Bookham Cheese

Best British Modern Cheese 1998 & Gold Award at 2007 Great Taste Awards
We have been making this Medium Fat Italian Style Hard Cheese at Twineham Grange for fifteen years, employing the same traditional methods as the Italians, simply using English milk instead, which is higher in protein and butterfat. The resulting cheese is one that many a celebrity chef has deemed to be sweeter and more palatable than the real thing. In fact, in a recent blind tasting featured in Restaurant Magazine, a panel of judges was seriously hard-pushed to tell the difference. BBC 2’s “FULL ON FOOD” programme even rated it in their top five British Table Cheeses, so by all means grate it over your pasta (as long as it’s our pasta of course), or proudly display it on your cheeseboard. Seriously addictive either way.

Oh and we forgot to mention: unlike its foreign counterpart, our cheese is suitable for Vegetarians (even pregnant ones) and is a great source of zinc, calcium and protein. It stores for five months from opening. 

Some of you may be wondering why we no longer refer to our cheese as English Vegetarian Parmesan. We hope the following humorous ditty will clarify!

At first we called it PARMESAN, English of course.
Brussels said “You can’t do that”, without a hint of remorse.
Then we tried ITALIAN STYLE, a name with little impact;
Tis an English Cheese, you see and that’s a certain fact.
We’ve tried to think of a new name that sounds like Parmesan;
So now the cheese you love so much will be known as
 FARMERS' HAND