france – Incredibrie Cheesy

Borough Market – A Cheese Lover’s Guide

January 14, 2017April 12, 2020 Ellen Moyse

A foodie’s fantasy, a hedonist’s heaven and a legen-dairy land for lacto-lovers. You must have guessed it by now… we went on a day trip to London’s Borough Market! We made it, despite adverse conditions (cough…Southern Rail) and boy oh boy was there a plethora of cheese stalls to explore. We had no aim in particular, but we had heard about the high concentration of cheese to try in the endless maze of stalls. The lovely cheese-mongers are nestled amongst various artisan bakers, cooks and other fancy-produce-sellers. The market was…

Galet D’Albatre – Goats Cheese

October 17, 2016April 12, 2020 Izzy Watson

Origin: Normandy, France Price: £4.65 per pebble What is it? A goats cheese that is mild and extremely fluffy with a sour edge What is in a name? The cheesemonger that furnished us with this beautiful, delicious cheese gave it a half-translated name of ‘le pebble normande’. ‘Albatre’ does exist in English (a pale, soft stone), presumably alluding to the surprisingly light and fluffy centre of this cheese. Guess he thinks the English aren’t as cultured as the French…so we’re going to call it Goaty McGoatface. cheese review The Cheese’s…

Brillat Savarin

August 2, 2016April 12, 2020 Izzy Watson

Origin: Ile-de-France region of la belle France We Paid: £2.90/100g from a gorgeous little cheese shop called La Cave à Fromage in Hove. Click here to visit. What is it? A cheese that’s soft and ridiculously creamy, and hits the bulls-eye flavour wise, (maybe a little too hard). Une petite french histoire: Allow us to introduce Brillat Savarin…the man, the myth, the legend, gastronome extraordinaire, short on hair (there’s not a lot there), cheese-munching, woman loving (probably) JEAN-ANTHELME BRILLAT SAVARIN. Often touted as the first foodie, Savarin achieved what us mere mortals can only dream…

Baked Camembert (Redcurrants, Rosemary & Garlic) with Focaccia

April 12, 2016April 12, 2020 Izzy Watson

SERVES 4 people COOKING TIME 35mins/1h40 mins DIFFICULTY easy/medium ‘This is so gooey and delicious, I cam-em-bear it!’ –cheese fanatic, Elle Spittlehouse, 2016. If you give this recipe a go be sure to tweet us a photo to @incredibrie using the hashtag #brielliantrecipes

Tartiflette

February 26, 2016April 12, 2020 Izzy Watson

SERVES 4 COOKING TIME 1h20 DIFFICULTY easy If you give this recipe a go, tweet a photo to @incredibrie using the hashtag #brielliantrecipes

Munster

December 31, 2015April 12, 2020 Ellen Moyse

Origin: Munster We Paid: £1.50 per 100g. 2.04€ per 100g Quick Description: Christmas time, mistletoe and wein! During this fabulously festive period we present you with a (faguely) festive fromage – Munster, a gooey Alsatian cheese that stinks to high heavens. (If you’ll never get to heaven in a baked bean tin then you certainly won’t make it on this cheese because the smell would knock you out before you got there). Smell: It smells of feta when it’s gone off, wet socks and mouldy carpets. This ‘smell’ category has to come…

Dutch Farmhouse Cheese

December 11, 2015April 12, 2020 Ellen Moyse

Origin: Nederland We paid: Nothing, it was a birthday present. Someone else paid €2.20 per 100g – only around £1.58 with the excellent (as long as you’re British) exchange rate at the moment. Brief description: A medium-hard cheese with an oily rind, both creamy and grainy texture and a strong classic flavour. WHAT THE DEVIL IS IT?: NOBODY SEEMS TO KNOW. It’s an oily cheese, claiming to be ‘FARMHOUSE MULDER PIQUANT’. After a few rounds of ‘This isn’t spicy though’, ‘why does it say piquant if there’s no chilli?’ we…

Black Cheddar

November 3, 2015April 12, 2020 Ellen Moyse

The night, dark corners, Izzy’s soul and… charcoal cheddar? Origin: Good ole motherland We paid: £2.12 per 100g The spookiest holiday of them all is upon us…Christmas!!! (Joking). In celebration, we made like Meg & Mog and flew our broomsticks to Chapel Allerton near Leeds to find some weird cheese. Please welcome to the stage English Cheddar mixed with charcoal (yes, actual charcoal). ‘Why?’ we hear you cry! Sorry fans, we have no idea. Freaky flavour: If Izzy was the North, and Ellen was the South Pacific then like Moses this…

Gruyère

September 29, 2015April 12, 2020 Ellen Moyse

Origin: Switzerland We paid: 2.43e per 100g Quick Description: A rubbery cheese often served melted. First sniff: This one only smells a little bit like old fridge which, compared to some stinky blues, is quite an achievement! Izzy even declared the smell as ‘appetising’, so it’s off to a good start as it certainly smells like something we want to eat. Strength: On a scale of one to the strength of the Incredible Hulk, we are putting this cheese on par with Neville Longbottom – although mild, it’s surprisingly powerful…

Burrata

August 11, 2015April 12, 2020 Ellen Moyse

Origin: Southern Italy We paid: 1.96e per 100g (Disclaimer: It turns out Burrata goes off really REALLY quickly. If you include all the times you buy the cheese and let it go off before getting round to tasting it, then the price can rocket!) Texture: Although we expected a creamy cheese, the first thing that hit us both was the intense clotted cream-like texture. So much so, that an excerpt from Ellen’s notes reads ‘it’s almost like eating cream’ whilst Izzy wrote ‘liquidy, oozy and creamy’. After much meticulous research, it…