{"title":"Strong Cheeses","description":"\u003cp\u003eFor people who have worked their way through the gentle end and want the real thing.\u003c\/p\u003e\n\u003cp\u003eAssertive blues, washed rinds with genuine farmyard pungency, and long-aged wheels where the savoury intensity has nowhere left to go. Strong cheese needs a strong partner — sweet fortified wine, dark honey, or bread robust enough to cope.\u003c\/p\u003e","products":[{"product_id":"bleu-dauvergne","title":"Bleu D'Auvergne","description":"\u003cp\u003eBleu d'Auvergne is a blue-veined cow’s milk cheese from Central and Southern France. Perhaps uniquely amongst the French AOC cheeses, the development of Bleu d'Auvergne may be traced back to a single individual, Monsieur Antoine Roussel. Roussel was a cheesemaker from the small town of Laqueuille, west of Clermont-Ferrand. Upon his father’s death Antoine, as the eldest son, was forced to take over the day-to-day running of the family farm. The Roussels made a simple fourme-type cheese, the sale of which supplemented the meagre income they derived from farming. One day Antoine noticed that some of the cheeses had developed a natural blue veining. He was struck by how dramatically the blue mould improved the flavour of his product and decided that he would endeavour to encourage the growth of the mould in his cheese. After much fruitless experimentation with various aspects of production, he noticed that the rye loaves he kept near his cheeses were also turning blue. He hit upon the idea of using the mould on the rye loaves as a means of getting the blue moulds from the atmosphere into his cheese. By 1854 Roussel had a run-away success on his hands. As demand increased the price of Roussel’s cheese soared, and the family simply couldn't produce enough. Neighbors were quick to get in on the act and production soon spread throughout the region. Roussel’s cheese received the ultimate accolade in 1973 when Bleu d'Auvergne was awarded the AOC\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g (Serves 2-4)","offer_id":57674138714447,"sku":"ONL21","price":6.6,"currency_code":"EUR","in_stock":true},{"title":"600g (Serves 8-12)","offer_id":57674138747215,"sku":"ONL23","price":19.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Bleu-Auvergne.jpg?v=1780667634"},{"product_id":"colston-basset-stilton","title":"Colston Basset Stilton","description":"\u003cp\u003eAlongside Cheddar, Stilton is the best known of all English cheeses. Unlike Cheddar, however, Stilton’s name protected status has prevented the proliferation of imitators which has blighted the image of cheddar as a quality, artisanal cheese. This is primarily because of the establishment of the Stilton Makers’ Association in 1910, a body designed to protect local cheese makers from outside competition. One of its first acts was to register Stilton as a trademark and limit production to the Midland counties of Derbyshire, Nottinghamshire, and Leicestershire. In 1967 the Association rewrote their definition of Stilton. Whilst the definition gave very clear guidelines on what type of cheese could be called Stilton, how and where it should be made etc, it did little to define minimum standards of quality. Only eight dairies are permitted to manufacture Stilton today. \n\u003cbr\u003eTo make Stilton, it takes 72 litres of milk to make a standard 6.5kg wheel. The milk is pasteurized upon arrival at the dairy- all Stilton has been pasteurized since 1990- it is then cooled to 30 degrees and put into vats. Here starter and penicillium roqueforti, the blue mould culture are added. Vegetarian rennet is then used to set the curds, which are cut an hour later. The mixture is then left to settle, thus allowing the curds to separate from the whey. The whey is drained off and the curds are ladled into trays for the night. \n\u003cbr\u003eThe next day the curd is milled, salted, mixed and placed into hoops. The curd drains in the hoops for a further five days, after which time the curd has drained and solidified sufficiently to allow the cheese moulds (hoops) to be removed. The surface of the cheese is then rubbed over with a knife, thus smoothing the exterior and facilitating the later development of a natural rind. The cheese is then aged for 20 days to allow the surface to dry out. By the end of this period it is ready for the maturing room. \n\u003cbr\u003eThe young Stilton is kept in the maturing room for around six weeks. Towards the end of this period the cheese is pierced with long stainless steel needles at regular intervals around its circumference. This allows air to come in contact with the penicillium roqueforti and lets the cheese develop its latent blue potential. As the blue culture reacts to air it is concentrated along the lines left by the needles, thus giving Stilton its characteristic blue veining. The cheeses are given a second piercing about a week later, at which point they are ready for sale.