Moody (Rosary) Goat Cheese
This is the most delicate of Chevre Frais by Chris and Clare Moody, who have been masters of consistent, faultless cheese-making for the past 30 years. It’s crisp, fresh and clean which is a testament to the challenges of making goat cheeses.
Tom Badcock: “Making simple goat cheese is easy; making them perfect is surprisingly hard. There is a host of potential problems including the grass being too long, too short, too dry and then there are the goats which cherry-pick weeds, so it’s very possible to have thistle-flavoured cheese one day and nettle flavours the next.”
Shorrock Lancashire Bomb
This early British sock cheese is known thanks to the slowly coagulated curd being filled into a sock, twisted and hung from the ceiling. It’s been made by the Shorrock family for generations and it’s Andy Shorrock’s craftsmanship and limited production which helps make this cheese extra special.
Tom Badcock: “This cheese sounds humble and simple, however from the hands of Andy Shorrock, this is strong, succulent and crumbly. You’ll be glad to hear Andy no longer uses his socks to make it though.”
Matthieu Longuère: “The Rosary goat cheese and the Lancashire Bomb are the tangiest cheeses on the board and therefore go perfectly with Brut Champagne, Brut English sparkling wine or Cava. The acidity of the wine will marry the sharpness of the cheese, while the unctuous texture of the cheese will be supported by the umami flavour of the fizz.”