I had a few questions about the cheese mentioned in yesterday’s post, so I thought I’d provide a bit more info. However, before I get started, I should mention that in certain circles, I have a bit of a reputation (thoroughly unjustified, I might add) of being a purveyor of puns. I therefore promise not to bring in anything bomb-related at all. The cheese will not have an explosive flavour, or the texture of mortar. There will be no references to deciphering the olfactory codes, and no mention of a fusion of styles. You have my word.
Firstly, presentation. The one in the picture is the Gold Vintage Bomb – the original used black wax instead, and thus looks more bomb-like. I’m not a fan of the glitter, but I’ll overlook that given that it’s otherwise a refreshingly original design.
The Vintage Bomb, Matured Three Years
And another picture, showing the texture, which is not entirely unlike Cheshire. It’s not quite as dry as that, though – but not as crumbly as Wensleydale.
The flavour is late on arrival – building up over time – but is more subtle than I was expecting, given that it’s really well matured. It doesn’t have a sharp tang, but is a lot stronger than a typical Cheshire family cheese. I found it just a little bit flat. It’s possible to eat a fair quantity without being overwhelmed, which is good, but dangerous.
The odour, however, packs more of a punch. Not the wonderful smelly-sock stench of penicillin mold, but just a dairy-product-that’s-been-around-a-while whack to the nose. Delightful.
Overall verdict – a very good cheese, but not at the top of my list. Certainly my favourite out of the Cheshire/Lancashire/Wensleydale family, but that’s mainly to do with the strength of flavour, and the ability to cut it without it falling to pieces.
Related articles
- The 10 Best British cheeses (independent.co.uk)