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674164896079,"sku":"P\/W28","price":8.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Stilton-square.jpg?v=1780665967"},{"product_id":"comte-symphonie-16-4-month","title":"Comté Symphonie 16- 24 month","description":"\u003cp\u003eAll our Comté is matured by the famous Affineur Marcel Petite in the Jura Mountains of France. The production of Comté dates back almost a thousand years and is based around the plateaus of the high Alpine Jura mountains and the rich grazing pastures they provide. The landscape is home to a unique blend of grasses and flora for the Montbeliarde cows to graze upon producing outstanding milk for cheesemaking. Comte wheels are usually around 40 kg each and their size greatly contributes to their ability to age well in the large caves traditionally used by cheesemakers hundreds of years ago, but still in use today at Marcel Petite Le Forte Saint Antoine. \n\u003cbr\u003eThe protection by the French State of Comté cheese has had multi-layered benefits for the farmers, cheese producers and affineurs in the production zone as well as for French agriculture and culture and the wider cheesemaking world. The regulations have not only protected high-quality cheese but have guaranteed a sustainable income for over 2,500 family farms stipulating that Comté farms only farm traditional breeds of cattle on ample free grazing and without the use of GMO feed has protected the landscape and environment of the Jura region.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674164994383,"sku":"P\/W6","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/comte-24-mth.jpg?v=1780665831"},{"product_id":"cravero-parmigiano-reggiano","title":"Cravero Parmigiano Reggiano","description":"\u003cp\u003eEvery year Giorgio selects and buys cheese at 12 months, then ages it for a further 12 months before sending it on to us. Giorgio deals with just three of the 300 Parmigiano-Reggiano producers because he believes these three farms produce the best Parmesan in Italy. Pinned down, he finds it difficult to explain exactly why each of his dairies produces the best cheese. It is not one or two stark differences but a continuous dedication to producing Parmigiano of outstanding taste and texture. Giorgio points out that under the regulations governing the production of Parmigiano, feed for the cattle cannot be brought in from outside of the production zone but this rule is often ignored. He insists that the hay for feeding the cattle in his dairies is locally grown and believes this is one of the important details.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674170794319,"sku":"ONL48","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Parmensan.jpg?v=1780665649"},{"product_id":"epoisses-marc-de-bourgogne","title":"Epoisses Marc de Bourgogne","description":"\u003cp\u003eDespite this cheese’s bold aroma, the paste inside it quite mild. The B. linen rind of this cheese is bright orange and grows thickly over the moist paste beneath, encouraged by regular washing with water and Marc de Bourgogne, a kind of brandy made from the pomace left over when grapes are pressed to make wine. The cheese is hand washed regularly over its maturation time and must meet the 4 week requirement to be considered Epoisses. The high-moisture paste and the thick, active rind mean that the paste quickly turns from chalky to spilling semi-liquid. Whether you enjoy your Epoisses chalky in the centre or nearly liquid, we love it in all its forms!\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674175414607,"sku":"EPO3","price":16.5,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674175447375,"sku":"EPO1","price":49.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Epoisses-1.jpg?v=1780664741"},{"product_id":"farmhouse-goat-cheese-with-truffle","title":"Farmhouse Goat Gouda with Truffle","description":"\u003cp\u003eVerweij Brothers Goat Gouda with truffle is made in the Netherlands using pasteurized goat’s milk, which is cultured, coagulated, and cut into curds before being gently pressed into moulds. Black truffle is incorporated into the curds during production so the earthy aroma is evenly distributed throughout the cheese rather than sitting only on the rind or surface. The cheese is then salted and aged under controlled conditions, allowing the goat’s milk to develop its characteristic tangy creaminess while the truffle matures and infuses the paste. The result is a smooth, slightly firm cheese with bright, lactic acidity from the goat’s milk and a deep, savoury truffle finish.