A delicious garden variety of russet eating apple raised br Mr R Harvey in Bury St Edmunds in Suffolk around 1870. It has a short shelf life and is generally not available commercially. It was awarded the Royal Horticultural Society First Class Certificate in 1875 and the Award of Garden Merit in 1993. This mid-season variety is harvested from mid-September in South-East England and is at its best from September to October.
St Endellion is a delicious luxury Cornish Brie hand-made using Cornish double cream to create a rich and creamy soft cheese. Ideal for the cheese-board, in a salad, sandwich or for grilling. Available as 1kg (approx) whole for the deli or pre-pack: 5 x 200g fixed weight. Locally produced milk and cream straight from the farm, combinedwith specially selected cultures provides a traditionally ripening style of Brie. As it ripens the texture softens and matures into the characteristic golden creamy paste. The result is a deliciously creamy and full bodied soft cheese with a wonderful character and complexity of flavour which is tangy and deliciously rich.
A rich, aromatic, juicy, sweet, small, red-striped eating apple developed in 1910 as a cross between Cox's Orange Pippin and Margil. It has poor keeping properties.
A soft, quite large log-shaped goat's milk cheese from Hertfordshire. It is available either plain, or rolled in herbs or black pepper.
Saint-Illtyd is a strong, creamy cow's milk cheddar blended with wine, garlic and herbs. It is made with vegetarian rennet so is suitable for vegetarians.
I am afraid I have no details yet for this apple. Please e-mail us at queries@whatamieating.com if you can help.
