Good Evening Cheesy1’s,
This week I learnt of some exciting developments at Quickes farm and that is from this month they will be using Cornish sea salt. Through a testing & ageing period of several years they have finally opted to switch to this naturally harvested product. This is the single largest change to the time-honoured recipes, in over a decade. They expect the addition to add a complexity of flavour which is set to “tantalise”. Mary Quicke explains: “We are really excited by the move to Cornish Sea Salt in our cheese and are delighted to be the first to do this after so many years in the making. Cornish Sea Salt has a unique mineral-rich flavour that initially hits the palate and then withdraws to enhance other ingredients, which gives us an extra complexity of flavour. Just like in cooking, Cornish Sea Salt add a lovely brightness and pleasing complexity in the salt flavour and you really notice an extra zing at the end.” When its harvested in the ocean it is concentrated in nature and lacks the impurities from pan-dried salt. It was unexpected but it makes the curd work harder so the makers have had to spend more time to ensure that it creates the Quickes cheeses that we recognise and will love even more.
It is a coming together of heritage, provenance and innovation, and the new wedges start hitting the shelves in August, with Extra Mature and Vintage following later in 2017.
I for one am very excited to get to try the new flavour profile in Quickes cheeses and wait in anticipation to try my first piece!
Enjoy your evening,