That frosty wind has been making moan all right – making me moan, more to the point.
The whole earth-as-hard-as-iron thing put paid to my plan of riding before work yesterday.
And the water was indeed like a stone, which meant I had my favourite winter job; smashing the ice on the horses’ water troughs and lifting it out with my bare hands. It’s, like, so much fun!
At least the -5C temperature meant there was a nice sunrise:
But by yesterday evening, it was +5C and pouring with rain… mental.
And when it is freezing/wet/generally meh, (please be impressed with my crowbar-ing in some relevance here) you want comfort food, which brings me to this lot:
Lovely Ben from Delamere Dairy emailed me a while ago asking whether I’d be interested in trying out some of their products. I said I’d think about it.
From the range of goats’ milk, cheese and yoghurt, (they also do Channel Island and sterilised cows’ milk) he sent me spreadable, creamy and hard goats’ cheese, a goats’ cheese and honey log and some of their new soya milk, sweetened and unsweetened.
I tried the spreadable cheese first and have to confess that my ten-year-old self surfaced as I instantly thought: “I don’t like it” – because it was different.
But my mum would have been proud; I tried again and realised I really liked it. It’s tangy and creamy – and went down a treat in my lunches.
The next one I tried was the creamy cheese. It’s firm, like Cheddar but softer in consistency, and there was no childish doubt here – it was delicious. I’d never been that much into goats’ cheese before but this on its own was enough to convert me straight away. It’s got so much flavour, but without too much tang, and the texture’s great. It’s actually grate too (geddit?!) because it doesn’t fall apart when you try to grate it… 🙂
My favourite way to eat it was cubed and added to an omelette, with a handful of wilted spinach, while it was still cooking so it part-melted… seriously out of this world.
I had it with minced turkey, stuffed into a tiny pumpkin, which was also delicious:
… and in, er, quite a few other ways 🙂
I wasn’t a huge fan of the soya milk, I have to admit, but then I’m not too keen on the stuff anyway. If you like soya, I reckon you’ll like this, it seemed to have a rich and possibly more intense flavour than others I’ve tried.
But the mature goats’ cheese was again another matter. Harder and crumblier than the creamy one, it had more of a tang and it was also absolutely delicious. I had it mainly in my new favourite winter dinner:
Cubes of potato, butternut, onion and courgette, sprinkled with rosemary and garlic salt, drizzled with olive oil and roasted for about half an hour at 180C, till soft and caramelised. You’ll be able to tell by the mouth-watering rosemary smell just how good this is going to taste but crumble the goats’ cheese on top (the steamed leeks are obviously just a random addition) and you’ll be in heaven; the combination of the intense goats’ cheese, the rosemary and the crispy/soft vegetables is almost too good.
I’m definitely a convert but haven’t been able to find the Delamere cheese in any of the supermarkets near me; I have tried another brand but it just wasn’t the same… on the hunt for the Delamere! If you’ve never tried goats’ milk or cheese, give it a go. They can be good alternatives; some people that intolerant to cows’ milk are fine with goats’ products. What I also really like about the Delamere approach though, is this page, which tells you about how the goats are kept – the life of Riley, apparently!
Have you tried any Delamere products? What do you think of goats’ cheese in general?