The Cheese:
Hereford Hop is a crumbly and firm English cheese made through the traditional process of cheddaring the curd. You can say it is in the Cheddar family although it’s not exactly considered cheddar (from Somerset, Devon or Dorset).
Cheddaring is done by taking the separated curd and laying it out on a long table where it is then repeatedly cut, layered and turned over by hand until nearly all the whey has been drained. Hereford Hop is very similar to Caerphilly, another great U.K. cow’s milk cheese made in England and Wales.
Like Caerphilly, Hereford Hop has undertones of citrus and buttermilk with just a touch of tanginess and, unlike authentic, dryer Cheddars, more moisture is left in the cheese before pressing, thereby making it a bit more supple.
The cheese is coated with a peculiar rind of toasted hops acquired from local brewers in and throughout Herefordshire. The hops impart an obviously earthy and yeastlike twist. It’s made with vegetable rennet so it is also vegetarian friendly, though I sometimes hate to admit it.
Recommended Pairing:
As you know I like to stick to regional couplings so how can I resist with this cheese? Hard cider is actually just as popular as beer in pint and half-pint form in Herefordshire.
On a recent trip to London, I had the opportunity to sample some Weston’s Old Rosie Scrumpy cider at a busy pub in Liverpool. The cooked-apple forwardness along with woodsy and whisky flavors would be a blast with Hereford Hop. A word to the wise (from the not so wise), this cider carries a blast factor of near 7.5 percent alcohol by volume so drink responsibly.
What I’m Sipping Now:
I recently picked up a mixed six from a local imported beer, deli-emporium and am enjoying a Hitachino Nest Weizen from Kiuchi Brewers, a microbrew from Japan. Crisp and refreshing at first with hints of smoke on the nose; I also got flavors of sour apples and sweet bananas after a while. It’s found typically for about $6 to $8 on beer menus.
AroundPhilly Staff
