Product Review: Davidstow Cheddar

I think I have been quite forthright about my passion for cheese. Is there anyone who hasn't noticed it? I didn't think so.

So when I was offered some samples of Davidstow Cheddar to taste* I honestly couldn't resist.

Things started badly, it has to be said, when I got home very late one night to a note through the door saying that a parcel had been left with my neighbour. It was far too late to knock on the door, so I had to wait until the following evening to see what the parcel was. And as she picked up the cute little insulated bag from next to her radiator, my heart sank. Was there going to be anything in a usable state after 36 hours next to the radiator?

As it happens, the bubblewrap and insulated bag had done a magnificent job, and other than being slightly sweaty, the cheese had survived in good condition.

I was sent two different cheeses, the Cornish Classic and Cornish Crackler.

The Cornish Classic is matured for up to 14 months. It was very creamy, and lacked the slightly crumbly texture I associate with mature cheddar, but it had a well-rounded, pronounced cheese flavour.

The Cornish Crackler is matured for over 20 months. It had more of a crumbly texture, and was slightly sharper, but without the other flavours being more developed.

Normally I like strong, mature cheddar, but I really felt that the Cornish Classic was the better cheese. Its balance of flavours was more even and it stood up to being eaten on its own better.

The Cornish Crackler, however, was just the thing to stand up to the robust flavours of a Cornish Rarebit.

Cornish Rarebit (serves 2)

1tsp butter
1tsp plain flour
100ml Cornish IPA beer
1tsp mustard
125g grated Cornish Crackler cheddar
splash of worcestershire sauce
4 crumpets, to serve

Melt the butter in a small saucepan and add the flour, and stir to a smooth roux. Cook for a couple of minutes, then gradually stir in the beer. Once you have a smooth sauce, add the mustard and cheese, and stir until melted, seasoning with a splash of worcestershire sauce.

Divide the cheese sauce between 4 crumpets, pop under the grill and toast until bubbling and burnished with colour. Makes a lovely accompaniment to a cup of soup.

* I received no payment for this review and was not required to post about these products.