Cheese Fest

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Archive for June, 2012

Sussex Scrumpy

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June 17th, 2012 Posted 5:42 pm

A very appealing looking cheese, but the first thing that hits you is its wonderful smell. Garlic, herbs and cider are added to the curd rather than mashed in and re-formed like many flavour added cheeses.

Sussex Scrumpy

Sussex Scrumpy

Its paste is soft and somewhat sticky with bits of herb scattered throughout the pale yellow.

A very pleasant cheese, with good strong Cheddary flavour enhanced by the herbs and garlic…

…but, where’s the cider?

Its name indicates that there should be the presence of cider, maybe apples, or perhaps a hint of fruitiness or alcohol, but there is none, which is disappointing. None the less, it is still a very enjoyable and interesting addition to any cheese board.

 Purchased from Cheese Please, Lewes.

Reviewed by Nick & Olympia, 2012.

(3/5)

 

Dorset Blue Vinny

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June 17th, 2012 Posted 4:56 pm

On the outside, its rind is grey and brown, with the rough, scarred texture of a comet beaten planet. This cheese is not immediately appealing, except, perhaps to the hardcore cheese fanatic.

Dorset Blue Vinny

Dorset Blue Vinny

On the inside, a smooth creamy paste attractively marbled with fine blue veining.

This is a traditional Dorset recipe that has recently been revived.

It starts off creamy with quite a strong blue flavour with a similar strength and body of a Danish blue, without the sharpness. Then it bites… and means it. The Cabrales like burn with a tart pepperyness attacks the back of the throat, leaving you grasping for that glass of wine… but BEWARE! this is not a match for a dry wine. The combination can be quite foul. Instead, a sweet wine or cider is recommended.

A good strong blue cheese, but maybe not to everyone’s taste. It does however, make a superb blue cheese sauce, delicious with pasta.

Purchased from Cheese Please, Lewes.

Reviewed by Nick & Olympia, 2012.

(3/5)

Posted in Blue, Cow's milk, English, Hard

Sussex Mansion

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June 16th, 2012 Posted 11:40 pm

Sussex Mansion

Sussex Mansion

Mmmmm tasty!

Though nothing outstanding in its own right, this Cheddar like cheese, tastes at least as good as the proper Cheddar cheese made in the gorge. Having said that, it’s not actually a Cheddar (by definition). It does, however, taste remarkably similar.

A delicious cheese, strong flavour that has substance, but with no acidity, yet tangy with milky overtones.

Purchased from Cheese Please, Lewes.

Reviewed by Nick & Olympia 2012.

(4/5)

Posted in Cow's milk, English, Hard

Cote Hill Blue

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June 16th, 2012 Posted 5:52 pm

This cheese can be a bit of a Jekyll and Hyde. When young, with it’s innocent, pure white rind, it is mild and creamy, but as it ages, it starts to turn to the dark side.

Cote Hill Blue

Cote Hill Blue

This is a semi-soft blue cow’s milk cheese, made in Lincolnshire. When in its young and innocent phase, It resembles a blue brie or Castello blue. Very mild and creamy, almost buttery, but possibly a little “raw”.

However, as it ages, it develops a grey mould on its rind (pictured). This is the sign that it has learned to bite back. Initially, it remains similar to its earlier form, slightly stronger in flavour, but still mild and creamy… then it retaliates with a slight Cabrales like burn and bitter, lingering aftertaste.

This is a cheese that changes character whilst it matures. It is therefore advisable to eat it when it is at the right level of maturity for your taste.

Purchased from Cheese Please, Lewes.

Reviewed by Nick & Olympia.

Immature (1/5)

Mature (2.5/5)

Murcia al Vino

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June 3rd, 2012 Posted 10:29 pm

This very attractive looking cheese with its pale almost translucent paste and beautiful red/maroon rind promises much.

Murcia al Vino

Murcia al Vino

Spanish made, it looks, in some ways, similar to a Manchego, but made with goat’s milk and washed in red wine.

This leads to high expectations, but sadly these are not met. It has surprisingly little flavour. Slightly goaty, slightly reminiscent of Manchego, but mainly dull and tasteless like a Provolone. The only exciting bit is the rind which has a slightly perfumed flavour.

Purchased from Tesco.

Reviewed by Nick & Olympia, 2012.

(1/5)

 

Posted in Goat's milks, Hard, Spanish

Y Fenni

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June 3rd, 2012 Posted 9:52 pm

Apparently named after the local name for the Welsh town of Abbergavenny, Y Fenni (pronounced ee-venny) is a Cheddar with added ale and whole mustard grains, giving it a striking yellow and brown polka dot appearance.

Y Fenni
Y Fenni

Though the cheese itself is fairly standard “supermarket Cheddar” like, the ale and mustard grains give it an interesting tang and bite. It has the richness of the mustard flavour without the spicy “heat”. Also strangely enjoyable is the way the mustard grains “pop” when you bite into them.

This cheese would make a good sandwich cheese.
This evening, we found it especially enjoyable eaten with walnut bread.

Purchased from Tesco cheese counter.

Reviewed by Nick & Olympia, 2012

(3/5)