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What is cheese.ed?
First and foremost it’s cheese. As you would expect, epic artisan cheese is at the centre of every module (after all, it’s what we do best). On top of this, we have focused each module on a specific aspect of the cheese world with the aim of answering some of those always asked but never answered questions. Each module is accompanied by detailed worksheets that give you the chance to rate different aspects of the cheese and make your own notes. Whilst this is starting to sound a little like school, it’s very much not. Unless school involved sitting at home eating cheese.
The cheeses in this module
Pitchfork
Our classic cheeseboard cheddar, full-bodied and delicious
Not just any cheddar, not just any clothbound, raw milk, farmhouse cheddar made in Somerset. This is officially the best cheddar in the world, as voted in the past 2 World Cheese Awards, and amongst the best 16 cheeses in the world on both occasions.
Baron Bigod
An exquisite English brie-style cheese.
Made at Fen Farm, Suffolk, Bigod is made with the milk of Montbeliarde cows, and the only raw milk farmhouse Brie-style cheese made in the UK. Taking on such a famous cheese such as Brie is ambitious to say the least, but my view is that this is hands down the best Brie style cheese made in the world.
Stichelton
A non-pasteurised, artisan version of a Stilton.
A farmhouse Stilton-style cheese made with raw milk in Nottinghamshire, Stichelton cannot be called Stilton as the milk is not pasteurised. As a result, it is an homage to how Stilton was made pre-1980s. Joe Schneider matures the cheese 50% longer, and you can really tell by the incredible depth of flavour. As good as any Stilton out there!