People Are Going Wild For This Cheesemaker’s Alcoholic Cheese
After a tough day at the office, it's hard to think of a more perfect combination than a slice of cheese and a glass of something boozy. But what if you could cut out the middleman and roll both of these delicious things into one?
Cheesemaker Philip Wilton, founder of Wildes microbrewery in north London has just announced a brand new variety of cheese, from a brie and cheddar hybrid, to a, wait for it, apple-brandy brushed cheese. That's right. Booze and cheese all together in one, luxe slice of dairy goodness.
When Philip founded Wildes in 2012 in Tottenham, a suburb of North London, he did so because he believed cheese is "pure magic, alchemy".
He began the company when he was made redundant from his job, but has definitely found his calling as a cheese connoisseur.
Working first out of his kitchen and then out of a studio in Tottenham, his website acknowledges it's not the most conventional place to make cheese: "Tottenham is our home, this is where we live; this is where our friends live. And we're proud to make our cheese in this corner of North London!"
And it's not the only alcoholic cheese they sell. Dram is an indulgent whole cheese crammed with prunes marinated in Balvenie Double Malt Single Whiskey. To spike the cheese with even more booze, the rind is washed every few days in the liquor that's formed from the prunes steeped in alcohol.
The cheese will be released over Christmas and will make the perfect pressie for family members obsessed with cheese and wine. Philip also runs a mozzarella stretching course and a beginners cheese-making course which should get you cheese-hormones a-pumping - the ideal stocking filler for that best friend who binges on Brie.
If you love the sound of a boozy cheese, Wildes aren't the only cheesemaker who offer an alcoholic option.
Epoisses Berthaut, a ripe, soft cow's milk, is steeped in a bath of Marc de Bourgogne apple brandy to give it a fruity kick, while Kerrygold cheddar blends Jameson whisky into the cheese which gives it a smoky (and slightly grainy) aftertaste. Delish. Just, maybe, give it a few hours before getting behind the wheel.
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