8 October 2010
![](http://web.archive.org./web/20101009071909im_/http://www.formaggiokitchen.com/shop/images/montgomery-cheddar.jpg)
Tomorrow I’ll be revealing my favourite cheeses from the 100 I’ve written up here, and I’ll be harnessing the powers of drunken chums science to work out the Supreme Winning Champion Cheese. But for now, here’s cheese 100.
Montgomery’s Cheddar
A hard raw-milk cow’s cheese from Somerset, bought from Neals Yard Dairy.
Monty’s is a real beast of a cheddar; strong and dense and farmy. I think it’s my favourite cheddar, and it’s definitely a classic. The rind of our wedge is pale biscuity white, imprinted with the pattern of the cloth it was bound in. It’s smattered with fissures of a powdery beige – these remind me of lunar craters, but are the work of the cheese mite. Cheese mites love cheddar! more »
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6 October 2010
Brunet
A small Italian goat’s cheese from The Tasting Room
This round little goat’s cheese comes sitting in its own cupcake wrapper. A label sits directly on the cheese, depicting a hairy, horny goat. The cheese underneath is a pale cream colour, with big, squidgy geotrichium wrinkles and a smattering of white bloom peeking out around them. When I cut a wedge, there’s a sticky, gloopy liquid layer underneath the rind and a solid white chalky centre.
It’s sticky and luscious, tasting milky and nutty, and with a hint of warm dry straw. The soft skin of the rind prickles my mouth just a tiny bit, and tastes of mushroom soup and almonds. The hard centre of the cheese has a touch of moussyness to it, and is slightly sharper; it tastes of salt and lemonpips. more »
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1 October 2010
EXCITEMENTS next week will include not only cheeses 98 – 100, but also the CHEESY LOVER 100 CHEESES AWARDS, where I’ll be choosing my favourites of the 100 so far tried, and combining them together on a supercheeseboard. And then eating them!
Blu di capra
![](http://web.archive.org./web/20101009071909im_/http://www.ars-alimentaria.it/imgProdotto/61894.pd.jpg)
A blue raw milk (I think) goats cheese from Lombardi, Italy, bought from Gastronomica.
The pale, almost grey paste of this cheese is smatterd and scored with a green mould. The rind’s a bloomy mix of white and biscuity colours, with occasional patches of the same mould. When I cut into the cheese, it crumbles slightly. more »
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1 September 2010
Gour Noir
A raw goat’s milk cheese from France, bought from Mons.
This is a little leaf-shaped nugget of cheese, covered in a pretty wrinkled geotrichium rind. It’s been dusted with ash, top and bottom, and is a lovely charcoal-grey colour under its wrinkles. The sides are paler and less ashy, but still have that brain-wrinkled rind, pale creamy yellow with a white bloom. more »
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23 August 2010
A soft-ish blue cheese from Nottinghamshire, bought from Neals Yard Dairy
Coming south from hence we pass’d Stilton, a town famous for cheese, whch is call’d our English Parmesan, and is brought to table with the mites, or maggots round it, so thick, that they bring a spoon with them for you to eat the mites with, as you do the cheese.
So wrote Daniel Defoe in 1727.1 Maggots and mites! Our wedge of cheese – bought to savour with a piggerish civilised after-dinner port – harbours no visible wildlife, unless you’re counting the mould. The rind’s a crusty pale biscuit, with a soft white bloom. Inside, the pale yellow paste’s scored and splattered liberally with green-grey Penicillium roqueforti. (P. roqueforti is guaranteed a place in my Top Ten Fungi List, if I ever make a Top Ten Fungi List.) more »
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18 August 2010
![](http://web.archive.org./web/20101009071909im_/http://www.dutchfarmhousecheese.co.uk/images/market6.jpg)
Terschelling Schapenkaas
A hard, pasturised sheep’s cheese from Terschelling, in the Netherlands, bought from Boerenkaas.
We have a wedge of this hard sheep’s cheese. Its interior is an opaque pale creamy white, smooth-looking, and dotted with uneven little holes. Towards the rind it becomes translucent and a little darker. more »
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11 August 2010
Asda’s summer stilton might be the pinnacle of cheese-with-stuff-in wrongness. It’s white stilton with – can I remember this? can I ever forget it? – white chocolate, vanilla, orange peel, and peach. I needed to try it.
And while I was there, I noticed that Asda also sold something billed as the Ultimate Chocolate Cheese – Wensleydale with Belgian milk chocolate liberally scattered through it. So I sorta, umm, ended up buying that too. more »
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16 July 2010
![](http://web.archive.org./web/20101009071909im_/http://ecx.images-amazon.com/images/I/51GUsEvbFvL.jpg)
In cheese-with-stuff-in news I sorta want to try this. Would anyone like to watch and laugh join in?
L’Etivaz
A hard, unpasturised, alpine cow’s milk cheese from Switzerland, bought from KaseSwiss.
This is a slice of pale yellow cheese. The brown rind tastes dark and musty – not an eating-rind, really. The cheese is slightly soft, and scattered with tiny white spots of crunchy potential
more »
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9 July 2010
![](http://web.archive.org./web/20101009071909im_/http://www.kerrymcquaid.com/GoatKid.jpg)
I didn't even have a knife for cutting the cheese - you don't expect me to have a PHOTOGRAPH of it for you, do you?
A hard unpasturised goat’s milk cheese, made in Somerset and bought from Neals Yard Dairy.
Kat joined me for an impromptu picnic lunch, and we bought a wedge of this. (Note to self: next time choose a SOFTER cheese if you have no knife!) It’s a very pale parchment-coloured cheese, hard and smooth and with a smattering of tiny gaps, covered in a crumbly wrinkled light grey rind. more »
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