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The Great Cheddar Cheese Off 2015 : Part one
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Which country makes the best cheddar? This question has plagued us for millennia (possibly). But no longer, thanks to the brave and fearless scientists who gathered on a rainy afternoon to undertake some difficult and dedicated Cheese Scien[…]

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Special cheese-with-bits-in edition! (cheesy lovers #101 & #102)
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Brillat Savarin with a layer of truffle
An extra-creamy French raw milk cow’s cheese, with a layer of fresh truffles running through its centre. I bought this from the truffle stall Tartufaia Truffles.
Brillat Savarin alone is a tasty cheese; r[…]

Unified Theory of Cheeseboard Part 1
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From each category of the mainstream bacterial/microbial/fungal actions that make cheese CHEESY, I chose a favourite from what I’d reviewed so far. I assembled them together, and got some folks around to eat them for me, and rate each of them o[…]

Montgomery’s Cheddar (cheesy lover #100!)
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Tomorrow I’ll be revealing my favourite cheeses from the 100 I’ve written up here, and I’ll be harnessing the powers of drunken chums science to work out the Supreme Winning Champion Cheese. But for now, here’s cheese 100.
Mon[…]

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Brunet and Gorgonzola Picante (cheesy lovers #98 & 99)
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Brunet
A small Italian goat’s cheese from The Tasting Room
This round little goat’s cheese comes sitting in its own cupcake wrapper. A label sits directly on the cheese, depicting a hairy, horny goat. The cheese underneath is a pale cream[…]

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Blu di capra, Scamorza affumicata (cheesy lovers #96 & #97)
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EXCITEMENTS next week will include not only cheeses 98 – 100, but also the CHEESY LOVER 100 CHEESES AWARDS, where I’ll be choosing my favourites of the 100 so far tried, and combining them together on a supercheeseboard. And then eating t[…]

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Gour Noir & Andeerer Bergkäse (cheesy lovers #94 & #95)
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Gour Noir
A raw goat’s milk cheese from France, bought from Mons.
This is a little leaf-shaped nugget of cheese, covered in a pretty wrinkled geotrichium rind. It’s been dusted with ash, top and bottom, and is a lovely charcoal-grey colou[…]

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Colston Bassett Stilton (cheesy lover #93)
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A soft-ish blue cheese from Nottinghamshire, bought from Neals Yard Dairy
Coming south from hence we pass’d Stilton, a town famous for cheese, whch is call’d our English Parmesan, and is brought to table with the mites, or maggots round it, so th[…]

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

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

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