The World Cheese Blog

According to legend, this cheese was created in the 16th century in the village of Epoisses, by the local monks.  It was based on the first washed-rind cheese created at Maroilles Abbey in Thierache, Northern France around 960CE.

TASTING NOTES Firm, moist, slightly grainy with a pungent, spicy and meaty taste.

HOW TO ENJOY Smear it on nut and raisin bread or serve with crusty bread. The smooth, velvety texture demands a fine red Burgundy Pinot Noir or a rich, buttery Chardonnay

NORTHERN FRANCE Borgogne and Champagne Ardenne

Age: 4-6 weeks

Weight & Shape: 250g (9oz), round

Size: D.16.5 (6in), H. 3cm (1in)

Milk: Cow

Classification: Soft-soft

Producer: Various

To buy from Pong, click here

Charlie Westhead, Haydn Roberts, and the team produce their cheeses in a dairy atop Dorstone Hill, with glorious views over the Wye Valley towards the Black Mountains. As with French double-cream cheeses, 10 per cent additional cream is added to the milk before the cheese making begins, giving it creamy richness.

TASTING NOTES Inside its creamy-white rind lies a soft but firm cheese with a creamy acidity, a salty-sweet mingling, and a hint of mushrooms.

HOW TO ENJOY Bake with it, or savour the extra richness set off to perfection by the plainest of biscuits.

ENGLAND Dorstone, Herefordshire

Age: 3 weeks

Weight & Shape: 300g (10.5oz), round

Size: D.10cm (4in), H. 5cm (2in)

Milk: Cow

Classification: Soft White

Producer: Neal’s Yard Creamery

To buy from Pong, click here

Dear Bloggers,

Many thanks for all of your comments – many of you have seen our introduction to the new and improved Blogacheese, in association with The World Cheese Book. We are absolutely inundated with requests for free cheese and I assure you that everyone has been considered for future blogging. If you have emailed dkblogs@uk.dk.com with your details, that is all you have to do! If you are chosen to blog, you will be notified by email.

Unfortunately, due to the sheer volume of emails we receive by keen cheese lovers, we cannot respond to each and every one of you. But rest assured, we try and make it as fair as possible every month by choosing as many people to receive cheese – in the meantime, why not register on the blog – it’s quick and free – and then you can start chatting with other bloggers.

Keep checking – this month’s mystery cheese will be revealed shortly. We welcome all comments and suggestions, whether you have sampled the cheese or not. Let us know what cheesy recipes you may have – mingle and have fun!

Blogacheese Editor

This intriguing mixture between a farmhouse Cheddar and Swiss mountain cheese is made by Simon Jones at Ulceby Grange, Alford. The curd is “Cheddared” and passed through a chip mill. The moulded pressed cheese is matured for 15-20 months. Under the natural rind, the smooth yellow paste has a full, nutty, tasty flavour.

Size
D.30cm (12in)
H. 23cm (9in)

Weight
20kg (44lb)
Shape
Truckle
Milk
Unpasteurized cow’s
Rennet
Traditional animal
Type
Modern