Cheese Fest

Archive for August, 2012

Norfolk White Lady

With its sticky, goopy, pale ivory paste and dusty white rind, this looks very much like a traditional French Camembert. Norfolk White Lady Indeed, the the similarities go beyond, the visual. Taste wise, it has a very strong Camembert like flavour, with one major distinction, the presence of a slight goatiness that gives away its origins as a sheep’s cheese. Another difference is its lack of the unmistakable Camembert “knock you over when you open the fridge door” smell. Instead, there is little smell, with only a slight hint of ammonia from the rind.

Purchased from Bakers and Larners, Holt.

Reviewed by Nick & Olympia, 2012.

(4/5)

Morbier

The most visually striking thing about this cheese is the presence of a thin dark grey line though the centre of its pale ivory coloured paste.

This grey line is actually a layer of wood ash. Traditionally, the cheese was made from the curd from two milkings. The ash was sprinkled over the morning curd to protect it during the day, and then the evening curd was poured on top.

This is one of our favourite cheeses. The paste is soft and flexible with a sweet, milky, farm yard smell. Though typically Alpine, in many respects, Morbier captures the best of this. Rich and creamy, buttermilky and nutty with overtones of fresh cut hay and the farm yard. Very satisfying, to nibble and savour with a glass of wine… DELICIOUS!

The original purchase for this review came from Selfridges. However, more recently, a piece has be bought from Tesco Remarkably, the Tesco sample was better than one purchased in France.

Purchased from Selfridges, London.

Reviewed by Nick & Olympia, 2010

(5/5)

 

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Update

To our delight, we recently discovered that the French also produce an aged version of Morbier.
Thinner than the usual variety (presumably due to shrinkage), but a dark yellow colour, becoming almost brown near the edges. It looks like it’s been kicking around for while, but… Oh my word! None of those subtle features of its younger sister, this is full force and in your face, intense and pungent. It may be too strong for some, but if you like Morbier and strong cheese, it is definitely worth seeking out.

Ser Królewski

Wrapped in bright red plastic, with a pale yellow paste with a few bubbles, this caught my eye in a continental deli. Ser Krolewski Polish in origin, I was informed by the shopkeeper that it’s name meant “the king of cheeses”. In fact, it means “royal cheese”. Either way, it’s title is bestowed under false pretenses. Typically eastern European, it is fairly unexciting, with a sweet, milky, but rather bland flavour and a slightly bitter aftertaste. Fine, for sandwiches, but not for savouring.

 Reviewed by Nick & Olympia 2012

(1/5)

Brebis Rousse

A visually pleasing and tidily presented cheese, with its neat rectangular form, bright orange/red rind and dusting of white moulds.

This is a complex cheese, with many different aspects for the palate.

Firstly, there is a real “farm yard” smell, which is always a good sign . Initially there appears to be very little flavour, but after a few seconds, it starts to build. It begins with a flavour like many mild, semi-soft cheeses. Then there’s a definite goatiness, which is highly unusual for a sheep’s cheese. As this fades, it leaves a salty aftertaste.

Like most washed rind cheeses, when eaten with wine, it introduces a new element to the flavour. With Brebis Rousse, it comes in the form of a spicyness.

Purchased from Cheese Please, Lewes.

Reviewed by Nick & Olympia.

(3.5/5)