desang, diabetes diet, diabetic diet, counting carbohydrates, food for diabetes

22

FOOD

4. La Fresca Margarita, Feltham's

Farm, Somerset

Inspired by 'queso fresco' from

Mexico, this lemony and light organic

cheese is perfect for crumbling

over tacos.

www.felthamsfarm.com

5. Tinto, Errington Cheese,

Lanarkshire

Matured for up to four months, Tinto

is an unpasteurised Gouda-esque

goat's cheese. Sweet, sharp and

earthy.

www.erringtoncheese.com

6. Little Lepe, Rosary Goats

Cheese, Wiltshire

A pasteurised Crottin-style goat's

cheese, Little Lepe has a pretty

ashed rind and brilliant white interior

that is fresh and zingy with creamy,

lemony notes.

www.rosarygoatscheese.co.uk

7. Heckfield, Village Maid Cheese,

Berkshire

Heckfield's gorgeously golden colour

comes from Guernsey milk, sourced

from nearby Heckfield Place and

aged for nine months until brimming

with buttery, umami flavours.

www.thecheesegeek.com

8. St Helena, St.Jude Cheese,

Suffolk

Suffolk's answer to St Nectaire. This

washed rind, raw cow's milk cheese

is made by Blake Bowden and Julie

Cheyney at St.Jude Cheese near

Bungay. Buttery, farmyard-y and

squidgy.

www.slatecheese.co.uk

9. Ricotta Salata, High Weald

Dairy, Sussex

Aged ricotta made from cow's and

sheep's whey that adds a salty tang

to dishes. Works well grated onto

salads, roasted vegetables, tomatoes,

pasta dishes or pizza.

www.highwealddairy.co.uk

10. Burt's Blanc, Burt's Cheese,

Cheshire

A crumbly, clothbound Cheshirestyle

cheese produced by the makers

of Burt's Blue.

www.burtscheese.co.uk

11. Balcombe Breeze, Balcombe

Dairy, Sussex

A young alpine-style cow's milk

cheese, which has a dusty coat and

delicate milky flavours. It could be

thought of as a British Tomme.

www.thecheeseman.co.uk

12. Poacher 50, Lincolnshire

Poacher Cheese, Lincolnshire

A new Parmesan-style cheese, named

after the temperature at which

the curds are 'scalded' to achieve

a firmer, harder texture. Won't be

ready until 2022!

Devon-based clothbound cheddar producer, Quicke's, has launched a new

framework, the Flavour Mapping Project, to chart the full tasting journey,

from Initial Taste to Mid Taste to After Taste, providing a simple tool for

cheese lovers to dip more deeply into the eating experience.

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