Beer#8: CHEESE! The blog wouldn't be complete without an entry for Cheese
Cheese and Beer share a lot in common. The ingredients of beer are barley, water, hops and yeast. Yeast is the micro-organism which converts these ingredients into beer. The raw ingredients for cheese are milk, salt, a starter culture of bacteria and rennet which contains an enzyme which does the same job as yeast for beer. It's only natural that to love cheese as much as beer!
For this post, I'm going to talk about what is rapidly becoming one of my favourite everyday cheeses, a bit unconventional; Yorkshire Cheddar.
Cheese#1: Wensleydale Creamery, YORKSHIRE CHEDDAR, Aged 15 months
Tasting Notes: A rounded multitude of flavours, with creamy, subtle sweet, nutty notes and a savoury finish, brought together in a distinct firm and rugged textured extra mature cheese. It tastes really indulgent, has a bit of a sweet finish and is extremely moreish. It's been released this year but is already racking up awards. If you haven't tried it yet, then it's a must at the festival.
But isn't Cheddar from Cheddar you gasp! No, it doesn't have to be. Cheddar cheese is a type of cheese that doesn't have a PDO or a Protected Geographical Indication unlike Stilton and even Wensleydale's own Yorkshire Wensleydale. Cheddar is made internationally which is great because then we get amazing creameries like Wensleydale churning out award-winning cheddars. (See what I did there).
Creamery: Wensleydale Creamery, is an award-winning, independent traditional cheese-maker and specialist blender of cheese based in the Yorkshire Dales. They use traditional methods to handcraft cheese using milk from local farms. We use a lot of their cheese at The George and Dragon and are thrilled to be able to have such an amazing creamery so close to home.