Lincolnshire Poacher 50

Poacher 50 was borne out of the COVID lockdown in March 2020 when our milk buyer refused to buy any milk from us. We decided to turn this spare milk into a higher scalded cheese (50 degrees C) that we have now matured for 3 years. It is a cross between Poacher and parmesan and we are proud to say that it recently won Best Hard Cheese at the Artisan Cheese Awards in Melton Mowbray. Poacher lovers, don’t be phased by this new profile cheese as it is still very recognisable as Poacher but has a drier, smoother texture and while it is still a great cheeseboard cheese it is also delicious shaved on pasta, risotto and salads.”