We here in America could learn a thing or two from our brothers and sisters across The Pond – at least when it comes to celebrating food. It’s National Dairy Week in Britain where the British Cheese Board strives to raise health benefit awareness toward dairy products, including cheese, yogurt, and good ol’ milk. As stated in a previous post, whole fat cheese can aid in weight loss efforts as well as providing needed calcium for bones. Continue reading
Tag Archives: English Cheese
What do Napoleon, Emperor Charlemagne, and Charles de Gaulle have in common? Besides being heavy-duty leaders in history, these guys loved their cheese. Wonder how Camembert got its name or the difference between blue cheese, Roquefort, and Gorgonzola? Dubby Bhagat of The Himalayan Times has put together a brief list of some famous cheeses and how they came into being.
For a more in-depth history, check out The Nibble’s article which breaks down cheese throughout history by time period. No surprise the Dark Ages were stagnate for cheese innovation.
Photo source: Mentalfloss
I was a pretty ticklish kid. So ticklish, my mother would just have to say “Tickle Tickle Tickle” in my general direction and I would be on the floor, rolling with laughter. To be honest, it was agony and I have since learned to turn off my tickle button. After tasting this rare treat, I may have to turn it back on!
Ticklemore cheese was originally made at Ticklemore Dairy by Robin Congdon, Ticklemore is now produced at Sharpham Creamery by Debbie Mumford (Debbie trained under Robin before taking over the cheesemaking). This unique cheese is made from vegetarian full-fat, pasteurised, goat’s milk and hand molded in small baskets and turned twice weekly during its three-month maturing phase. The rind retains the shape of the basket which has been described as having a UFO appearance. While cold, Ticklemore has a flaky, pillow-y texture that “tickles” the tongue with light aromatic flavors. As the cheese becomes room temperature, the airy bubbles and flaky texture become soft slightly runny. The Camembert flavors from the rind are more pronounced and assertive as well.
I am more partial to the taste at room temp yet I can see the appeal of the airy texture. The grapes balanced out the flavor even more.
Ticklemore is difficult to find and the price reflects its rare status. At $40.00 per lb. I don’t see purchasing large quantities anytime soon. It is a cheese I would recommend trying (in small amounts) at least once, if you can find it.
This stinky, funky, pungent, and amazingly tasty cheese is my White Whale. I had my first taste of Stinking Bishop two years ago at the Whole Foods in Ann Arbor. The aroma was a mixture of wet dog and athletic shoes after a 10K. Not for the faint of stomach, to be sure. Then I took a bite and just lapsed into silence (a feat nearly impossible as those who know me can attest). I was in heaven! This aggressive yet smooth cheese had a powerful and earthy flavor that just wafted through my mouth. I know strong-smelling cheese isn’t most people’s idea of awesome, but I could eat a whole 5lb wheel of this stuff without so much as a soda cracker. Stinking Bishop was by far the strongest cheese I had tasted and it soared to the top of my list of must -haves. And then it was gone.
Stinking Bishop rose to popularity after it was used to revive the main character in the movie Wallace and Gromit Curse of the Wererabbit. Demand grew 500% within a month. Unfortunately, this unctuous treasure has a limited production of only 20 tons a year (that’s less than half the normal production of most artisan cheeses). With such high demand, Stinking Bishop vanished from cheesemongers’ cases.
It has been a year and a half since I tasted my elusive delicacy. Requests at my local Whole Foods are met with a sad shake of the head or pathetic shrug of shoulders. I could order it online, but I fear the unknown distributor. Some dishonest shyster who tries to pass off Epoisse as my aromatic Bishop. And so I search in hope if one day procuring that creamy, stinky gold once more.