The great thing about genuinely artisanal cheese - like 'natural' wine - is that it's finite. It may be a small experimental batch or only made at a particular time of year. When it's gone it's gone. So it was good to try this rare cheese from Mary Holbrook at the Bristol Food & Wine Fair from my friends at Trethowan's Dairy.
It's called Tilly after a field on her Somerset Farm and is an unwashed version of the unpasteurised goats cheese Cardo I was raving about last summer which is set using an extract of cardoon thistle rather than rennet.
I can't say I like it quite as much. Cardo has a particularly sumptuous silky texture but it's a delicious cheese by any standard - delicate yet intensely flavoured and not obviously 'goaty' at all.
Jess of Trethowan's Dairy says they simply can't get enough of it. "When we have a big do we have to save up our quota".
So we nibbled it extra slowly (with some dry Montlouis) and look forward - hopefully - to tasting it again next year.
On Sunday I'm off to Washington State and Oregon for 10 days so am hoping for a taste of the famous Rogue River Blue! It might be a couple of weeks till the next post though . . .
1 comment:
Hope your trip is great and you find lots of cheesy, fabulous things to eat! Can't wait to hear what you find.
Cheers, H
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