Throw some into a hearty meat stew. If I’m putting it in, I usually chuck in about a tablespoonful to about a pound of meat (and corresponding amounts of other ingredients, obviously).
Correct; would I be correct in assuming that it is something I should avoid?
Yeah, the last time I had some, I ended up making cheddar-and-branston sandwiches. They were really good. I think I even tried dipping grilled cheese sandwiches in it. I liked that too.
Not if it’s from Cabot Creamery you shouldn’t.
It’s not bad. It’s just a bit tasteless. What gets labeled as “sharp” here is the mildest of the mild in Britain.
Beef stew and meat loaf additions sound good.
Or Sugarbush Farm in Vermont. Better than any British Cheddar I’ve ever had. But the supermarket stuff in the US is lame. Think Tesco Value mild generic cheese.
What does Branston pickle taste like? I’ve never had any.
There are a number of good American cheddars, but they are all from specialty dairies. The best “supermarket” cheddar is actually quite remarkably good. Perhaps because it is Canadian. Black Diamond is the big brand to try over here.
Don’t forget Tillamook cheese; it’s out of Oregon, but big enough now that it’s in many, if not most, big chain supermarkets. It’s got good flavor, whichever ‘sharpness’ quotient you try out.
/tangent
I miss cheese curds 
Trader Joe’s has them.
It might actually be a good match as coleslaw ingredients to a Fish and Chips course. A “Brown” marinated slaw- Cabbage, Malt Vinegar, Dark Brown sugar, Stoneground Mustard, Branston Pickle, and a touch of Molasses- maybe some pepper sauce, maybe some rutabaga slivers. Marinate overnight minimum.
I mean, why not? There’s already a Kentucky Red Slaw.…
Kind of like Major Grey’s Chutney mixed with salt, Worcestershire sauce, A-1 Steak Sauce (or HP), and spices, including cloves.
It’s British Chutney, quite simply. Strong, dark, imperialistic colours and taste.
It zings and it crunches.
I’d be wary of putting it in coleslaw due to the sugar content though.
It might be good in a ham salad sandwich. Ground ham, branston pickle and mayo.
Why would that be a problem? One of my favorite slaws is just vinegar, salt, and sugar … sweet and sour. In the right quantity with a bit of some acidic components the BP would be just fine.
That sounds good, but to me the pickle is a little too salty for ham. Maybe with roast beef. Tonight I’m making roast beef sandwiches with melted blue cheese, tomatoes, and Branston Pickle. Only 650 grams to go!
You might want to drop the mayo and add sliced tomato.