Hey cheddar fans, maybe it’s time to try to try some Sparkenhoe Red Leicester. First thing first: it’s reddish orange. Don’t be daunted. I meet a lot of customers who steer clear of orange cheese because they assume artificial dyes are used, but the source of those cheerful hues is the annatto seed, not something whipped up in a lab. It’s all very wholesome, made by David and Jo Clarke, dairy farmers whose families have farmed in the Liecestershire area for generations. Red Leicester is a hearty English cheese, cheddary, earthy, with a hint of sharpness. I’d eat it with beer and some good rustic bread. We have plenty of it around, so ask us for a sample the next time you visit us.
I was seriously considering writing a post about our new vegan cheese with fake bacon bits.
This space has intentionally been left blank for you to fill with what you imagine I might say about that.
I’m not writing that post today.
Instead, let me introduce you to Mt. Townsend Creamery’s Trailhead, which won a hotstuff Gold Medal in 2008 at the American Cheese Society. While I take issue with the quote on website implying that it’s practically interchangeable with Parmigiano Reggiano, I would agree that it’s a lovely, nutty, slightly milky-flavored, semi-hard cheese that would be welcome in many a dish. I invite you to come ask for a sample next time you’re around.
You may have noticed that it’s raining. I sure have. If I weren’t at work now, I’d either be at home watching a movie, or maybe (ha!) I’d go to Golden Gate Park and enjoy the way the rain knocks the smell down from the eucalyptus trees. If you’re very quiet and watch carefully, you might luck out and see a koala.
