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The Duke

The Duke

£9.75
250GM500GM1KG

Our very own creation, The Duke is an exquisite cultured blue instilled with complex flavours and a golden interior with dashes of royal blue. Taking the prestigious Super Gold medal at the World Cheese Awards, The Duke is the crowning glory of British blue cheeses.

Made from unpasteurised cow’s milk cheese, this blue is made by our fair hands using the milk of cows that have grazed on clover-rich pastures. Aged for 12 weeks, this variety quickly develops with veins of salty tang. It's the kind of cheese that demands savouring, with nuances that unfold and evolve from creamy, sweet and salty flavours to a piquant peppery finish.

  • Matured on site at Rennet & Rind by Perry

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  • Iinsulated boxes and ice packs to ensure chilled delivery 

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • REVIEWS
  • NUTRITION 

HERD

Red Poll

The Duke is made from milk of the Red Poll cow. The Red Poll is a dual-purpose breed of cattle developed in England in the latter half of the 19th century. The Red Poll is a cross of the Norfolk Red beef cattle and Suffolk Dun dairy cattle breeds

MILK

Pasteurised

The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

MILK

Suitable for vegetarians

 The Duke only uses a vegetarian friendly rennet. Rennet this is suitable for vegetarians are either vegetable-based (made from plants such as figs, nettles and thistles), microbial (produced using moulds and fungi sources) or made using genetically modified rennet.

A Word on Rennet & Rind Maturing

“The Duke is known for being delightfully unpredictable. All the best cheeses are! Currently, we have swathes of wild microflora settling on the cheese, and we are changing our turning schedules to reduce this.”


- Perry James Wakeman, Rennet and Rind’s resident affineur

Lincolnshire, British isles

Our Cambridge maturing rooms are situated in the same area where our founder, Mark Hulme, started selling cheese in 1989. Cambridge is rich in cheesemaking culture, from historical varieties like Cottenham to modern marvels such as Cambridge Milk.

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Pasteurised Cows' Milk, Salt, Vegetarian Rennet, Starter culture, Mould culture.


Energy1547kJ/373kcal
Fat30.6g
of which saturates20.03g
Carbohydrates2.01g
of which sugars<.05g
Protein22.88g
Salt1.8g

Disclaimer
Allergens, Ingredients and Nutritional Information Disclaimer
These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk


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