23
Aug 10

Fun with acid!

FT + Proven By Science4 comments • 5,974 views

This is what happens when you dip a cheeseburger in hydrochloric acid. I want to try this at home!

18
Aug 10

Terschelling Schapenkaas, Oude Remeker (cheesy lovers #91 & #92)

FT + Pumpkin Publog1 comment • 403 views

Terschelling Schapenkaas

A hard, pasturised sheep’s cheese from Terschelling, in the Netherlands, bought from Boerenkaas.

We have a wedge of this hard sheep’s cheese. Its interior is an opaque pale creamy white, smooth-looking, and dotted with uneven little holes. Towards the rind it becomes translucent and a little darker.

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11
Aug 10

I rather regret putting that in my mouth (cheesy lover special WRONG FOOD edition)

FT + Pumpkin Publog/9 comments • 593 views

Asda’s summer stilton might be the pinnacle of cheese-with-stuff-in wrongness. It’s white stilton with – can I remember this? can I ever forget it? – white chocolate, vanilla, orange peel, and peach. I needed to try it.

And while I was there, I noticed that Asda also sold something billed as the Ultimate Chocolate Cheese – Wensleydale with Belgian milk chocolate liberally scattered through it. So I sorta, umm, ended up buying that too.

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16
Jul 10

L’Etivaz (cheesy lover #90)

FT + Pumpkin Publog3 comments • 454 views

In cheese-with-stuff-in news I sorta want to try this. Would anyone like to watch and laugh join in?

L’Etivaz

A hard, unpasturised, alpine cow’s milk cheese from Switzerland, bought from KaseSwiss.

This is a slice of pale yellow cheese. The brown rind tastes dark and musty – not an eating-rind, really. The cheese is slightly soft, and scattered with tiny white spots of crunchy potential

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9
Jul 10

Old Ford (cheesy lover #89)

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I didn't even have a knife for cutting the cheese - you don't expect me to have a PHOTOGRAPH of it for you, do you?

A hard unpasturised goat’s milk cheese, made in Somerset and bought from Neals Yard Dairy.

Kat joined me for an impromptu picnic lunch, and we bought a wedge of this. (Note to self: next time choose a SOFTER cheese if you have no knife!) It’s a very pale parchment-coloured cheese, hard and smooth and with a smattering of tiny gaps, covered in a crumbly wrinkled light grey rind.

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2
Jul 10

Gorwydd’s Caerphilly (cheesy lover #88)

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This cheese is an old friend and favourite of mine, and I’m not sure why it’s taken me this long to get around to mentioning it here. We snaffle a wedge of it for lunch. It’s pale and crumbly in the centre, chalkily opaque, and coloured a gentle primrose primrose-yellow. Under the rind the curd has broken down and formed a soft, slightly sticky, darker translucent layer. The rind itself is a mottled brownish grey, musty, dark and dusty.

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22
Jun 10

Nuns of Caen (cheesy lover #87)

FT9 comments • 975 views
stinking bishop

Sorry! This is Stinking Bishop - they look very alike! I neglected to take a photograph before scoffing the cheese.

A washed rind cheese from Gloucestershire, bought from Neal’s Yard Dairy.

Very exciting!  An FT cheese exclusive! I can’t find a mention of this sheep’s cheese anywhere on the internet. It’s a new cheese by the people who create Stinking Bishop. A variation on their infamous washed rind cheese, it’s made of sheep’s milk and it has a wonderfully surreal name. Apparently, once upon a time, the nuns of Caen had a bit of a yen for Double Gloucester, and it was shipped over to them regularly. This cheese is from Gloucestershire. It’s a spurious connection, but the name makes me grin.

