Blanche
The Basics
| Make | Soft | ||||
| Sub Make | Predominantly Lactic set cheese or further ripening | ||||
| Post-Make | External mould/yeast ripened | ||||
| Sub Post-Make | Vermiculated rind - predominantly yeast | ||||
| Typical age profile | Two to three weeks | ||||
| Approximate weight(s) | 200g | ||||
| Dimensions |
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| Geographical origin | Evesham, Worcestershire, England | ||||
| Protected status | Brand | ||||
| Species of milking animal | Goat | ||||
| Breed of goat | Nubian and British Alpine | ||||
| Raw/pasteurised milk | Pasteurised | ||||
| Vegetarian/animal rennet | Vegetarian | ||||
| Commonly encountered variations | N/A |
The Story
Based in Evesham, the Cheese Cellar Dairy is the in-house cheesemaking operation of cheese and fine food wholesaler Harvey & Brockless.
The company’s head cheesemaker developed a range of lactic goat’s cheeses using raw milk from Nubian and British Alpine goats from a farm in Oxfordshire, after spending time with a cheesemaker in the Loire Valley in France.
The goat’s log Blanche sports a wrinkly alabaster coat, underneath which lies a smooth paste that is delicate and creamy.
The Character
There are aromas of honey, which carry over in the final flavour, which is sweet, earthy and spicy. The cheese intensifies as it matures but still retains it’s texture making it perfect for slicing and grilling.
Perfect Partners
Try with a Belgian-style wheat beer. The fragrant spice and gentle carbonation lifts the cheese to new heights.