Cheddar gorging

Last month, more than 200 cheese judges (one of the best jobs possible, surely) surveyed 4,443 cheeses from 26 countries at the biggest and best cheese awards in the world: The International Cheese Awards Nantwich 2014. 

It only seemed right I sample one of the many winners; unfortunately for me, the Supreme Champion this year was a Stilton. Needing an alternative, I decided to try one of the many other victors: Waitrose’s Extra Mature Cheddar, a cheese that I rarely buy, perhaps because it just seems too obvious.

A sturdy six in the strength rating and a Supreme Champion of the 2011 Devon Country Show no less, I had high expectations this mature cheddar would blow my tastebuds away. I wasn’t disappointed. Still creamy despite its maturity, it has a slightly nutty and granular texture; it’s not the most popular cheese in the world for nothing. 

I tried it on one of my favourite crackers, also from Waitrose—Crunchy & Rustic Fruit & Nut Crackers, along with another 2011 gold taste winner: quince and damson jelly. The contrasting sweet and nutty flavours, as well as the soft versus crunchy textures worked perfectly.

Extra mature cheddar topped with quince and damson jelly.

What else could I make with this esteemed cheese? A quick search on BBC food brought me to a summery risotto. I tweaked this recipe slightly by adding preserved lemon, spring onions (I’d forgotten to buy a regular onion), tarragon and parsley fresh from the garden (not mine, my parents’—cheers ma and pa). Despite it being a vegetarian dish, Stuart heartily approved. And, if I do say so myself, it was pretty darn good.

I’m always happy to validate the work of the Nantwich judges and after my foray into the extra mature cheddar world, I can confirm that this cheese is much more than the sum of its parts.

Asparagus and garden pea risotto with extra mature cheddar and parmesan