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Hereford Hop
The Basics
| Make | Crumbly |
| Sub Make | Curd from a single day |
| Post-Make | Flavoured or Smoked |
| Sub Post-Make | External flavouring (rind pressed, wrapped, soaked) |
| Typical age profile | Two months |
| Approximate weight(s) | 3kg, 21.5cm (D) x 8cm (H) |
| Geographical origin | Gloucestershire, England |
| Protected status | N/A |
| Species of milking animal | Cow |
| Breed of cow | Gloucester and other breeds |
| Raw/pasteurised milk | Pasteurised cows' milk |
| Vegetarian/animal rennet | Animal |
| Commonly encountered variations | N/A |
The Story
Best known for making Stinking Bishop, Charles Martell also makes Single and Double Gloucester at his farm in Dymock, Gloucestershire. Hereford Hop is made in a similar way to the Single Gloucester, but instead of allowing mould to develop on the rind, he coats the exterior with toasted hops, which impart different flavours and textures. The cheese is made with full cream milk, which comes from Martell’s own herd of Gloucester cows and other breeds on local farms.
The Character
The paste has an open texture and is buttery and lemony with bitterness and crunchy texture from the hops.
Perfect Partners
A cheese encrusted with hops deserves to be served with a good beer. Bitter, golden and dark ales are all good options.
References
- [1] - Information supplied by cheesemaker to the Academy