The Cheese Market | Review | Little Wallop and Organic Bath Blue

Review | The Cheese Market | Little Wallop | Organic Bath Blue

Product Review – Two Cheeses from ‘The Cheese Market’:

Little Wallop and Organic Bath Blue

I was recently contacted by The Cheese Market and asked whether I would like to review one of their cheeses.  They kindly offered for me to choose one from their website and I really liked the look of the Little Wallop.

My first pleasant surprise came, therefore, when they sent me not just the Little Wallop but also the Organic Bath Blue, plus some delicious Godminster Rosemary Water Biscuits to go with the cheeses.

I particularly liked the little touch of the ‘We hope you enjoy the cheese’ tag.

The Cheese Market | Review | Little Wallop and Organic Bath Blue

The cheeses were courier-delivered and came in solid cardboard packaging, clearly marked as perishable and with lots of padding inside the box (as well as ice packs) to protect and preserve the cheese.  So lots more ‘ticks’ there.

Onto the reviews of the cheeses themselves (the water biscuits were delicious, by the way, but much nicer to eat with just a bit of salted butter, rather than masking their delicious rosemary flavour with the addition of cheese):

Little Wallop

This cheese is described on ‘The Cheese Market’ website as  “a soft washed cheese. When young it has a subtle citrus flavour balanced with salt + a creamy aftertaste. As it ripens it has a slightly pungent smell & flavour due to the rind.

The one I received was lovely and ripe, with the characteristic slightly pungent smell, without being overpowering.  I always prefer the ‘gooey’ parts of goats’ cheese, found closest to the rind, but even the harder-textured centre was delicious.  The centre was less ‘goaty’ than the soft gooey bits nearer the rind.  The cheese has a lovely balanced flavour, with a hint of nuttiness and pungency and a distinctive ‘goatiness’ about it.  The vine leaves wrapped around the rind add an interesting dimension.  Almost reminicent of basil flavour, the dried vine leaves add a crunchy texture and a sweetness that balances the cheese beautifully.

The ‘Little Wallop’ is adorably named and definitely a treat to savour and enjoy.   At £7.50 for 140g it’s not a low-cost everyday treat, though.  But if you’re after a really classy, tasty little cheese to enjoy on its own, with biscuits or perhaps with a full-bodied red wine, then this is definitely one I’d recommend.  Make sure you leave it out of the fridge for at least 30 mins to soften to allow you to savour it at its best.

Review  The Cheese Market | Little Wallop

I particularly like the soft squishy bits!

Organic Bath Blue

I am quite picky about blue cheese and generally have a preference for lovely creamy Italian Gorgonzola, though I have eaten some delicious Blue Stilton on occasion.

Receiving this blue to review was an unexpected treat and boy, am I glad The Cheese Market sent me it!

This blue cheese is definitely not for the feint-hearted blue cheese beginner. According to the website description, “2014’s winner of the World’s Tastiest Cheese Awards is the magnificent Organic Bath Blue Cheese. Made by The Bath Soft Cheese company in Somerset with organic milk from their own cows and traditionally ripened for 8-10 weeks in their stone rooms.  This organic cheese is has a creamy blue veined taste. A must try for all blue cheese lovers + suitable for vegetarians.”

The Organic Bath Blue is strong and pungent, from its aroma to its flavour, it leaves you in no doubt about its character!  Rich in blue veins running throughout it, this cheese goes beyond pungency, however.  It even LOOKS creamy, as the white parts are not white; they are almost yellow and scream out ‘I am creamy’.  This cheese is rich and indulgent.  The creamy taste and texture complement the pungency to perfection.  A cheese to be savoured!  Again, not a low-cost treat at £7.95 for 250g, but it is so rich that its flavour goes a long way.  Definitely one you should try if you are a lover of blue cheese and very worthy of its World Champion Award at the World Cheese Awards.

Review | The Cheese Market | Organic Bath Blue

A World Champion of Cheeses!

I’d like to have something to recommend for improvement to give a more balanced review, but there was nothing I didn’t like about the cheeses.  The only thing I can say is that they are on the pricey side, but then you would expect to pay for this level of quality, not just quality of the cheeses but attention to detail in the packaging and delivery, too.  Outstanding!

