Handcrafted Cheese Boards, Charcuterie & Afternoon Tea at Bailey’s Blackpool
Hard Cheeses
Lowfields
£4.95 p/100g
Lowfields Lancashire is made with milk from just 12 native Dairy Shorthorn cows, grass-fed on the lowlands between Lancashire and the Yorkshire Dales.
The true old-fashioned ‘Creamy’ Lancashire recipe produces a unique cheese that is firm yet soft, buttery and lactic.
Made by Roger Cowgill, in Ingleton, Carnforth.
Yorkshire Pecorino (Fresco)
£4.80 p/100g
This Yorkshire Pecorino Fresco (‘young Pecorino’) is only 30 days old, and like all classic Italian young cheeses is smooth, yoghurty and sweet. You could easily over-indulge…
Made by Mario Olianas in Otley, near Leeds, West Yorkshire.
Fellstone Wensleydale
£3.60 p/100g
Fellstone Wensleydale is smooth, creamy, and buttery, unlike traditional Wensleydales which are crumbly. It has a classic lemon yogurt acidity, but also has notes of earthiness and minerals, especially near the rind.
Park House Cheddar
£3.70 p/100g
Park House Cheddar is handmade on the farm, using free-range organic milk produced that day by Jersey Friesian cows. It is a creamy, close textured cheese, which is mellow in character. Park House cheddar is great for a cheese board, cheese sandwich or to cook with and we think it has a tendency to melt in the mouth!
As the milk changes with the season and depending which pasture they graze the day before, each handmade cheese is unique, varying slightly the background tastes and texture.
Blue Cheeses
Valdeon (Picos de Europa) PGI
£3.30 p/100g
Made from a blend of fresh cow's and goat's milk, enriched with penicillium roqueforti and a unique starter culture, each wheel undergoes a labour-intensive process. The curds, formed to hazelnut-sized perfection, are drained of whey, which feeds local livestock.
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Sparkenhoe Blue Shropshire
£4.10 p/100g
A unique cheese, hand-made by Will Clarke, from the family’s own pedigree Holstein-Friesian cows. It has a beautiful, peachy coloured paste, shot through with meandering blue veins, and a mellow rich and buttery taste.
Cote Hill Blue
£4.10 p/100g
A soft blue cheese made in Lincolnshire from unpasteurised cow's milk. It has a stunning flavour, a robust blue punch and a wonderfully creamy consistency.
Yoredale Blue
£4.80 p/100g
A re-creation of an old classic: blue Wensleydale.
Made by hand, Yoredale Blue is made to a traditional cloth-bound Wensleydale recipe. The cheese is then pierced and aged for a further three months. The piercing allows the blue veins to form and break down the tart-freshness of the traditional Wensleydale, giving it a smooth and soft texture with mellow spicy-blue flavour.
Made by Ben and Sam Spence in the town of Wensley, Wensleydale, England.
Darling Blue
£4.30 p/100g
Darling Blue is a newly-created British blue cheese made on Doddington farm, bordering Scotland, using milk fresh from their herd of cows. It is firm textured and has delicate blue veining, which breaks down the texture and flavour of the cheese to make Darling Blue smooth and creamy with a rich complex flavour.
Made by Maggie Maxwell in Wooler, Northumberland, England.
Soft Cheeses
Baron Bigod
£4.50 p/100g
It is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK, a creamy, white bloomy-rind cheese handmade on the farm by Jonny and the team using raw Montbeliarde cows milk. It has a smooth silky texture and a golden curd, with long-lasting warm earth, farmyard, and mushroom flavours.
Flavour notes:
A creamy, white bloomy-rind cheese. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours.
Winslade
£9.80 each
Described as a cross between a Vacherin and a Camembert, Winslade is a matured, soft cow’s milk cheese with a luxuriously rich, gooey paste and a spruce bound rind. Winslade is not washed, but uses similar moulds and bacteria to a washed rind cheese. This creates a characteristic pinky hue and dappled rind.
More Cheeses in Store