366 Days of Cheese
Made by Jamie Montgomery in Somerset from pasteurised cows milk. Good cheese for pasta, melted nicely, quite mild, slightly nutty.
Added the Devon Blue to the leeks, and produced a harmonious dish with the salmon. Even Emma are the pasta!
Red Leicester
Pretty basic cheese, a nice homemade tomato bread turned it into a good sandwich! My daughter likes it, then again dairylea is her favourite cheese.
Devon Blue
Made in Devon by Ben Harris. Salty, pleasantly blue, creamy, Really good cheese. Paired nicely with a Vhino Verde.
Mature cheddar feel to this cheese, good strong flavour, hard, crystalline, salty. Would be great on a Caesar salad.
Lovely hard French Tomme style cheese made at Botton in North Yorkshire. Sweet nutty flavour, made great cheese dreams for lunch!
Blue cheese at its absolute best, made at Doddington dairy in Northumberland. Lovely buttery cheese with a salty tang, perfect with grapes and a sweet chutney or rich sherry.
I am not going to lie, I did not like this cheese, it did not look appealing with its orangey pink mould on the outside, and the flavour was just too pungent for me. Each to their own, it will soon be a new day and time for another cheese.
Goats cheese from Norton on the Yarrow. It is easy to get the wrong end of the stick when tasting cheese. This one tasted very feisty at first but it was mainly the rind on the outside that was causing this, once I got to the cheese properly in the middle it was quite mild in a goaty sort of way. Pleasant and fruity with a creamy texture ideal to spread on biscuits.
Made by Andy Ridley in North Yorkshire. This is not your average Wensleydale, it has a rind for a start, a lemony tang, soft and creamy then the distinct Wensleydale flavours come through. It is really good.
Beenleigh blue
Lovely sheep’s milk cheese with a blue vein running through it, quite crystalline in places but a very tasty cheese nonetheless. it stood up really well on pizza you could taste the cheese even though I had some jalapeños on the pizza too.
