new year, new blog, old friends

I've been talking about having this blog for the last several months of 2010.  I love cheese.  I often quip that "a day without cheese is like a day without sunshine," which for me means less happy.  However, I don't often branch out to try new varieties.  I also enjoy travel and other cultures, so I decided to experience other countries through their cheeses.  My husband fully supported my endeavor with a couple cheese-related gifts for Christmas.

An impromptu New Year's Eve party with friends seemed a perfect occasion to start this endeavor, after all, we were planning to stay up until 2011, when I had planned to officially begin my cheese study.  Since it was hastily planned, I didn't have long to hover in the specialty cheese section at the local supermarket, and there was no pre-planning of types or countries or what might pair well.  By chance, we ended up with two English cheeses - Double Gloucester and White Stilton with Blueberries.  I also grabbed a goat cheese, because I always enjoy its smooth, creamy tangy-ness.

Double Gloucester dates back to the 15th century to the Cotswold region when it was made with sheep's milk.  Today it is made with cow's milk.  It's also the cheese traditionally rolled down Coopers Hill in May.  It's considered a hard cheese aged around 4 months. (Unless otherwise noted, all fun "cheese facts" on this blog are from Harbutt, Juliet, ed., World Cheese Book, 2009)

Stilton debuted in the early 18th century in the town of Melton Mowbray in Leicestershire county, but it was served at a hotel in the town of Stilton, which is how it derived its name.  It was trademarked in 1910, can only be made in 3 counties and has Protected Designation Origin (PDO) status by the European Commission.  Only 7 dairies are licensed to make it.  It's a cow's milk blue cheese aged 9-14 weeks.

Between the 2 new cheeses, I preferred the Double Gloucester.  It had a really nice flavor - strong, but smooth, and its texture seemed a bit softer than a cheddar.  I enjoyed the White Stilton with Blueberries, but I was expecting a stronger cheese.  I suspect a White Stilton is not aged as long as a regular Stilton, as this didn't have the blue marbling.  The blueberries made it seem overly sweet, so I would still like to try a regular Stilton.

Judging by what was left on the cheese board by the end of the night, it seemed everyone agreed with me.  A special thanks to Tim & Meri for humoring me and for ringing in 2011 with us!