Cheshire
		Real farmhouse Cheshire, like the one we so proudly bring to you this month, comes from the county of Cheshire. This northern part of England is irrigated by the River Dee. The county was originally made famous for sheep's milk cheeses, but Cheshire was always made from cow's milk as are most cheeses in northern England today. To be called Cheshire, the cheese must be made from milk derived from the Cheshire area pastures and made in that same locale, using specific cheesemaking processes and a minimum age.
		Sage Derby
		Sage Derby is a vegetarian cheese made from cow's milk. In the seventeenth century, the custom of adding sage (a herb valued at the time for its health-giving properties) to Derby cheese was born. These days, the cheese is blended with spinach juice and dried sage.
		Double Gloucester
		Double Gloucester is a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Records show, however, that Gloucester was known as early as the 8th century. The hard, natural rind has some gray-blue moulds and bears the marks of the cloth in which it is matured. Cheese merchants used to check the rind's robustness by jumping on it with both feet to test it! If the rind didn't crack, the cheese was safe to travel. The full-cream, double milking sessions milk used to make Double Gloucester gives it characteristic, rich, buttery taste and flaky texture. It is firm and bitable, like hard chocolate. Not as firm as Cheddar, it has a mellow, nutty character with an orange-zest tang and a hint of onion.