First of all must say thankyou for all the comments yesterday about that little bit of embroidery, you just never know what will be lurking in the boxes on the ground. I loved all the different stitches to make the flowers - C. Mason certainly had more skill than I've ever had!
Haven't done a cheese tasting since Christmas. This came from a new farm shop/cafe that has opened not far from home. I hope they survive as that village has no other shop so somewhere that sells fresh fruit and veg. will be good for the people who live there.
This is the cheese I found to try, it's called Wensum White and is a goats cheese made from pasteurised milk.
Produced by Sam Steggles at Fielding Cottage in Honingham, near Norwich. Fielding Cottage began making cheese in 2009 and now has a flock of around 800 goats, mainly Saanen, Alpine, and Toggenburg breeds, which are raised for both meat and milk used in cheese and skincare products.
Indulge in a seriously good cheese that looks like brie but is made with creamy goat's milk. This brie-style goat cheese is rich and creamy, with a deliciously unique flavour that will tantalize your taste buds
No goat taste and actually not much taste at all. It was nice and soft and very white but spread on a plain cracker had no flavour. So I googled for a recipe with brie and found an idea to use it with bacon for a simple spaghetti sauce.
It made a tasty, albeit fairly expensive, meal with the brie making a very rich sauce. I had a piece of my homemade focaccia bread with it.
I was glad to have some fruit afterwards for a refresher.
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I'm sorry this one wasn't tasty (I'm not a cheese eater so cant say more) But if you ever come to Norwich, the Goat Shed farm shop & coffee shop is at nearby Honingham, and they have other Fielding Cottage goat cheeses, plus other locally produced foodstuffs. It's an occasional treat for me to go there for breakfast with the family.
ReplyDeleteI'd not heard of this place before - nice to find something new.
DeleteI do like a nice rich creamy brie on toast, with a thin spread of cranberry sauce. If I have brie and cranberry when I'm out I usually scrape off most of the cranberry. I've not tried goat milk brie.
ReplyDeleteI didn't realise it was a brie until I unwrapped it - not my favourite sort of cheese
DeleteI like Brie usually with cranberry/redcurrant jelly but I think I am becoming lactose intolerant in older age so it’s a rare treat nowadays. I know what you mean about needing something like fruit afterwards-a palate cleanser my daughter tells me! Catriona
ReplyDeleteIt made a wonderful pasta sauce - I think I should have made it into two meals
DeleteI always find this style of cheese tricky. They need to be ripe - they hardly ever are when you buy them - and left at room temperature for a long time before eating. We only ever buy them when they are marked down, not because we are economising but because that is the time when they are likely to have developed their proper flavour.
ReplyDeleteIt's good that you found an alternate use for yours. I bet it was a seriously rich pasta.
Brie isn't a favourite cheese - but I do like to try something I've not heard of before
DeletePerhaps the cheese should stand more in a cool place to ripen before it is sold. This is a totally cheese household. Raclette and fondue, dipping camemberts, those are very rich as well.
ReplyDeleteI generally just buy extra mature cheddar but it's good to experiment
DeleteIt's always worth trying new cheeses, as Alan frequently tells me. 😄 I bet that one would have been good dotted on a pizza or a lasagne, just for the creaminess.
ReplyDeleteI agree with Alan - it made a lovely sauce - but very rich
DeleteIt's good to try something different. A little brie, or similar, goes a long way with me.
ReplyDeleteThe only goat cheeses I've had carried a strong and distinct taste. Creamy and little taste is surprising for goat cheese. Oh well! You made good use of the cheese, and your pasta looks delicious.
ReplyDeleteI hope the new shop does well and you'll have better luck next time.
I adore cheese but we never really see cheese tastings anywhere around here, at least not as a formal event. There used to be a wonderful market where you could sample everything but that's long gone and now all is pre-wrapped. I should do my own with friends sometime, like we do with wine!
ReplyDeleteI love cheeses, but usually stick to old cheddar, a sharp cheddar and a few others. I am sorry your cheese did not have any flavour.
ReplyDeleteGod bless.
I love cheese, but it has to have a good taste to it! I miss a good cheese. There aren't many where I am. Sometimes I can find some good British ones at Aldi. I can't wait until I come back in the summer and have some good cheese.
ReplyDeleteI can't say that I'm a gourmand when it comes to cheeses. I stick to what I know, mostly because I know that I can afford them. :)
ReplyDelete