Lincolnshire Poacher: A Hard Cheese With A Complex Flavor

Lincolnshire Poacher is a hard, unpasteurised cow's milk cheese with a distinctive flavour profile. It is handmade in the Lincolnshire Wolds, with each cheese weighing 44lbs and taking between 12 and 24 months to mature. The cheese is produced by brothers Tim and Simon Jones, whose family has run the farm since 1917. The result is a cheese with a smooth, densely creamy texture and flavours ranging from rich and savoury to sweet and almost pineapple-like, with nutty notes and hints of aged alpine cheese.

Lincolnshire Poacher is a hard, unpasteurised cow's milk cheese

Lincolnshire Poacher is made using traditional methods, with a blend of art and science. The right temperatures and acidities are vital throughout the process. Warm milk from each morning's milking is combined in the vat with cooled milk from the previous evening. After adding a starter culture and traditional rennet, the milk coagulates and is cut to release much of the whey. The curds are then "cheddared" (cut into blocks and stacked) and salted before being transferred into cheese moulds.

The cheeses are pressed in their moulds for 36 hours and then matured in temperature- and humidity-controlled maturing rooms for between 12 and 24 months, depending on when the milk was collected. The cheese has a very firm, natural rind that protects the paste of the cheese. The rind is a mottled brown and grey colour with a smooth surface. The interior of the cheese is a golden, straw-coloured yellow, becoming slightly darker towards the rind. The paste has a smooth texture with no "eyes" (holes).

Lincolnshire Poacher has a distinctive flavour profile, with an earthy and robust taste, delivering nutty notes that surpass those of mature cheddar and hints reminiscent of aged alpine cheese. Flavours range from rich, savoury and brothy to long, sweet and almost pineapple-like, with occasional tastes of toasted nuts and grass.

It is produced by the Jones family in Lincolnshire, England

Lincolnshire Poacher is a hard, unpasteurised cow's milk cheese with a distinctive flavour profile and a cylindrical shape. It is produced by the Jones family, specifically brothers Tim and Simon Jones, in Lincolnshire, England. The family farm has been running since 1917, and Tim and Simon are the fourth generation to do so. Although the farm began dairying in the 1970s, it was not until the 1990s that Simon started experimenting with cheese production. The cheese is made at Ulceby Grange Farm in Alford, on the eastern edge of the Lincolnshire Wolds.

The Jones family's farm is situated in an area with chalky soil, which is ideal for grazing and milk production. Their herd of Holstein Friesian cows provides the milk used to make Lincolnshire Poacher. The cheese is crafted using traditional methods, blending art and science to achieve the perfect temperatures and acidities. The process of making the cheese requires a great deal of patience, as it will not be sold for another 18 months.

Simon Jones, who initiated cheese production, enlisted the help of renowned Welsh cheesemaker Dougal Campbell to develop the recipe. The result was a blend of a hard mountain cheese with a traditional West Country Cheddar. The cheese proved to be extremely popular, and customers at the local cheese shop had to be rationed to a quarter of a pound each. Over time, Simon's brother Tim joined him on the farm, and they expanded the creamery in 1995, hiring their first full-time cheesemaker, Richard Tagg, who remains the head cheesemaker to this day.

The process of making Lincolnshire Poacher cheese involves combining warm milk from the morning's milking with cooled milk from the previous evening. Starter culture and traditional rennet are added, causing the milk to coagulate and then cut to release the whey. The curds are then "cheddared", salted, and pressed into moulds for 36 hours. After that, the cheeses are matured in temperature- and humidity-controlled rooms for 12 to 24 months. The final product has a firm, natural rind that protects the paste of the cheese. The rind has a mottled brown and grey colour, while the interior is a golden, straw-coloured yellow, with a smooth texture.

The cheese is matured for 12 to 24 months

Lincolnshire Poacher is a hard, unpasteurised cow's milk cheese that is matured for 12 to 24 months. The maturation process is crucial in developing the cheese's distinctive flavour and texture. During this time, the cheese is carefully tended to and monitored to ensure it reaches the desired quality.

The maturation period for Lincolnshire Poacher cheese begins after the curds have been moulded, salted, and pressed for 36 hours. The resulting cheese truckles are then placed on wooden boards in temperature- and humidity-controlled maturing rooms. The cheese is turned regularly to ensure even maturation, a process that has recently been improved with the introduction of a robot turner, enhancing consistency.

