Let’s talk about cheese! The following short blog post is going to focus on extra mature cheddar cheese, my favourite type of cheese. Though I do appreciate stilton, brie and a many other types, including cheap spread and processed slices!
When I was a young child I would have black pepper added to my cheese sandwiches and in later years I grew to appreciate extra mature cheddars. Many cheddar cheeses that others deem mature I find hard to enjoy, unless grilled or supported by mustard, pepper, pickle or a delicious chutney.
Really strong mature cheddars I enjoy in sandwiches, with crackers or bruschetta. Extra mature cheddars are great for a weekend treat or to serve with other types of cheese on a cheese board after a meal. As you would expect it can be quite expensive, so the majority of the time I do not indulge in my extra mature cheddar passion.
When my wonderful girlfriend and I treat ourselves we do not just go for strength, but accompanying personality as well as being suitable for vegetarians. We love Collier’s, Cornish Cruncher, Tickler, Vintage Farmhouse Cheddar from Tesco and many others.
Why not leave a comment about your favourite cheeses or write a blog post?
Hi Andrew,
the Welsh Cheddar looked good. Does it taste any different from Irish ones? I only had Irish Cheddar as I visit Ireland in 2008. Kai is a huge Cheese fan but I only like the “plain” boring and not to salty and intense Cheese like Gouda, Edamer or Creamcheese. So nothing exciting.;) Unfortunately we dont get too many Cheddar types here in Germany.
Enjoyed your post Andrew!!:) Keep those food blogs coooming!!
Love*Linn
Hi Linn,
I’m sure there are many extra Irish mature cheddar’s around, I’ve just not sampled one yet, but I primarily eat extra mature cheddar from the UK, but have eaten Canadian versions in the past which were also more salty.
I think it is also interesting how cheeses are consumed as there can be differences between countries. Like in Germany cheeses can be eaten at breakfast, but that is unusual in the UK.
I do like other cheeses which are not cheddar, such as stilton, brie etc and have enjoyed many french cheeses which were strong or creamy.
I have to be wary of cheeses though as some are not suitable for vegetarians and that can limit me when sampling cheeses from abroad.
I used to love edam years back, but I must admit I rarely eat “plain” cheese these days.
Thank you for stopping by and leaving your comment.
All the best
Andrew