At Faber, we are proud to celebrate Britain’s rich cheesemaking heritage by sourcing exceptional cheeses from Neal’s Yard Dairy. Coastal cheeses, in particular, stand out for their distinct characteristics, shaped by salty sea breezes, lush pastures, and traditional methods honed over generations. These cheeses not only reflect the unique environments where they are crafted but also the skill and dedication of their makers. Here’s a closer look at 12 standout coastal cheeses and the artisans behind them.
1. Isle of Mull Cheddar
Produced by the Reade family on the Isle of Mull in Scotland, this raw cow’s milk cheddar is as bold as its coastal origins. The cows graze on salty, windswept pastures and are fed spent grains from the nearby Tobermory whisky distillery, which imparts unique nutty and fruity notes to the cheese. Aged for up to 18 months, Isle of Mull Cheddar is tangy and robust, with a distinct sharpness that reflects its rugged island home.
2. Durrus
Nestled in the lush valleys of West Cork, Ireland, Durrus is a semi-soft, washed-rind cheese crafted by Jeffa Gill. Made from raw cow’s milk sourced from neighbouring farms, its flavour is mild and buttery, with hints of grass and herbs from the coastal pastures. The regular washing of the rind during ageing develops a supple texture and a slight tang that lingers on the palate, making it a perfect pairing for a crisp white wine.
3. Gubbeen
Also hailing from West Cork, Gubbeen is a surface-ripened cheese created by the Ferguson family. This cow’s milk cheese has a pinkish, edible rind that develops during its four to six weeks of maturation. The flavour profile is complex, combining creamy, nutty, and mushroomy notes with a subtle smokiness influenced by the Atlantic breezes. Gubbeen is often enjoyed as part of a cheese board or melted over fresh bread.
4. St. Jude
Produced by Julie Cheyney in the Suffolk countryside, St. Jude is a delicate, soft cow’s milk cheese. Its creamy texture and buttery flavour are heightened by the salty breezes of its East Anglian home. Made using raw milk, St. Jude reflects Julie’s commitment to sustainable farming and traditional cheesemaking methods. Its gentle acidity and smooth finish make it an ideal pairing with crusty bread and a light sparkling wine.
5. St. Cera
A washed-rind variant of St. Jude, St. Cera is made with the same raw cow’s milk but undergoes regular washing during maturation. This process creates a more pungent aroma and a deeper, savoury flavour. The rind has a slightly sticky texture, while the paste inside remains creamy and rich. St. Cera is perfect for those who enjoy stronger cheeses with a distinct coastal character.
6. Gorwydd Caerphilly
Once produced in Wales and now made by the Trethowan family in Somerset, Gorwydd Caerphilly is a traditional cow’s milk cheese with a crumbly core and creamy outer layer. Aged for two to three months, this cheese has a fresh, lemony tang complemented by earthy undertones. The Trethowan family’s dedication to using organic milk and preserving traditional methods ensures each wheel reflects its Welsh heritage and coastal influence.
7. Hafod
Crafted by Sam and Rachel Holden in Ceredigion, Wales, Hafod is an organic cow’s milk cheddar that embodies the lush coastal environment of its origins. Made using milk from Ayrshire cows, this cheese is rich and buttery with notes of hazelnut and caramel. Aged for 12-18 months, Hafod is a prime example of how organic farming and coastal grazing create exceptional cheese.
8. St. James
Made by Martin Gott and Nicola Robinson in Cumbria, St. James is a washed-rind sheep’s milk cheese with a supple texture and meaty flavour. The Lake District’s proximity to the sea and its damp climate contribute to the cheese’s distinctive characteristics. The rind develops a reddish hue during maturation, while the interior remains creamy and complex, with hints of roasted nuts and umami.
9. Coolea
A standout from County Cork, Ireland, Coolea is a Gouda-style cheese made by the Willems family. This cow’s milk cheese has a smooth, firm texture and a flavour reminiscent of caramel and butterscotch, with a nutty undertone. The coastal air of southern Ireland lends a subtle freshness to its profile, making Coolea a versatile cheese for both snacking and cooking.
10. Cornish Yarg
Perhaps one of Cornwall’s most famous exports, Cornish Yarg is produced by Lynher Dairies. This cow’s milk cheese is wrapped in nettle leaves, which give it a unique appearance and a subtle herby flavour. The paste inside is fresh and tangy, with a slightly crumbly texture. Cornish Yarg is as visually striking as it is delicious, making it a favourite for cheeseboards.
11. Beenleigh Blue
A sheep’s milk blue cheese from Devon, Beenleigh Blue is a creamy and slightly crumbly cheese with a mellow blue veining. Its sweet, fruity flavour and delicate saltiness are enhanced by the salty coastal air. This cheese pairs beautifully with dried fruit and a drizzle of honey, showcasing the best of Devon’s artisan cheesemaking.
12. Spenwood
While not directly coastal, Spenwood is influenced by the Berkshire countryside, close enough to the coast to benefit from its breezes. This hard sheep’s milk cheese is aged for nine months, developing a sweet, nutty profile with hints of caramel. Its dense texture makes it perfect for grating over pasta or enjoying with a glass of red wine.
Savour Coastal Cheeses at Faber
At Faber, we take pride in offering exceptional cheeses that align with our coastal-inspired menu. While the cheeses we feature may vary, they are always chosen for their quality, flavour, and ability to enhance our dishes. Each selection reflects our commitment to showcasing the best of Britain’s artisan cheesemaking.
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