27
May 10

Cheesy lover? Cheesy VOMMER, more like: Ilchester Mexicana

FT//7 comments • 322 views

I read about Mexicana over on this here cheese blog. and I thought that;

  1. it looked like congealed vomit
  2. it looked disgusting and
  3. I sorta wanted to try it.

And, lo! I stumbled across it today, and shamefully concealed it at the bottom of my shopping basket and so I can confirm that;

  1. it does look like congealed vomit
  2. it is pretty disgusting and
  3. I am slightly regretting trying it

Nyom on TwitpicIts reconstituted nature gives it an insubstantial, lumpy texture, which isn’t improved by the addition of stringy, tasteless slivers of pepper.It tastes of very thin factory cheddar, with a hint of chilli – not good heat, but a subtly throat-irritating sort of thing – and a very unpleasant garlic powder aftertaste that has me wishing for my toothbrush. And most unpleasantly, the mix of white and annatto cheddar colours, and the scattering of pieces of chilli pepper make it look entirely vomity.

My co-worker – who claims an in-depth knowledge of the world of McDonalds – says that it tastes just like McDonalds red salsa sauce. Sadly, I can’t find a picture of this sauce anywhere, and can’t tell if it looks more or less appetising than this cheese.

And after all that, I had totally forgotten that it came in two strengths, and I had thought ‘ooh!’ to the Worlds Hottest Cheddar In The World (™ ), but came away with just the regularly-spicy one, which isn’t very spicy at all.

Erm, anyone want most of a block of it?

Comments

  1. 1
    piratemoggy on 27 May 2010 #

    Oh man, this is one of the cheeses that most tempts me when I’m in Morrisons; I don’t know why, maybe because it’s brightly coloured and hardly looks like cheese, so can’t possibly contain lactose… It is grim, tho not as grim as that American one that also has chilli in.

    Q:
    1)Are there any good cheeses involving chilli?
    2)What is canon to go in cheese? Obvs. cranberry in Wensleydale v good tick and people seem to be v keen on chives in hard cheeses and obvs herbs on eg: LE ROULE but is anything actually acceptable on a “proper cheese” level?

    Ilu, cheese; one day we’ll totally get back together.

  2. 2
    lonepilgrim on 27 May 2010 #

    I have come to the conclusion that cheese is never improved by inserting bits of fruit or herbs. Whether this makes me a pure cheese supremacist I don’t know.

  3. 3
    a tanned rested and unlogged lørd sükråt wötsît on 27 May 2010 #

    1: there’s a red pepper soft cheese that dad liked, tho I haven’t seen it recently. Also an italian cheese with nuts in which I like (name forgot tho).
    2: MOULD IS CANON!! THE MOST DANGEROUS CONDIMENT OF ALL… And plus babybel classique…

  4. 4
    marna on 27 May 2010 #

    The best cheese-with-stuff-in I’ve ever tried has been a brillat-savarin layered with truffle. (OM NOM NOM NOM GLUTTON SHAME) I am not convinced, as a regular thing, that it’s a good idea.

    I tried some Boulette d’Avesnes a bit back, which was cheese-with-bits taken to an extreme, and while that was very tasty and interesting, it was not exactly CHEESE, more like a dairy sausage.

  5. 5
    piratemoggy on 27 May 2010 #

    Is that the one with all the maggots?

  6. 6
    marna on 27 May 2010 #

    MAGGOT SAUSAGE! No, that’s casu marsu, which I have not YET et. But which must be the pinnacle of bits-in cheese.

    This is Boulette d’Avesnes – it is odd but tasty.

  7. 7
    Z on 31 May 2010 #

    I’m with Lonepilgrim. Even if a cheese with added fruit or whatever tastes quite nice, it’s still wrong and never an improvement. I wonder who continues to buy them?

    Cream cheese, not being proper cheese, can be excepted from this, but still only with great caution.

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