Cheese Fest

Archive for the ‘Hard’ Category

Shropshire Blue

Despite its name, Shropshire Blue was invented in Inverness, and according to our sources, no Shropshire Blue is actually made in Shropshire. 8OColoured with annatto, this cheese has a wonderful golden orange colour with starkly contrasting blue/green veins. 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.

Reviewed by Nick & Olympia 2010

(4/5)

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)

Pyrénée Noir

Also know as Tomme des Pyrénées, this is a visually striking cheese, covered in a black plasticky wax. The very pale yellow, almost white, pate is soft, flexible and oily looking.

It has a sweet buttermilk smell, a soft bite with a pleasing texture. The flavour is, as expected, delicate, milky and sweet. Typically cheesy, but not strong.

This is the sort of cheese that would be suitable for children and  those who don’t like strong cheeses and would normally choose Edam or Port Salut.

Unexciting for the hardened cheese buff, but pleasant and inoffensive.

Purchased from the cheese stall outside Brighton Station

Reviewed by Nick & Olympia 2012

(2/5)

Cornish Blue

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)

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)

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)

Appenzeller

Made in the mountains of northeast Switzerland, Appenzeller is typically alpine in taste and texture, but as it ripens, it becomes so much more. Appenzeller Appenzeller is washed in herb imbued brine sometimes with added wine or cider. The hard rind is browny yellow often wrapped in printed foil from the manufacturer. The paste is a light golden yellow in colour with the occasional bubble. When young, it has a sweet buttermilk smell and a mild nutty flavour. As it ages, the sweet innocence of youth is lost to a lustful decadence, that is at the same time beautifully sensual and utterly filthy. There is something very sexy about Appenzeller, together with the smells of grass, milk and cowshed is a like a romp in the hayloft with the farmer’s daughter.

Reviewed by Nick & Olympia 2012.

(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)