Gallybagger is an unpasteurised cheddar type that is 4-5 months old on average. We class it as a modern British hard cheese and it is made loosely to a cheddar recipe. It is pressed in modern Dutch Gouda moulds which give it its continental shape.
The 5kg cheeses age on locally sourced Lawson Cypress wooden shelves and these shelves help contribute to the moulds that you find on the rind and the subsequent flavours inside the cheese.
This is a cheese that is made all year round in small quantities of around 100kg a week. As a result, very little of it ever leaves the Island and the only places to find it are in the island’s local restaurants and delicatessens.
Just like with the IOW Soft, this cheese will survive best if it is kept wrapped away from the air and placed in the fridge in a damp sealed container. If the bare surface of the cheese is exposed to air then expect to see mould growth develop on the surface. This should be harmless to eat, but to be safe, best scrape it off. Again, remove from the fridge 1 hour before serving to allow the room temperature to bring out the flavour.