Mmmm .... Marmite
So I’ve just flown halfway around the world to visit my family in Wales, and I thought nothing could eclipse my joy at seeing them again after many months apart.
But I was wrong.
What could be better than a family reunion? I have two words for you: Marmite cheese
I can’t believe that no one ever thought about putting these two tasty treats together before, but thank God they did. For the uninitiated, Marmite is a savory dark brown spread made in England from brewers yeast. It has a distinctive smell and salty taste and it’s one of those things that you love if you had it as a child, but which you’re pretty much guaranteed to hate if you encounter it for the first time as an adult. I grew up having it spread thinly over butter on toast (which Mummy would cut into inch-long strips or “soldiers”), and as a college student, my housemates and I often made Sunday breakfasts of toasted Marmite and cheese sandwiches.
Which brings me back to this black waxy wheel of tasty goodness, made from Somerset cheese laced with eight percent Marmite. It arrived on UK supermarket shelves late last year and has been hugely popular – particularly for grilled cheese on toast (or Welsh rarebit, as its called over here). Supper the night I arrived at my parents’ place was a platter of smoked salmon, strawberries and homegrown cherry tomatoes accompanied by a truckle (a wheel of cheese in fromageur-speak) of Marmite – OMG!!!
It’s 100g of heaven that clocks in at 405 calories – and trust me, it’s worth every single one.
