Description
Lincolnshire Poacher Cheese
About Lincolnshire Poacher
Lincolnshire Poacher feels as though it has always been part of the British farmhouse cheese scene, but it’s actually a relatively modern classic.
It’s made at Ulceby Grange, on the edge of the Lincolnshire Wolds, where the Jones family have been farming since 1917. Simon Jones began making cheese there in 1992 using raw milk from the farm’s own cows, and what started as a small-scale experiment has grown into one of Britain’s best-known farmhouse cheeses.
And I think that’s part of its charm. It has all the character and tradition you expect from an old British cheese, but its story is really one of modern farmhouse cheesemaking.
From Experiment to Modern Classic
When Simon returned from agricultural college, he began looking for something new to do on the family farm. After taking a cheesemaking course at Reaseheath College and visiting traditional dairies in the South West, he enlisted the help of Welsh cheesemaker Dougal Campbell.
On 17 February 1992, armed with Dougal’s starter culture, rennet and a recipe based on his Tyn Gryg cheese, Simon made his first batch of what would become Lincolnshire Poacher.
And apparently it went down rather well.
The cheese became so popular locally that one cheese shop had to ration customers to a quarter of a pound each. A larger dairy followed in 1995, and Simon’s brother Tim later joined the business to look after sales and marketing.
Lincolnshire Poacher is made with the farm’s own raw cow’s milk using traditional methods and allowed plenty of time to mature — the family say cheese being made today will probably not be sold for another 18 months.
The result is something that sits rather brilliantly between familiar cheese styles. You’ll often hear it described as somewhere between Cheddar and Comté, but I think Lincolnshire Poacher has enough character to stand entirely on its own.
Lincolnshire Poacher – Jen’s Tasting Notes
Whenever I taste Lincolnshire Poacher, I seem to find something slightly different.
There’s usually a lovely balance of sweet and savoury flavours, with plenty of nuttiness and a deep, almost brothy quality that develops as you chew. But every so often I find a piece with a distinct hint of pineapple — and those are the batches to be loved, shared and thoroughly enjoyed!
That’s one of the joys of farmhouse cheese. Milk changes through the seasons and the cheese changes with it, so Lincolnshire Poacher isn’t completely uniform from one batch to the next.
The texture is firm but not dry, with enough richness to carry all those flavours. You might find buttery and nutty notes, fruitiness, something slightly grassy and, in more mature pieces, a deeper savoury character.
People often describe Lincolnshire Poacher as a cross between Cheddar and Comté. I can understand why — but personally, I think it takes elements of both and turns them into something completely its own.
How to Serve and Pair Lincolnshire Poacher
- Make sure you take it out of the fridge a good hour before you want to eat it so all those flavours have time to open up.
- Classic pairings: A traditional British bitter or brown ale is a natural match for all those nutty, savoury flavours.
- Something a little different: A dry or off-dry cider works beautifully with those occasional fruity notes.
- On the plate: Keep it simple. Oatcakes, sourdough or a good sea-salt cracker are all brilliant. A little apple or quince paste is lovely too, but don’t bury the cheese under too much chutney.
- In the kitchen: Lincolnshire Poacher themselves are adamant that good cheese shouldn’t be considered “too good to cook with”, and I completely agree. It makes fabulous cheese on toast, cauliflower cheese or pasta.
Jen’s note: The cows at Ulceby Grange even have their own ‘Happy Cow’ brushes. They can wander over for a scratch whenever they fancy — which frankly sounds like a rather lovely way to spend the afternoon.
Buying Lincolnshire Poacher
- Brand or Producer: Lincolnshire Poacher Cheese
- Product name: Lincolnshire Poacher
- Milk: Cow
- Country: England
- Region: Lincolnshire
- Strength: Medium to strong
- Vegetarian: No
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £3.45
- 500g wedge, £17.25
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt
