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 140
Tag: 366daysofcheese
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!
Day 135
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.
Day 134
Devon Blue
Made in Devon by Ben Harris. Salty, pleasantly blue, creamy, Really good cheese. Paired nicely with a Vhino Verde.
Day 133
Old Winchester
Mature cheddar feel to this cheese, good strong flavour, hard, crystalline, salty. Would be great on a Caesar salad.
Day132
Moorland Tomme
Lovely hard French Tomme style cheese made at Botton in North Yorkshire. Sweet nutty flavour, made great cheese dreams for lunch!
Day 131
Darling Blue
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.