THE CHEESE AND I

 It takes a brave man to admit that he’s been inspired by the food at a Wetherspoons, but I am such a man.

 

After I had my cheesy chips at the Peter Cushing in Whitstable last week, which were perfectly good, I still thought more could be done.  Essentially I thought the chips could be cheesier and the cheese could be pokier – it tasted like fairly mild cheddar.

 

So I decided to do something very similar but using Godminster Red Chili Devil's Dance Organic Vintage Cheddar – a cheese sharp enough and hot enough to strip your carburetor and adjust your float level.  

And though I say so myself it was very good, and it looked like this (in an inappropriate bowl):

But this is interesting – and maybe everybody knows this already, the hotness of the chili cheese was much reduced. Now obviously any cheese is going to seem milder which eaten alongside a mound of fried potatoes rather than eaten on its own, but I did wonder whether the actual chemistry had been changed by a few minutes under a hot grill.  Further research may be required.