Are you ready for the ‘Cheester’ Easter Egg?

By Jenny Eagle

- Last updated on GMT

The 'Cheester Egg' solid cheese Easter Egg. Picture: So Wrong It's Nom.
The 'Cheester Egg' solid cheese Easter Egg. Picture: So Wrong It's Nom.

Related tags Cheese

Food blogger Annem Hobson has partnered with Wildes Cheese to create the first ever ‘Cheester Egg’ for Easter.

Hobson who runs the website ‘So Wrong It’s Nom’, came up with the idea two years ago before contacting the UK, Tottenham-based cheesemaker.

Urban Food Awards

The solid egg is made entirely from Napier, which is a hard cheese, slightly crumbly, and creamy in texture.   

I trademarked ‘Cheester’ back in 2015 and I’m now working with award-winning artisan cheese maker, Wildes Cheese which is based in my home town, Tottenham​,” she said.

After experimenting with various recipes, Philip Wilton, the founder of Wildes Cheese and his business partner, Keith finally nailed it. We’re using their famous Napier, awarded London’s Favourite Cheese in 2015’s Urban Food Awards by Boris Johnson, Mayor of London at the time​.

It’s hard, slightly crumbly yet still creamy in texture, with a deliciously sharp flavor cutting through. The Cheester Egg is an excellent snack to indulge on, especially for those who are sick of the standard chocolate offerings at this time of the year​.”

Wilton set up Wildes Cheese nearly four years ago, and the company makes between 250kg and 300kg products a week, using 2,500 liters of milk. The best sellers are Ellis, Alexandra, Howard and Londonshire.

All the milk comes from a single herd 55 miles outside London, farmed to organic standards, and the milk is pasteurized to the legal minimum.

The milk comes in at 4am and it goes into the vats, warmed to between 30 and 50 degrees. It drains overnight, then matures before coming into our first cheese fridge, Cave 1 which we are planning to expand. We also have Cave 2, which is more humid and slightly colder. This produces a softer, gooier cheese. The other one is for drier, harder cheese,​” said Wilton.


It’s there no less than six weeks but probably no more than six months. We also have a packing room and a fridge where we keep certain cheese. Then it all leaves through another door​.”

The business has ties to the Tottenham community. For example, one of its cheeses is called St Bruce which is washed in Redemption beer, which is a brewery across the road.

Available to buy online

The eggs take around two to three weeks, from creating them to maturing. I partnered with Wildes Cheese because it is my local cheese dairy and in the past I have done some of their cheese making classes, so I got to know them better in person​,” added Hobson 

We originally believed we would only sell 300/500 but now we've been busy making as many as we can to ship to customers before Easter and meet demand. They can last up to three months in the fridge but only if uncut. Once you cut into it and open the egg, you have to eat it within seven days​. 

We hope to expand Cheester Eggs to other countries next year​.”

A standard Cheester Egg costs £14.95 ($18.63) for approximately 260g of a large, solid, hand-made egg, which comes in a presentation box. 

Customers can also buy a ‘Nest Hamper’ for £29.95 ($37.33), which includes the egg, Peter’s Yard Sourdough Crispbread and a locally-produced quince membrillo jelly. 

Both packages are available to buy online or in London at Broadway Market, Alexandra Palace Market or Myddleton Road Market.

All Cheester Eggs purchased online will be dispatched on April 11 for next day delivery across the UK.

This isn’t the first time Hobson has ventured into the F&B commercial sector, DairyReporter reported in November​ last year how the blogger had created a cheese Advent calendar in time for Christmas.

The idea was so popular Hobson had a waiting list of 2,500 cheese lovers in anticipation of the official launch this year and has now announced a partnership with Norseland, a British specialty cheese supplier, to produce the calendars, available to buy at the end of the year.

The self-confessed food addict said the name for her Blog using the word ‘Nom’ comes from the noise people make ‘nom, nom, nom’, when they are enjoying their food. The site covers everything from guilty pleasures to cookery tips, ideas and recipes. 

You’d think this would be something that retailers had sold many times before. Something the likes of Babybel or Laughing Cow had jumped on for a Christmassy marketing gimmick – but no​,” she said.

At the time, Hobson created a cheese advent calendar as a prototype with cheese including vintage Gouda, St. Helen’s Farm goats’ cheese, Blue Stilton, German smoked cheese and French Doux De Montagne, hidden behind each door.

She made the test-pilot calendar out of yellow cardboard and reused a standard chocolate advent calendar where the plastic casing inside was large and deep enough to hold cheese.

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