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Archive for the ‘Smoked’ Category

Goodweald Smoked

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March 29th, 2015 Posted 5:37 pm

Made by the Traditional Cheese Dairy in Stonegate, East Sussex, this smoked cheese looks the business with it’s lovely golden, orange colouration and the chequered patterning, from the wire racks it stood on during smoking. But…

Goodweald Smoked

Goodweald Smoked

…this was sadly disappointing. Now, it must be understood that I do enjoy a good smoky flavour, but there’s something not quite right about this cheese.

Its smell is remarkably reminiscent of vinyl (PVC) inflatable pool toys. That sort of sweet plasticky smell you get when you fetch the li-lo out of storage at the beginning of summer.

It is not unusual for cheese to have overpowering and uninviting smells, but the problem with this cheese is that it also tastes synthetic and plasticky.

This vinyl flavour came from the smoking process, as it was stronger around the extremities. Maybe we happened to have acquired a cheese from a bad batch, I don’t know, we haven’t tried it since.

It’s a real shame, the texture is smooth and satisfying, but the flavour is just wrong.

Produced by The Traditional Cheese Dairy

Purchased from Middle Farm, Lewes.

Reviewed by Nick & Olympia, 2013.

(1/5)

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

Caşcaval Brădut (Afumat)

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October 13th, 2013 Posted 7:11 pm

Always on the lookout for cheeses we haven’t tried, I found this in a Polish delicatessen. It’s actually Romanian and probably their equivalent of vacuum packed, supermarket cheddar.

Caşcaval Brădut

Caşcaval Brădut

Ours was a small truckle, but it also comes in blocks and a plait (although I can’t imagine how one would plait cheese). It comes from Brădut, which is an area of Romania. This one was the smoked version, having a slightly darker appearance than its unsmoked cousin.

It is a softish hard cheese with a rubbery texture.

The flavour is quite bitter with a strong acrid smokey taste, but largely unexciting. Good with garlic sausage on crusty bread.

Produced by: Tudia Lactate, Romania

Reviewed by Nick & Olympia, 2012

(2/5)

Smoked Wedmore

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April 29th, 2012 Posted 10:10 pm

Smoked WedmoreMade in Somerset, Wedmore is based on a similar recipe to Caerphilly. This cheese, on first glance, with a thin layer of chives running though its centre, is visually reminiscent of a Morbier, but slightly paler.

It has quite a delicate flavour which is subtly enhanced by the occasional hint of chives and the light smokiness of this particular version.

Purchased from Field & Forrest Delicatessen, Lindfield.

Reviewed by Nick & Olympia.

(3/5)

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