Gallybagger

Gallybagger is an unpasteurised cheddar type that is 4-5 months old on average. It is classified as a modern British hard cheese. We try and keep the moisture content in this cheese a little higher so we create a cheddar flavour but with a bit of a continental texture. We choose to use unpasteurised milk here as this type of cheese can really bring out the extra levels of flavour that you find in the raw milk.

The cheese is pressed in modern Dutch Gouda moulds and these create a Gouda shape on the cheese. At a push, we only make 100kg of this cheese a week, which sounds like a lot but in fact it's only really enough to keep the Islanders here happy! As a result, very little ever leaves these shores and many people from the mainland come over to the Island just to buy it!

Gallybagger picked up medals at the World Cheese awards in 2008 and the British Cheese Awards in 2009.

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.

Latest comments:

Allan Collins says:
Visited Isle of wight in Oct 2011 purchased some gallybagger from Bembridge kids consumed before i could taste so must be good!! planning trip to purchase some more!!10/10

Posted on the 10 November 2011

David Black says:
just eaten some here in Wimbledon brought back by a friend of mine. beautiful flavour and obviously lookred after well. Next time im down your way i shall pop in for someif i knew your address ?

Posted on the 14 April 2011

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