One more cold-weather cheese from the Cheese and Champagne archives to keep you warm … check back next week for a fresh look and fresh posts!

… The cheese to put us back on track is Lincolnshire Poacher, a British Cheddar-like confection that you may find in your local cheese shop this time of year (I got mine at Surdyk’s). A raw cow’s-milk cheese that has been aged up to two years, Lincolnshire Poacher is made by the Jones family –  brothers Simon and Tim – who use the milk from their own Holstein cows to produce the cheese. Check out the family’s excellent Web site to learn more about the cheese-making process and watch videos of their self-proclaimed “happy cows.” (Hopefully, the California Milk Marketing Board won’t put up a fight for that slogan.)

Though you may frequently hear Lincolnshire Poacher described as a Cheddar, it’s not a true version of America’s favorite cheese. The recipe is loosely based on Cheddar, but the Jones boys say their modifications give their cheese a taste that’s a cross between Cheddar and Comté, and I’d say that’s pretty accurate. Perhaps I’m biased based on my recent experience with Hook’s 15-Year Cheddar, but this cheese had a lighter, more subtle taste and lack of crystals, so my taste buds didn’t scream “Cheddar!” upon sampling. But could you use it in a recipe calling for Cheddar or slide it into Cheddar’s space on your cheeseboard? Absolutely.

One of the good things about a lighter-tasting cheese like Lincolnshire Poacher is that it is relatively easy to pair with drinks. Beer, of course, would be a no-brainer, and I could see it enjoyed with both red and white wines as long as they’re full-bodied. A sweet, fruity accompaniment greatly enhances the cheese’s flavor – I nibbled on some dried mango with my Lincolnshire Poacher last night and loved how the sugar content of the mango brought out the cheese’s underlying sweetness.

And if my words don’t convince you to try this cheese, maybe you’ll listen to one of our cheese-blogging colleagues, Kirstin, at It’s Not You, It’s Brie, who also recently posted about Lincolnshire Poacher.

— originally posted 1/20/10

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Happy New Year! While Jill’s beloved Badgers may not have been victorious in last weekend’s Rose Bowl, Wisconsin can take solace in knowing its cheeses are still tops.  We look forward to bringing you many more cheese winners in 2011. But first, while we’re detoxing from our holiday cheese (over)consumption — and working on a fresh new look for 2011 — we’re going to bring you a few of our favorite winter snacking cheeses from years past. After all, it’s January. It’s cold, and all we want to do is curl up in front of the tv and watch some football…

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I know that the Scots probably don’t care much about American football, but it seems to me that their Isle of Mull Cheddar was made for the Super Bowl. A cheddar with flavors of mustard and malt? Score.

The mustardy flavor of Isle of Mull Cheddar makes it an ideal match for pretzels - and football.
The mustardy flavor of Isle of Mull Cheddar makes it an ideal match for pretzels – and football.

What gives Isle of Mull Cheddar its distinctive flavor? The cheese’s island namesake, located off the western coast of Scotland, is home to the Tobermory malt whiskey distillery. The cows that supply the milk for this aged raw-milk cheese feast on the distillery’s leftover fermented barley, which in turn give the cheese a Scotchy taste. Once brought to room temperature, the Isle of Mull Cheddar has a mustardy aroma that intensifies with each bite. Bring on the pretzels!

As you might expect, Isle of Mull Cheddar is a natural match for Tobermory Scotch, but for those of you who aren’t planning on breaking out the hard stuff during the game, consider serving the cheese with a Pinot Noir or, as Jamie Forrest of Curd Nerds suggests, a California Chardonnay. But let’s be realistic – you’ll be serving it with beer for the Super Bowl. In that case, DiBruno Bros. suggests an ale.

Special note: Isle of Mull Cheddar has also been toddler-approved. My 1-year-old son couldn’t get enough when he spotted some on the counter yesterday.

— originally posted by Jill, 01/23/09

Maybe it has something to do with temperatures that can’t seem to climb above freezing around here, but I’m still craving hearty mountain cheeses. Appenzeller, another Swiss classic from Rolf Beeler, is a semi-firm cow’s milk cheese brined in a centuries-old secret blend of herbs, wine and liquor.  Remarkably smooth, ideally suited for melting (think fondue), the Appenzeller has a sweet, fruity flavor and supple bite, with a spicy aftertaste. The buttery cheese has a few characteristic large holes and a hard reddish-orange rind. 

Appenzeller is ideal for cooking, or serve on a cheeseboard with sausages and bread. I layered thinly sliced Appenzeller with stone ground mustard and Pinot Grigio salami on a wheat baguette, served with cornichons on the side. Perfect for a slightly gourmet, yet still hearty, Super Bowl appetizer. Enjoy with beer of course (a German bock would be nice), or pinot gris. 

Check out this travelogue from Appenzell for a look at the cows responsible for this wonderful cheese.