Cheese Fest

Shropshire Blue

It is based on the Stilton recipe and, other than its colour, is very similar in appearance and texture. Hard and crumbly with a gnarled greyish rind.

The smell is similar too, though there are overtones of caramel. This characteristic also comes through in the flavour, which is again similar, but not as strong and acidic as Stilton. It has a very “blue” flavour, yet it is smooth and creamy with none of that aggressive Stilton “bite”.

All in all a very pleasant cheese and well work seeking out. It’s not too difficult to find and can be found in some supermarkets. It keeps well, so the quality seems to be fairly consistent.

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.

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.

Ribblesdale Blue Goat

On first tasting, there is a subtle goatiness and a smooth creamy texture with the fresh flavour that some goat’s cheese have. As the goatiness quickly fades, it makes way for a distinct blueness, that is again subtle and delicate.

Its complex mix and broad range of flavours are unusual but pleasing, as they do not compete but compliment one another in an extremely satisfying manner. Sat atop a Cornish Wafer and eaten with a glass of crisp white wine, this cheese is a truly delightful experience.

UPDATE – Be aware! – This cheese is better when young. If it gets too old, it can turn to the dark side. It loses it’s beautiful subtleties, becomes extremely overpoweringly blue in flavour with the throat attacking Cabrales effect.

Cabrales

This cheese should come with a warning. Tasting is not for the feint of heart.

It starts off pleasant enough, it’s paste is initially creamy, but then something awful happens. The acrid taste hits you like you’re chewing on a wasp, sharp, acid, bitter. It instantly dries the mouth, turning it inside-out and making it difficult to swallow. Then it burns and burns… and then it burns some more. I can only liken it to licking the corroded contacts of leaky PP3 battery.

Once swallowed, the bitter aftertaste lingers and it leaves you with a sore throat.

This is the vindaloo of the cheese world. Used, I’m sure, by young, testosterone charged, Spanish men, as a post drinking session test of machismo.

It is worth tasting, if only for the experience, but it is advisable to have a large glass of water close to hand.

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.