Cheese from Mark at Taynton Farm
Mark’s Cheese Counter.
“I have been running a cheese business for over 10yrs alongside my parents’ bakery business, Taynton Farm Foods. As well as the usual British favourites I stock a range of local cheeses and source cheeses from abroad. My mobile cheese van visits markets every week in Gloucestershire & Herefordshire”.
We’ve selected a range of British Cheeses (plus Brie Meaux and a blue from Germany, Montagnolo). If you don’t see what you want listed here Mark’s Cheese Counter is open Tuesdays and Fridays 11-2pm, Hownhall Farm, Taynton, or contact him on 01452 790220.
All are 200g (except *)
Cornish Yarg
Cornish Yarg is a nettle wrapped semi hard cheese made from grass rich Cornish milk. Tangy under its natural rind and slightly crumbly in the core. Fresh lemony flavoured cheese matured in a covering of nettles. The nettles are foraged from the local hedgerows each spring and frozen so they can be used throughout the year. By the time the nettles are brushed onto the cheese, they have lost their sting, but they still play an important role in forming the attractive rind for which the cheese is known. British, hard. cow’s milk, pasteurised, vegetarian.
Hereford Hop.
Silky smooth curd and edible rind. British, hard. cow’s milk, pasteurised, vegetarian.
Inglewhite Goat’s Cheese.
Hard with a beautiful white fresh look with a sweet & nutty taste. British, hard, Goat’s, pasteurised, vegetarian
Inglewhite Sheeps Cheese.
Semi Hard with a distinct creamy caramel taste. British, hard, Sheep’s, pasteurised, vegetarian
Oxford Blue.
A soft creamy curd with sharp, clean flavour. British, Blue. cow’s milk, pasteurised, vegetarian.
Perl Las.
Made by Caws Cenarth in Carmarthenshire. Meaning “blue pearl” it is golden in colour , with a creamy, gently salty taste that grows stronger with maturity.. British, Blue. cow’s milk, pasteurised, vegetarian, organic.
Sharpham Rustic.
Semi-hard with a natural rind, matured for 8 weeks. Fresh, lemony flavour, which becomes nutty when mature. British, hard. cow’s milk, unpasteurised, vegetarian.
Shropshire Blue.
Made by Cropwell Bishop, the Nottinghamshire-based family cheesemakers. Creamy texture with a slightly nutty taste, with deep orange body and blue veins. British, Blue. cow’s milk, pasteurised, vegetarian.
Snowdonia Black Bomber.
If you like an extra tasty cheddar this is the cheese for you. Creamy and smooth. British, Cheddar. hard, cow’s milk, pasteurised, vegetarian.
Stilton Colston Bassett.
One of the last independent Stilton makers Colston deliver a mellow flavour with melt in the mouth texture and no sharp acidic taste. British, Blue. hard, cow’s milk, pasteurised, vegetarian.
Tasty Local Cheddar*.
Locally made. Matured for 12 months. Nice all round tasty cheddar. British, Cheddar. hard, cow’s milk, pasteurised, vegetarian.
Montagnolo.
Montagnolo is a surface-ripened, triple cream cheese. Aged at low temperature, and cold-maturation process, It has a distinctive grey rind. This is a rich, buttery and little piquant cheese. Blue, continental, soft, cow’s., pasteurised.
Brie de Meaux
This is a raw, soft, unpasteurised cow’s milk cheese covered with a bloomy rind resulting from inoculation with Penicillium Candidum molds. As the cheese ages, the rind develops red or brown patches.