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.
Lovely looking cheese! I just would love nothing more than to take a bite out of it. :) Thanks for this post.
Posted by: Henderson real estate | January 15, 2012 at 10:54 PM
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.
Posted by: oakley frogskins | July 18, 2011 at 10:56 PM
I am interested in visiting the Village Maid Cheese farm in Reading England. Do you know where I can find the Wigmore's contact information?
Posted by: Jessica | October 12, 2009 at 05:12 PM