Going to the Wire ; Britain's Foremost Fromage Fan Slices Into the World's Finest Cheeses

Summary

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The pungency hits you first, the ammoniatinged punch of a proper blue cheese. This is followed by a beautiful creaminess, the sort that envelops the entire mouth in a sumptuous embrace. That gently subsides to leave a slightly bitter kick and a buttery sweetness that lingers for minutes to come. The acidity, too, is spot on.

The Cote Hill Blue, a stunning Lincolnshire cow's-milk, is a fine cheese indeed. 'A couple of dairy farmers, Michael and Mary Davenport, decided to start making cheese in 2007,' says Patricia Michelson, owner of the two La Fromagerie shops in London. 'Cote Hill Blue is very hard to make, a cow's-milk blue cheese with a bloom rind. They were brave to take on something like this, but it's brilliant. I love showcasing something this good, this original.'

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Going to the Wire ; Britain's Foremost Fromage Fan Slices Into the World's Finest Cheeses

Described by Nigella Lawson as 'the high priestess of cheese', and adored by Jamie Oliver and Nigel Slater, Michelson really is a legend ...

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