Covered with a soft, damp orange rind, this cheese is pale – almost white – inside, and dotted with little holes. I don’t have to get my nose too near the cheese to get a snoutful of its aroma. It’s got a pungent, foot-ish whomph, cut with a boozy, alcoholic note that gets up my nose when I inhale too deeply. When I eat some, it’s soft and smooth in the centre, coating my mouth but not clinging too long. The rind’s crumbly. It tastes wonderful – the extra richness of the sheep’s milk means that it’s wonderfully creamy and luscious and sweet. It tastes of salted cream fudge, and butter, and apples and pears (I bet it’s washed in the same perry as its ecclesiastical sibling.). There’s a very mellow, soothing woodiness around the edges. Its smell (and it’s not the whiffiest of cheeses, I promise) is very much worse than its taste, stench-wise. This cheese is smooth and sweet and mellow, and incredibly more-ish.

17
Jun 10

Pleasant Ridge Reserve (cheesy lover #86)

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A raw-milk hard cow’s cheese made in Wisconsin, and bought from Neal’s Yard Dairy.

Inside this wedge of cheese the paste’s a bright yellow, scattered with the white dots that promise lactic acid crunch, and with cracks running the length. The rind’s crusty and brown, covered with a white residue in patches.

The texture, when I break a piece off, is somewhere between crumbly and elastic. As I chew, I can feel and hear the cheerful cracks and crunches of all the little crystals under my teeth. Taste-wise, it’s like a gouda, or possibly the creamier end of Comte. There’s a rich heartiness – plummy and slightly meaty – and smooth caramel sweetness, which develops into a slightly sharp tropical fruityness; pineapples, passionfruits and mango. There’s a hint of a green grassy flavour towards the end, and a smidge of olive.

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11
Jun 10

Childwickbury (cheesy lover #85)

FT + Pumpkin Publog/5 comments • 481 views

A pasturised goats cheese from Hertfordshire, bought from Neal’s Yard Dairy.

Childwickbury always makes me think of the moon; it’s a round of pure white, incredibly young cheese. It’s damp and crumbly, an adolescent creature existing in some hinterland between fresh curd and a grown-up cheese.

In the mouth it’s both creamy and acidic – first off, the sweet, milkiness appears, and then it opens out into a huge bright zesty lemonish explosion, reminding me of really tart lemon curd. It sparkles, almost fizzes, in my mouth. There’s a tiny, hidden sniff of grass and herbs somewhere in here as well, lurking deep below the lemon.

Cheese-eating chum says it has a wonderfully fresh mouthfeel. In a fit of hypocrisy, I laugh at his using the word mouthfeel. But he’s right! This cheese is like fresh green grass and bright warm sunshine after a spring shower. It’s delicious, and refreshing, and incredibly cheerful, and it always makes me grin when I eat it. I’m grinning now just thinking about it.

(We made a lovely cheesecake from this once; cornmeal and oregano base, covered with a mixture of childwicksbury, lemon juice and icing sugar, and topped with a slice of sugared lemon. And it’s my number one top cheese for eating with figs.)

4
Jun 10

Boulette d’Avesnes (cheesy lover #84)

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A beer-washed, paprika-covered spiced cows milk cheese from France, bought from Une Normande a Londres.

Boulette d’Avesnes is also known as suppositoire du diable – you can translate that yourself. It’s a pointed, conical little round of cheese, and comes in its own little plastic dome. It’s a deep, fiery, damp powdery orange on the outside – a result of being rubbed down with hot paprika – and when I cut into it the paste is pale, soft and crumbly, and liberally speckled with herbs.

It tastes very interesting, but not very much like a cheese. My first impression is that it’s sausagey, and subsequent tastings do nothing to dispel this. It tastes hot and smoky – the paprika rind, especially, is really quite intense. It’s strongly flavoured, but not in any very cheesy way; it’s very peppery, salty, and meaty. Spread on crusty bread, it makes an excellent dairysausage sandwich.

I’d not list this in my Top 10 Cheeses – I’m not entirely convinced that it’s a cheese at all. But it’s interesting and fun, at least in moderation. I’m not sure I’d like to try eating an entire one. And as an example of a cheese-with-stuff-in, it’s definitely nicer than most. The internet suggests pairing it with beer and I think that it would go very well with something cold and hoppy.