Like the first stiff drink of the day, Bothwell Horseradish cheddar is more of a midday or “after 11am” cheese. It’s certainly not meek. But it does taste of real, bright, fresh horseradish and would be a champion on a sandwich or melted on a roast beef sub (mmmmm mmmm, the taste buds are rallying).
The South Dakota bread (post to come) toasts really nicely–the crust gets crisp and all the seeds inside warm up. You’d nibble on this cheddar while waiting for your toast and think, “This cheddar is so damn pungent I’m breathing it out my nose-like a big hit of wasabi hidden under tender sushi. Man! I finally feel alive-let’s do an extreme sport. I would totally serve this to my arch-enemy who hated horseradish.”
Bothwell Cheddar in 11 words or more: Bothwell hails from Manitoba and the company has been making cheese since 1936–no preservatives, no MMIs. Dairy farmers still deliver the local milk to Bothwell themselves. I am curious about the horseradish flavour itself–does it come from fresh horseradish root? I have sent in an inquiry and will keep you updated. (FYI: Horseradish is the 2011 herb of the year. Keep on rockin’ in the herb world little horseradish.)
April 19- Got a response about the horseradish from Bothwell:
It is always exciting to hear feedback from our customers. The
horseradish that we use for our horseradish cheddar is a highly
concentrated liquid horseradish extract. It is added during the make
process to give the desired flavor that you enjoy.
If you have any further questions just let me know.
Bothwell Cheese Inc.