From the Back Cover
Patricia Michelson explains the personalities of her favorite cheeses and includes accompanying recipes. Her stylish and unconventional shop, La Fromagerie, is recognized as being one of the best cheese shops in England.
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Keen's Farmhouse Cheddar Wincant on, Somerset The Keen family has farmed at Moorhayes, which is both arable and dairy, since 1899. The rather majestic 16th-century gabled farmhouse sits proudly on a hill overlooking the farmland, which in this part of Somerset is low-lying and prone to wet. The unpasteurized cow's milk cheese is made by hand using a traditional rennet, and what differentiates this Cheddar from, say, Montgomery's is its texture. Keen's has a heavier texture, with a spicy, deep, almost tingling sensation on the tongue, a nutty, fruity tang, and a rich, vigorous finish. The method of heating and pressing also differs from that of Jamie Montgomery's, but I think that in this little pocket of Somerset the terroir shows the way. I like Keen's Cheddar for its weighty chewiness, and the fact that it is a great cooking cheese.