Parlick Fell (England, the Singleton's Dairy )

There's no better gift for Easter to me like a new cheese. Parlick Fell ("fell" is a word used in England and means "hill") comes from rural Lancashire in England, where a single flock of 400 Friesland ewes is cared for by 4th generation sheep farmers. They enjoy their life on grassy pastures and produce milk full of flavor. 

And cheese ... it may not blows my mind but it has very interesting flavor: sharp, tangy and salty.

As you can see in the photo below - Parlic Fell has crumbly and semi-soft texture and amazing brilliant-white color.

For sure, I will buy more of the cheese to fully recognize its unique qualities. The cheese is worth it . Parlick Fell won the “Prince of Wales Award for Specialty Cheese” at the Great Yorkshire Show in 2011 - a very prestigious agricultural event.

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.

Normandy Camembert (Basse-Normandie/Département Calavados)

Normandy Camembert is extremely tasty. I’ve eaten it only three times so far but I do remember how delicious it is . I love the lightly waved rind, so delicate and thin -almost transparent. The mass is white or yellow, soft and just a little  runny. The more ripened the softer, smoother and more elastic it is.




According to the General meeting Constitutive of the Trade union of the Manufacturers of Genuine Camembert cheese of Normandy the Camembert de Normandie is :  a soft cheese, with spontaneous draining, neither cooked, neither pressed, nor mixed, with curd not divided, slightly salted, with surface molds, of round form, a weight of 350g, a maximum diameter from 10 to 11 cm, containing at least 40g of fat content for 100g, made with pure milk of Normandy.
Even the cheese is 200 years old it didn't obtained the AOC (controlled designation of origin) until 1983. Due to its popularity it was the most copied soft cheese in the history.

Cashel Blue (County Tipperary, Irish Farmhouse )

Cashel Blue is an exceptional blue cheese not only because of its interesting, voluptuous flavor ( for me: perfect!) and “whippy” texture. It's softer, creamier and milder than Blue Stilton but still  has a lot of character.
 It was created in 1984 by Jane Grubb who runs the dairy farm with her husband Louis. It was the first soft blue cheese in UK. Its name comes from The Rock of Cashel -group of Medieval buildings set on an outcrop of limestone in the Golden Vale in South-East Ireland.
 It is made entirely by hand from whole cow's milk from the pedigree Friesian dairy herd on their farm. It is ripened for two up to six months. The best Cashel Blue is made from April to October when the cows are out to pasture.

Cashel Blue page