Cheese Fest

Archive for the ‘Flavour added’ Category

Somerset Chilli

We don’t tend to review reformed flavour added cheeses, but every now and again one comes along that’s worth a mention.

Reformed flavour added cheeses tend to be a mass production cheddar like cheese, that has been broken up into small chunks, mixed with some form of vegetation and then pressed back into a cheese shape. Most supermarket flavour added cheeses are made like this, and to be honest, are a bit “trick”.

This particular cheese appears to be based on a cheddar, with added green and red chillies and coated in cracked black pepper.

Hot, hot, hot! If you like spicy food, you’ll like this. It’s not so hot that you cannot taste the cheese, but it is hot enough to make your tongue burn and lips tingle. Strangely, the black pepper coated rind is actually hotter than the chilli laced interior.

To be truthful, it’s nothing special, from an artisan cheese perspective, but is included because it’s fun. If you have a known chilli-head coming to dinner, this will keep them happy.

In summary, like a Las Vegas showgirl, hot and fun, but not serious.

Produced by Somerset Cheese Company

Reviewed by Nick & Olympia, 2013

(2.5/5)

Brillat-Savarin aux Truffes

Is it a cake? Is it a pudding? No, it’s super cheese… Brillat-Savarin aux Truffes! Aka: Brillat Truffé, Brillat aux Truffes, Brilliat-Savarin a la Truffe… to give it some of its other noms de plume. But regardless of what identity you may find it under, it’s still a super cheese.

Ordinary Brillat-Savarin is just a triple cream cheese. But whilst it may be utterly decadent creamy yumminess, it is just like pretty much any other soft, white, triple cream cheese. Explorateur, Délice de Bourgogne, Brillat-Savarin… they’re all very, very similar. Delicious, but similar.
THIS, on the other hand, takes it into a new realm of gastronomic indulgence. If Monsieur Brillat-Savarin, were to have smiled in his grave at the cheese named in his honour, this one would have him clawing his way out, just to try it.

It is a very tidy and well presented cheese. A perfect cylinder, delicately dusted in pure white mould. Cut to reveal a smooth, creamy interior with a neat grey/brown stripe running though its centre.

It has a typically soft buttery pate that smells mildly of truffle and… er… gear oil? The strong, earthy, truffle flavour is a perfect compliment to the sour, fresh taste of the cheese, dressed in the velvety, rich texture of triple cream.

This cheese is very special. A real Babette’s Feast experience.

Purchased from: La Cave à Fromage, Brighton.

Reviewed by: Nick & Olympia 2013.

(4.5/5)

Yarg

It sounds like a pirate cursing a stubbed toe and comes from Cornwall, a place notorious for it’s pirates during the 16th century. The name, together with the fact that it is wrapped in nettle leaves, conjures thoughts of a four hundred year old traditional recipe… however, this is not the case. Yarg Initially created in the 1980′s by Alan and Jenny Gray, Yarg is simply their surname spelled backwards. It sounds good though. The rind is covered with hand picked, blemish free, nettle (or wild garlic) leaves, meticulously laid so that no cheese is exposed. The result is a rather attractive dark, greyish green mosaic with a dusting of white mould that picks out the detailing and edges of the leaves. The pate is hard and crumbly, yellowing slightly towards the rind. The flavour is sharp, almost fresh, a bit like Wensleydale or Caerphilly, with light earthy and mushroomy overtones. The wild garlic version introduces a subtle garlicky flavour into the mix and is, in our opinion, the better of the two. Olympia is quite partial to this cheese, but I’m not so keen (but then I’m not a fan of Wensleydale or Caerphilly either). Having said that, if you are preparing a cheeseboard for guests, Yarg would make a good choice, adding both a visual and a flavour contrast.

Produced by Lynher Dairies Cheese Company

Reviewed by Nick & Olympia 2010.

(2.5/5)

Harlech

Now, it has to be said that we are not fans of flavour added cheese, but this: wrapped in a bright orange jacket (presumably to reduce the chances of it being lost at sea) with its creamy pate and green flecks of horseradish, makes a welcome exception. Harlech It should come as no surprise that it smells of cheese and horseradish. Indeed, it is just a flavour added Cheddar, but the makers of Harlech got the mix just right. The cheese itself is a little sharp, a bit like a Cheshire, but then the taste of horseradish boldly marches in and makes its presence felt. Unlike many supermarket brands of horseradish sauce, the flavour of the horseradish is tangy, clean and fresh. It’s neither hot nor overpowering, but compliments the cheese to perfection. The whole experience is very satisfying and the bold flavours mean that it is just as at home in a salad sandwich as it is being nibbled with a glass of wine. Every good cheeseboard should have a flavour added cheese to add a touch of variety. Harlech is not only visually striking, but delicious and fits that requirement perfectly.

Purchased from Cheese Please, Lewes.

Reviewed by Nick & Olympia, 2013

(3/5)

Sussex Slipcote (Basil)

This is one of a whole range of cheeses from the High Weald Dairy on the edge of the Ashdown Forest bearing the name. Apparently, the name Slipcote means little cottage (slippe cote).  It is made to a traditional recipe that stems from the middle ages.

The one we selected for review was flavoured with basil. This was chosen, simple because we had not come across  it before.

It is a soft fresh sheep’s cheese, very pale green with little green flecks of chopped basil. There is little to no smell.

The texture is very soft and mousse like, spreading easily. It has a lemony fresh flavour with a delicate, fragrant taste of fresh basil (just what you’d expect really).

Pleasant enough, but unremarkable. A good cheese to have on a cracker as a light snack.

Reviewed by Nick & Olympia 2012

(2/5)

 

 

Irish Porter

Wow! What visually stunning cheese! With its chocolate coloured wax rind and dark brown and gold terrazzo like appearance, this promises to be an exciting discovery. Made with porter house ale, produced by Guinness, it just tantalises you in anticipation of what lies in store.

However, looks and pedigree sometimes amount to very little, and this is sadly the case here. This is the Celine Dion of the cheese world, beautiful to look at, but no personality.

It has a milky, mild cheddar flavour with a slight hint of bitterness, but where’s the porter house ale?

It would make a fantastic centerpiece for any cheeseboard, and is bound to impress and initiate cheesy conversation, but for the hardend cheese afficionado… forget it.

Purchased from Cheese Please, Lewes.

Reviewed by Nick & Olympia, 2013

(2/5)

Pecorino Con Tartufo

Sheep’s milk cheese with truffle.

A pale yellow, soap bar shaped cheese dotted with bits of black truffle.

This is fairly young, soft and creamy compared with unflavoured pecorino. The flavour is also quite mild, but this is a good thing. Too strong and it would overpower the flavour of the truffle. It is delightfully creamy with a wonderful truffle flavour.

Delicious! A delightful and different addition to any cheese board.

Purchased from Cheese Please, Lewes.

Reviewed by Nick & Olympia, 2011.

(4/5)

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)

 

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)