Lincolnshire Poacher | England | Unpasteurised Cow's Milk | Lincolnshire Territorial Cheese, 18-24 Months Aged
250 Gram Wedge
This is what happens when you cross traditional Cheddar techniques with continental patience—made by the Jones family using their own herd's unpasteurised milk and aged until it develops those legendary orange crystals. Think aged Gouda meets Somerset Cheddar, but with proper Lincolnshire character.
Flavour: Rich and complex with sweet caramel notes, roasted nuts, and that distinctive crystalline crunch that proper long ageing creates. More sophisticated than most Cheddars, less aggressive than aged Goudas.
Best for: Special occasions, serious cheese boards, or when you want to show people what British territorial cheese can achieve. Perfect with vintage ales or just appreciated on its own.
Made by Simon and Tim Jones using methods that bridge British tradition with continental expertise.
250 Gram Wedge
This is what happens when you cross traditional Cheddar techniques with continental patience—made by the Jones family using their own herd's unpasteurised milk and aged until it develops those legendary orange crystals. Think aged Gouda meets Somerset Cheddar, but with proper Lincolnshire character.
Flavour: Rich and complex with sweet caramel notes, roasted nuts, and that distinctive crystalline crunch that proper long ageing creates. More sophisticated than most Cheddars, less aggressive than aged Goudas.
Best for: Special occasions, serious cheese boards, or when you want to show people what British territorial cheese can achieve. Perfect with vintage ales or just appreciated on its own.
Made by Simon and Tim Jones using methods that bridge British tradition with continental expertise.
250 Gram Wedge
This is what happens when you cross traditional Cheddar techniques with continental patience—made by the Jones family using their own herd's unpasteurised milk and aged until it develops those legendary orange crystals. Think aged Gouda meets Somerset Cheddar, but with proper Lincolnshire character.
Flavour: Rich and complex with sweet caramel notes, roasted nuts, and that distinctive crystalline crunch that proper long ageing creates. More sophisticated than most Cheddars, less aggressive than aged Goudas.
Best for: Special occasions, serious cheese boards, or when you want to show people what British territorial cheese can achieve. Perfect with vintage ales or just appreciated on its own.
Made by Simon and Tim Jones using methods that bridge British tradition with continental expertise.
The Jones Family Vision
Simon and Tim Jones took over their family farm and decided to make cheese that showcased what Lincolnshire milk could become. Instead of following traditional British patterns, they looked to continental techniques—longer ageing, careful moisture control, and patience that most British cheesemakers can't afford.
The result? A cheese that bridges British terroir with European sophistication—unpasteurised milk from their own Holstein-Friesian herd transformed using techniques that extract maximum flavour potential.
What Makes It Special
Single Farm Source: Every drop of milk comes from their own herd grazing Lincolnshire's rich clay soils. Complete control from pasture to paste.
Unpasteurised Excellence: Raw milk preserves all the complex proteins and beneficial bacteria that develop into extraordinary flavours during extended ageing.
Continental Technique: 18-24 month ageing in carefully controlled conditions that develop those signature orange crystals without losing moisture balance.
Unique Style: Not quite Cheddar, not quite Gouda—this is Lincolnshire Poacher's own category of British territorial cheese.
Traditional Innovation
The Jones family use traditional animal rennet and starter cultures, but their ageing program borrows from Dutch Gouda traditions—longer maturation periods with precise humidity and temperature control.
Morning and evening milk goes into every batch, processed immediately whilst still warm from the cow. No bulk storage, no pasteurisation shortcuts—just fresh milk transformed with skill and patience.
The Science Behind the Crystals
18-24 months of ageing allows proteolytic enzymes to break down proteins into amino acids, which concentrate into those crunchy crystals that signal proper maturation.
The orange hue comes from natural carotenes in the grass—Lincolnshire's mineral-rich soils produce milk with higher carotene content that intensifies during ageing.
Controlled moisture loss during extended ageing concentrates flavours whilst creating that firm texture that slices beautifully but melts richly on the tongue.
Taste and Texture
Paste: Golden-orange throughout, firm but yielding, scattered with white protein crystals that provide satisfying crunch.
Texture: Dense yet supple, never dry or crumbly. Proper moisture balance from skilled ageing creates richness without greasiness.
Flavour Profile:
Sweet caramel and toffee up front
Roasted hazelnuts and brown butter
Hint of tropical fruit (pineapple, mango)
Long savoury finish with mineral notes
Those crystals add textural interest and concentrated flavour bursts
The extended ageing creates complexity that justifies the premium—layers of flavour that keep revealing themselves.
Pairing Logic
This cheese's sophistication demands thoughtful pairing. It's complex enough to stand alone but rewards careful companion selection.
Classic Pairings:
English Ale: Strong bitter or ESB matches the intensity
Vintage Port: Sweet fortification balances the savoury depth
Single Malt Whisky: Highland malts with honeyed complexity
Modern Approaches:
Aged Burgundy: Pinot Noir's earthy complexity complements the farmhouse character
Vintage Champagne: Bubbles and age create sophisticated contrast
Natural Wine: Funky fermentation echoes the unpasteurised complexity
Traditional Accompaniments:
Lincolnshire plum bread—regional pairing that works
Toasted walnuts—echo the nutty flavour development
Wildflower honey—drizzled sparingly to highlight the sweetness
Fresh pears—classic British combination
Serving Suggestions
Temperature: Room temperature minimum—60 minutes out of the fridge to let those complex fats soften and aromatics develop fully.
Cutting: Use a proper cheese knife and cut generous portions. This cheese deserves to be showcased, not rationed.
Presentation: Position prominently on boards where the orange paste and crystal development can be appreciated visually.
Respect the Craft: This is artisan cheese at its finest—don't hide it in cooking or overpower it with strong accompaniments.
Storage & Handling
Breathable wrapping: Cheese paper or parchment that allows air circulation without drying out the paste.
Cool storage: Vegetable crisper maintains ideal humidity whilst preventing temperature fluctuations.
Shelf life: 6-8 weeks once cut, but flavour peaks within the first 2 weeks when the paste is most vibrant.
Handle with care: This cheese represents 18-24 months of investment—treat it accordingly.
Why It's Worth It
You're not just buying cheese—you're supporting British innovation in traditional cheesemaking. The Jones family's vision of creating something uniquely Lincolnshire whilst respecting continental expertise.
Unpasteurised milk production requires significant investment in herd health, testing, and legal compliance. 18-24 months of ageing ties up capital and storage space that most producers can't afford.
Single farm sourcing means higher costs but complete quality control. When you factor in the innovation, extended ageing, and uncompromising standards, this represents exceptional value for British territorial cheese excellence.
The Lincolnshire Story
Every wheel tells the story of agricultural innovation meeting traditional skills. The Jones family refused to accept that British cheese had to follow only traditional patterns—they created something uniquely theirs.
This cheese represents what's possible when British terroir meets continental technique—Lincolnshire's rich soils and careful farming creating milk that's transformed with patience and skill into something extraordinary.