Description
Spitfire Cheese
About Spitfire Cheese
Spitfire is not a cheese for the purists.
It’s a creamy British cheddar-style cheese packed with chilli, jalapeño, garlic and dried chilli flakes. And before Pierre starts waving his placard around, sometimes cheese is allowed to be fun.
The first taste is reassuringly familiar: creamy, savoury cheese with a lovely smooth texture. Then the chilli begins to make itself known. It doesn’t hit you over the head immediately; the warmth gradually builds, with the jalapeño adding a fresher chilli flavour and the garlic giving everything a savoury boost.
This is definitely a cheese with bits in.
And actually, I rather like it.
A Cheese With a Bit of Fire
Spitfire belongs to the wonderfully unserious world of flavoured British cheeses.
There’s no ancient recipe to uncover, no protected geographical status and no centuries-old story involving monks. Instead, someone has taken a familiar cheese and thought: what happens if we put chilli in it?
Quite a lot, as it turns out.
The creamy cheese makes a brilliant backdrop for the chilli because the richness of the milk helps soften the heat. Add jalapeño, garlic and chilli flakes and you’ve got something that’s spicy without becoming a test of endurance.
The name Spitfire suits it perfectly. It’s British, fiery and certainly memorable.
Whether Pierre agrees is another matter entirely.
Spitfire – Jen’s Tasting Notes
Spitfire looks fairly innocent until you spot all those little pieces of chilli scattered through the paste.
The texture is smooth and slightly springy, with that familiar creamy character you expect from a younger cheddar-style cheese.
Take your first bite and the cheese arrives before the chilli does. It’s creamy, milky and savoury, then gradually the warmth starts to build. The jalapeño gives it a fresher peppery character, the dried chilli brings the heat and the garlic adds another savoury layer underneath.
What I like about Spitfire is that you can still taste the cheese.
Some chilli cheeses seem determined to prove how hot they are. This isn’t one of them. There’s definitely warmth, particularly towards the end, but it doesn’t completely obliterate everything else.
And yes, I know I’m usually suspicious of cheese with things added to it.
Apparently I have exceptions.
How to Serve and Pair Spitfire
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: An off-dry Riesling is brilliant here. That little bit of sweetness calms the chilli while the acidity keeps everything fresh.
- Something a little different: Try a cold Pilsner. It’s crisp, refreshing and exactly what you want when the chilli starts making itself known.
- On the plate: Keep everything else fairly simple. Olives, pickles and celery all work well, giving you salt, acidity and crunch without adding even more competing flavours.
- In the kitchen: Spitfire on beans on toast is ridiculously good. Grate it over the top and let it melt into the beans. It’s hardly haute cuisine, but it’s a huge hit in our house — and I’m absolutely fine with that.
Jen’s note: I’m not usually a huge fan of cheese with bits in it, but every rule needs an exception and Spitfire is one of mine!
Buying Spitfire
- Brand or Producer: Somerset Dairy Farmers
- Product name: Spitfire
- Milk: Cow
- Country: England
- Region: Somerset
- Strength: Strong
- Vegetarian: Yes (vegetarian rennet)
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £3.40
- 500g wedge, £17.00
- 1/2 moon (approx. 1kg), £34.00
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt, chilli, Jalapeno peppers, garlic, potassium sorbate
