Somewhere in the middle of England lies Worcester – home of the famous Lea & Perrins Worcestershire Sauce, and a few terrific cheeses. Colin and Alyson Anstey don’t own their own herd but purchase top quality cow and goat’s milk from neighboring farms to make their array of curdled delights:
Old Worcester White – The Ansteys initially intended this to be a blue cheese, but when the blue mould didn’t take, it ended up “white”. A serendipitous discovery, and a profitable one, as this cheese is now in demand across the country.
Double Worcester – Double everything in the Old Worcester White recipe and you get Double Worcester. This cheese is similar to a Double Gloucester, with a bright golden paste and concentrated tang.
Worcestershire Sauce Cheese – You guessed it. The Lea & Perrins folks challenged the Ansteys to incorporate their sauce in a new cheese. The result is a deliciously meaty cheese that is a perfect candidate for grilled cheese sandwiches (with a smear of Branston pickle, please).
Snodsbury – I adore the name, and the cheese is scrumptious. A fairly new aged goat’s milk cheese, with odors reminiscent of the barn and wet wool. Crumbly, mild and quite unique for the region.
To see photos from the Anstey Dairy click here.