JOANNA'S FOOD: family cooking, from scratch, every day

Tuesday, November 17, 2009

Kerry LowLow cheese, a review

Have you seen the ad where the mouse escapes from hundreds of traps protecting a slice of cheese on toast? Well, Kerry, the makers of LowLow, sent me some to try.

As the name suggests, it's low fat cheese; all they say is that it's made with semi-skimmed milk. I'm not a great fan of diet foods: in general I'd rather buy proper food. We don't eat much cheese, so when we do, I like it to be really good - brie made with unpastereurised milk, perhaps, Stichelton, or a piece of Mary Quickes' cheddar. So this was a departure for us.

It wasn't as bad as we feared. We all thought it was too waxy to be much good for eating, but pretty good and strong for cooking. Eleanor, who has more experience of low-fat cheeses, said that it was the best she'd tasted. I found it hard to get past the waxiness, but it's certainly flavourful, and so good for cooking.

We grated it into baked potatoes; good. We used it to brown the bechamel topping on a meaty lasagne; good. Last night I put the last of it into a white sauce (together with a little Philadelphia left from a boys' midnight feast) for cauliflower cheese - seriously rich and creamy.

Would I buy it again? Probably, although I wish I knew a little more about how they make it, and why it's got that waxiness I associate with poor quality mousetrap (unfortunate association of ideas in the ad!). But it melts well, makes a creamy well-flavoured sauce, with a little less calorie guilt.

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