Learn more about our cheese, what to expect when eating and what accompaniments bring out the best flavours. Cheese tasting can be as complex as wine tasting with individuals whose careers are predicated on their ability to dismantle the combinations of flavours, aroma and mouth feel that makes a cheese individual. Use our guide below to interpret Brinkworth Dairy cheeses.
We always recommend that cheeses are served at room temperature for them to be at their most enjoyable.
British cheese is synonymous with hard varieties. Each territory around Britain has their own variety such as Cheddar, Lancashire, Cheshire etc. Defined by the removal of moisture from pressing the cheese allows it to be matured for long periods of time and will last. There are so many varieties and maturities to choose from with the older cheeses developing crunchy salt crystals that make your mouth water.
Complex to produce and fosters either an obsession or a repulsion in people! Incredible flavours and textures are produced by introducing a mould onto the outside or inside of the cheese encouraging changes in the proteins which develops the distinctive appearance. These cheeses have a huge variety of formats and textures ranging from soft to crumbly and hard.
Those oozy cheeses are generally associated with France however British white cheeses are growing in popularity. They usually develop a mould formed rind which hides a high moisture content and smooth interior. This occurs when the fats and proteins have been broken down by the mould. Eat them young or more mature when they have developed a deeper more intense flavour and probably a significant pong.
Light, but can still pack a taste punch. These cheeses are not matured, eaten very young and have a high moisture content – think cottage cheese, ricotta, mozzarella. Being a fresh cheese they are a great flavour carrier, accepting additional ingredients leading to a large number of varieties. Usually found in pots or small whole formats because of their loose structure.
Surprisingly the actual tasting comes at the end of the sensory process.
Look: Observe the rind, its thickness and texture. Observe the paste which is the interior of the cheese. What is its colour? Is this consistent throughout the paste or does it change as you get to to centre? What is the texture like? Smooth, open, crumbly?
Squeeze: Give your cheese a squeeze! Release aromas and inhale – what can you smell? Test the springiness, is there a lot of give?
Taste: The big moment. What is the initial mouth feel and texture? What are those initial flavours as they hit your tongue? What aftertastes are there and do any flavours particularly linger?
Verdict: Hit, miss or maybe? Sometimes a second bite is needed to hone your thoughts. Do the flavours change when you add accompaniments?
The Wiltshire Loaf
The phrase chalk and cheese comes from Wiltshire with the chalk downs in the South and the cheesemaking pastures in the North where Ceri’s family has farmed for 250 years. Wiltshire Loaf was mentioned in two of Jane Austen’s novels and adding to its fame won best territorial cheese at the British Cheese Awards.
Tasting Notes
Beautifully smooth with flavours of chamomile and daisies. It has a fresh honey flavour when young and pale and matures to a fruitier hay and yellow hue. The texture is irregular and the body of the cheese is springy. This a complex cheese that manages to be creamy and crumbly, sweet and sharp simultaneously.
Pairings
Wiltshire Loaf can be splendidly accompanied by a Pinot Noir, not too heavy and overpowering for a complex cheese but with some depth. Matched with a baked fig or caramelised onion chutney will heighten the flavours as will a carefully baked artisan loaf with an open oily texture such as ciabatta.
Brinkworth Blue
Brinkworth Blue is close to our hearts; named after our village and also our cows. We have the oldest pedigree Friesian herd in the country, established in 1910. Its appeal has won a string of awards in the world of cheese and continues to be a favourite. The cheese ripens for 2 months. It is turned every week and pierced in the first 2 weeks of its life to promote the development of those distinctive veins.
Tasting Notes
Brinkworth Blue is similar to a stilton in that it is a hard blue. It is creamy, sweet and nutty. Some describe it as having a chestnut honey flavour. The earthy brown mushroomy crust is fairly thick. The paste is golden and milk white with blue and green veining. The texture is close and the aroma of new mown grass or hay can be appreciated. Some may pick up on a subtle nutmeg flavour in the background.
