You know that your cheese obsession is getting out of hand when you realise that you’ve got favourite rinds. Manchego is always a beauty, criss-crossed like a cheese in a tweed jacket. Back on the British Isles, I love the unusual Suffolk Gold which is covered in grey furry moleskin, the dramatic navy-brain of Isle of Wight Blue and, of course, the jade livery of Cornish Yarg, which my photography skills could never do justice to. This week’s flying saucer of a cheese could also be a contender.
It’s been a very sheepish blog for the last few weeks with St James, Flower Marie and Homewood Ewes Cheese all making an appearance. But the sheepish one this week is me; after tantalising everyone with my promise of cooking something up with the Homewood curd, it all went very wrong. I planned to make stuffed courgette flowers, waiting four days for enough flowers to appear, diligently stuffed them, prepared the batter, heated the oil and then fried them. Oh – except I’d forgotten to batter them first so they all disintegrated on impact. I blame the heat. Sigh. Anyway, onto this week’s cheese which is decidedly goaty: