{"id":95699,"date":"2017-11-20T11:34:00","date_gmt":"2017-11-20T11:34:00","guid":{"rendered":""},"modified":"2023-01-06T21:43:23","modified_gmt":"2023-01-06T21:43:23","slug":"why-chefs-love-barkham-blue","status":"publish","type":"post","link":"https:\/\/cvnextjob.com\/index.php\/2017\/11\/20\/why-chefs-love-barkham-blue\/","title":{"rendered":"Why chefs love Barkham Blue"},"content":{"rendered":"
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You can hardly go into a restaurant these days without spotting Barkham Blue on the menu. Every chef seems to be obsessed with it and I’ve been wondering why.<\/p>\n

It’s not that it’s not good – it’s very tasty. More like a Gorgonzola Dolce with a creamier texture than a Stilton and in the best examples I’ve tasted, an almost mushroomy flavour like a Brie. Maybe that’s the key. Although it’s flavourful it’s actually quite mild and buttery and doesn’t deliver that sucker punch you can get from a Roquefort. I’ve even drunk red wine with it successfully which is normally pretty difficult with a blue<\/p>\n

It’s made, rather engagingly, by a Berkshire company called Two Hoots<\/a>cheeses and has picked up a whole raft of awards including British Cheese Awards Supreme Champion in 2008.<\/p>\n

Chefs seem to be mainly putting it into salads and featuring it on their all-British cheeseboards. I personally think Stichelton is a better cheese but it’s a confusing concept. People, I imagine, just think that chefs can’t spell Stilton (which is perfectly possible ;-)) but Barkham Blue is really easy to remember. And cheese, particularly blue, does seem to be subject to fashion. It was Gorgonzola for a while, then Cashel Blue. This year seems to be Barkham Blue’s.<\/p>\n

Have you tried Barkham Blue and if so how do you rate it? And what’s your favourite blue?<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

You can hardly go into a restaurant these days without spotting Barkham Blue on the menu. Every chef seems to be obsessed with it and I’ve been wondering why. It’s not that it’s not good – it’s very tasty. More like a Gorgonzola Dolce with a creamier texture than a Stilton and in the best […]<\/p>\n","protected":false},"author":2,"featured_media":95700,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95699"}],"collection":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/comments?post=95699"}],"version-history":[{"count":0,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95699\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/media\/95700"}],"wp:attachment":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/media?parent=95699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/categories?post=95699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/tags?post=95699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}