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Alpen Cheddar
£11.99
250GM500GM1KG
What do you get when you put Devonshire and German cheesemakers together? Sounds like the beginnings of a terrible joke, right? Actually, the answer is AlpenCheddar. Currently the most sought after cheese in the UK. Stocks are running low and there won’t be more for quite some time.

Funny story. You know a cheese is good when you're sent a little taster batch and you immediately have to express how phenomenal the cheddar to the chaps who made it, at Quickes. That expression of enjoyment was in the form of a voice note from me, swearing a fair bit about how unexpectedly superb the cheese was. It's fair to say, the voice note has done the rounds to Cheesemaker and seller alike as a tool to profess how great it is. DM us for recording.

Needless to say, this is a true rarity in the industry. It not that often as a seasoned cheesemonger that you get taken aback by a cheese. One that stops you in your tracks and gets you quite excited. A profile of cheese you haven’t tried before. AlpenCheddar is sweet, nutty, roast meaty, fresh berry fruity and herby and any other - ‘y’s’ you might be able to think of!

Let’s talk a little bit about AlpenCheddar, and why it so ‘pioneeringly’ unique. AlpenCheddar is made using a rare and highly experimental technique combining Quicke’s Mature Cheddar with Hofkäserei Kraus’ flagship cheese, Alp Blossom. The Mature Cheddar is added to the curds during the traditional Alpine cheesemaking process. The wheels are pressed into moulds and matured for 3 months in the home village of the cheesemaker, Albert Kraus.

Result? Phenomenal.

  • Matured on site at Rennet & Rind by Perry

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  • Insulated boxes and ice packs to ensure chilled delivery 

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  • MILK
  • PERRY'S NOTES
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION

HERD

Brown Swiss Cow

The Brown Swiss or American Brown Swiss is an American breed of dairy cattle. It derives from the traditional triple-purpose Braunvieh of the Alpine region of Europe, but has diverged substantially from it. It was selectively bred for dairy qualities only, and its draft and beef capabilities were lost

MILK

Unpasteurised

Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

PERRY'S THOUGHTS

" Funny story. You know a cheese is good when you're sent a little taster batch and you immediately have to express how phenomenal the cheddar to the chaps who made it, at Quickes. That expression of enjoyment was in the form of a voice note from me, swearing a fair bit about how unexpectedly superb the cheese was. It's fair to say, the voice note has done the rounds to Cheesemaker and seller alike as a tool to profess how great it is. DM us for recording."


Perry James Wakeman - Cheese Guy & Maturer

Home Farm, Newton St Cyres, BRITISH ISLES

Devon is a county in southwest England. It encompasses sandy beaches, fossil cliffs, medieval towns and moorland national parks. The English Riviera is a series of picturesque, south-coast harbour towns including Torquay, Paignton and Brixham. The South West Coast Path follows the coastline, taking in the towering cliffs of the northern Exmoor Coast and rock formations on the fossil-rich southern Jurassic Coast.


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Mary Quicke

Mary is the 14th generation of the Quicke family on Home Farm and has been running the cheese business since 1987.

Mary's passion for her dairy herd and artisan cheesemaking methods make her a leading authority on traditional cheese production. In 2005, Mary received an MBE for her contribution to farming and cheesemaking.

"When you love what you do it never feels like work, and cheesemaking at Home Farm is what makes me tick. I am inextricably linked to the land and our herd; and creating beautiful cheeses is my passion."

A truly extraordinary character, Mary’s talents stretch beyond traditional cheese and buttermaking. She is regular surfer, has a degree in English Literature, and each month, she shares her experiences of farm life in her award-winning column for Devon Life magazine.

Mary applies her cheese expertise by judging at a number of prestigious cheese competitions including the World Cheese Awards, Bath & West Show, British Cheese Awards and the American Cheese Society Awards.

Raw Cows' Milk, Salt, Animal Rennet, Starter culture.


Energy1600kj/390kcal
Fat32.00g
of which saturates30.0g
Carbohydratesnot specified
of which sugarsnot specified
Proteinnot specified
Salt1.6g
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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