2nd Day of Cheese – Red Leicester

Red Leicester

Red Leicester can be a Kosher cheese. There are various styles of Red Leicester including a blend with Indian chutney mixed into the cheese.

“Leicestershire” refers to the region in England where this cheese is from, and it’s a hard word for many folks to pronounce. The English themselves shortened the spelling of the cheese to “Leister” and the pronunciation to “Lester”.

 

During WW2, food colouring agents were banned, so “Red” was dropped from the name and the cheese suddenly sported a glowing white interior.

Cheese Profile

FLAVOUR Mild
TASTE Sweet caramel with a slight hint of earthiness.
SMELL Faint barnyardy aroma with sweet notes of mushroom and caramel finish.
RIND Peel off the brown cloth before eating. The edible rind is reddish-orange with a powdery mould on it.
INTERIOR Firm fudge-like texture, and scattered with irregular small holes. The colour is bright orange due to the addition of annatto. Sometimes small blue veins are present, which add flavour.
FABULOUS Firm texture with a sweet earthy aroma. Dry, dark-coloured cloth on the outside.
FAR-GONE Edges soft and brown, sour damp musty smell and slightly bitter taste.
Best way to enjoy
 Grated or cubed, a nice Cheddar alternative that melts smoothly into sauces, adds colour to any cheeseboard and is a yummy addition to salads.

Cheese Info

COUNTRY United Kingdom
REGION Leicestershire
MILK TYPE Cow
RENNET TYPE Animal
AGED 3- 6 Months
PRODUCER Long Clawson Dairy

Buy This Cheese

COUNTRY

Australia

Canada

USA

REGION Melbourne Vancouver Most Cities
STORE Oasis Bakery Benton Brothers Local Supermarkets
ASK FOR Angel Jonah or Andrew For help
ONLINE  @oasisbakery  @bentonscheese

1st Day of Cheese – St. Agur

St. Agur

St. Agur comes from the Auvergne region in central France, it is a soft creamy cheese with a decent amount of blue. The ageing process is about 2 months, then wrapped in foil.12daysofcheeseplatter_day1

 

The amount of blue isn’t overwhelming and I find people are pleasantly surprised when they try it. There is a bit of sweetness that comes from the double cream in combination with a slight mustiness of the blue on the finish. 

Cheese Profile

FLAVOUR Full Flavour
TASTE Rich and creamy balanced with a mild 
 blue bite.
SMELL Spicy and rich with a hint of salt and
sweet tangy finish.
RIND No rind; the foil wrapper stops unwanted mould growth.
INTERIOR Dense yet soft with a bright white paste and many small mouldy caverns.
FABULOUS A soft texture; cavities covered in velvety green and grey moulds.
FAR-GONE Almost liquid texture with extra surface mould; smells like peroxide.
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Best way to enjoy
Spread on a cracker or add to a blue cheese dressing. Reach the next level of delicious by melting on grilled steak.

newsletter_TEMPLATECheese Info

COUNTRY France
REGION Auvergne
MILK TYPE Cow
RENNET TYPE Animal
AGED 2 Months
PRODUCER Fromagerie Bongrain

 

stagur_platter_sm

Buy This Cheese

COUNTRY

Australia

Canada

USA

ONLINE

REGION Melbourne Vancouver Most Cities Canada
STORE Oasis Bakery Benton Brothers Local Supermarkets Cheesyplace
ASK FOR Angel Jonah or Andrew For help Just click
ONLINE  @oasisbakery  @bentonscheese  @cheesyplace

12 Days of Cheese

12-days-of-cheese

Join me for 12 Days of Cheese

Starting December 8th, I will be posting unusual and tasty cheeses that will be awesome for holiday platters or your own DYI Cheese Advent Calendar!

If you want more inspiration, check out the 29 unusual fine cheeses featured in my e-book, How to Say Cheese. In addition to more platter ideas, there are tips on which rinds are toxic and how to tell if your cheese is fresh or ready for the bin.

How to make a cheese advent calendar!
Click on the photo for instructions on how to make your own cheese Advent calendar.

Check back often to for ideas on your next flavour discovery and which retailers from around the globe will be joining me. Better yet, sign up for my cheese club newsletter to find out first hand what cheese counters in your area carry these unusual and tasty selections. Some retailers may have holiday discounts on the featured cheeses.

 

Nuit D’Or

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Nuit D’Or

A wee stinker from Burgundy, France. Produced by Delin, a small family run company who concentrate on making several amazing cheeses. Made of cow’s milk, this one for me stands out. Washing the orange and sticky rind evolves the flavour.

The flavour is fruity and a bit yeasty, but it never seems to get too strong. The paste is nice and doughy, the rind is bright orange colour and sticky.

Cheese Profile

FLAVOUR Full Flavour
TASTE Rich and fruity with a slight salty tang on the finish
SMELL Pungent with a bit of a yeasty and musty odour
RIND Soft wet and sticky and remains stuck to your fingers, coppery orange in colour
INTERIOR Soft and doughy with a few small holes in the middle, chalky if younger
FABULOUS Pungent with a sticky rind and the flavour doesn’t linger for too long
FUNKY Slimy rind and the flavour is intense, almost sour and bitter at the same time

Cheese Info

COUNTRY France
REGION Burgundy
MILK TYPE Cow
RENNET TYPE Animal
AGED 1 Month
Best way to enjoy
Stinky cheeses are best when left on the counter for a least 1 hour before hand, this gets the flavours going and the texture nice and soft.