Ok, so this is not what I consider a ‘slutty’ cheese…But it does make my toes curl when I take a bite. As mentioned on the website “It has been described as sitting somewhere between the continental hard mountain cheeses (such as Comte) and traditional West Country Cheddar.” “It is matured for 14-24 months and although the taste varies with the seasons it usually has a distinctive fruity, nutty taste with a clean sweet finish.
Thats the description you would expect, right?
Well this is how I feel about the ‘Poacher’… Damn! I wish I could get a time machine and warp back to the day this cheese was discovered. I could see it now, 1917 and the smell of cow shit wafting in through the old wooden doors, a bearded fellow who probably has a hygiene problem, standing there with the first pull of the Poacher and says “Holy shit, now I have to remember how I did that and do it again”
I like to say that back in the old days the cheese selections were pretty limited, I mean nobody gave two shits about reviews…so we had fresh, brie’s, blue’s, a cheddar and then the different styles of Parm. Well, this one falls into the “young parm” category. I love this cheese on a toasted rye and tomato sami…but I can also grate it on pasta’s if you are looking for a sweet balance to a salty sauce. (that’s what she said)
Ok enough! You like a mild, sweet and slightly nutty, Old-School cheese…Fall in love with the Poacher, just don’t expect any cuddling or even a phone call, The poacher is a worldly cheese. You are just not that special.