01202 470 444 www.harvestfinefoods.co.uk L O C A L & U K C H E E S E R A N G E
O U R C H E E S E R A N G E Harvest has an extensive and growing product range of Local, UK and International cheeses. From Lyburn Farm in Hampshire, Ford Farm in Dorset and Rosary Goats in Wiltshire, this is just a quick snapshot of our cheese range. Our purchasing team and Development Chef are working hard to find new and exciting cheeses to add to your menu. Whether it's for the cheese plate or to be part of that finished dish, we have it covered. For the cheese plates, don’t forget we have some great accompaniments, Fudges Cheese Biscuits, Chutneys, Quince Jelly, Pickled Walnuts and some great Fresh Fruit to add that little something extra on that cheese board.
E V E R W O N D E R E D H O W T H E Y M A K E T H E C H E E S E ? THE BASICS The transformation of milk into cheese is one of the brilliant achievements of humankind. It enables us to take a product that spoils fast at ambient temperature (the milk), and makes a product that lasts (the cheese). Milk is comprised of about 87% water. The object of cheese making is to turn milk into a solid by removing some of this water and acidifying the milk – the amount to be removed depending on how long you want the cheese to last. Drier (and thus, harder) cheeses keep fresh longer. SETTING MILK INTO CURD First step to removing the excess water is by separating the milk into curd and whey. To set the milk into curd, it is gently heated, and then cultures (called ‘starter cultures’) and rennet are added. The cultures added are lactic-acid-forming bacteria that change the lactose (sugar) in milk into lactic acid, this chemical change prompts the milk to curdle. In order to assist with this process, an enzyme, rennet, is also added. Rennet joins up the proteins in the milk to allow the milk fully to coagulate and form the curd. Altering the amount of rennet, the speed of the set, and the nature of the acidification of the milk by the starter bacteria (its speed and the final level of acidity) are all factors that will determine what style of cheese will be created before it is matured. SEPARATING THE CURDS AND WHEY The curd is set then it is cut into small pieces. This is done using knives, wires, or by ladling. The cutting allows even more whey (mainly water) to be released from the solid curd. The smaller cut the pieces, the more whey is released, the drier the curd, and the harder the final cheese. MOULDING AND SALTING THE CURD The curd and whey can also be heated and the curd stacked afterwards to encourage further separation before the curds eventually settle and the whey can be fully drained off. Once the whey is removed, the curd is broken up, salt is often added (for flavour, as a preservative and to inhibit the growth of certain bacteria), and the cut curd is placed into moulds. PRESSING THE CURD Often the curd is then pressed, to push and squash the particles together, forming a homogeneous texture in the final cheese, and removing the last bits of whey. After pressing (often for a few days), the cheeses are removed from the moulds, cloth-bound (for traditional British cheese like Cheddar’s) and taken to a cool, humid store to mature for between 1 and 15 months, and sometimes longer… W H A T I S T H E C H E E S E M A D E W I T H ? MADE WITH COWS MILK MADE WITH SHEEPS MILK MADE WITH GOATS MILK MADE WITH BUFFALO MILK
