Feb 10

Golden Cross, Cotherstone (cheesy lovers #70 & #71)

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Golden Cross

A raw-milk goat’s cheese, made in East Sussex and bought from Neal’s Yard Dairy

This is a white log, covered in a soft and fuzzy white mould. Slicing through, underneath the thin furry covering is an even thinner line of dark ash, and then the cheese itself – slightly translucent at the edges, opaque, bright white and with a slightly crumbly texture inside.

It’s got the putty-like, melt-in-the-mouth texture common in goat cheeses, and a good whomph of salt. (I love salt. I love salty cheeses. I might have mentioned this before.) There’s a grassiness, almost a seediness*, to the rind, which develops into a nutty sweetness in the centre. There’s a subtle goaty taste and bright citrus flavours; the usual lemon, but also something more fragrant and floral. It’s smooth and milky, sweet and salty.

* When I say seediness, I mean sort of seed you put in the ground to make a plant, not the dark alleyway, neon signs, shady character sort of seediness. This is not that sort of cheese.  Now I’m trying to think of seedy cheeses, though. Grubby? Aged? Boozy?