Cheese With No Name
The Cheese With No Name is a rich and gritty textured hard cheese, made from a blend of unpasteurised cows milk, goats milk and animal rennet. It is a relatively new cheese from Cheshire, made in Malpas, but is made unlike traditional Cheshire cheeses.
£2.40
Quantity: 100g
Quantity: 100g
Out of stock
Ingredients: Cheese; Milk (Cow, Goat, Buffalo or Ewe’s Milk), and may contain; Salt, Starter Culture, Truffle, Bacteria, Rennet, Annatto. Decoration may contain Fruit, Nuts and Foliage.
For allergens, please see ingredients.
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Product Description
This Parmesan styled cheese is a relatively new cheese from Cheshire and although predominantly made with Cheshire milk and animal rennet is quite unlike a traditional Cheshire cheese with its hard rind and firm gritty texture and paste.
Anne Clayton, its maker, was not from a farming background at all and cheese making could not have been further from her intended wish list for life as instead Anne was a chalet maid in Italy when one day a Cheshire farmers son came to stay and the rest, as they say is history!
The cheese is made with 80% milk from their Holstein Friesian herd which is piped directly from the milking parlour on the farm to Anne’s cheese making rooms plus 20% goats milk which Anne collects from a goat farm in Mid Wales run by three sisters who are devoted to their goats. Both milks are then stored in copper vats before traditional animal rennet and starter is added. Each cheese is matured on pine plank shelving for up to 6 months allowing the very distinct rind to form on the exterior and the delightfully nutty and gritty texture to develop in the interior
It’s name derives from the fact that when Anne and her friend were labelling the cheeses ready for one of the farmers markets Anne was attending Anne was busy landing her Crabtree and Federia cheeses whilst her friend was labeling the other. Having not told the friend the cheeses name the friend promptly called it the cheese with no name and the title stuck!
This is true Artisan Cheese. Anne makes the cheese by hand, in small quantities using equipment that has been passed through the family, After making the cheese, it is matured on the Farm. A wonderful cheese to eat on its own or to grate over pasta and gratin dishes.
