Tag: 366daysofcheese

Little Hereford

I like this one, salty slightly crystalline sweet and delicate as it warms up. Wee Beastie is too much for it.

Cornish Kern

Made in the same way as Yarg, then matured for 16 months. Really good hard cheese. Nutty sweet flavour creamier than Parmesan.

Perfect for gratin

Appenzeller

Swiss cheese dreams! Quite strong slightly rubbery cheese, melted nicely in the sandwich. Made in the north of Switzerland from cows milk.

Dorset Blue Vinney

Good blue cheese, like a Stilton.

Boursin fine herbs

Maybe not the most auspicious cheese for day 300, but it is a popular spreadable French cheese, with a long history.

Single Gloucester

Nice but not a favourite Made by Charles Martel , it has a mouldy rind and is quite soft.

Bleu d Auverge

Nice creamy blue cheese from France,.

Blue Monk From Monkland Dairy. I thought it looked a bit unappealing at first as it was a cut piece and not a whole cheese, but once cut into the cheese is great, just as a soft blue cheese should be.

Cornish Yarg wrapped in nettles

Second bite of the Yarg Cherry this time a bit more mature and wrapped in nettles rather than with wild garlic. This was still surprisingly ok once the mould was cut away!

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Crooner Scrumpy and crunchy Apple cheddar

Very tasty blended cheese, the apple is steeped in Westons old Rosie for 24hrs before mixing with the cheddar. I think you would like this Struan!