The cheeses that I love: Edward Hancock

Edward Hancock, founder of Cheesegeek, naturally finds it hard to pinpoint his favourite cheeses. And he definitely couldn’t keep it down to 10. So here are 11 he truly admires, and enjoys.

Sinodun Hill, Norton & Yarrow Cheese

An almost perfectly crafted goats cheese pyramid, and the one that converted me to goats’ cheese hook line and sinker. It’s got a fluffy texture like a pillow, lovely breakdown under the rind, and a perfect hit of earthiness from the rind to balance the citrus bite in the paste.

Rollright, King Stone Dairy

A spruce-wrapped soft cheese that is as photogenic as they come, with a peachy rind and gooey centre. But not it’s not just a pretty face. It is meaty, complex and the best Vacherin take made in the UK by miles.

Hendrix

A soft, melt-in-the-mouth blue cheese with a beautiful coastal salty hit that transports you to the west coast of Wales. One of our most awarded cheeses.

Spenwood, Village Maid Cheese

My favourite sheep’s milk cheese made in the UK by quite some way, and the most awarded by a country mile. Made in the style of a Pecorino, it is toothsome and fudgy in texture, and ranges all the way from caramel nuttiness to a slight fermented fruitiness earlier in the year.

Moreton, King Stone Dairy

The newest entry to my top 10, Moreton is a mountain-style cheese that goes from strength to strength, and for me the only one that truly matches the best on the continent. No wonder when you consider it is made by one of the most exciting young cheesemakers in the world (David Jowett) using some of the best cow’s milk for cheese in the UK. It is supple, buttery, nutty and you’ll be forgiven for thinking you’ve been transported to the Auvergne.

Golden Cross, Golden Cross Cheese

My number one goats’ milk cheese in the world. This ash-coated log is dense and fudgy in the centre, with a little breakdown under the rind. It varies from fresh and zingy at the start of the year to more savoury, malty and rum and raisin-y (yeah it’s a thing) towards the end of the year. Not overly goaty - just insanely fantastic cheesemaking.

Stichelton, Stichelton Dairy

My number two blue cheese, and arguably the most technically impressive being made in the UK. A raw milk, farmhouse cheese made in the style traditionally associated with Stilton, Joe Schneider achieves such an insane level of flavour, complexity and balance from this cheese. It ranges from biscuit, toasted bread and malt on the rind, through to creamy lactic richness in towards the centre and a perfectly managed blueing. No mean feat. A ripsnorter of a cheese.

Baron Bigod, Fen Farm Dairy

A rockstar of a Brie-style cheese. Made at Fen Farm using Montebeliarde cow’s milk, it achieves the remarkable feat of competing with the great French Brie de Meaux. Rich, creamy and packed with complexity all the way from damp leaves and garlic porcini through to rich butter. And the wrinkled, brain-like rind is a thing to behold.

Cashel Blue, Cashel Irish Farmhouse Cheesemakers

My favourite blue cheese in the world hands down, and the blue cheese I remember tasting for the first time like it was yesterday. Perfectly moist, it melts like velvet on the palate, bringing subtle honey sweetness, a hint of poached pear, whimsical smokiness like a bonfire in the distance, and a perfect creaminess that balances the managed saltiness of the blue veining. It is miraculous cheesemaking that brings meaning to life.

Cornish Kern, Lynher Dairies

Famous for winning Best Cheese in the World in 2017, Kern is a 17-month aged Gouda style cheese that has more acts than a Shakespeare play. Alpine meadow sweetness, acacia honey, almond nuttiness, then into fermented fruitiness and toasted hazelnuts. It’s quite a journey, and one of the most extraordinary cheeses in the world.

Washington, Caws Cenarth

My favourite cheese in the world. Made in Wales by Carwyn Adams, it is flawless, boasting a peachy blushed rind, brimming with umami, meaty flavours that range from bacon Frazzles to, at times, fresh shellfish. But always balanced elegantly with the sweet, fermented apples that are a constant melody in the background. This cacophony of activity towards the rind is then complimented wonderfully by the rich, creamy paste that leaves you desperate for more. This cheese has everything, including Gold at the World Cheese Awards and three stars at the Great Taste Awards. I think this cheese could one day be crowned best in the world. I think about it all the time.