5 Cheeses You May Not Have Heard Of…

Moliterno with truffle Produced on the island of Sardinia off the coast of Italy, Pecorino Moliterno al Tartufo is a raw sheep’s milk cheese shot through with thick veins of truffle. During maturation, the cheese is rubbed with vinegar and local olive oil. This creates a rich earthy cheese enhanced by the truffle flavour. 

Mossfield Hard, Gouda-style cheese made by Ralph Haslam of Mossfield Farm in County Offaly, Southern Ireland. It’s a delicious cheese with the classic Gouda flavour combined with the herbiness of the rich Mossfield Farm pasture. 

Perl Las Made by Carwyn Adams of Caws Cenarth, near Cardigan in the heart of West Wales, this is a superb Welsh blue, cows’ milk  cheese, golden in colour, with a creamy, gently salty taste that grows stronger with maturity.

Baronet This semi-hard cows’ milk cheese is made by Julianna Sedli of The Old Cheese Room, on the Neston Park Estate, Wiltshire. It uses rich Jersey cows’ milk and once made, is washed in brine to create a distinctive orange rind. The recipe is based on Reblochon and it has a strong, full bodied flavour.  

Goddess A delicious semi-soft, washed rind cheese, Goddess is made by Peter Humphries and Roger Longman at White Lake Cheese in Somerset. They use Jersey cows’ milk and during maturation wash the cheese in Temperley Somerset Cider Brandy, which gives the cheese a silky, golden hue. 

“I have chosen these cheeses because some are new, and some are relatively new to the UK artisan cheese retail market. What they have in common is that they are mouth-watering, lovingly-made cheeses that taste delicious and deserve to be better known.”