The duration of maturation can vary between 12 and 24 months, with some cheeses aged for up to 36 months. However, it is generally believed that the finest-tasting wheels are those matured for between a year and 24 months. This maturation period allows the cheese to develop its unique flavour profile, which can include notes of fruit, pineapple, toasted nuts, and grass. The longer maturation time also contributes to the cheese's smooth, densely creamy texture.

The maturation process is a delicate balance of art and science, requiring patience and expertise. The cheesemakers at Lincolnshire Poacher must consider factors such as temperature and acidity throughout the process to ensure the cheese reaches its full potential. This careful maturation is what sets Lincolnshire Poacher apart and has contributed to its success, with the cheese winning multiple awards, including the Supreme Champion at the 1996/7 British Cheese Awards and Best British Cheese at the World Cheese Awards in 2001/2.

It has a smooth, densely creamy texture and nutty, sweet flavours

Lincolnshire Poacher cheese has a unique texture and flavour profile that sets it apart from other cheeses. While it is a hard cheese, it surprises with a smooth and densely creamy mouthfeel. This creamy texture is achieved through careful craftsmanship, as the curds are moulded, salted and pressed for 36 hours, before being matured for up to 36 months. The result is a cheese that is dense yet creamy, a true delight on the palate.

The flavour of Lincolnshire Poacher is equally distinctive, offering a nutty, sweet taste with hints of fruit. The sweetness is well-balanced, never cloying, and is complemented by notes of toasted nuts and grass. Occasionally, tasters may detect a hint of pineapple, adding a touch of tropical flair to this English cheese. This fruity element is a delightful surprise, enhancing the overall complexity of the cheese.

The nutty notes are particularly noteworthy, surpassing those typically found in mature cheddar. This characteristic sets Lincolnshire Poacher apart from other cheeses, as it delivers a depth of flavour that is both savoury and satisfying. The sweetness and fruitiness of the cheese are beautifully balanced by these nutty accents, creating a harmonious and well-rounded flavour profile.

The combination of a smooth, creamy texture and nutty, sweet flavours makes Lincolnshire Poacher a truly exceptional cheese. It is a testament to the cheesemaker's art, showcasing the expertise and dedication that goes into its production. The result is a cheese that is not only delicious but also offers a sensory experience that lingers pleasantly on the palate, leaving tasters eager for more.

It won the Supreme Champion award at the 1996/7 British Cheese Awards

Lincolnshire Poacher is a hard, unpasteurised cow's milk cheese. It is a handmade cheddar-style cheese with a cylindrical shape and a granite-like rind. The cheese is produced with great care, ensuring its exceptional quality and distinctive flavour profile.

The Lincolnshire Poacher cheese won the Supreme Champion award at the 1996/7 British Cheese Awards. This award is a testament to the cheese's superior quality and flavour. The cheese is made at Ulceby Grange Farm in Alford, Lincolnshire, by craft cheesemaker Richard Tagg. The farm has been in the Jones family since 1917, and Simon Jones, who started making Lincolnshire Poacher cheese, is the fourth generation to run the farm.

The process of making Lincolnshire Poacher cheese is a blend of art and science, requiring patience as the cheese takes about 18 months to mature fully. The cheese is made using traditional methods, with raw milk from their own herd of Holstein Fresian cows. The milk is combined and coagulated, cut to release whey, and then stirred. The curds are "cheddared", salted, and pressed into cheese moulds for 36 hours. The resulting cheese is then matured for between 14 and 24 months, depending on when the milk was collected. The maturation process occurs in temperature- and humidity-controlled rooms, ensuring even maturation.

The unique flavour profile of Lincolnshire Poacher cheese is what sets it apart and likely contributed to its Supreme Champion award. The cheese has an earthy and robust flavour, with nutty notes that surpass those of mature cheddar. It also has hints of aged alpine cheese and occasional tastes of pineapple, toasted nuts, and grass. The interior of the cheese is a golden, straw-coloured yellow, and the rind is a mottled brown and grey colour with a smooth surface. The texture is smooth and densely creamy, with no "eyes" (holes).

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