“Red Leicester with a cunningly unexpected crunch”
Good Morning Cheesy1’s!
It has been a while since I have done a proper post so this time I’m featuring two cheeses I currently have in my fridge;. they are Red Fox & White Fox made by Belton Farm, Shropshire. A relative newcomer formed at the end of 2011 by Belton Farm Cheesemakers it was developed with a 12 month maturity and unique cultures to create a truly unique crunch not found in Red Leicester. The White Fox is very similar in terms of flavour delivery & texture but is a cheddar cheese which took 4 years to perfect! Matured for 18 months it develops the characteristic crunch but also a nuttiness. The flavour found is sweet & caramel like with a subtle nuttiness, but they both have a richness from the milk which makes them smooth with a thick almost cream like mouth-feel. with the crunch (Calcium Lactate) makeing similarities to a saltiness which drags you back for another bite. With a delicious & well rounded flavour these cheeses have it all but why is it called Red/White Fox? Well interestingly the Belton Farmhouse has a Red Fox on it’s weather vane since the early 20th Century and a Red Fox also features in the Leicestershire Coat of Arms, so it naturally became a good symbol for their newest cheese. The White Fox is just a tweak in colour but follows the same logo and story.
Now my fridge always has a variety of cheeses in as you can imagine and there is only one staple cheese that is in there but I was tasked of getting some cheeses for a BBQ, specifically suited for burgers. These two are well suited but do bear in mind they are strong so add a little for a taste or lots if you want a pile of cheesy goodness! I have found a recipe that comes direct from the Belton Farm website which I must try next time, if I have any cheese left!
1 garlic clove, crushed
1 onion, finely chopped
1 large carrot, grated,
2 tsp mixed dried herbs
3 tbsp chopped parsley or chives
1 red onion, thinly sliced
2 tomatoes, sliced
1 tbsp red or white wine vinegar
2 tbp wholegrain mustard
4 burger buns, sliced in half
a couple of handfuls of mixed salad leaves
100g (4oz) red fox cheese, sliced
freshly ground pepper