Talking to Michael Davenport and tasting Cote Hill Blue, Cote Hill Lindum and Cote Hill Red from their farm in Osgodby Lincolnshire. Michael talks about what makes his terroir so important to his cheese.
The Davenports have been milking cows at the foot of the Lincolnshire wolds for three generations. Today, Michael & Ross milk the cows, while Mary & Joe makes the award winning cheeses.
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Take your tasting knowledge up a step Everyone talks taste – upfront saltiness or Roquefort, the intense savouriness of cheddar, the nutty
Texelse Schapenkaas I was at a posh dinner for The Worshipful Company of Distillers at the Mansion House in London, famously home
Wine and cheese are an absolute shoe in a dinner table. But is selling cheese in a wine shop just as good