Cahill's Vintage Irish Cheddar with Porter

It's impossible to overlook the cheese and don't buy it. When I first saw it  reminded me "Salceson" - a type of head cheese (which has nothing in common with dairy products) made in Poland.
It has bitter flavor, which is lees strong when cheese is melted. I don't drink beer but I really enjoy the taste of the cheddar. Unique and irresistible.

Especially for Cahill's Vintage Irish Cheddar with Porter I baked : sourdough rye with double chocolate stout.

Goat's Milk Cheddar/ La Buchette (Canada)

Two Canadian cheeses that have drown my attention. 
 I haven't notice any characteristic flavor of Goat's milk cheddar and I see no reason to eat it anymore. There are much better cheddar and more delicious goat cheeses to choose.
 I  used to buy it when I needed some cheese to use it in a casserole, because it grates and melts easily. I also liked it pale color.  Now I prefer chèvre, which flavor is more detectable.
Tuna Savoury with Goat's Milk Cheddar recipe.


 La Buchette not only has appealing look (after removing these ugly yellow sticks) but also fantastic flavor.

The cheese is a copy of  Bucheron - French goat milk's cheese derived from Loire Valley.  It is like a camembert cheese with delicate rind and chèvre in the center. Perfect pair - isn't it?

I WANT IT ALL! I WANT IT NOW!

TINTERN -Welsh Cheddar with Chives and Shallots

Another creation of in Somerdale’s cheese makers and for me it was a love at a first sight / bite. It is a full-bodied cheese with perfectly assorted flavors: fresh chives and shallots from the gardens of Tintern Abbey. Smooth and creamy, taste even more delicious when melted. It seems like the shallots were fried and chives release all its aromas.

Red Dragon Cheddar with Wholegrain Mustard & Welsh Brown Ale (Somerdale)

Cheddar, wholegrain mustard seeds and Welsh brown ale constitute Y Fenni cheese. Red waxed bears
the name of the symbol taken from the Welsh flag. Another Y Fenni cheese have a yellow wax but similarly to Red Dragon it is labeled with a medieval artwork.



This Cheddar Cheese has more appealing name and look than flavor.
When I first tasted it, I was really disappointed that the cheese is not as hot as I would expected. There is plenty of mustard seeds in it, but they are soft and mild. Melting helps to release its tangy flavor.
The cheese is as the Cheddar should be: buttery and creamy.



I believe that the cheddar is worth giving it a try. I appreciate it original farmhouse character and attractive, deliberated design.





It also pairs very well with chicken or turkey breast.



Recipes
Omelet with Red Dragon Cheddar and Cubanelle Pepper
Veal stuffed with Red Dragon

Oak Smoked English Cheddar

I really hate artificially smoked cheese. But, thanks God, there are the people who can smoke traditionally. The cheese comes the Quicke's family in Devon in the United Kingdom.
Their 12-15-month mature well-flavored cheddar has been traditionally smoked for 3-4 hours over oak chips from the farm's woodland. No liquids are used to smoke and there are no artificial flavorings.  It gives the cheese a strong flavor of smoking and a slightly dry texture.

Thanks to this cheese I started discovering and enjoying cheddar cheese. I had a few unpleasant experiences with cheddar made in the USA and I hadn't expected that I would fall in love with the cheese.

Cheddar info

Chocolate English Cheddar

I don't care about chocolate at all. I can't live without it. But I'm a huge fan of English Cheddar, so without hesitation I bough a piece of this cheese. I was very happy to feel again well known flavor of the English Cheddar, not distracted by dark chocolate.  For sure I will buy more.