The cheese: Something cheddary, but it was full of mustard seeds. It was amazing.
The problem: No one seems to know what it was.
The request: Helllpp.
It was the best cheese ever. No kidding. Golden, a little crumbly but still moist, tangy, buttery, and absolutely brilliant.
(We also had one of my old favorites, a Sage Derby. And my former very tip-top favorite, a Havarti. And I liked this new cheese better. That’s saying something.)
I have no idea what cheese it is, but I followed the link to igourmet.com and looked at both the Beemster and Red Dragon cheeses. The Beemster has a texture like Parmagiana Regiano (I know I mangled that spelling, sorry!), but that Red Dragon - there’s a picture of it on there and it really does look chock full of mustard seeds. Oh boy, those Welsh cheeses look and sound delicious!!! My money is on the Red Dragon cheese.
I don’t have any way of confirming it without tasting it, but I think you are right. It must be that Red Dragon cheese. It looks exactly right. I didn’t notice an ale taste, but the description otherwise is exact.
If it is, and if you like mustard, run, do not walk, and buy some of this stuff. I wouldn’t joke about something as important as cheese!
I’m in the midst of a big batch of chicken stock, and will have, oh, 4 lbs. of poached chicken to use up once the stock is done. (The stock is going to become a batch of Tuscan white bean soup with kale and tomatoes, and a batch of mushroom barley soup, neither one of which really needs chunks of chicken in it.)
I was going to just make chicken salad, but am thinking of doing something more exciting…what are your favorites? (Recipes appreciated.)