Summer has been slow out of the gate this year in Birch Bay, WA. June has been uncharacteristically overcast, with periodic showers. It was on such a gloomy morning that I found myself in the cheese department, cheered by the sunshine yellow cheeses; little suns smiling up at me.
A visually attractive cheese piqued my eye and curiosity. Huntsman is a relatively modern combining of two English classics. It’s a Double Gloucester (cheddar) combined in alternating layers with Stilton (blue cheese). It’s layered by hand in a very complex labor-intensive process. Huntsman is a trademarked name of Long Clawson Dairy in England, but I’ve learned there are many imitations in the marketplace, including Stilchester. All of them are imported from England.
Huntsman is made with whole cow’s milk. Its name supposedly touts the region’s hunting tradition. Long Clawson Dairy was founded in 1911 when twelve farmers from the Vale of Belvoir, Leicestershire formed a co-operative to produce Stilton cheese in the village of Long Clawson. They now make 30 cheeses, including many innovative blended cheeses.
I love blue cheese and equally love cheddar, so imagine my delight in a cheese that combines the two! This double treat has the savory cheddar-like base Double Gloucester with a layer of creamy sharp, full-flavored Blue Stilton infused through the center. Some of the products made by others have multiple layering.
I didn’t have a steak or burger to grill, so I simply sliced the Huntsman—both cheeses are pretty easy to cut—and paired it with quince paste, on a buttery multigrain cracker. The understated sweetness of the quince was a lovely counter to the savory and sharp cheeses. Oh baby! It was heavenly.
I read that it also goes well with chutney, and is often an alternative to traditional cheddar on a Ploughman Platter:
2 slices of fresh, crusty bread
1 Tbsp of Branston pickle
Half an apple, sliced
2 sticks of sliced celery
2 picked onions
1 sliced tomato
2 slices of Huntsman
I just came across this recipe for blue cheese, but I know it would be superlative with Huntsman:
Slice a French loaf or a hoagie or po’ boy bun in half, cover with pizza sauce and top with a mixture of chopped onions, mushrooms, tomato slice and Huntsman. Place it under the grill for five minutes and enjoy a warm, melty piece of heaven. Oh, I wish I had fixed that! De-lish!
I’m a white wine gal, so I enjoyed my simple repast with a crisp sauvignon blanc. However, I read that most frequently the recommendation is to pair this cheese with a Pinot Noir, Shiraz, Port, or other red wine. I understand it also goes well with just about any kind of beer or ale.
The recommended shelf life of Huntsman cheese is about 45 days. Just make certain you tightly wrap any leftover cheese in a fresh plastic or foil wrap, and store it in the warmest area of the refrigerator. For best flavor, remember to bring it to room temperature to eat it.
My recommendation? Try it! I’ll wager you’ll find there won’t be anything left to worry yourself about a shelf life!
A visually attractive cheese piqued my eye and curiosity. Huntsman is a relatively modern combining of two English classics. It’s a Double Gloucester (cheddar) combined in alternating layers with Stilton (blue cheese). It’s layered by hand in a very complex labor-intensive process. Huntsman is a trademarked name of Long Clawson Dairy in England, but I’ve learned there are many imitations in the marketplace, including Stilchester. All of them are imported from England.
Huntsman is made with whole cow’s milk. Its name supposedly touts the region’s hunting tradition. Long Clawson Dairy was founded in 1911 when twelve farmers from the Vale of Belvoir, Leicestershire formed a co-operative to produce Stilton cheese in the village of Long Clawson. They now make 30 cheeses, including many innovative blended cheeses.
I love blue cheese and equally love cheddar, so imagine my delight in a cheese that combines the two! This double treat has the savory cheddar-like base Double Gloucester with a layer of creamy sharp, full-flavored Blue Stilton infused through the center. Some of the products made by others have multiple layering.
Because of the layering of the cheese, I would rather use it on a cheeseboard or as a snack or appetizer. However, it would be tasty on a grilled steak or a grilled hamburger with bacon. Yum! Have you ever tried a blue cheese on steak or a burger? Superlative taste experience!
I was at a loss for something quick for an early dinner, until I remembered the humble wedge of Huntsman waiting for me in the refrigerator.
I was at a loss for something quick for an early dinner, until I remembered the humble wedge of Huntsman waiting for me in the refrigerator.
I didn’t have a steak or burger to grill, so I simply sliced the Huntsman—both cheeses are pretty easy to cut—and paired it with quince paste, on a buttery multigrain cracker. The understated sweetness of the quince was a lovely counter to the savory and sharp cheeses. Oh baby! It was heavenly.
I read that it also goes well with chutney, and is often an alternative to traditional cheddar on a Ploughman Platter:
2 slices of fresh, crusty bread
1 Tbsp of Branston pickle
Half an apple, sliced
2 sticks of sliced celery
2 picked onions
1 sliced tomato
2 slices of Huntsman
I just came across this recipe for blue cheese, but I know it would be superlative with Huntsman:
Slice a French loaf or a hoagie or po’ boy bun in half, cover with pizza sauce and top with a mixture of chopped onions, mushrooms, tomato slice and Huntsman. Place it under the grill for five minutes and enjoy a warm, melty piece of heaven. Oh, I wish I had fixed that! De-lish!
I’m a white wine gal, so I enjoyed my simple repast with a crisp sauvignon blanc. However, I read that most frequently the recommendation is to pair this cheese with a Pinot Noir, Shiraz, Port, or other red wine. I understand it also goes well with just about any kind of beer or ale.
The recommended shelf life of Huntsman cheese is about 45 days. Just make certain you tightly wrap any leftover cheese in a fresh plastic or foil wrap, and store it in the warmest area of the refrigerator. For best flavor, remember to bring it to room temperature to eat it.
My recommendation? Try it! I’ll wager you’ll find there won’t be anything left to worry yourself about a shelf life!
No comments:
Post a Comment