Well, I did find and buy some Wyke Farms Crunchy from Waitrose earlier (currently available on offer, 2x250g for £5) and I’m feeling a little ambivalent.
I saw today that Asda have a new section proclaiming themselves as “Cheese Retailer of the Year.” To their credit they did have a unique selection, including one cheese with raisins, apple and cinnamon.
Hmmm, might be worth a taste…
Whilst looking at the Wyke Farms website for the previous post, I came across this beauty: Wyke Farms Crunchy Extra Mature Cheddar.
A vintage cheese with extra calcium lactate crystals certainly sounds scrummy.
The extra edge found in the texture of Wyke Farms’ own Simply Gorgeous Vintage is appreciably apparent so I’m looking forward to seeing if this iteration is even better. My mission tomorrow is to check out some Waitrose stores. They reportedly stocked Crunchy in late March and it’s still available on their website so I’m hoping to find some in person!
First of all, welcome to The Cellar!
Upon embarking on this project it struck me that my history with cheese has been rather confined. It has generally been restricted to mainly cheddars, hard Italian cheeses (of which I’ve never known the names) plus some common soft cheeses like feta, brie and camembert.
Last Christmas I did though treat myself with a selection of some new varieties, including recent favourites smoked cheddar and manchego, which acted as the catalyst for the site you’re reading now. Nevertheless, I am going to start now with a blank board. From this day my list of tasted cheeses will be empty, ready to expand.
So on that note, I would like some recommendations. Where should I begin?