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674181312847,"sku":"SHE8","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Truffle-goat-gouda.jpg?v=1780664301"},{"product_id":"gouda-extra-mature","title":"Gouda Extra Mature","description":"\u003cp\u003eThis is a North Holland Gouda with a PDO quality mark which means the cheese must be made from North Holland milk according to a centuries-old recipe and matured in North Holland. The secret of North Holland Gouda lies in the vast polders of North Holland. The slightly salty soil produces meadow milk that is naturally creamier. The ideal basis for a creamy cheese with an unprecedented full-bodied flavour. Since the sixteenth century, this cheese has been made of the highest quality according to an authentic recipe in the Noord-Holland.\u003c\/p\u003e\n\n\u003cp\u003eDuring this long affinage the cheeses loses a large amount of moisture, thus intensifying the sweet notes already present in the cheese due to the caramelisation of milk sugars during the cheese making process. Over time crystals of milk protein form in the cheese through proteolysis, giving this aged cheese its characteristic crystalline paste. Although it is neither sharp nor piquant our extra mature gouda is one of the strongest cheeses we sell. The flavour is intense, sweet and long, with a deep, caramel finish which can linger on the palate for minutes.\u003c\/p\u003e\n\n\u003cp\u003eGood paired with a chunky rich Chardonnay, but also perfect with beers and ales.\u003c\/p\u003e\n\n\u003cp\u003eSheridans extra mature Gouda is generally aged for a minimum of two years and made with milk from cows grazing on fresh summer pastures.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674185277775,"sku":"P\/W12","price":7.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mature-Gouda.jpg?v=1780655632"},{"product_id":"manchego-anejo-12-month","title":"Manchego Añejo (12 month)","description":"\u003cp\u003eOur Artequeso Manchego Viejo matured at a minimum of 12 months, but is often 18 months old. This extra aging produces a stronger flavour, harder paste, and a bolder bite than its younger counterpart. Our Manchego is produced on the La Prudenciana farm by the Alvarez Valera Family, located in the heart of La Mancha region, in Tembleque, Toledo.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674197008719,"sku":"P\/W19","price":6.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Manchego-mature.jpg?v=1780062728"},{"product_id":"monte-enebro","title":"Monte Enebro","description":"\u003cp\u003eSometimes confused with Queso del Tietas, Monte-enebro is a semi-soft, pasteurized goat’s cheese from Castilla-Leon in Spain. All the milk use in production comes from local herds. The cheesemaker Rafael Báez uses penicillium roqueforti to coat the exterior of the cheese in blue mould adding the complexity of the cheese flavour and distinctive rind. This flavourful cheese is a recent, but welcome addition to the pantheon of Spanish cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674203169103,"sku":"ONL29","price":11.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Montenebro.jpg?v=1780061106"},{"product_id":"mount-leinster-cheddar","title":"Mount Leinster Cheddar","description":"\u003cp\u003eMount Leinster is made with summer milk from Tom’s herd and bound in a traditional cloth and lard rind. This clothbound method allows a vibrant growth of microbes on the surface which helps develop the flavour of the cheese. Mount leinster is aged for around 12 months allowing the flavour to develop slowly.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674203857231,"sku":"ONL55","price":8.4,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":57674203889999,"sku":"ONL56","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mount-Leinster.jpg?v=1780060799"},{"product_id":"roquefort-gabriel-coulet","title":"Roquefort Gabriel Coulet","description":"\u003cp\u003eRoquefort, probably the world’s best known blue cheese, is made using raw ewe’s milk. All Roquefort is legally required to spend two weeks in the ‘fleurines’ or caves of Mont Combalou in Roquefort-sur-Soulzon in the area of production. This is the natural dwelling place of the Penicillium Roqueforti moulds, from which most strains of blue cheese moulds have been bred. The most famous legend of Roquefort origin tells of a shepherd sheltering from a violent storm in the now famous caves. Soaked to the skin and with his tummy rumbling, the shepard discovered an old curd sandwich left there months before. The rye bread had disintegrated into a mouldy dust, which had spread through the sheep’s milk curd. The reluctant (but sufficiently hungry) shepherd ate the mouldy curd anyway and was surprised by how delicious it was. And so Roquefort was created.