366 Days of Cheese
Homemade cheese made to a Lancashire recipe but with double cream, left over at start of Lockdown 2. So this has been aged for about 6 weeks in a sauna ( not in use!) It was a bit blue before taking off it’s bandages but tastes rich and very creamy, quite crumbly too.
I forgot to take a picture of today’s cheese. It was very runny, leaking out of its packaging! This gooey goat Brie style cheese is made by Appleby creamery. It is fresh and sharp great with plums and prosciutto.
Ewes milk blue cheese from Tipperary. Very good cheese, the sheep’s milk shines through, not overwhelmingly blue. Made by Gert Van den Dikkenberg at Fethard.
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Cheddar with black pepper, nicely balanced not too peppery.
Bought for work, expecting a goat/cow mix but no goat! So although it has the same name, I am claiming it as a different cheese, besides which it tastes very different from the last time, much more mature. Rich and creamy. Hope it is enjoyed on the tasting menu this weekend.
Makes a nice beignet too.
Asda extra special range, well it is ok but it does not have that salty crystalline structure or strong cheddar flavour, of artisan cheeses. Careful, starting to sound a bit pretentious there! It is good cheese at a very reasonable price.
Appleby Creamerysmoked Brie, very creamy, lightly smoked and melts at room temp, so perfect to stir into tonight’s risotto.
Sealed in wax, the cheese has retained its lemony freshness, quite wet too. I like something a bit more mature.
Very good combination of creamy Lancashire cheese with just a touch of chilli heat. If you get the chance to try any of Leagrams cheese please do, you will not be disappointed.
Lancashire is my queen of cheeses, smoke it well and it is sublime. I had this at lunchtime, I may now be talking through whisky tinted spectacles.