Cheese

Question 1

Hereford Hop

Answer 1

Semi hard Cows milk
Gloucestershire
Rich buttery flavour with grassy notes
Encrusted with Hops
Same creamery as SB

Question 2

Montgomery Cheddar

Answer 2

Hard cows
Somerset
Rich nutty flavour
Traditional method done by hand

Question 3

Isle of Wight Gallybagger

Answer 3

Hard cows
IOW
nutty citrus cheddar style
Dutch Gouda moulds
5 month ageing

Question 4

Wensleydale Oak Smoked

Answer 4

Wensleydale Yorkshire
Semi hard cow
Creamy and tangy
18 hours smoking

Question 5

Sharpham Rustic

Answer 5

Semi hard Jersey cow
Devon
White bloomy rind
Crumbled texture
Hand made

Question 6

Cornish Wild Garlic

Answer 6

Semi hard Cows
Cornwall
Handpicked garlic leaves give natural flavour
6 weeks ageing

Question 7

English Pecorino

Answer 7

Semi hard Sheep’s milk
Somerset
Sweet nutty flavours
5 months ageing
Washed in brine

Question 8

Lord of Hundreds

Answer 8

Hard Sheep
Sussex
Caramel savoury flavour
Square shape, aged for 6-8 weeks, turn by hand every other day

Question 9

Tomme de Brûlée

Answer 9

Hard sheep’s milk
Basque France
Smooth creamy flavour Smokey finish
Aged in mountain cellars

Question 10

Royal Basset Blue

Answer 10

Soft cows Blue
Wiltshire
Medium strength blue
3 weeks of turning

Question 11

Valdeon Picos Blue

Answer 11

Semi hard, Cow, goat and sheep.
Northern Spain
Strong spicy blue wrapped in Maple leaf
Aged in abandoned mines and caves

Question 12

Yoredale Blue

Answer 12

Semi soft Cows
Wensleydale blue
Mellow spicy flavour
Annato gives it the colour

Question 13

Beeinleigh Blue

Answer 13

Semi soft Sheep’s
Devon
Lemon sweetness, chalky texture
Roquefort style. And Roquefort caves

Question 14

Lady prue

Answer 14

Hard Cow and Goats
Devon
Fresh pale cheese named after the founder of the dairy

Question 15

Ashcombe

Answer 15

Soft cows washed rind
Cotswolds
Soft ash texture
Washed daily for 5 weeks