Well, a more sallow green from the color of yellow and green curry powder, but a fine alternative to some of the green colored cheeses proposed to mark St Patrick's Day.
I'd first had this cheese at a friend's house and on spotting it wondered what kind of weird Irish cheddar she had put on the board. The scent of ginger and coriander's kind of a give-away but the idea of Thai curry-infused cheese was too nutty to register in my brain. The first bite triggered the reaction of tasting something familiar but in a totally different format. The richness of the buttery cheddar-like cheese base served as a stand-in for the roundness of coconut cream and added its own tangy flavor. A bit of round, warm-ish chile spice lingers in the aftertaste.
The wine we were drinking was red Zinfandel, and it is not a good match with this cheese. Beer might be better.
Coombe Castle is perhaps best known for the Stinking Bishop cheese. This same friend also introduced me to its Pickwick cheddar with caramelized onions. I've never been that taken with flavored cheeses, but I liked these two.
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