If it’s not clear by now, it should be. Mersey Valley, the cheeseboard staple of your childhood, was and remains the single greatest hit on the platter. Here’s why. (This is not sponsored content, just one writer’s love letter to her favourite cheese. But send the cheese if you’re reading, Mersey Valley.)
Mersey Valley is ready to party as soon as you are. Whether you’re throwing together a quick platter for your friends, or when you’re ripping into it at midnight with the fridge door open like the little cheese goblin you are, MV is ready and waiting.
Look, I know it’s not. But it just sort of feels like Mersey Valley is highbrow. I spent four years managing a specialist cheese restaurant in Sydney. I understand that objectively Mersey Valley isn’t taking home any international awards or waiting in customs for a week. It’s not the cheese you’re spending a gift voucher on. But that’s absolutely part of its charm.
Original, classic, jalapeno, pickled onion, ploughmans, summer fruit, peppercorn, smokey bacon, salt and vinegar! The sheer variety of Mersey Valley puts it in a league of its own. It even comes in teeny tiny 80g packs called ‘Little Entertainers’ I mean, come on!
Ain’t nobody worth knowing isn’t uttering ‘Oh, hell yeah!’ when the Mersey Valley shows up. It’s barbecues with Mum and Dad, it’s Christmas at Nan’s house, it’s drinks with the girls. If there is somebody who turns their nose up at the crumbly, dense, creamy and sharp fromage then I don’t want to meet them.
