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Cheese Description:
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» Bonchester «
Modern, farmhouse, unpasteurized, soft-white cheese made from cow's milk. It has a round shape with soft white crust. The cheese was introduced by John and Christian Curtis in their own farm. The cows are milked from March to December, then dried off until the spring. The milk gives the cheese its rich, butter-yellow color and velvety texture. If cut when still "under age", the curd will be slightly chalky. It needs a few weeks to soften to a custard-like consistency, take on richer color and acquire a more rounded flavor. There is a hint of mushrooms from the rind and the interior has a fresh, grassy taste. The cheese ripens in four to eight weeks and has a fat content of 48 per cent. Bonchester is a past bronze medal winner at the British Cheese Awards and was Champion Cheese at the Royal Highland Show.
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