why can’t I get on with blue or stinky cheeses?
I really want to join the cheese appreciation club,
<stuck record>
I love my cheeses but some of the above mentioned cheeses are too strong for me – I find the strong blues (St Agur, Roquefort, etc.) too acidic for my taste. I recently had some Oxford Blue and found it almost inedible, which was a surprise as i was lead to believe it was milder than Roqueforts. Stilton – depends on which as that’s a catch all, but sometimes these can get too strong for me. I therefore find Stichelton to be milder, creamier, and better flavoured than many of its counterparts.
For hard cheeses – again while I like the ultra-tangy cheddars, etc., it’s a different experience to flavour iself. Getting a thin slice of high quality small batch cheddar or cheddar type (it’s a DOC thing) like a Montgomery or Lincolnshire Poacher and just putting it in your mouth and waiting – you get far more than the bite of a strong cheddar. Same with Lancashire, or Caerphilly, or…..
Seek out a decent cheesemonger (or if near London to Borough Market and go into Neals Yard Dairy) and talk to them about what you (think) you like and don’t like and let them give you a few to taste.
Blue doesn’t have to be like battery acid
Cheddar doesn’t have to strip the lining of your mouth
and while it’s perfectly OK for other folks to like what they like, you can be a cheese fan without venturing to the extremities; there’s infinite subtlety on offer as well as the triple-X varieties.