The Hoops Inn Cheese Board
We endeavour to source our cheese from independent or small producers,
mainly located in Devon and Cornwall, (but not exclusively). Our aim is to
offer cheeses that are either handmade, made in small quantities or have a
unique or interesting quality.
The Hoops Cheeseboard changes quite regularly, so we can include many of
the really excellent and original producers of West Country cheeses and of
course from further afield.
This Month Our Cheeseboard Could Includes.
Stinking Bishop, from Charles Martell, Laurel Farm, Dymock, Gloucs.
Full Fat pasteurised Cows Milk Cheese. A soft Cheese made with Vegetable
Rennet and a rind washed in Perry, giving its characteristic flavor, brown
and
Pink rind, and of course its naturally pungent smell. Suitable for
Vegetarians.
Cornish Camembert, The Creamery, Trevarrian, Cornwall.
Full Bodied, un-pasteurised Cheese, smooth texture complex and tangy
flavours. Definitely full bodied.
Roquefort, Cave St Louis. Carles. France
Ewes Milk Blue Cheese, strongly flavoured with a creamy aftertaste.
Refined in caves deep in the high plateau of the Massif Central.
Tamaracott, Terri Ramusen, Tamar View, North Tamerton, Devon.
Artisan Cheese, hand made on the Devon/Cornish Borders. Semi-Hard Ewes
Milk Cheese matured for 3-4 months. Superb texture and flavour.
Quickes Traditional Cheddar. Home Farm, Newton St Cyres, Devon.
Traditional Muslin wrapped truckles of matured Cows Milk Cheddar Cheese.
Matured for 18 months, to give real depth and flavour.
Village Green, Goats Cheese, The Creamery, Trevarrian, Cornwall.
A clean fruity Goats Cheese, showing a harmony of flavours. Fully Matured
at 6 months.
Elmhirst, Sharpham Estate, Totnes, Devon.
Triple Cream, mould ripened unpasteurised Cheese. Similar to a French
Vignotte. Light and delicate when young, maturing to a rich and full
bodied taste.
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We look forward to seeing you.
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