It just ocCURD to me that we missed our Tuesday cheese pick from our Minister of Mozzarella; the Prime Minster of Parmagiano - thats right! Certified Cheese Professional, Melanie. WHEY better late than never, right? Missing it was almost worth it, if for nothing else but the cheesy puns - oh snap! Every year theres a moment when I step into our walk in cooler at Whole Foods Market and I know from the earthy, autumnal, musty smell that it has arrived. Its a harbinger of fall for us at Whole Foods Market…Mary Quickes Borough Market English Cheddar from Neals Yard. Its a seasonal cheese for us, and I look forward to tasting it for the first time again every year. Ive had the pleasure of meeting the wonderfully demonstrative Mary Quicke on a couple of occasions. She is one of the most effusively passionate cheese people Ive met. Sign up for her emails and youll see what I mean: bit.ly/1vi2k1N The Quicke family have been farming in Southwest England for over 450 years. This part of the world has long been famous for the cheese that it produces from the milk of pampered cows grazing on lush grass. We all grew up eating a lot of cheddar. That cheese is made in large 40# blocks which get cryovacd and aged in plastic. This is one way the cheese maker gives the cheese a flavor profile most Americans would identify as cheddar. However, Traditional Clothbound Cheddar such as the type made by Mary Quicke, are made into wheels which are wrapped and aged in muslin. This allows the cheese to breathe as it ages which encourages the development of more complex flavors. The flavor and texture are such a departure from the cheddar you had as a kid, and if youve never tasted its grassy, butterscotch deliciousness what are you waiting for? ITS HERE!!
Posted on: Wed, 29 Oct 2014 22:30:34 +0000
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