When Lyndall and I picked up our second buck, we found out that his registered name was Stinky. He was only 4 months old and a delightful young boy. We felt that he deserved a nicer name. We named him Teddy after a blues guitarist called Teddy “Kid” Morgan. So when we made this washed rind we felt it wasn’t right to call it Stinky so we called it Teddy instead.
This cheese is made using the technique of a famous French cheese from Bourgogne. The 4-week affinage involved washing the cheese 2 or 3 times a week with a light brine. In the latter stages Brandy is increasingly added to the brine. The result is a full-flavoured European style washed rind.