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| So... I finally bought a jar of nettle jelly, which I smeared on crackers and enjoyed with a piece of Cornish Yarg (the one wrapped in nettles).
It's not the most mind-blowing flavour in the world, but it has a nice, subtle, vaguely herby taste that goes very well with the Yarg. It also complements Lancashire crumbly cheese very well.
It would probably be completely lost if used to accompany a strong cheese (like the Evil Blue Cheese of Satan, for example), but seems to go very nicely with mild cheeses, and those of a herby disposition.
And it didn't sting my tongue!
I must admit to a certain degree of disappointment on that score...  | |
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Perhaps your über-esurient tongue was just too sharp for the nettle jelly?
Would you recommend it to accompany comestibles of the Jibneh or Juustoleipa variety,
or should one stick with the more traditional Venezuelan beaver cheese?
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