Lincolnshire poacher 50 – 100g

A happy accident, over 20 years ago the cheesemaker scalded the milk, left the resulting cheese on the shelf for 2 years and discovered this! then during the pandemic, orders for milk dried up and needing to use the milk the cheesemakers returned to the scalded milk recipe to make cheese which would be perfect when the pandemic ended…..In terms of flavour, it is still very recognisable as Poacher but has a drier, smoother texture and while it is still a great cheeseboard cheese it is also delicious shaved on pasta, risotto and salads.” made with unpasteurised milk and traditional rennet