“AD” – Why is this here?

Homage2Fromage is back after a short hiatus, bringing its popular cheese nights once again to~ the Grain & Hop Store.

I have been a regular here for years, drawn by the casual and accessible attitude towards cheese. Nick Copland, the man behind Homage2Fromage, openly calls himself a “cheese enthusiast, not an expert.” This really resonates with me, as it is the exact ethos I wanted for the Cambridge Foodies Facebook group. Cheese culture can often be a little pretentious and snobby, so I genuinely think his approach is brilliant—perfect for people like me who simply love cheese but aren’t looking to dive deep into subtle flavours and complex history with our noses pointed in the air.

For those who haven’t read our previous reviews, the idea is simple. Eight different cheeses are laid out on a buffet-style table for you to enjoy. Guests are encouraged to take a small piece during their first pass, then get more adventurous with their portions on subsequent visits. Your plate is conveniently divided into eight sections to help you remember which cheese is which, and a sheet of paper is provided for notes. Naturally, chutneys, crackers, and bread are supplied to accompany the selection.

A Night of Extreme Flavours

Nick kicked off the evening with a speech about his cheese journey and what we could expect from the selection. This wasn’t a night for subtle flavours, tonight was all about extreme cheeses, and the bold characteristics on offer had me incredibly excited. While past events have focused on a single country, with my previous being focused around Welsh cheeses, tonight’s lineup promised endless possibilities with a glorious mix of local, national, and international selections.

The cheese selection…

1. PICANTE GORGONZOLA

One of the bluest! Renowned for its punchy blue flavours and fabulous texture, Gorgonzola DOP Piccante, is also known as mountain or traditional Gorgonzola. Made in small batches, pierced, and carefully aged for approximately 180 days to develop a really powerful spicy blue, and a firm, dense texture. (nV+P)

2. DELICE-DE BOURGOGNE

Possibly the richest! This decadent triple-cream cheese. Rich and full-flavoured with a smooth, velvety, melt-in-the-mouth texture. It is made by adding creme fraiche to full fat cows milk, to create a white bloomy cheese with a buttery, but tangy notes… It is about 75% FAT! (V+P)

3. OLD WINCHESTER

Well hard cheese! Also known as Old Smales, Old Winchester is a dry, hard cheese with little crystals in the paste. An English cheese, Made by Mike and Judie Smales in Landford, Wiltshire, England, it is Reminiscent of an old gouda with a distinctive nuttiness in flavour. (V+P)

4. MURCIA AL VINO

Booziest cheese! Also known as Drunken Goat, this Spanish cheese is made from pasteurised Murciano-Granadina goat’s milk, but then dunked into wine made from local Monastrell grapes for a distinct flavour and aroma. This semi-firm, buttery cheese is produced in the Murcia region of Spain and is enjoyed on cheese boards with fruits and nuts or used in various tapas recipes. (nV+P)

5. LANCASHIRE BOWLAND

The most additives! Take a fabulous traditional Lancashire cheese – crumbly, tasty and delicious, then add apples, raisins and cinnamon until you get a cheese that is more like cake than cheese! (V+P)

6. ITALIAN RICOTTA

The softest! Ricotta is a fresh cheese originally made from the whey left over from making other kinds of cheese. These days it is made from whole milk too – creating a super-soft, fresh cheese that is smooth and subtle! (V+P)

7. QUICKES EXTRA MATURE

The best British cheddar! Awarded the People’s Choice accolade at the 2023 Great British & Irish Cheddar Challenge, this cheese is artisanally crafted from the milk of our pasture-raised cows, wrapped in cloth and aged naturally, for 18 months (nV+P)

8. FLAMIN’ HECK

The hottest! Made by the JJ Sandham Family who use locally sourced milk and traditional production methods at their dairy in Barton, a quaint village in Lancashire. This is a long way from that gentle pastoral idyll – their Flamin ‘Eck cheese is infused with fiery jalapeños, tomato and chilli flakes! A bold treat crafted for chilli enthusiasts – best tasted last! (V+P)

Personal highlights…

The Lancashire Bowland seemed to defy the rules of cheese altogether, tasting more like a Christmas pudding. The sweetness from the apples and raisins, coupled with a glowing touch of cinnamon, amounted to a unique experience I had never encountered before.

​The Flamin’ Heck was far from a brainless spicy novelty designed simply to blow your head off. Instead, it offered a pleasant, creamy body with a warmth that built up slowly and satisfyingly the more you ate.

The Mercia Al Vino was an unusual experience, unlike anything else I have had. Frankly, it looked like coconut, yet it utterly surprised me with its bold and distinctive taste.

The Délice de Bourgogne was the smoothest and creamiest brie-style cheese I have ever encountered. It complemented everything it touched. It was likely my favourite of the evening, and I promptly found myself searching online to purchase some.

The evening ended as it began: with copious amounts of cheese, plenty of friendly chatter between people at the cheese table, and a renewed excitement for all things fromage.  This event has given me some brilliant ideas for the cold, bleak winter months ahead, when I plan to get cosy by the fire with a glass of port. Now, I have a bold – or should I say, EXTREME – cheese to accompany me.

See you at next month’s event!

Thanks for reading…