Initially, only one or two types were made in a particular area. The character dependant on the local conditions (eg. bacteria present, climate, type of animal, and storage conditions).
Like bread dough or fermenting wine, cheese is a living thing - The bacteria that feed on the cheese produce enzymes that develop flavour, texture and aroma over time.
Supplied solely by Pextenement Farm, the milk is in the cheese vat within minutes of being milked. The Pextenement Farm herd is unique, comprising a number of different breeds of cows, creating a unique blend of milk. Combine the milk with the local climate and the Todmorden cheeses are born......
East Lee Soft Cheese is a unique soft, mild, fresh individual cheese with a tangy aftertaste. It is available for sale two days after the cows have supplied the milk so it is always fresh. East Lee Soft is loosely based on the old English Coulommiers cheese to create a fresh, soft, possibly spreadable cheese which is not mold-ripened. All East Lee Soft cheeses are labelled with the 'Born on' date so you can see exactly when your cheese was made.
Old English fresh coulommiers were often produced infused or coated with a variety of herbs. East Lee Soft Cheese with a hint of Garlic hopes to revive this tradition. During the draining process, the cheeses are delicately infused with garlic to give the cheese it's distinctive taste.
Unlike the English who preferred their coulommiers fresh, the French chose to mold ripen the cheese to create a soft, runny, white textured cheese in the style of camembert. The Pexommier is our version of this traditional French cheese. Pexommier is available in the shops after four weeks of maturing, a further four weeks of afinage results in a ripened, runny, full flavoured camembert style cheese, served at room temperature.