PAST COW Thurs. lunch/Fri. evening A tangy cheese with the full flavour of Chiltern Ale Mustard.
37 Windsor Red PAST COW Thurs. lunch/Fri. evening A Cheddar-type cheese with elderberry wine giving a reddish pink colour and a distinctive flavour.
Exmoor Blue Cheeses
38 Blissfull Buffalo VEG RAW MILK BUFFALO Thurs./Fri. evening One of only two blue buffalo milk blues - the spicy tang of the blue is offset by the smooth earthy taste of the buffalo milk.
Swaledale Cheese Company
39 Old Peculiar Swaledale VEG PAST COW Fri. lunch and evening The still warm curd is generously soaked in Theakstons Old Peculiar Ale then lightly pressed creating a marbled effect. The yeasty background contrasts well with the fresh creaminess of the cheese. Black-waxed.
40 Smoked Cheddar PAST COW Fri. lunch and evening
Ewe's milk cheeses

Shepherd Purse
41 Herriot Farmhouse VEG PAST EWE Mon./Fri. evening Made from a 19th century recipe, this semi-hard cheese develops a nutty natural rind during ripening. The cheese captures the flavours of the local herbage.
42 Swaledale VEG PAST EWE Tue./Fri. evening Traditional Dale cheese, firm, yet slightly crumbly in texture with a fresh acidity and sweetness that reflects the character of the grazing, buttery, delicate, herbaceous and aromatic.
43 Olde Yorke VEG PAST EWE Wed. lunch/Fri. evening Made form an original York recipe, soft, moist and flaky with a decided twang when matured.
44 Mrs Bell's Blue VEG PAST EWE Thurs. lunch/Fri. evening A hand made Blue cheese, when young has a slightly crumbly texture which develops to a rich creamy texture with maturity. A full blue flavour without sharpness or acidity.
45 Wensleydale VEG PAST EWE Thurs./Fri. evening The monastic wealth of the Cistercian Houses derived from the wool clips provided by the large flocks of sheep kept by the monks and their tenant farmers. These same flocks provided the milk used in the original Wensleydale cheese introduced in to the Yorkshire Dales. This cheese, revived in the last few years, is cloth bound with a firm but moist texture, a unique clean bite and flavour.
46 Quantock Blue VEG RAW MILK EWE Fri. lunch and evening A compact blue with a thick grey crusty rind. A powerful mouth-watering finish, peppery hot and spicy, mature after about five weeks.
Goat's milk cheeses

(see Cerney and Cerney Cannon above also)
Island Cheese Company, Isle Of Arran
47 Crottin VEG PAST GOAT Tue. lunch/Fri. evening A fine white powdery mould with a nutty, mild goaty taste.
Ribblesdale
48 Ribblesdale Original Goat VEG PAST GOAT Tue./Fri. evening A fresh, goaty flavour with a firm dense moist texture, and a flavour of chicory and almonds.
Exmoor Blue Cheeses
49 Brendon Blue VEG RAW MILK GOAT Wed./Fri. evening Full fat cheese with a subtle bitterness like young chicory, with a grey natural crust and spicy flavour.
Ticklemore Cheese
50 Ticklemore Goats Cheese RAW MILK GOAT Thurs./Fri. evening Flattened sphere hand-pressed into basket-type moulds with a natural rind. Distinct aromatic goat's milk - firm, almost flaky texture.

	Cheeses from Gloucestershire
	Birdwood House Farm
1	Double Gloucester	VEG	RAW MILK	COW	all week	Made with milk from their own farm-assured herd into deep rounds, firm but supple and smooth. Beneath the rind the texture is firm and the colour is a deep orange, nutty and mellow and aged for at least 3 months.
2	Birdwood Dunlop	VEG	RAW MILK	COW	all week	Made to a traditional Scottish recipe, firm, subtle, smooth, sweet and buttery with a bite on the finish.
	Cerney Cheese
3	Cerney	VEG	RAW MILK	GOAT	all week	Named after the village, these cheeses are coated with black ash/sea salt mix, fresh, mild and pleasantly goaty with a suggestion of white wine and herbs.
4	Cerney Cannon	VEG	RAW MILK	GOAT	all week	This fresh cheese is washed in marl then wrapped in vine leaves which impart a slightly vegetal taste and a hint of yeast.
	Charles Martell
5	Double Gloucester	VEG	PAST	COW	all week	Firm and dense with a tangerine orange colour, buttery in the mouth with a fresh acidity on the finish.
6	Single Gloucester	VEG	PAST	COW	all week	Made from the milk of a small herd of rare old glossier cows, a mild sweet, almost buttery taste and a slightly lactic finish. It is eaten young, at 10-14 weeks. This cheese is protected by law and may only be made in Gloucestershire.
7	Hereford Hop	VEG	PAST	COW	all week	A rustic looking cheese, firm, dense matured and coated in lightly toasted hops. A mild buttery flavour, enhanced by the strong aroma and contrasting taste of the yeasty hops.
8	Double Berkeley	VEG	PAST	COW	all week	A firm cheese distinguished by its mottled appearance from the addition of annatto - a natural dye.
9	Stinking Bishop	VEG	PAST	COW	all week	A Wash rind cheese, originally made by the Cistercian Monks in the area. Washed in the fermented pear juice (Perry) the rind develops a pungent orange sticky rind. Stinking Bishop is named after an old variety of local pear.
10	Mayhill Green	VEG	PAST	COW	all week	This cheese is wrapped and matured in nettle leaves.
	Smarts Natural Dairy Products
11	Double Gloucester	VEG	RAW MILK	COW	all week	Hand-made, the milk from their own herd, is matured up to seven months. There is a hint of smoke and effervescent acidity.
12	Single Gloucester	VEG	RAW MILK	COW	all week	A hard cheese, dry in texture, matured for fifteen months, producing a full savoury flavour.
13	Harefield	VEG	RAW MILK	COW	all week	Made from full cream and semi-skimmed milk, lemony in colour and tasting of Double Cream and scorched caramel.
	Cheeses from elsewhere
14	Cheddar		PAST	COW	all week	The milk, coming from a single herd, makes Quicke's award winning cheddar. It is made in the traditional cloth round which weighs between 58-60lb for a firm, chewy, buttery texture - tangy complex aromas tasting of green grass and fresh hay. Quicke's have been making cheddar for the last 400 years.
15	Caerphilly		PAST	COW	all week	The cheese, soaked in a brine bath overnight to seal in the moisture, has a fresh, clean grass taste - flaky firm yet moist texture.
16	Lancashire		PAST	COW	all week	One of Britain's oldest cheeses and mentioned in the Domesday Book of 1086, this has a distinct character which is derived from the salt marshes in which the cattle graze. Bound in calico then sometimes waxed - fine crumbly yet moist texture. Savoury with gentle, green bitter tang and slightly salty.
17	Cheshire		PAST	COW	all week	Traditional Lancashire cheese is made from the combined curd of three consecutive days. It has a light, salty flavour and a soft buttery feel, yet is slightly lumpy like scrambled egg.
18	Wensleydale	VEG	PAST	COW	all week	This is a classic Yorkshire Dales cheese based on a recipe introduced by the Cistercian monks in the 12th century. It has a white close, fine crumbly body. A mild, refreshing flavour, a characteristic derived from the diverse natural grazing of the Dales limestone pastures.
19	Vegetarian Black Waxed Cheddar	VEG	PAST	COW	all week
20	Red Leicester		PAST	COW	all week	This cheese has been produced in volume since the late 18th century but virtually disappeared during World War II when the use of annato (a naturally-occurring dye from the seed of a South American tree) was banned. When production restarted after the war this cheese became known as Red Leicester to distinguish it from its tasteless impostor. Traditionally made in large cloth bound millstones and matured for 6-9 months. It has a deep russet red colour, a firm, flaky buttery texture - slightly sharp butterscotch richness, rather nutty with a medium to strong flavour.
21	Coloured (Red) Cheshire		PAST	COW	all week	Sometimes know as Red Cheshire, this cheese is made to the same recipe as its white counterpart with annato dye to produce an attractive pale, salmon pink colour.
	Blue Cheese
22	Stilton		PAST	COW	all week	This cheese, protected from the early 1900s, can only be produced in the counties of Leicester, Derby and Nottingham. Stilton is a soft white cheese made in 18lb cylindrical moulds then pierced to allow air to penetrate and produce the distinctive blue veining and matured for about 15 weeks. Rich, very creamy with a distinctive spicy blue tang.
23	Shropshire Blue		PAST	COW	all week	Creamy with the blue veins spreading through the deep orange interior. Spicy, but not as strong as Stilton. Best when fully matured at 15-18 weeks.
24	Blue Wensleydale	VEG	PAST	COW	all week	A hand-crafted cloth-bound cheese made in cylinders. Firm but supple, crumbly, moist texture. A strong, distinct blue tang with a fresh acidity on the finish.
25	Cashel Blue	VEG	PAST	COW	all week	Ireland's original farmhouse blue made from their pedigree herd. A firm cheese becoming soft and almost runny with age with a pronounced creamy blue tang.
	Fowlers Forest Creamery
26	Sage Derby	VEG	PAST	COW	all week	Created to the authentic Fowler family recipe, slightly softer than Cheddar, it has a savoury bite. The strong flavour of the finely chopped sage permeates through the cheese.
	Specials
	Wensleydale Creamery
27	Red Wensleydale and Blueberries	VEG	PAST	COW	Mon./Fri. evening	A deep red crumbly cheese, strongly flavoured by the whole blueberries liberally used through the cheese.
