I've been fascinated by the gourmet cheese taste in Queic's cheesecakes, so I have gone back to try many of their flavours. The Stilton Cheesecake Board is the latest one I tried.
I appreciated how they served it on a board. Despite the price of S$16.90, the board with the accompaniments made it worth it, like a nice little gourmet appetiser to be shared or an hors d'oeuvre. What stood out the most to me was the pairing of the cheesecake with all these flavours - the rhubarb jam, the earl grey sablé cookie, and most interestingly, the hazelnut chocolate coating.
But even before all the pairings, the cheesecake itself was stellar. The sheet on top is not a mere decoration, but actually a thin layer of actual Stilton blue cheese. You can see this in the picture below when I cut into it. The little patches of mould in the blue cheese can be seen.
In terms of the cheesecake's taste, it was very savoury and acidic, like a true artisan cheese. But somehow, despite how strong the savoury, acidic and umami notes were, it was extremely smooth in both the flavours' continuity and roundedness, and the texture.
The pairings were also most intriguing. The blue cheese's woodiness blended very well with the woody, earthy and nutty notes of the hazelnut chocolate coating. It was slightly sweeter at the parts with the chocolate coating, which in this case had an unusual effect of the sweetness cutting through the salt and acid. (Normally, for desserts, it is the salt and sourish acid that cuts through the sweetness and fragrance.)
The cookies were also very nice. They reminded me of a graham cracker crumble with coconut flake cookie texture. The earl grey notes were prominent, and you can even see the flecks of black earl grey tea leaves. The earl grey notes paired very well with the woody and earthy notes in the Stilton cheese as well, with the earl grey's citrusy and herbal aroma adding nice complex top notes over the Stilton's heavy base notes.
Even the rhubard jam was super interesting in how it paired with the Stilton cheese. Its earthy, vegetal and slightly herbal notes and tang deepened adjacent similar elements in the Stilton cheese.
Overall, this cheeseboard was a very intense and heavy experience in a good way. It is not something you can finish alone or in 1 sitting ideally, as each mouthful and pairing can be slowly unpacked and savoured carefully. As I mentioned, it would be a great appetiser for sharing or an hors d'oeuvre, which is not something I have ever experienced from any other cheesecake.
Finally, there were 3 other cheeses in the collection: gruyère, ricotta and brie. The menu for this collection is in the photo below. It makes me curious about the other cheeses in the Cheeseboard Collection - I wonder what the other pairings will bring to each cheese. According to the staff, brie and ricotta are the most popular, but gruyère seems to have stronger flavours so I would be more curious about that.
Discover other gourmet cheese and cheesecake experiences
- (also from Queic) Parmesan and Cheddar Burnt Basque Cheesecakes and Blue Cheese Cheesecake (Olivia's Signature) by Queic by Olivia
- Matcha and Sakura Burnt Cheesecake and Dirty Yuzu Nitro Cold by Cafe Yasuragi
- Lava Original and Kurma Date Basque Burnt Cheesecakes by Cat & The Fiddle
- Salted Egg Ensaymada, Kaya Pandan Cheese Roll, Ube Cheese Roll and Ube Matcha Cloud by Mary Grace Cafe in Singapore
- Strawberry Matcha Tea-Ramisu by Kamome Bakery
- Ajigen Mos Burger Potato Stick, Teriyaki and Gorgonzola Blue Cheese Flavour
- Truffle Cheese Waffle at Hundred Acre Creamery
- Comparing Different Comté Cheese Varieties by M&T (Monts & Terroirs), Paris/Singapore - 6 Month Lactic, 18-month Roasted and Bronze Medal
- Morbier and Ardi-Gasna from France
- Scamorza Cheese - a savoury upgrade from mozzarella
Comments
Post a Comment