Chef at 13:30, 4 February 2016

2016-02-04T13:30:23Z

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|description=Nuns of Caen is an unpasteurised ewes' milk cheese made with vegetable rennet
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[[Image:Nuns of Caen cheese.jpg|300px|thumb|right|Nuns of Caen cheese]]

Nuns of Caen is an unpasteurised [[ewes' milk]] [[cheese]] made with vegetable [[rennet]]. It is produced by Charles Martell of Laurel Farm in the Gloucestershire village of Dymock. In the 13th century, nuns from Caen in Normandy settled in Gloucestershire at a place now known as Minchinhampton. 'Minchin' is the Old English word for Nun.

By the year 1307 these nuns are documented as keeping and taking care of 1,886 sheep, some of which were milked for [[cheese]] production. A fritillaria (small bulbous plant) adorns the label because a local farmer had many of these flowers growing on his farm, and it is believed they were introduced deliberately by the monastic orders of Normandy to spice up the grass of the meadows where sheep grazed. This [[cheese]] was reintroduced in April 2010 after a lapse of 25 years, .

The sheep graze in a field adjacent to the cows which produce the [[milk]] for [[Stinking Bishop cheese|Stinking Bishop]]. Like [[Stinking Bishop cheese|Stinking Bishop]], Nuns of Caen has a soft paste and washed rind, with an intense aroma which contrasts with the mildness of the interior. It has a sweet flavour with a herby aftertaste and a creamy sticky texture. The moist rind is pale orange and the paste is pale yellow. The [[cheese]] is matured for 6-8 weeks and the rind is washed in 'owler (a type of brandy made with [[pears]] and also produced by Charles Martell). It can have patches of mould of differing, interesting shades from time to time. They are sold in 500g and 1.8kg rounds, but it is only produced in small quantities due to limited supplies and the seasonality of the [[milk]].

The [[cheese]] won a Gold Medal in the 2012 British Cheese Awards, a Bronze Medal in the 2011 British Cheese Awards and a Silver Medal in the 2011 World Cheese Awards.

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Nuns of Caen cheese - Revision history

Chef at 13:30, 4 February 2016