Blackburn Cheddar

Rounder and less acidic than most cheddars, with a gentle saltiness and a subtle fruitiness that turns up at the end and sticks around.

Don't cut the rind off. That's where the bready flavour lives, and it's perhaps the best part of the cheese.

This is the one to put out when you're not sure what people like. It's delicious, and virtually nobody turns it down.

The Blackburn family has farmed the land on chemin Saint-Benoît since the 1920s—four generations of dairy farmers, now milking a herd of 250 Holsteins. They started making cheese in 2007, the old English way: pressed, milled, salted, no shortcuts.