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Britain’s cheese-makers have an international reputation for making a rich variety of cheeses, most of which are fit for a king.
Famous UK brands like stilton, cheddar and wensleydale are famed for going as great with costly wines as the do with a simple cheese on toast supper. But are our cheeses really enough to satisfy our Royal Family’s expensive tastes?
Phoebe Weller from cheese specialists Roving Fromagiere picked out some special Royal themed cheeses which she thinks the Windsor’s might have on their cheese-board.
First up are the milky tastes of Anstar Cheese from the St Andrews Cheese Company. Our new Royal couple – Kate & Wills - famously met at St Andrews University, but Phoebe was unable to confirm if it was one of their favourites.
She said: “This is an exciting cheese made just down the road from St Andrews. Made by James Stewer of the St Andrews Cheese company it’s based on a Cheshire but made with Scottish Cow’s milk.
“You can taste that Cheshire right through it. It’s got a sharpness and it’s quite nutty.”
Staying on the Kate & Wills theme, English cheese Katherine – the new princesses full name – is a rich blend of nutty tones and sweetness and certainly would look out of place on the menu at Buckingham Palace.
“This is made with Somerset cheese. The guy who makes it, Peter Humphrey, had an old girlfriend called Catherine who he described as sweet, nutty and round, just like his cheese!”
From further north comes the Richard III wensleydale cheese, so-called because the former King spent some time in the famous cheese making town when he was younger.
“All wensleydale comes from North Yorkshire, real Wallace & Gromit country. It’s a very different recipe as it’s all regional milk. Great for cheese on toast.”
Scottish cheese has also endure a Renaissance in recent years and several types – including Old Lochnager – have become a regular sight in specialist food shops. Lochnagar is made under the Royal Deeside logo, the Scottish estate under ownership of the Royal Family.
“Named after the Lochnagar because it is smooth in texture but in terms of taste it has a sharpness about it. The contrast is said to reflect the two opposite sides of the loch’s mountain.”