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Welcome back, this is the

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third video on cheese, the last video
we just looked a little bit at

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the textures that there are.

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This time we're going to look at flavor
and strength

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a little bit about
some of the blue cheeses that there are.

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So on the board today,
we've got some Lincolnshire poacher.

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This is a smoked poacher,

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so they produce the cheeses
much like a cheddar,

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traditional cheddar or an alpine cheese,
exactly the same art and the science

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in all of the cheeses
in that they have to remove the

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whey and then press the Kurds.

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And these cheeses will be
looked at on a daily basis

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until they are three months mature.

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Then they will decide which cheeses
they're going to pick to go

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on to be vintage cheeses

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and which they might actually set aside
that they might smoke.

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Smoking is interesting.

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Smoking can be done by either
a traditional

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oak smoked

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method like a cold smoked method

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like you would use for smoked
salmon or smoked haddock.

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In this case, this cheese is done just
exactly like that, or it can be injected

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with flavor,
which you don't get the intensity.

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And sometimes that is then masked
with other flavors, such as paprika,

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which they use in Applewood.

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So this is a naturally lovely,
naturally smoked cheddar cheese.

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Behind that is the Stilton.

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Stilton

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is produced only in three counties

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in the UK, Leicestershire,
Derbyshire and Nottinghamshire,

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and this particular one is a Colston
Bassett Stilton.

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Interestingly,

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there are no blue Stiltons now
produced with raw milk,

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and all of them are produced with

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penicillin Roquefort,

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which is the same penicillin that they use
for the Roquefort

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cheese in France, light, dry
sort of crumbly texture.

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Again, about

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three to six months maturing,

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and it will develop a really sort
of quite intense flavor.

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Moving on to the Red Leicester.

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Red Leicester,

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very bright in color,

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very much an addition of Annatto,
which gives it this color.

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Historically,
this was put back in in the late forties

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to distinguish it from white Leicester
and white Leicester

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had been produced at the time of rationing
through the World War two.

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Although the cheese has been produced
for many centuries,

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it's only in the last
60 years or so, 70 years

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or so that the color has been returned
, not too strong,

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developed in much the same way
as the as the Lincolnshire poacher.

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It's actually a truckle cheese.

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There are various producers
of Leicester cheese,

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not necessarily all in Leicestershire,
but still a very, very good cheese.

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This side we've got something
called a washed rind cheese.

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Now these tend to develop their flavors
and be really, really strong.

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This one is Epoisse and is actually washed
with something called Marc de Bourgogne.

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So French cheese from the burgundy

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region
and washed with a little bit of a liqueur.

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It's soft, it's runny.

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It's very intense in flavor and always
presented in a little box like this.

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You can get larger ones
and you can buy them as halves.

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But this is a beautiful example, nice
and rich and ripe and ready for service.

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On the other end of the scale, similarly
nice and soft is this Bath soft cheese.

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This will again have a light, delicate
mushroom, a creamy sort of texture to it.

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So complete opposite to the Epoisse,
although the consistency of the cheese

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will be very much the same.

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So there we go

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a variety of textures and strengths

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across this little cheese board.

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And next, we're going to look at what
we would serve as an accompaniment

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to go with all of these cheeses and the
previous ones we've shown in our videos.