English Cheeses

ENGLISH CHEESES

Cheesemakers in England produce more than 700 types ofcheese. Picking some of the finest for fellow Singaporeansto savour is a must. These cheeses – made from bothunpasteurized and pasteurized milk result in gorgeous andbuttery selections for a mid-summer cheese platter.

CHEESE PLATTER BY JONES THE GROCER

TICKLEMORE

The Sharpham Estate goats that provide milk for this cheese graze on the edge of Dartmoor, eating wild flowers, herbs, and plants which result in wonderful flavours in their dairy produce. One of the mildest and lightest goat cheese we’ve had, this ice-creamy cool cheese has a crumbling texture, and finishes off with natural floral and herby notes from the goats’ excellent diet.

BURWASH ROSE

There are almost no words to describe this rich and nutty cheese with aromas of fresh roses. The smooth and juicy cheese is washed in rose water in the first few weeks of its maturation process, leaving a lovely creamy flavour and floral notes. Burwash Rose’s texture makes this cheese ooze out perfectly just as it is cut, yet maintains its bounciness – a beautiful selection to have on a summer day.

SPENWOOD

Made by Anne and Andy Wigmore, this hard, pressed sheeps cheese from Berkshire is smooth with a rich, nutty, and juicy flavours. Anne Wigmore, the lady behind this heart-warming creation graduated from National Institute of Research into Dairying, and spent 10 years as a microbiologist before she was invited to become a cheesemaker. The beautiful marriage of Wigmore’s scientific knowledge and cheese crafting skills gives this cheese a long lasting, yet light flavours.