366 Days of Cheese
First of a batch of seven cheeses from Wensleydale Creamery. This is a bit of a departure from the last few weeks, it is mainstream, not a bad thing, just less challenging. It has a nice tang but fairly mild, quite crumbly, I like it.
L’Etivaz
Made in Switzerland to a traditional recipe from unpasteurised cows milk. It smells pretty farmyardy but tastes very good, has a mature Gouda like texture. Not sure pizza was the best place to enjoy this cheese, too strong.
Well it tastes like Ricotta, not much taste. Went for a slightly creamy style drained for 7 hrs! Going to press and salt it now and try in a few days and again in 1 month.
Brie but with a bit of attitude, rich and creamy, pungent rind. Not really a fan of this style of cheese, shame it is such a big piece! Although Sarah was happy.
Firm but creamy, perfect condition, a lovely goats cheese, both as it comes or warmed with tomato on crunchy ciabatta.
Another one from Mario Olianas in Adel. I expected something a little harder, this was almost spreadable, pleasant sheep’s milk flavour and tasty moldy rind.
Lovely blue cheese from Adel near Leeds. Made by Mario Olianas from pasteurised sheep’s milk, it has a Danish blue vibe going on, quite a moist cheese, but held its shape when melted on top of a steak. Really good cheese.
produced by marion roeleveld, killeen, portumna, co galway. Sheep’s milk cheese with sweet crystalline structure good flavour, fruity, very good with something sweet like a scone, but went well grated on my omelette.
Made at Hutton roof in Cumbria this cheese was a pleasant surprise. Unpasteurised cows milk and traditional methods make this a fine cheese, quite fresh tasting compared with the Washstone, like a mature Wensleydale.