£4.55 – £27.30
Creamy and buttery with a fabulously long lingering flavour, Fallen Monk has established itself in our counter as a real crowd pleaser!
Fallen Monk is a new, unpasteurised sheep’s milk cheese which has just arrived in our counter. Its texture sits between a Wensleydale and a Cheddar. It is hard-pressed after making and then matured for three months, developing a rich savoury flavour. The cheese itself is named in honour of the Cistercian monks who were the original Yorkshire cheesemakers. They came from France in the 12th Century, bringing their cheesemaking knowledge with them. Their legacy of unpasteurised, sheep’s milk cheeses is going through a renaissance with several artisan producers following in their footsteps.
We came across the Fallen Monk whilst on holiday in the beautiful village of Reeth, North Yorkshire. Whenever we go away on holiday we like to find local cheesemakers and so you can imagine my delight to find someone making cheese in Reeth itself! Simon Lacey started making Wensleydale cheese in Hawes before taking the plunge and setting up his own company. Since its creation in 2007, Lacey’s Cheese has gone from strength to strength. They have had to move location due to their ever expanding range of products but are now settled in Reeth. We went to visit Simon there and got to try several of his cheeses as well as his amazing sheep’s milk gelato. Simon describes his cheese as being “softer, buttery, more open textured cheese than people have become used to. And it’s not too pungent or strong; it’s a cheese that you could eat for breakfast, lunch and dinner.”
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, vegetarian rennet, salt