28	Innkeeper's Choice		PAST	COW	Mon./Fri. evening
29	Cornish Yarg	VEG	PAST	COW	Tue. lunch/Fri. evening	A medium pressed cheese wrapped in nettles which contrast with the white interior - slight vegetal taste, fresh and lemony softens and develops more character with age.
30	Tewksbury		PAST	COW	Tue. lunch/Fri. evening	A Double Gloucester cheese with herbs.
	Chiltern Brewery
31	Chiltern Beer Cheese		PAST	COW	Tue./Fri. evening	Flavoursome and cheddary fortified with Beechwood Bitter Premium Ale.
	Cropwell Bishop
32	White Stilton and Apricot		PAST	COW	Wed. lunch/Fri. evening	A mild flavoured white cheese delicately flavoured by the addition of apricots.
33	Melton Intrigue		PAST	COW	Wed. lunch/Fri. evening	A soft creamy blue cheese with a mild tangy blue bite.
34	Hatherton		PAST	COW	Wed./Fri. evening	A green-waxed white crumbly cheese liberally sprinkled with spring onions.
35	Porto (with Guinness)		PAST	COW	Wed./Fri. evening
	Chiltern Brewery
36	Terrick Truckle		PAST	COW	Thurs. lunch/Fri. evening	A tangy cheese with the full flavour of Chiltern Ale Mustard.
37	Windsor Red		PAST	COW	Thurs. lunch/Fri. evening	A Cheddar-type cheese with elderberry wine giving a reddish pink colour and a distinctive flavour.
	Exmoor Blue Cheeses
38	Blissfull Buffalo	VEG	RAW MILK	BUFFALO	Thurs./Fri. evening	One of only two blue buffalo milk blues - the spicy tang of the blue is offset by the smooth earthy taste of the buffalo milk.
	Swaledale Cheese Company
39	Old Peculiar Swaledale	VEG	PAST	COW	Fri. lunch and evening	The still warm curd is generously soaked in Theakstons Old Peculiar Ale then lightly pressed creating a marbled effect. The yeasty background contrasts well with the fresh creaminess of the cheese. Black-waxed.
40	Smoked Cheddar		PAST	COW	Fri. lunch and evening
	Ewe's milk cheeses
	Shepherd Purse
41	Herriot Farmhouse	VEG	PAST	EWE	Mon./Fri. evening	Made from a 19th century recipe, this semi-hard cheese develops a nutty natural rind during ripening. The cheese captures the flavours of the local herbage.
42	Swaledale	VEG	PAST	EWE	Tue./Fri. evening	Traditional Dale cheese, firm, yet slightly crumbly in texture with a fresh acidity and sweetness that reflects the character of the grazing, buttery, delicate, herbaceous and aromatic.
43	Olde Yorke	VEG	PAST	EWE	Wed. lunch/Fri. evening	Made form an original York recipe, soft, moist and flaky with a decided twang when matured.
44	Mrs Bell's Blue	VEG	PAST	EWE	Thurs. lunch/Fri. evening	A hand made Blue cheese, when young has a slightly crumbly texture which develops to a rich creamy texture with maturity. A full blue flavour without sharpness or acidity.
45	Wensleydale	VEG	PAST	EWE	Thurs./Fri. evening	The monastic wealth of the Cistercian Houses derived from the wool clips provided by the large flocks of sheep kept by the monks and their tenant farmers. These same flocks provided the milk used in the original Wensleydale cheese introduced in to the Yorkshire Dales. This cheese, revived in the last few years, is cloth bound with a firm but moist texture, a unique clean bite and flavour.
46	Quantock Blue	VEG	RAW MILK	EWE	Fri. lunch and evening	A compact blue with a thick grey crusty rind. A powerful mouth-watering finish, peppery hot and spicy, mature after about five weeks.
	Goat's milk cheeses (see Cerney and Cerney Cannon above also)
	Island Cheese Company, Isle Of Arran
47	Crottin	VEG	PAST	GOAT	Tue. lunch/Fri. evening	A fine white powdery mould with a nutty, mild goaty taste.
	Ribblesdale
48	Ribblesdale Original Goat	VEG	PAST	GOAT	Tue./Fri. evening	A fresh, goaty flavour with a firm dense moist texture, and a flavour of chicory and almonds.
	Exmoor Blue Cheeses
49	Brendon Blue	VEG	RAW MILK	GOAT	Wed./Fri. evening	Full fat cheese with a subtle bitterness like young chicory, with a grey natural crust and spicy flavour.
	Ticklemore Cheese
50	Ticklemore Goats Cheese		RAW MILK	GOAT	Thurs./Fri. evening	Flattened sphere hand-pressed into basket-type moulds with a natural rind. Distinct aromatic goat's milk - firm, almost flaky texture.

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