Gjetost
Norwegian cheese made from boiled down whey. It is a bit mind bending, looks like fudge but tastes like cheese, then with an aftershock of fudgy caramel. A bit odd but quite nice!
Day 146
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Day 145
Mawbray Salta
Light cheese ideal for salads. Feta style cheese. It is not too salty but very tasty.
Day 144
Crema Bel Paese
I thought this was some fancy French cheese, turns out it is pretty much Dairylea!
Day 142
Wensleydale Blue
Lovely blue cheese, creamy but hard, not too strong, just good cheese.
Day 141
Snowdonia Red Devil
Perfect for a pizza Wednesday! Snowdonia Red Leicester infused with chilli. Really good cheese. Often with this type of cheese the cheese flavour is lost, but starting off with such a good cheese means the cheese can shine through even chillies. Great on its own too.
Day 140
Smoked Cheddar
Oak smoked cheddar from Wensleydale Creamery, lightly smoked in a good way. The cheese has a nice balance between the cheddar flavour and the smoked . Good everyday smoked cheese, tonight, topping a spicy chicken wrap.
Day 139
Y Fenni
Interesting Welsh Cheddar blended with mustard seeds and ale, gives it a kind of pickle flavour, but the cheese is strong enough to balance this. A good choice for a cheese board to give a bit of variety, or in tonight’s case to add a zing to a salad.
Day 138
Hafod Cheddar
Made by the Holden family in Lampeter Wales. Good strong cheddar flavour, with the raw milk adding to the intensity. Very firm cheese. Excellent. My last cheese from the Courtyard Dairy
Day 137
Crookwheel
This is a Cumbrian raw sheep’s milk cheese made by Martin Gott and Nicola Robinson at Holker Hall dairy. Very pale with an interesting rind, milky slightly granular texture, with sheep flavours coming through, quite strong when first unwrapped but mellowed out as it warmed up. Went nicely with my dram for world whisky day.
Day 136
Oglesfield
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!