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| The Cheeses |
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At the granary deli our cheeses have carefully
selected and presented, to avoid, wherever possible, cheeses found
in supermarkets. The range of cheeses on offer in the granary
wherever possible therefore is produced on a small, farmhouse style
production level. Very little of the granary's range is made in
factories. Cheddars and Double Gloucester cheese at the granary
tastes very different from those found in a supermarket!
However Brebiou and Pave d'Affinois cheeses, although factory
produced are delicious cheeses and are therefore included in our
range.
To help you make up your mind we at the granary have put together
some of our most popular cheeses, as well as some of the cheeses
that we are most proud of. |
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| 'hard' cheeses, for example cheddars and territorials e.g.
double Gloucester and 'crumbly' cheeses, for example Wensleydale and
Lancashire The curd is pressed hard to maximise the reduction of
whey.Immersion in brine also reduces the whey, in the case of
Parmeggiano. Crumbly cheeses are pressed lightly resulting in a crumbly
curd structure. |
VIEW |
| 'soft white' cheeses, for example Brie, Coulommiers and
Camembert These are mould ripened cheeses. |
VIEW |
| 'semi-soft' cheeses, for example Reblochon, Morbier,Irish
Gubbeen These are washed curd or washed rind cheeses. |
VIEW |
| 'blue' cheeses, for example Colston Bassett Stilton, Oxford
Blue The curd is loosely packed with holes for the whey to escape. Mould
is then injected into the curd and allowed to grow in the loosely packed
curds. |
VIEW |
| 'speciality' cheeses, for example Cornish Yarg, oak smoked
Wensleydale Cheeses are either enhanced by additive flavours, wrappings
or by being smoked. |
VIEW |
| 'fresh and natural rind' cheeses, for example Innes Buttons, Mozarella,
Cerney goats' cheese. Most fresh cheeses must be eaten within day's of
being made unless preserved in salt or oil e.g. feta or halloumi. Some fresh cheeses evolve into natural rind cheeses if left to drain and
dry out. |
VIEW |
| 'goats' cheeses, for example Ticklemore, Brinkburn,
Swaledale goat |
VIEW |
| 'ewes' milk cheeses, for example Wigmore,
Spenwood,Berskwell and Marlow |
VIEW |
| 'not for the faint hearted' cheeses, for example Langres
AOC, Isle of Mull cheddar and Stinking Bishop |
VIEW |
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