Cheese Fest

Archive for the ‘3 Stars – Good’ Category

Crottin de Chavignol

Crottin de Chavignol literally means “horse dung of Chavignol”, Chavignol being a small village right in the middle of France in the department of Cher. Luckily, this description refers to its shape and size rather than its flavour.

Only 50mm across, this little goat cheese has a yellow rind, but as it matures, it develops a dusting of mould that will provide a colourful transition from yellow, to white, to blue/green, through to grey.

It’s paste is white and soft, but becomes crumbly as it ages.

The one we had, (pictured) was just starting to develop the blue mould. (Yes, I know, it’s not a good picture )

Creamy, but with a typical goat’s cheese chalkiness to the texture. There was no instant hit of flavour. Instead, the flavour gradually built up becoming quite strongly goaty with lemony overtones. All in all, a pleasant experience.

Reviewed by Nick & Olympia, 2012

(3.5/5)

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)

 

 

 

Sussex Scrumpy

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 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

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 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)

Y Fenni

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.

Purchased from Tesco cheese counter.

Reviewed by Nick & Olympia, 2012

(3/5)

Gorgonzola

Gorgonzola is possibly the most famous of Italian blue cheeses. It is reputed to be very strong, but its reputation is ill founded even in its strongest form.There are three main varieties of gorgonzola: dolce (meaning sweet or mild); piccante (meaning strong or pungent) and stagionata (meaning seasoned or mature). The dolce is very mild indeed, subtly blue, very creamy and unoffensive to those that may not like stong cheeses. Its piccante cousin is visually greener with much more pronounced veins of mould. Taste wise, it is sharper and more acid, but with the same creamy, gooey texture. Though its name might suggest a stronger flavour, it is only slightly stonger, it’s the acidity is the main difference. Stagionata is much firmer with the same amount of mould as piccante, but it has now lost its acid bite. Instead, it has become much more flavoursome, with a good robust blueness, yet mellow.

Reviewed by Nick & Olympia

Dolce (4/5)

Piccante (3.5/5)

Stagionata (5/5)

Smoked Wedmore

Made 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)

Ardrahan

Irish semi-soft cows milk cheese with a pale orange, brine washed rind.

Though this cheese is quite smelly, it is smooth and creamy with a mild flavour.

A previous purchase of this cheese had a strange grassy flavour with a bitter aftertaste, neither of which were present in this latest acquisition.

 

 

 

 

 

Purchased from Field & Forrest Delicatessen, Lindfield.

Reviewed by Nick & Olympia.

(3/5)

Mature Goat Gouda

Similar to its namesake, but this hard cheese is almost white in appearance.

On first bite this cheese releases a pleasant goaty flavour, which soon dissipates to reveal the flavour of a good vintage gouda with the pleasing slight crunchiness of lactic acid crystals.

All in all a pleasant cheese. Something a little different, worth considering for the cheeseboard.

Purchased from Waitrose cheese counter.

Reviewed by Nick & Olympia.

(3.5/5)

Ru Shan (乳扇)

China is not known for its cheese, and for good reason. Anyone who has had pizza in China knows this (except if it was made with imported New Zealand cheddar). It is awful. Most Chinese cheese is quite rancid, tasting like what I imagine the regurgitations of a calf might.

Ru shan, is not so bad. Sold on the streets of many towns and cities in Yunan province, this snack food is rather unusual, but interestingly tasty.
Sheets of the cheese are placed on a griddle, stretched and toasted. As the cheese starts to brown,  the vendor presses a stick into one edge. Then the sheet is smeared with jam or flavoured honey. Finally, the cheese is rolled up to resemble a lolly.

It is an interesting experience. The cheese itself is chewy with a mild pleasent taste, slightly remeniscent of haloumi. The exact origin of the sweet condiment that had been smeared over it was indeciferable. Suffice to say that it was just sweet and slightly fruity, but not overpowering.

Not a great cheese, but none the less, an interesting experience. If you ever find yourself in the south west of China, try it.

Reviewed by Nick 2008

(3/5)