Simon and Tim Jones produce the Lincolnshire Poacher Cheese at their Ulceby Grange Farm from the milk of their herd of 230 Holstein cows. The farm is situated on the edge of Lincolnshire Wolds on the English East Coast.
Lincolnshire Poacher is made from raw milk making use of traditional methods. The recipe for Lincolnshire Poacher cheese is loosely based on that of traditional West Country cheddar, but like all farmhouse cheddars, the cheese has its unique texture and flavor, however there may be daily and seasonal variations.
In summer, Lincolnshire Poacher is fruity, with rich sweet flavors whereas in winter, the flavor tends to be more savory, sometimes almost meaty. Each day only one batch of cheese is made and each batch is tasted at about 14 months maturation and from that tasting, a decision is made on how much longer the batch needs to be matured for.