Choc Chip Cheese

Hello again everyone. This time around, we have something weird and rather horrific-sounding, I’ll be honest, but it comes to me from a company that we’ve seen before. One who’s cheeses I thoroughly enjoyed.

Today, though, we’re looking at the latest from them, The Great British Cheese Company. A much madder creation, if you ask me, because it contains chocolate. Chocolate, chilli and lime, to be precise.

GBCChocCheese

And, while it barely looks any different on the outside, it makes no attempt to hide its uniqueness once I’ve peeled back the wax:

GBCChocNude

It’s a pastel shade of cocoa-brown, with whole chips of chocolate and small flakes of both red and green pepper all throughout.

It’s not the most tempting looking snack, even by cheese standards, but the aroma wafting from it holds far greater appeal – An overtone of something akin to green candy, with subtler notes of smooth, creamy chocolate cheesecake. None of their usual strong cheddar here, just a gentle scent that reminds me of either chocolate limes or a mint aero.

It’s rather enticing but smell can only get you so far. What do The Great British Cheese Company have in store for its taste?

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Feeling Cheesy

Hey folks, bit of a last minute switcheroo this week.

I was going to be showing you another Mahi product – One of the many extra marinades that they sent me recently – but then I took another look at its ingredients list and realised something:

Their Lime & Coriander Rub & Marinade has no chilli in it!

And sure, I’ve featured a couple of non-chilli products before and done recipes that focused on non-chilli spices but that’s the thing; they all focused on their heat source.

The marinade in question does no such thing. Despite claiming a medium heat intensity, it has no burn to it, nor any obvious black pepper flavour. It’s just sweet yet tangy, in a way that makes it rather like ranch dressing.

I can imagine it would make a gorgeous caesar salad with a bit of anchovy blended into it or an equally wonderful new potato one without but, as a spice freak writing for other fiery food lovers, I just can’t make a main feature out of it.

So instead, here’s some cheese:

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