Cheese Fest

Archive for the ‘Semi-soft’ Category

Livarot

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 Originally made by monks, Livarot is washed in fresh water coloured with annatto, which gives its sticky rind a bright orange appearance.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)

Munster

Made in Alsace and Lorraine, north eastern France, this soft rubbery, pale yellow cheese, wrapped in its sticky pale orange rind looks reasonably tame. Munster But, like most washed cheeses, beneath this gentle appearance, lurks something less respectable. Suffice to say… it’s a bit on the whiffy side. The smell is pungent like a good Camembert, but has an “alpine farm yard” quality. Like most cheeses, the smell should never put you off tasting. Munster has a rather interesting “boingy” texture which is pleasant to chew. The flavour is a little bitter and initially quite intense, but it fades quickly leaving a gently creaminess that only subtly echoes the smell. All in all, a very pleasant experience. Just remember to let it breath before serving.

Purchased from the French cheese stall outside Brighton Station.

Reviewed by Nick & Olympia.

(4/5)

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)

 

 

 

Cote Hill Blue

This cheese can be a bit of a Jekyll and Hyde. When young, with it’s innocent, pure white rind, it is mild and creamy, but as it ages, it starts to turn to the dark side. 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.

Purchased from Cheese Please, Lewes.

Reviewed by Nick & Olympia.

Immature (1/5)

Mature (2.5/5)

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)

Saint Vernier

Saint Vernier is a small round, washed rind cheese beautifully presented in a  little wooden flower shaped bowl.Washed in savagnin wine, this semi-soft cheese has a thick gooey interior with a lovely creamy texture. The presentation, colour and consistency are highly attractive, but it’s smell and flavour are very mild and somewhat indistinct, which, in our opinion makes it a bit of a non-entity.

Purchased from Waitrose.

Reviewed by Nick & Olympia 2012.

(2/5)

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)

Chaumes

Chaumes is a traditional Trappist monk style cheese. It has a soft, waxy, bright orange washed rind. It’s paste is pale cream in colour, soft and rubbery in texture.

It’s washed rind smell promises more than it delivers. It has a mild taste, with a slight tang. Of a similar ilk to that of Port Salut, slightly tastier, but unexciting.

Purchased from Bakers & Larners, Holt.

Reviewed by Nick & Olympia 2012

(2/5)

 

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)