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Old 17.12.2020, 12:13
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Re: The British Cheese Centre of Switzerland

@Mike: just got the package, and I immediately opened it and unwrapped the only cheese you chose that I hadn't tried until now, a "Devon Blue". It's fantastic ! It's buttery, slightly spiced, with a suble sour aftertaste, it's extraordinary !!! Do you always carry this one?
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Old 17.12.2020, 12:55
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Re: The British Cheese Centre of Switzerland

I have it 30 - 40% of the time. It's a cows milk blue from Ticklemore farm in Devon. Iy's unusual in that it's a crumbly cheese, I don't think I know of any other crumbly blues. It's fresh and lemony.

They also make Beenliegh from sheep and Harbourne from Goat (I think you got some of that too). They are both also crumbly, the sheep is really grassy in flavour and the goat is.. well, goaty, not overpowering but the goat flavour stays with you for ages. All 3 are great crumbled in green salads with croutons, balsamico and a soft poached egg!
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Old 17.12.2020, 13:26
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Re: The British Cheese Centre of Switzerland

Out of curiosity grumpy, do you carry something comparable or even superior to the Snowdonia Black bomber? This is my current preferred choice for cheddar
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Old 17.12.2020, 14:03
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Re: The British Cheese Centre of Switzerland

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Out of curiosity grumpy, do you carry something comparable or even superior to the Snowdonia Black bomber? This is my current preferred choice for cheddar
He has a few great cheddars, my favourite that he has in stock right now is the Montgomery Slow Food Cheddar.

Enjoying a lovely Cold Brew imperial stout from Fyne Ales right now, goes beautifully with the pasta from Pasta Mercato right next to the BCC.
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Old 17.12.2020, 17:56
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Re: The British Cheese Centre of Switzerland

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Out of curiosity grumpy, do you carry something comparable or even superior to the Snowdonia Black bomber? This is my current preferred choice for cheddar
It's a strong and tasty "cheddar", but not really the type of cheese I sell. 10 years ago I sold it soon after they started, it was a Welsh farmers cooperative. These days production has become more industrialised. The nearest I have is another waxed Cheddar Godminster made just 10 miles from Cheddar village and it's my best selling cheese. But the one I enjoy the least!

I prefer farm made, cloth bound raw milk cheddars. Montgomery is probably the most original also made a few miles from Cheddar but I also stock Isle of Mull from Scotland and Lincolnshire Poacher, also both raw milk. They use a Swiss start culture for Poacher and it has a sweetness akin to a good Gruyere.
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