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The Key to an Egg-cellent “Cheester”

Cheester Egg

For those who celebrate Easter and prefer curds to cocoa, the solution to your holiday treat predicament has arrived (well, for people in the UK, at least). Behold the “Cheester Egg.”

Annem Hobson, creator of food blog So Wrong It’s Nom, is collaborating with London’s Wildes Cheese to produce a limited number of these cheesy treats. They are solid, handmade, ovular orbs of Wildes’ award-winning Napier, a hard cheese with a slightly sharp flavor that was crowned London’s Favorite Cheese at the 2015 Urban Food Awards.

Hobson coined the term “Cheester” in 2015. She decided to start producing Cheester Eggs after the success of her Cheese Advent Calendar last Christmas, when she started a #CheeseNotChoc campaign on Twitter and received mountainous support from fellow turophiles.

“It was overwhelming, but I was thrilled to see a whole army of cheese lovers keen to see cheese in all the places that chocolate usually dominates,” Hobson said of the #CheeseNotChoc campaign in her most recent blog post.

The Cheester Egg is roughly nine ounces of crumbly, golden goodness and costs £14.95 each (about $18.63 USD). There are also “Nest Hampers” and “Nest Boxes” that include a Cheester Egg, Peter’s Yard Sourdough Crispbread, and locally produced quince membrillo.

Wildes is now scrambling to keep up with demand. At the time of writing, all Cheester Egg products are sold out on Wildes’ website, but the cheesemakers are hoping to restock their inventory by the end of March. According to the Evening Standard, the egg is also available at select London farmers’ markets. UK-based curd nerds can also try to win a Nest Hamper in Hobson’s “Cheese Selfie” competition.

“Cheese is what excites me, so I’m thrilled my plans for a Cheester Egg have finally hatched,” Hobson told the Evening Standard. “There’s a whole army of cheese lovers out there showing me their support, and I hope I’m doing them proud.”

While this is certainly very egg-citing for British curd connoisseurs, we want to know: When will the Cheester Egg crack into the US market?


Photo Credit: So Wrong It’s Nom

Rachel E. McLean

Rachel is an editorial intern at culture for Spring 2017. She is Junior at Boston University studying Journalism and Communication with an emphasis in Public Relations. Known as "the cheese queen" among friends, she's had a passion for fromage from a young age.