Very smooth in appearance, the Devils Foot displays striking buttery, daffodil hues.
While noticeably aromatic, the cheese is not in the “smelly” category. Instead, its sweet and complex bouquet offers notes of clotted cream, buttermilk, marzipan and caramel.
In the mouth, its silky chewiness is similar to that of fudge, while the substantial flavours will remind you of butter, hazelnuts and light toffee. At the finish, the slight sharpness of the cheese shows a degree of firmness, along with a mild salty tang. The aftertaste is savoury and persistent.
Try it with a rosé, a pinot grigio or, at the end of a meal, with a liqueur muscat.
Devils Foot will lend itself as a delicious complement to any cheese platter. Also, as it is a great melting cheese, it will enhance most cooked cheese dishes – especially fondue.