At the risk of recycling and mangling a very laboured analogy, it seems that mixed milk cheeses are like buses – you wait three years and then they all come along at once. Doublet, which I wrote about at the end of last year, is a Somerset cheese made using cow and sheeps’ milk. This week I bring you Sharpham Savour, which uses cow and goats’.
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The end of the year. A sudden drop in temperature restores more seasonal climes and, with that, a craving for stodgier, heartier, fattier foods. As luck would have it, my in-laws recently bought me this cheese, Doublet, that they’d bought at their local market. And boy, does it ever fit the bill.
Filed under cheese
Fromage Homage 