Cotswold Pub Cheese
August 31, 2008
Wow!! Now this is cheese!!
The Lady brought this home for The Man and The Cat (me) to sample and all three of us loved it. What I don’t understand is why The Lady and The Man get bigger portions to sample than I but humankinds seem to feel superior; maybe it’s their size…if I weighed twenty pounds… things would be a wee bit different around the manse…
I reviewed Double Gloucester in an earlier posting and Cotswold is a Double Gloucester from England to which onions and chives have been added. This sure does kick this cheese up a notch (with thanks to Emeril for coming up with that term).
I can’t say enough good things about this firm cheese that is mild and similar to cheddar. It is creamy and rich like butter. It is aged 6 to 9 months. The piece we sampled was a golden yellow and cut as a wedge and came from Clawson’s Creamery. (I saw The Lady put some of it back in the fridge, which means… “More cheese for later…”)
I give Cotswold 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: I overheard The Lady mention it would go well with spaghetti and leeks and chard with olive oil. Personally I think it would go better with Catnip than chard; but that’s just the way I lean… It can also be served with grapes and a nice Artisan bread. The Lady melted some on Whole Wheat Artisan Bread and The Man really liked it.
Wine and Beer Pairings:
Wine Pairings: Zinfandel Shiraz, Chardonnay
Beer Pairings: This cheese is known as a “Pub Cheese” which means it pairs well with ales and beer including an English Bitters.
Source: Cow’s Milk