Brothers Tim & Simon Jones run a family dairy on the Eastern edge of the Lincolnshire Wolds. We make Lincolnshire Poacher, a hard cow’s milk cheese which is a cross between a traditional cheddar and an alpine style cheese such as Comte. It is typically aged for 18 months – two years.
Why did you enter Affineur of the Year?
Is it an exciting opportunity to learn how cheeses behave under different storage conditions and to share information with other industry professionals.
What is your relationship with affinage to date?
We always mature our own cheese!
How are you approaching the maturation and why have you chosen this approach?
We have taken two Quickes truckles. The first we have left in exactly the same condition as it arrived. The second we have stripped of its cloth bandages and coated in it ‘platiscoat’ which is the material we use to mature our Lincolnshire Poacher.
What are your expectations for the matured cheese after 9 months, including the flavour profile?
No idea! But I am hoping that each cheese matures very differently.