ORWELL A soft spreadable cheese perfect on warm crusty bread. 1 X 150G Pair with: warm crusty bread with a drizzle of honey or fresh herbs. Code: 14009 SHAKESPEARE White bloom rind cheese. 1 X 150G Pair with: sparkling white or white wine. Code: 37219 HARDY'S The cheese is sealed with local rapeseed oil when its first made and then left to develop a natural mould rind. 1 X 150G Code: 73338 TRUFFLE POTTER A rich and creamy soft cheese, with a hint of black truffle. 1 X 200G Perfect for frying or on BBQ's. Code: 30626 POTTER A rich and creamy curd style soft cheese. 1 X 200G Perfect for both sweet and savoury dishes. Code: 57314 ORWELL WITH PINK PEPPERCORNS Adorned with the beautiful addition of pink peppercorns. 1 X 150G Pair with: warm crusty bread. Code: 31801 L O C A L C H E E S E
WORDSWORTH A rich Gouda style cheese, with buttery notes and nutty sweetness. 1 X 200G Code: 51021 SMOKED WORDSWORTH The smoking brings out the deep richness and nutty notes 1 X 200G Code: 42016 CRANBORNE BLUE The gentle creamy blue cheese has a oaty sweetness in taste. 1 X 200G Code: 49296 TRUFFLE WORDSWORTH We have taken the rich Gouda and embellished it with black truffle. 1 X 200G A show stopper of a cheese for your cheese board. Code: 54287 HUXLEY HALLOUMI Golden 'squeaky' cheese and is suitable for vegetarians.. 1 X 200G Perfect for frying or on BBQ's. Code: 14975 BLYTON A rich creamy brie, with wonderful mushroomy notes. 1 X 200G Works well on a cheese board or baked. Code: 67498 L O C A L C H E E S E
WINCHESTER With a distinctive nuttiness in flavour and creamy texture. 1 X 2.45KG Code: 56290 LYBURN GOLD Round Gouda shaped wheel, paste pale yellow colour. Texture is soft and creamy almost brittle. 1 X 5KG Great for melting Code: 11456 STONEY CROSS Creamy texture, mould ripened, sweet flavours with an earthy finish. 1 X 2.5KG Code: 5238 LIGHTLY OAK SMOKED A washed cured cheese that has been smoked over oak to give a light and delicate flavour. 1 X 2.5KG Perf Code: 44518 GARLIC & NETTLE With a distinctive nuttiness in flavour and creamy texture with a hint of garlic & onion, and other ingredients. 1 X 2.5KG Perf Code: 64294 OLD WINCHESTER A dry and hard cheese with a distinctive nuttiness in flavour. 1 X 2.5KG | 1 X 5KG Code: 34628 | 6508 L O C A L C H E E S E
GARLIC & HERB BUTTON It is a fresh, soft goats cheese with garlic and a delicate coating of parsley. It is faintly acidic and has a gorgeous creamy texture. 1 X 100G Ideal for the serious "garlic lover". Code: LITTLE LEPE St. Ella's sister, but with an edible ash coating. As the cheese matures the crinkly rind takes on a lustrous satiny hue of black and white. 1 X 70G Code: 21853 ST. ELLA It has a gorgeous ivory and white crinkly rind. 1 X 70G Code: 28866 DAZEL ASH It has a edible ash coating and as it matures the crinkly rind takes on a lustrous satiny hue of black and white. 1 X 220G Code: 25442 PLAIN LOG It is a fresh, soft goats cheese. It has an inherent natural acidity and a creamy texture. 1 X 1KG | 1 X 275G Ideal if you like your goats cheese "au naturel". Code: 1480 | 9671 ASH LOG It is a fresh, soft goats cheese with an edible ash coating. 1 X 275G The ash does not flavour the cheese, and if you are wondering where the ash comes from - it is purified burnt coconut shells. Code: 1479 L O C A L C H E E S E
BUFFALOMI A British halloumi style cheese made with a blend of organic cow's and buffalo milk. 1 X 250G | 10 X 250G Code: 52168 | 30789 COASTAL CHEDDAR It is aged for up to fifteen months which bestows it with its rich and intense flavour but the culture used also adds a contrasting subtle, sweet, top note. 1 X 1KG Code: 57047 DORSET RED Cold-smoked over oak chips, overnight, which bestows it with its distinctive, mellow, smoky flavour. 1 X 1.1KG Code: 62683 BUFFETA It is made from a blend of cow's milk and buffalo milk to make a Feta style cheese. 4 X 500G Code: 38115 ORGANIC BUFFALO MOZZARELLA It is produced from organic fresh buffalo milk. 6 X 125G | 10 X 125G Code: 35402 | 39749 L O C A L C H E E S E