*About my food reviews:

I received these products free of charge with a request to review them on my blog.  This is an honest product review and reflects my opinion (and those of my family members, who have also sampled the products).  I did not receive any payment in exchange for the review.  If you would like me to review your products, please contact me via Twitter, Facebook or E-mail in the first instance. Thank you 🙂

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Caramelised Red Onion and Goats’ Cheese Tart | Sunblush Tomato and Goats’ Cheese Tart

Two vegetarian tarts, one cheese, two very simple recipes

I love puff pastry, I love goats’ cheese, I love caramelised onion and sunblush tomatoes….what could I do with all those ingredients?

The purpose of this blog has always been to make delicious food simple, so that everyone can try it out, even those that aren’t overly confident in the kitchen.

Have you ever wondered how to make a caramelised onion and goats’ cheese tart?  Ever wondered about any variations on the usual shortcrust pastry or different ingredients to use with the goats’ cheese?

This is what I love doing.  Coming up with my own variations on some classic dishes.  And, of course, making them in as simple and quick a way as possible, then sharing it with my blog readers 🙂

So here you have 2 simple recipes, ideal for a quick weekend lunch or for a ‘light’ (in texture, not necessarily in calories!!) dinner, perfect if you have vegetarian guests.

Caramelised Red Onion and Goats’ Cheese Tart

Caramelised Red Onion and Goats Cheese Tart

Ingredients

caramelised onion goats cheese sunblush tomatoes

  • 1 sheet ready-rolled puff pastry
  • 1 small log of creamy goats’ cheese (you can choose whichever goats’ cheese you like.  The one I used is very mild and creamy, but you can go for a stronger flavour if you prefer)
  • 1 large chunk (ca. 80g) of lightly salted butter
  • 2tsp dark muscovado sugar
  • a pinch of salt

Method

caramelised onions

  • Finely slice the onions (ideally using a Mandolin)
  • Place the butter in a large non-stick frying pan, turn the heat up high
  • Once the butter starts sizzling, add the onions
  • Season with a pinch of salt
  • Stir regularly to allow to brown all over
  • Once the onions are soft but still quite pale, add the sugar and stir in
  • Keep the heat up at all times, stirring from time to time to caramelise the onions.  Don’t let them go too dark as they’ll darken some more in the oven.  When you taste them, they should be soft and slightly sweet.
  • Lay out the sheet of pastry onto a baking tray (keep the parchment/greaseproof paper as a liner so you don’t have to grease or line your tin separately)

  • Let the onions cool for a few minutes, then spread out over the pastry, leaving a small gap around the edges
  • Slice the cheese into ca.3mm thick slices and place over the onions, leaving fairly even gaps
  • Fold over the edges of the pastry and press down with your fingers to give them an appealing ‘wavy’ appearance when baked
  • Place in a pre-heated oven (180°C fan-assisted, 200° if not)
  • Bake for approx. 20 mins or until puff pastry has risen around the edges and is golden…the onions should have gone dark.
  • Serve on its own or with a side salad of rocket leaves drizzled with extra virgin olive oil and balsamic glaze

Sunblush Tomato and Goats’ Cheese Tart

Sunblush Tomato and Goats Cheese Tart

Ingredients

caramelised onion goats cheese sunblush tomatoes

  • 1 sheet ready-rolled puff pastry
  • 1 small log of creamy goats’ cheese (you can choose whichever goats’ cheese you like.  The one I used is very mild and creamy, but you can go for a stronger flavour if you prefer)
  • 1 pack of Sunblush Tomatoes in oil (I used Sainsbury’s Taste the Difference SunBlush Red and Yellow baby plum tomatoes, but you can use any similar tomatoes in oil – not dry, as you need the moisture for this tart)

Method

  • Lay out the sheet of pastry onto a baking tray (keep the parchment/greaseproof paper as a liner so you don’t have to grease or line your tin separately)
  • Pick up the tomatoes with your hands or a slotted spoon so you don’t take too much of the oil with them, then spread them out over the pastry, leaving a small gap around all edges
  • Slice the cheese into ca.3mm thick slices and place over the tomatoes, leaving fairly even gaps
  • Fold over the edges of the pastry and press down with your fingers to give them an appealing ‘wavy’ appearance when baked
  • Place in a pre-heated oven (180°C fan-assisted, 200° if not)
  • Bake for approx. 20 mins or until puff pastry has risen around the edges and is golden
  • Serve on its own or with a side salad. You could use the remaining oil from the tomatoes as seasoning.
Gloriously Good, Gloriously Simple!

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