Though an ardent food-lover, there are a few food-stuffs which I'm really not particularly keen on:
- Aubergines, for their creepy texture and nothing flavour, though people have tried to cure me, and one place almost succeeded.
- Cucumbers, for their ability to make me start belching like a small toad if I even get a sniff of them.
- Cardamom, but only when used in sweet food - love it in, say, a chicken biryani.
- And goats' cheese, because it's claggy, and whiffs and tastes like a sweaty, goaty jockstrap.
And so it was the case that the first time I tried Soft Fresh, a goats' cheese from Brock Hall Farm (about which I'd heard good things), I had a cheesy epiphany.
It came in the shape of an onion tart.
My husband's choice of starter for lunch at The Wild Garlic in Dorset.
I poo-poo'd his folly, as I merrily ordered a pot of stickily delicious moules marinieres.
But then his onion tart arrived, and it smelt so wonderful and looked so appealing, that I found my fork moving inexorably towards his plate to spear a piece.
And by gum, it was good.
Not a hint of goaty horror - just creamy lusciousness melting mildly into softly caramelised onions and crisp pastry.
I returned to my mussels and ate them distractedly, slightly suspicious and confused as to what had just happened.
And then, and then, whatever had just happened, happened again.
Out came two small cups of beetroot soup, each topped with a swirl of the same Soft Fresh goats' cheese.
The gentle creaminess of the cheese was a perfect foil to the sweet-sharpness of the beetroot.
I liked this goats' cheese.
I would have eaten my hat, but I'd rather have eaten the cheese, and so I did.
To be fair, I still don't love your average goats' cheese, but I'll make an exception for Brock Hall Farm's Soft Fresh, and I would very much like to try the rest of the range.
Brock Hall Farm Dairy
Artisan Goats' Cheese from Shropshire
Stockists can be found here.
Brock Hall Farm goats' cheese is served at The Wild Garlic and also legendary Blackheath Supperclub the Friday Food Club.
Exactly the same issue as you with cucumber. Shudder.
Aubergines I can eat but I can never really be bothered to.
I'll give these cheese a go if I can find some, thanks for the tip-off!
That tart looks amazing - definitely want to try that goat's cheese as not one that I have come across before. Glad you have come around to goat's cheese, even if it is just that one!
So good cheese equals a sad goaty sex life.. shame :(
I'm going to lobby Brock Hall Farm for online orders!
@Sharon - I'm still astonished. Cucumber is evil.
@Josordoni - Is that true???
I think the clean, fresh taste is exactly down to those two things, plus the breed of goats. We have beautiful, pedigree Pure Saanen goats from Switzerland and Holland who give a pure and 'non-goaty' milk. Great for this cheese but hard to create that odorific-udderific goatiness that characterizes many, mainly, foreign goats cheeses. And yes, we keep the male goat and his smelly, Priapic habits well away from our discreet girls.... So glad you liked it Mimi and thanks for your lovely, funny post x
I have not yet tried Sarah's product, I want to, I must. I SHALL!
Slowly training your palette ...
@Kavey - You MUST!
@Mat Follas - Blah blah blah x
@Greedy Diva - Actually I don't like sultanas either!
Glad to see you;re coming round on the GC stakes though - you should try some of the mild Cornish goats cheeses as they can be beautifully creamy.
As for the Aubergine. Oh MiMi. You're missing out. We'll have to get some properly made baba ganoush sorted for you. Unless...have you tried them steamed with a punchy sichuian chilli nutty sauce. Mmm.
@Sasa - My like for liver comes and goes. Wine - hell, you know I don't like wine.
@The Grubworm - I have the shoes of a puritan. Big buckles.
That Chilli Cool aubergine was good (and that's why I linked to it), but that's because it disguised the aubergine, like the squid dish that Rachel from Catalan Cooking made for me.
@ meemalee - loved the article! Can't persuade my other half that any kind of goats' cheese is nice, but a cheese and onion tart is what converted me too!
I love goats cheese though so now I really want to try the Brock Hall Farm range. If it's enough to convince you it must be good!
Ewe's cheese I don't like. A step too far, goats yes, sheep no.
Also you're mad, aubergines and cucumbers are wonderful, especially when used to make a gin and tonic (the cucumbers, not the aubergines - that would be weird).
@BeccaRothwell - Every time a jug of Pimm's comes with cucumber in it, somewhere a fairy dies.
Just the thought of that 'farmy' tang gives me shivers though! Ick!
Do try Brock Hall Farm cheese :)