Travels for Cheese – Episode 4: Bandit country.

This month’s trip took my south of the immediate borders of Norfolk and into territory the locals here seem to regard with some same trepidation as akin to an East Anglian DMZ. Not sharing in their personal beliefs, and with a strong desire for cheese I headed off…

Destination!
Lock, stock and a helmet full of cheese! (Ok and Skyr)

Do I have a treat for you this time folks, 3 produced at the on site dairy and a guest cheese! Now, we love a guest cheese so when there was a deal going down for some ‘Baron Bigod’ and ‘Nettlebed’ for £5.60, I was all over it like a rash.

The haul!

The St.Helena

Yeah I proper broke out the sourdough.

This is brine washed cheese, don’t confuse this with continental varieties that normally rock up around Christmas. This has a hard mould covered outer texture and a much firmer one within. You can’t smear this remotely and it feels supple with a nutty aftertaste which begins slowly after the initial notes and the uniqueness the mould seems to provide.

The St.Jude

Cheesy goodness!

This is one of the most unusual cheese I have tasted so far. It has a soft, moist and slightly pasty texture, that builds after the initial bite. Not only can you taste that raw milk with grassy tones, but a slight floral aftertaste shortly materialises. Unlike the St.Helena above you can smear this should you decide to, it won’t ruin texture one bit.

Witheridge in hay.

The purely accidental guest cheese in this lineup, not locally produced like the others but an import from the South. I wasn’t going to pass up an opportunity to try this out, especially as it didn’t involve a ride to Oxfordshire to grab a slice.

This is a mature, farmhouse style cheese which punches its weight in any arena. It’s nowhere near as crumbly as you expect from this style of cheese and with the definite after notes of hay. A very impressive cheese in itself with an equally impressive firmness, this should displace all but the beat cheddar on any table.

Another cheese?

Well yes, there was an additional cheese. But, as we already reviewed it on my first trip I won’t waste your eating time.

As I’m slowly gaining skill on the bike it’s allowing me to reach further out of the area in search of great riding roads and tasty cheese. Next month I’m hoping to don some shades and head even further afield. Stay tuned for that one.

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2 Comments

  1. Eddy Smyth says:

    Thanks for the tasting notes. Always great to learn of a Brit cheese with personality. Just don’t stray too close to those DMZ borders when the guards get bored.

    Liked by 1 person

    1. No worries! Also I do try and be careful when crossing any borders, I’m lucky that I have a monotonous and neutral accent and no-one can really locate where I’m from!

      Like

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