Lincolnshire Poacher Cheese

Lincolnshire Poacher is a distinguished hard cheese hailing from Lincolnshire, England, crafted from the milk of Holstein-Friesian cows. This cheese is celebrated for its rich, complex flavor and firm, dense texture. It boasts a natural, rustic rind that encases a pale, golden interior. Aged for a minimum of 14 months, Lincolnshire Poacher develops a depth of flavor that is both nutty and slightly sweet, with hints of fruitiness. Its versatility and robust character make it a favorite among cheese connoisseurs.

Lincolnshire Poacher was first produced in the early 1990s by Simon and Tim Jones at Ulceby Grange Farm in Lincolnshire. Inspired by traditional English farmhouse cheeses and the desire to create something unique, they developed this cheese, which quickly gained acclaim for its quality and flavor. It represents a modern take on the age-old tradition of English cheesemaking, blending time-honored techniques with innovative practices. Lincolnshire Poacher has since become a symbol of the revival of artisanal cheese production in England.

Lincolnshire Poacher is made from unpasteurized cow's milk, primarily sourced from the farm's own herd of Holstein-Friesian cows. The milk is gently heated and then curdled using vegetarian rennet. The curds are cut, stirred, and pressed into molds to form the cheese. After being removed from the molds, the cheese is salted and then aged for at least 14 months. During this time, it is regularly turned and brushed to develop its characteristic rind and flavor profile.

Lincolnshire Poacher offers a rich and complex flavor profile, with a balance of nutty and slightly sweet notes, complemented by a fruity tang. Its texture is firm and dense, yet it melts smoothly on the palate. The cheese has a lingering finish that is both satisfying and memorable.

Lincolnshire Poacher pairs beautifully with a variety of foods and beverages. Traditional pairings include crusty bread, apples, and walnuts. For wine enthusiasts, a robust red wine like a Cabernet Sauvignon or a full-bodied ale complements its rich flavors. It also works well in cooking, adding depth to dishes like gratins or melted over roasted vegetables.