Lincolnshire Poacher, England

by mncheese on January 20, 2010

in Brews,British,Cheese!,Cow,Drinks!,Milk,Spirits,Vinos

Before we begin with our latest cheese – an apology. The holidays were a busy time for the C+C families, and combined with our long-awaited reunion last week in Washington, D.C., this blog got the shaft. So sorry! But we’ve got a full slate of cheeses coming down the pike and are ready to keep rolling in 2010 – just about three weeks behind schedule.

The cheese to put us back on track is Lincolnshire Poacher, a British Cheddar-like confection that you may find in your local cheese shop this time of year (I got mine at Surdyk’s). A raw cow’s-milk cheese that has been aged up to two years, Lincolnshire Poacher is made by the Jones family –  brothers Simon and Tim – who use the milk from their own Holstein cows to produce the cheese. Check out the family’s excellent Web site to learn more about the cheese-making process and watch videos of their self-proclaimed “happy cows.” (Hopefully, the California Milk Marketing Board won’t put up a fight for that slogan.)

Though you may frequently hear Lincolnshire Poacher described as a Cheddar, it’s not a true version of America’s favorite cheese. The recipe is loosely based on Cheddar, but the Jones boys say their modifications give their cheese a taste that’s a cross between Cheddar and Comté, and I’d say that’s pretty accurate. Perhaps I’m biased based on my recent experience with Hook’s 15-Year Cheddar, but this cheese had a lighter, more subtle taste and lack of crystals, so my taste buds didn’t scream “Cheddar!” upon sampling. But could you use it in a recipe calling for Cheddar or slide it into Cheddar’s space on your cheeseboard? Absolutely.

One of the good things about a lighter-tasting cheese like Lincolnshire Poacher is that it is relatively easy to pair with drinks. Beer, of course, would be a no-brainer, and I could see it enjoyed with both red and white wines as long as they’re full-bodied. A sweet, fruity accompaniment greatly enhances the cheese’s flavor – I nibbled on some dried mango with my Lincolnshire Poacher last night and loved how the sugar content of the mango brought out the cheese’s underlying sweetness.

And if my words don’t convince you to try this cheese, maybe you’ll listen to one of our cheese-blogging colleagues, Kirstin, at It’s Not You, It’s Brie, who also recently posted about Lincolnshire Poacher.

{ 2 comments }

Its Not You it's Brie January 20, 2010 at 12:17 pm

I like that- a cross between a Cheddar and Comté.

Adrian January 22, 2010 at 5:13 pm

I’m really amazed that cheese can inspire such devotion as to create an entire blog about it, but by the sound of what you’ve written here, I might begin to see why!

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