Cheese!

I finished up at work a little early today, so I decided to go for cheese… after all, I’m in England, I need to take advantage of eating cheeses here that I can’t get easily (or at all) at home. So here you go, six English cheeses for your reading pleasure–and my eating pleasure.

Keen’s Cheddar
This is a raw milk cheddar, made by Moorehays Farm in Somerset. I thought it was fairly typical for English Cheddar, pretty much like I remember having when I was a kid. This wasn’t quite as sharp as I like, I think it could have aged a little more. However, it’s still a very snackable, nice traditional English Cheddar.

Isle of Mull Cheddar
Yumness. This is my kind of cheddar. Slightly softer than the Keen’s and definitely with a more pronounced flavor. It’s a Scottish cheese, from the Hebrides. It’s got a nice sharp edge when you first bite into it that mellows out into a nice, slightly salty tartness. Definitely a winning cheddar.

Godminster Organic Vintage Cheddar
This cheese is organic because it’s made from the Godminster Farm’s organic cows in Somerset. It’s a very mild, soft cheddar, definitely softer than either the Keen’s or Isle of Mull. The flavor is nice and the cheese melts in your mouth, it reminds me slightly of a Havarti, both in texture and flavor–but not the Godminster isn’t quite as tangy as Havarti.

Caws Cenarth Perl Las Blue Cheese
I decided to take a break from the cheddars, and picked up some of this Welsh blue cheese. This is a pretty mild, but quite salty blue cheese. I liked it a lot, and think it’s great for straight eating–usually I prefer blue cheeses in other foods or sauces, to help take some of the edge of that tang. But this has just enough tang, balanced with a nice, creamy texture to make it good eatin’ straight.

Swaledale Ewes Cheese
This is the first second ewe cheese I’ve ever had (I didn’t realize Roquefort was ewe’s milk!) and I have to say I like it. Okay, I can’t remember a cheese I didn’t like, but that’s beside the point. It’s a very mild cheese, not too hard–firm, but still slightly crumbly. The description I read said that the favor “pastoral” but I don’t get that. I think it does have a fuller body than a cows milk cheese, and definitely a different flavor that I can’t quite put my finger on. I will say this, if you have the opportunity to try an ewe’s milk cheese, do it. I think ewe will like it. (Sorry. I couldn’t resist.)

Loose Potted Cheddar
I saved the best for last. I found the best cheddar I’ve ever had. It’s amazing. It’s made from unpasteurized cow’s milk, and it was sold from a large crock, full of chunks of the cheese. It’s not spreadable or anything, but it’s still pretty soft for a cheddar. Imagine firmer than a buffalo mozzarella, but not by a whole lot. The result is this amazing creamy consistency that just melts in your mouth with flavorful cheese goodness. It’s mild, but it has this incredible cheddar flavor with a level of intensity that lingers oh, so nicely. It’s an amazing cheese and hands down the best cheddar I’ve ever had. The guy at the cheese shop looked at me when I picked it and said, “This is a really good one. My favorite.” Damn, was he right. If anyone knows where to get potted cheddar in the States, please let me know.