If you think of dessert, the first ingredients that may come to mind are flavours such as rich chocolate, fresh, zesty lemon, sweet strawberry and tempting toffee — not pungent parmesan, sharp cheddar, earthy, salty gorgonzola or the “mushroomy” Baron Bigod.
But a cheesy revolution is afoot, with restaurants across the country incorporating not just mild cream cheeses, such as those used for cheesecake, into their puds, but unusual, surprising and palate-tickling punchy cheeses.
At Seabird, a rooftop restaurant in Southwark, London, the waiter will finish your manchego cheesecake with extra grated manchego on top. A millefeuille made with Baron Bigod, a British brie-style cheese, and spiced hot honey is on the menu at Nessa, a restaurant in Soho. And cheese-flavoured ice cream, from goat’s
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