TUNWORTH SOFT CHEESE Creamy texture wrinkled rind like Camembert. 1 X 250G Code: 1495 ISLE OF WIGHT BLUE First made in 2006, this naturally rinded soft cheese is made with pasteurised milk. 1 X 180G Code: 41497 ISLE OF WIGHT SOFT Soft white surface mould pasteurised cheese . It fits nicely in between the brie and camembert brackets. 1 X 180G Code: 59561 BARBERS CHEESE RESERVE Mature Cheddar, A deliciously rounded and well balanced cheddar, made using traditional natural cheese cultures. AV. 1KG Code: 5322 DORSET BLUE VINNY Traditional blue cheese made in Dorset from pasteurised cows milk with a creamy subtle flavour and delicate veining. AV. 1.25KG Code: 1612 L O C A L C H E E S E
LANCASHIRE BOMB It has a wonderfully creamy texture and strong mature flavour. It is wrapped in muslin and dipped into wax creating a distinctive cheese 1 X 460G Works well on cheese board Code: 69620 CHARCOAL BRIQUETTE CHEDDAR A creamy mature cheddar with added charcoal giving it a black colour. This not only tastes good, but looks stunning on a cheeseboard. Code: 48052 1 X 1KG U K C H E E S E BARKHAM BLUE It has a rich blue taste, smooth buttery texture with a melt in the mouth flavour, without the harshness associated with some blue cheese. PER KG Code: 1518 STILTON WEDGE Each stilton is individually graded and hand-selected to ensure the finest quality. One of only six dairies in the world able to make stilton. 1 X 220G Code: 62681 Pairs really well with sweet dessert wines. BABY BLUE STILTON It is crumbly and creamy with a bold and excessive flavour. AV. 2.3KG Code: 1489 STILTON 1/4'S It is a creamy coloured semi-hard cheese with greenish blue veining. AV. 2KG Code: 9647
SHROPSHIRE BLUE 1/4 Blue veined with a distinctive orange body which is milder than stilton. 1 X 2KG Code: 7920 DEVON BLUE It is a VEGETARIAN Blue Cheese with a smooth, creamy, dense and crumbly texture. Code: 6564 PER KG U K C H E E S E BLACKSTICKS BLUE BABY Uniquely coloured cheese with a soft amber hue and riddled with ripe blue veins. 1 X 500G Code: 7618 SOMERSET BRIE Traditionally ripened, creamy soft brie. 1 X 1KG Code: 1614 It has won Gold Star at the Great Taste Awards 2021 WOOKEY HOLE CAVE CHEDDAR Full-bodied cheddar at a Dorset Farm using milk from local herds. PER KG Code: 10623 STINKING BISHOP It is a washed-rind cheese produced since 1972 in Dymock and made from the milk of Gloucester cattle. AV. 1.7KG Code: 1490 Awaiting on image from supplier
WENSLEYDALE & CRANBERRY Pieces of moist Ocean Spray Cranberries speckled throughout the cheese creating a sweet flavour. 1 X 1.2KG Code: 3073 WENSLEYDALE & APRICOT The sweetness of succulent apricots gives a perfectly balanced flavour combination. Code: 60414 1 X 1.2KG U K C H E E S E GODMINSTER SMALL HEART CHEDDAR Mature, purple waxed cheddar heart shaped from Somerset. 1 X 200G Code: 8597 CORNISH YARG BABY Handmade and wrapped in handpicked wild stinging nettles which aids maturation. PER KG Code: 1422
U K C H E E S E CAPRICORN GOATS CHEESE Soft goats milk cheese with a thin white bloomy rind, similar in taste to a young camembert. 1 X 100G Code: 1452 CERNEY ASH GOATS PYRAMID It is coated in a mix of oak ash and sea salt to protect the light and fragile cheese. Code: 1415 1 X 200G GOLDEN CROSS MATURE Soft goats cheese log flavoured with vanilla and caramel with bitterness of celery. 1 X 225G Code: 9987