The Cheese The cheese is made a little bit like traditional West Country Cheddar though we have several key differences in our recipe that give Lincolnshire Poacher its own unique flavour and texture. It has been described as sitting somewhere between the continental hard mountain cheeses (such as Comte) and traditional West Country Cheddar. The flavour Although we only make one type of cheese, we get both daily and seasonal variation in terms of both flavour and texture. In summer, especially early summer, we tend to get fruity, rich sweet flavours whereas in winter, as a rule, the flavour tends to be more savoury, sometimes almost meaty. As a result of these varying flavour profiles, it is necessary to age the cheese for different lengths of time in order that each cheese leaves the farm at its peak. Each day only one batch of cheese is made and each batch is tasted at about 14 months maturation and from that tasting, a decision is made on how much longer the batch needs to be matured for. How to buy Visit our website where you can use our online shop, see which local farmers markets we attend or access a list of our stockists.