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674218078543,"sku":"P\/W15","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Roquefort.jpg?v=1780059323"},{"product_id":"shropshire-blue","title":"Shropshire Blue","description":"\u003cp\u003eThis relatively modern cheese was invented in Inverness in the 1970s, presumably as a means of producing a Stilton-style cheese that was not subject to the same stringent geographical restrictions. Colston Bassett Dairy make the cheese in the same-sized cheese moulds as Stilton and before the cheeses are opened they look very similar indeed. However, the orange annatto dye used in Shropshire Blue ensures that the visual similarity between the two stops as soon as the wheel is opened. Stilton and Shropshire are quite similar in taste. In equivalent conditions, Shropshire Blue is the milder of the two, with a slightly fruitier flavour and less bitterness and richness than their Stilton.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674232463695,"sku":"ONL50","price":9.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/shropshire_blue.jpg?v=1780498951"},{"product_id":"valdeon-blue","title":"Valdeon Blue","description":"\u003cp\u003eValdeón is a cheese with a blue veined paste, made all year round with cow’s and goat’s milk. It has a rough, irregular rind in dark grey shades with little red and bluish marks. The paste has a soft texture and a pale-yellow colour and it is full of small cavities where a white and greenish blue mould is concentrated. Valdeón Valley is a deep tectonic trough hidden on the southern spur of the Europa Peaks in the province of León. The rich aromatic milk produced in these fertile green pastures makes of Valdeon cheese one of the best Spanish blue cheeses. Its main secret lies in the quality of the milk produced in this region\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674241278287,"sku":"ONL38","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Valdeon.jpg?v=1780049180"},{"product_id":"young-buck","title":"Young Buck","description":"\u003cp\u003eMike Thomson uses unpasteurised milk from a single herd of Co Down Holstein-Friesian cows. It has a strong salty flavour and is made in the Stilton style. Young Buck has a characteristic knobbly crust with a central smooth creamy blue-veined paste which becomes chalkier and slightly crumbly towards the edges\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674245767503,"sku":"ONL41","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mikes-Fancy-Cheese-youngbuck.jpg?v=1780047886"},{"product_id":"mama-marisa-blue","title":"Mama Marisa Blue","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMamá Marisa is a large-format blue cheese made by Rey Silo in Asturias, using raw, whole cow’s milk from a single local farm. The cheese was developed in collaboration with chef José Andrés, and is named after his mother, who introduced him to Asturian blue cheese as a child.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt is made entirely by hand, with the curd cut into very small grains before being drained, crumbled, salted and packed into large moulds. The young cheeses are then taken to Rey Silo’s underground cellar, where controlled temperature, humidity and airflow recreate the conditions of a natural cave. They are turned regularly and left to mature slowly, allowing the characteristic Penicillium roqueforti to develop into elegant blue veining while keeping the paste soft and creamy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a blue that is made for eating rather than overpowering everything around it. Its soft, spreadable texture makes it particularly good with crusty bread and fresh orchard fruit to bring out its dairy richness and balance the blue character. It also works beautifully on a cheese board alongside firmer cheeses, or melted through sauces, stirred into pasta or crumbled over roasted vegetables.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":58552817123663,"sku":"ONL47","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mama-Marisa-Blue-Cheese.png?v=1787574015"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/collections\/Valdeon.jpg?v=1784724664","url":"https:\/\/sheridanscheesemongers.com\/collections\/strong-cheeses.oembed","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}