In a previous post I raved about Balderson's double smoked cheddar, today I'm going to try another smoked cheddar from England and see how they compare.
Applewood proclaims that it is smooth and creamy right on the package and that claim is quite true. It has a very creamy texture but retains a bit of grittiness. Definitely a softer texture than Balderson's but that's not a better/worse quality, just a difference.
Taste-wise the Applewood certainly has a smoky flavour but that is apparently an added flavour, not from any kind of smoking process. The cheese is finished with "a dusting of paprika" according to the website which emphasizes the traditional cheese making techniques used while blatantly skirting the origin of the smoky flavour. Now I'm not against flavouring agents at all, I have a chemistry degree so I'm not afraid of chemicals nor do I think they are cheating per se. However in this case I must admit that Balderson's double smoked cheddar has the edge in the intensity of the smoky taste and flavour. Applewood is a tasty cheese made by folks who sure seem to love cheese and has a nice melt-in-your-mouth texture with a pleasing flavour.
Recommended.
Moisture 39%
M.F. 31%
150g
This is less a question, and more of a five part comment. In Season 3 Episode 42, some dudes totes want cheese reviews/recommendations like apples: good for baking, good for eating out of hand, etc. The advice for those who go to a cheese making workshop and who's favourite way to eat cheese is by the hunk or slice or a fancy meal and not just 'on a pizza'. The market is there, people want to know which cheeses to eat like chocolate bars.
ReplyDeleteWhenever you see something like that, a wizard did it.
DeleteThis cheese I'd say is a bit too soft to eat like a chocolate bar.
Educational.
Delete-Lucy Lawless