Pairings
Brinkworth Blue is well complimented by a beautiful tawny Port. The rich soft flavours bring out the best in our crumbly blue cheese. We recommend a finely sliced pear and a thin, salty cracker to layer with Brinkworth Blue. Push the boat out and add a smidge of fruity chutney. Dazzling by itself or part of a bigger cheeseboard…did you know we sell hampers of our cheese? Have a look at our online shop!
Royal Bassett Blue
This is a stunning soft blue cheese named after the local town of Royal Wootton Bassett just a few miles from Brinkworth Dairy. This Bassett Blue is a labour of love taking three weeks to develop needing constant attention. A great introduction to the world of blue cheese – even if you are sworn against them this one is not to be missed. Small and perfectly formed, once you take a slice you’ll keep going back for more.
Tasting Notes
Slice through the rough, mushroomy rind to discover the buttery interior delicately veined with blues and greens. Look out for humus and celery aromas. This is not a crumbly Stilton-like blue but more akin to a creamy, smooth Dolcelatte or Gorgonzola. Fresh tasting and indulgent at the same time. Enough strength of flavour to delight without being overpowering, it deserves every award it has won.
Pairings
Crying out for the intense notes of blackberry and pepper from a Shiraz or even a huge Barolo. This cheese can tolerate deep flavour pairings to cut through the buttery, creamy taste. Choose finely sliced cured meats, pate or salamis to share a plate. A less well known addition is a drizzle of honey. Chad’s Honey from the Brinkworth Dairy beehives is fabulous if you are lucky enough to get hold of a jar.
Gallipot Eyes
This cheese is based on a Gouda recipe and is matured for between six and 12 months. The name comes from the writings of John Aubrey and below is his not entirely flattering description of North Wiltshiremen in 1656. “… they are phlegmatique, skins pale and livid, slow and dull, heavy of spirit… they only milk the cowes and make cheese; they feed chiefly on milke meates, which cooles their braines too much, and hurts their inventions…. their persons are generally plump and feggy: gallipot eies (eyes), and some black: but they are generally handsome enough.”
Tasting Notes
Similar to Gouda but with more texture, depth and purity of flavour thanks to the single source of milk used to make it at Brinkworth Dairy. A perfect example of ‘fermier cheese’ which is where cheese is produced by a single farmer from the milk of their animals. It is a beautiful yellowish gold with an irregular crumbly texture punctuated by ‘eye-holes’. There is a strong aroma of hay and earthiness. A younger Gallipot will have a different flavour profile to a more mature one that develops a tangy and caramel flavour that develops while ageing in the ripening room.
Pairings
A beautifully crisp French Cremant works wonderfully. Smooth and rounded with all the bubbles from a second fermentation in the bottle to wake up your taste buds. There are many regional varieties to choose from – have some fun sampling. Slices of slightly tart apple or a tomato based chutney will bring out the best in Gallipot Eyes. Slivers of ham, pickled peppers make your mouth water. Dare we suggest it but lightly grilled on thin crackers brings out Gallipot’s delicious meltiness. It can of course be eaten by itself however it should have a guaranteed spot on any cheeseboard.
Garlic & Pepper Cream Cheese
A soft and fresh curd cream cheese which is ripened for only 3 days. To add to the smooth flavour the outside is rolled in a garlic and pepper seasoning. It is annoyingly moreish and the empty pot will give you away. This cheese is a little bit of Brinkworth Dairy history being the first of Ceri’s creations.
Tasting Notes
This may be a young cheese with very little maturing in the process but there is still a lot going on! Delicate, fresh and light. Lemony with a hint of acidity. Milky, silky and soft. Pick out the dill and coriander flavours with back notes of red pepper and paprika – don’t forget the garlic.
Pairings
Oh a crisp Sauvignon Blanc or a delicate French Rose! Nothing that will overpower the subtle cheese flavours. Crunchy salad leaves, top quality fresh bread, figs and a light Parma Ham – hungry yet? Versatile yet indulgent, this little cheese should be eaten with crisp clean flavours of fresh vegetables and fruits.
