Chelmford cheese: Difference between revisions
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==Flavour== | ==Flavour== | ||
The flavour of Chelmford can be described as mild, and somewhat salty. As it ages, it gets sharper and gets harder and crumbles more. <ref> | The flavour of Chelmford can be described as mild, and somewhat salty. As it ages, it gets sharper and gets harder and crumbles more. <ref>Astyrian Cheeser Monthly, June 2009</ref> Owing to its low fat content, it is often softer than another of Aswick's cheeses, the Cavern cheese. | ||
==Serving== | ==Serving== | ||
Latest revision as of 10:06, 23 September 2020
| Chelmford | |
|---|---|
 | |
| Country of origin |  Aswick |
| Region | Strafford |
| Town | Chelmford, Strafford, Aswick |
| Source of milk | Cows |
| Pasteurised | Yes |
| Texture | Semi-hard |
| Aging time | 4 - 48 weeks |
| Certification | RICH 2004 |
Chelmford is a semi-hard cheese that was first produced in the town of Chelmford in Aswick. Though now the entire county may produce it. The cheese is generally refined into small spheres and covered by red wax.
Flavour
The flavour of Chelmford can be described as mild, and somewhat salty. As it ages, it gets sharper and gets harder and crumbles more. [1] Owing to its low fat content, it is often softer than another of Aswick's cheeses, the Cavern cheese.
Serving
Chelmford cheese is often served with crackers or bread, and is often served as part of a cheese platter in restaurants. Sweet fruits are also often paired with it, to provide a contrast of flavours between the sweetness of the fruit and the saltiness of the cheese. Common wines served with Chelmford are chardonnay, sparkling wine, or port.
References
- ↑ Astyrian Cheeser Monthly, June 2009