Taste |
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Texture |
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Value for Money |
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Personal Choice |
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Review #10802 - Dated: 10th of March, 2014 Author: Tucker |
I'm a little picky about my cheeses, and while I can appreciate the amazing effort that goes into making hand-crafted cheese, I do ask that it be something pretty good when the price-tag rises above $10/kg. And though this cheese is indeed amazing hand-crafted cheese, it was by far the mildest flavour in the range, and thus didn't spark my interest the way I hoped it would.
After trying it on it's own, and finding it to have a wonderful soft and almost silky texture, it had almost no flavour my life-long-abused taste buds could detect. Though this is not a glowing appeal for me, it did bring to mind that such a quiet cheese is also not going to try and overtake any other flavours it is paired with.
One of my wife's new favourite snacks is something I have only recently come to enjoy - a basic "Margarita" cracker - bare cracker, a little butter, a slice of tomato, a young basil leaf, and a grind of fresh black peppercorns. Throw that back in a single bite and you have a snack that is surprisingly rich in flavour. Add a nice slice of Meyer Amsterdammer and you add body, without adding any competing flavour, which suddenly added a lot of appeal for this cracker, in my eyes.
Thinking about it, I swapped butter for a home-made tomato relish, and replaced the tomato and basil with a slice of yummy [link^5262^LASCo 'Italian' salami^link] and dropped a slice of Amsterdammer on top. Instant flavour hit, which made it an instant snack hit for me. I snapped a photo of the second one I made, then promptly demolished four more in rapid succession. That was my 'afternoon tea' snack which held me comfortably until dinner 3 hours later.
Overall, though I found the lack of any real flavour a little disappointing, I was really impressed with the soft texture of the cheese - not as soft as a mozzarella, but softer than a mild cheddar for sure. It grated well, though I wouldn't recommend it really. I think slicing it would be far more suitable and respectful for a cheese with a pedigree such as Meyer Gouda. Would I buy it again, possibly, though for a cooking cheese I think I would aim for something cheaper. This, I would save for something really special, I think.
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