The wealth of information now available about British cheeses and their producers usually makes it pretty easy to research and write about whichever hunk has made it on to the blog. But boy oh boy was this week’s cheese ever a slippery one to pin down. It has taken sleuthmanship and cunning beyond the wit of man to find out even the basics. I’m mentally spent. So, here is it, the Loch Ness Monster, the Lord Lucan of cheeses, Inglewhite Buffalo:
Tag Archives: buffalo cheese
There are many annoying things about possessing small children but one of the worst has to be the terrible potential for ear-worm. But – wait! – before you start leaving in droves, horrified at a food blog discussing parasites, don’t worry, it’s not like ring worm or tape worm but instead is a term for a catchy piece of music that gets stuck in your head. Children’s television is the worst offender when it comes to embarrassing yourself in polite company by singing about Mr Bloom’s compostarium or Rastamouse’s Da Easy Crew. But the most evil ear-worms of all come from the irrepressibly jaunty Tractor Ted; as a result I can’t think about buffaloes without hearing ‘they’re big, black and slow – the buffalo!’ I had to eat this week’s cheese just to stop me hearing it every time I opened the fridge.
Okay, stop sniggering at the back, please. The title of the post doesn’t say that I made my own bodyweight in mozzarella or enough mozzarella to keep Papa John’s afloat. I will admit that it’s not the largest haul of cheese ever produced but that’s the thing about artisan cheese, right – quality over quantity. So there.
Mention British farm animals to most people and they’ll conjure up an image of green fields trimmed with hedgerows, black and white cows grazing the grass and chewing the cud. Or maybe fluffy sheep cropping the sparse vegetation on a mountainside. At a push, perhaps some cheeky goats in their perennial eating-the-washing-line stance. What they probably won’t come up with is a herd of black water buffalo, great horns curling over their horizontal ears. But that’s exactly where this week’s cheese comes from. And the buffalo aren’t paddling in the floodplains of Pakistan or India; they’re grazing the pastures of Somerset.