SAY CHEESE Words: Daniel Nowland
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t this time of year I did presume I would write all about super healthy plant based cooking, but then I had a change of heart and decided to talk about many people’s favourite comforting indulgence – Cheese! During these cold & gloomy months, there are few things that hit the spot better than an oozing grilled cheese sandwich and a glass of red wine. Good for the soul if nothing else.
and partly because we have so many incredible cheeses, I didn’t see the need for imports. Our primary cheese supplier is Westcombe Dairy, based in the heart of Somerset. I’ve visited several times, and always come away inspired by their dedication and total obsession with the three main cheeses they produce.
Prior to setting up The Southsea Deli, I was definitely less picky about which cheese I bought, and often it was whatever seemed the best deal in the supermarket. Obviously running a deli has taught me a lot about cheese, and it’s an important part of the deli’s identity.
Since the very beginning, I decided to focus 100% on British cheese. Partly because it’s a great point of difference from supermarkets, 40
At Westcombe they do everything themselves, from managing grazing land and milking the cows, through to making and ageing the cheese in caves. They focus on cheddar, caerphilly and ricotta, all of which are made with their own unpasteurised milk. These guys are purists, and they know that by not pasteurising the milk, you can truly taste the uniqueness of their dairy process from grazing through to the finished cheese. Westcombe cheddar is a particularly strong
