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.

Gorgonzola (Italy)

I have tasted Gorgonzola a  long time ago and I was so disappointing experience that whenever I noticed it the store I omitted it.  Last week I decided to give it another chance. It taste like pudding to me. I mean a home made pudding made with yolks, milk, sugar and starch. I haven't notice any piquancy or distinctive flavor. I can only assume that the piece I bought was young (Gorgonzola dolce), aged for 2-3 months.

Saint Agur ( Monts du Velay)

I was so happy to notice St. Agur during my last shopping trip. I love blue cheeses so any new product is very welcome. Saint Agur has a quite short history, as it was created in 1988 in the volcanic region of Mont de Valey by Beauzac's master cheese makers. Their goal was to combine  a creamy texture with the subtle taste of a fruity blue.

St. Agur is matured for at least 80 days and final product in octagonal shape weights between 4-5 lb. Then the cheese is packaged in aluminum paper and it continues maturing  until we can enjoy it.

I like St. Agur. It has all of the characteristics which make the cheese tasty to me: it has strong, distinctive flavor coming from blue veins, it is salty, buttery and spreadable - perfect to enjoy on a slice of rye bread.

But still I enjoy more Blue Stilton or Roquefort.

Recipe: Crab Loaf with Saint Agur

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.

Belletoile Triple Cream Brie (Henri Hutin) / Double Creme Brie Cheese (France)

I even don't remember when was  the last time I bought that cheese. Belletoile Triple Cream is a spreadable cheese that is buttery, luscious  rich and mellow in flavor. But when I'm thinking about brie my first choice is always Traditional French Brie. And when I crave for a triple creme cheese I choose between Saint Andre and  Le Delice de Bourgogne. Belletoile Triple Cream is  too salty to my taste and not as satisfying as I would expect from triple creme cheese.

Another brie which is little disappointing to my (spoiled) taste buds is Double Creme Brie Cheese. Just ordinary brie, plain and forgettable. 

Le Petit Crème (France)

I totally agree with the description from a label. Amazing cheese!

Époisses de Bourgogne (Burgundy)

I bought Époisses de Bourgogne only once. The cheese was very expensive and was available for a short period of time.
It is said that Napoleon Bonaparte loved it. It's hard to write a review of the cheese if you haven't tasted it a few times. Sometimes my sense of taste cant't appreciate such a complex cheese. I hope I will be given a second chance to recognize how really good is Époisses de Bourgogne.


There are a few factors which tells me that I should love the cheese. It is artisanal made in France from a pungent unpasteurized cow's milk. The cheese mature in cellar for at least six weeks. During the process,  is rinsed up to 3-5 times per week in a mixture of water and marc de Bourgogne (local pomace brandy). Each cheese is also brushed by hand to spread the bacteria evenly over the surface.The intensive orange-red exterior is the result of yeast fermentation. The stinky rind covers meaty,salty, pudding-like interior.

Époisses - I'm waiting for you!