Cheese Fest

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.

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.

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.

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.