Archive for February, 2013
Cornish Blue
February 17th, 2013 Posted 4:13 pm
It looks like a blue cheese that would knock your socks off. A gnarled, rank looking grey/straw coloured rind hiding an equally, rank and “old” looking patchy cream, brown and blue pate. Strong looking blue moulds gather around the regular holes that have been punched through the cheese specifically for this purpose.
 Cornish Blue But, looks can be deceptive in the world of cheese, and this is definitely a case of don’t judge a book by its cliché. It is beautifully creamy, with a very mild Stilton like flavour. If Stilton had a soft southern cousin, this would be it. If, Stilton scares you because of its pungency or acidity, then this would make a good substitute. |
Purchased from Cheese Please, Lewes.
Reviewed by Nick & Olympia, 2011
(3/5)
Posted in 3 Stars - Good, Blue, Cow's milk, English, Hard
Livarot
February 9th, 2013 Posted 5:21 pm
This is apparently the oldest style cheese in Normandy. Originally made by monks, Livarot is washed in fresh water coloured with annatto, which gives its sticky rind a bright orange appearance. Five indentations around its circumference mark the presence of strands of sedge grass that were used to bind it during maturation.
 Livarot The flesh, is actually semi-soft though it does look like it’s trying to run out once cut. It is a pale golden yellow with randomly shaped holes and a soft rubbery texture. It has a very strong cowshed/farmyard smell, with a very robust flavour, somewhere between a Camembert and an Epoisses. If you like strong, stinky cheeses, then this is definitely one to try. |
Purchased from a French cheese stall outside Brighton station.
Reviewed by Nick & Olympia, 2012
(4/5)
Posted in 4 Stars - Very Good, Cow's milk, French, Semi-soft, Washed