Lincolnshire Poacher cheese is a mix between a traditional westcountry cheddar and a continental alpine cheese such as Comte. There are though a few small technical differences within the make that gives the cheese it's unique texture and flavour. The Vintage Lincolnshire Poacher has been taste selected and matured on for 18 to 22 months, it has more depth and complexity that the younger version with a lovely smooth lingering aftertaste, often with a hint of sweetness.  I find the taste quite fruity, not unlike Appenzeller really, a quite unique British Cheese. Simon Jones is a fourth generation farmer who decided to try his arm at cheese making when he returned to the family farm after college in the early nineties.  The cheese has proved such a success that most of the milk from the farms herd of 230 Holstien Fresian cows now go into making the cheese. Unpasteurised, cow's milk