July 2016
 Lord of the Hundreds
(Raw – sheep’s milk)
Bath, England
“Lord of the Hundreds takes its name from Saxon times. The Lord, or 9th century tax collector for the king, controlled 100 parcels of land, and there remains to this day a monument to this practice at the farm where the cheese is made. Lord of the Hundreds is a superb English ewe’s milk cheese that has much in common with an Italian Pecorino. The texture is grainy, and the cheese is aged to give it a real depth of flavor, while the delicate, rich milk leaves a creamy, sweet taste in the mouth” The Fine Cheese Co.
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 Rachel
(Raw – goats’ milk)
White Lake Cheese – Somerset, England
“Rachel is a semi-soft cheese with a washed rind. It offers a sweet medium flavor. Rachel is named after a friend of Peter Humphries, the cheese-maker, who he describes as sweet, curvy and slightly nutty, just like the cheese” White Lake.
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 Wyfe of Bath
(Pasteurized – cows’ milk)
Park Farm – Kelston, England
“Wyfe of Bath is made with organic cows’ milk, from a recipe inspired by Gouda. As a hand-made, single-herd cheese, its taste changes slightly according to the season, but it is always sweet and rich, and redolent of buttercup meadows!” The Fine Cheese Co.
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 Jambon de Bayonne
Salaisons l’Amour, France
We think if it ever gets to the point where they can’t get products like Camembert and Jambon from europe the English will change there mind about leaving the EU. Not available until recently in the US, we love the french take on cured ham and we hope you do too!
According to legend, an extraordinary chain of events is behind Bayonne ham. One day during a hunt, Gaston Fébus, The Count of Foix, wounded a boar that fled and was discovered by hunters a few months later in the salt water source of Salies- de-Béarn. The beast was perfectly preserved! And that’s how the curing workshop of the Adour Bassin came about…
Jambon de Bayonne is the result of a thousand year old know-how, perpetuated according to the purest of traditions. You could find it on the tables of Marguerite de Navarre, Rabelais or even Henri IV of
France, to name but a few.
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