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Posbury

Earlier this week I had my fifteen minutes of fame on a radio show called The Dirt, which focuses on gardening and food. Should you be at a very loose end and wish to hear me wittering on about disastrous home-cheesemaking and how people should be able to eat nasty cheese if that’s what they like (fence-sitter, moi?) then you can find it here. I turn up about three quarters of the way through. One of the topics we got on to was ‘cheese with bits in’ and I did at this point declare that I am, on the whole, not a fan. All of which leads me neatly on to this week’s cheese, Posbury. My slab of Posbury was kindly sent to me by a friend who tried it, liked it and thought I might too. My initial thought was ‘Eeek, cheese with bits in!’ So, here it is: Posbury, pre-nibble, with its bitty-bits glittering at me evilly:

Posbury goat's cheese

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