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Lincolnshire Poacher is a hard unpasteurised cow's milk cheese, made at Ulceby Grange Farm in Alford, Lincolnshire, by craft cheesemaker Richard Tagg. The cheese is made using milk from the Jones brothers' family herd of 230 Holstein cows. The Jones brothers believe that proper land management leads to better quality cheese, and they use field peas and clover to cycle nitrogen back into the soil. The dairy is completely wind and solar-powered, and water is heated using a wood burner.
| Characteristics | Values |
|---|---|
| Location | Ulceby Grange Farm in Alford, Lincolnshire |
| Manufacturer | Craft cheesemaker Richard Tagg |
| Milk source | 230 Holstein cows |
| Energy source | Wind and solar power |
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What You'll Learn
- Lincolnshire Poacher cheese is made at Ulceby Grange Farm in Alford, Lincolnshire
- It is made by craft cheesemaker Richard Tagg
- The Jones brothers, Simon and Tim, source milk from their family herd of 230 Holstein Cows
- Lincolnshire Poacher is one of few cheeses produced on the UK's east coast
- The cheese is matured for between 14 and 24 months
Lincolnshire Poacher cheese is made at Ulceby Grange Farm in Alford, Lincolnshire
The cheese is made by brothers Simon and Tim Jones, who source milk from their family herd of 230 Holstein Friesians. The Jones brothers believe that proper land management leads to better-quality cheese, and they take a sustainable approach to cheesemaking, with the dairy being completely wind and solar-powered, water heated using a wood burner, and cows fed crops grown on the farm.
Richard Tagg was employed by Simon Jones in 1995 as the Jones brothers' first full-time cheesemaker. Today, Jon Collins is responsible for transforming the milk from the herd into Lincolnshire Poacher cheese on an almost daily basis.
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It is made by craft cheesemaker Richard Tagg
Lincolnshire Poacher cheese is made by craft cheesemaker Richard Tagg at Ulceby Grange Farm in Alford, Lincolnshire. Tagg was the first full-time cheesemaker employed by Simon Jones, who runs the farm with his brother Tim. The Jones brothers source milk from their family herd of 230 Holstein Cows. They believe that proper land management leads to better quality cheese, and their dairy is completely wind and solar powered.
Richard Tagg's cheese is matured for between 14 and 24 months, depending on when the milk was collected. Lincolnshire Poacher has won numerous awards, including Supreme Champion at the 1996/7 British Cheese Awards and Best British Cheese at the World Cheese Awards in 2001/2.
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The Jones brothers, Simon and Tim, source milk from their family herd of 230 Holstein Cows
Lincolnshire Poacher cheese is made at Ulceby Grange Farm in Alford, Lincolnshire, by craft cheesemaker Richard Tagg. The cheese is a hard unpasteurised cow's milk cheese that is generally of a cylindrical shape with a rind resembling granite in appearance. It is made by brothers Simon and Tim Jones, who source milk from their family herd of 230 Holstein cows. The Jones brothers believe that proper land management leads to better-quality cheese. They practice sustainable farming methods, with the dairy being completely wind and solar-powered, water heated using a wood burner instead of gas, and cows fed crops grown on the farm. Field peas and clover are also used to cycle nitrogen back into the soil, and the surrounding hedges provide habitats for local bird species.
The cheese is a blend of the hallmarks of an Alpine mountain cheese with a more traditional English West Country cheddar. It has a smooth, densely creamy texture and flavours that can range from rich and savoury to sweet and almost pineapple-like. Lincolnshire Poacher is one of the few cheeses produced on the east coast of the country, where the loamy or clay soils are suitable for arable farming.
The Jones brothers' commitment to quality and sustainability has resulted in Lincolnshire Poacher's excellent reputation. The cheese has won multiple awards, including Supreme Champion at the 1996/7 British Cheese Awards and Best British Cheese at the World Cheese Awards in 2001/2. It has also received Gold Medals at the British Cheese Awards 2003/4 for both Lincolnshire Poacher and Smoked Lincolnshire Poacher.
The process of making Lincolnshire Poacher cheese begins with the milk sourced from the Jones brothers' family herd of 230 Holstein cows. The milk is then transformed into cheese by Jon Collins, the current cheesemaker employed by the Jones brothers. The cheese is matured for between 14 and 24 months, depending on when the milk was collected, resulting in the distinctive flavour and texture of Lincolnshire Poacher.
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Lincolnshire Poacher is one of few cheeses produced on the UK's east coast
Lincolnshire Poacher is one of the few cheeses produced on the UK's east coast. It is made at Ulceby Grange Farm in Alford, Lincolnshire, by craft cheesemaker Richard Tagg. The cheese is a hard unpasteurised cow's milk cheese, generally of a cylindrical shape with a rind resembling granite in appearance. It is matured for between 14 and 24 months, depending on when the milk was collected. The cheesemakers source milk from their family herd of 230 Holstein Friesians.
The Lincolnshire Poacher blends the hallmarks of an Alpine mountain cheese with a more traditional English West Country cheddar. The Jones brothers, who make the cheese, believe that proper land management leads to better-quality cheese. They use field peas and clover to cycle nitrogen back into the soil, and the surrounding hedges are habitats for local bird species. The dairy is completely wind and solar-powered, water is heated using a wood burner instead of gas, and cows are fed crops grown on the farm.
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The cheese is matured for between 14 and 24 months
Lincolnshire Poacher cheese is made at Ulceby Grange Farm in Alford, Lincolnshire, by craft cheesemaker Richard Tagg. The cheese is a hard unpasteurised cow's milk cheese, generally of a cylindrical shape with a rind resembling granite in appearance. It blends the hallmarks of an Alpine mountain cheese with a more traditional English West Country cheddar.
The process of making Lincolnshire Poacher cheese begins with milk sourced from the Jones brothers' family herd of 230 Holstein cows. The raw milk cheesemaking process relies heavily on indigenous microflora, so the Jones brothers believe that proper land management leads to better-quality cheese. They practice sustainable farming methods, such as using field peas and clover to cycle nitrogen back into the soil and maintaining hedges as habitats for local bird species.
The dairy where the cheese is made is powered by wind and solar energy, and water is heated using a wood burner instead of gas. The cows are fed crops grown on the farm, ensuring the highest quality milk for cheesemaking. This attention to detail and commitment to sustainability contribute to the distinctive character and excellence of Lincolnshire Poacher cheese.
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Frequently asked questions
Lincolnshire Poacher cheese is made at Ulceby Grange Farm in Alford, Lincolnshire.
Brothers Simon and Tim Jones make Lincolnshire Poacher cheese, with the help of cheesemaker Jon Collins.
Lincolnshire Poacher cheese is made from cow's milk.
