We were thrilled to receive this parcel in the post; a selection of cheeses from The Fine Cheese Co. Delighted also that we were sent a selection to review called Sisters in Cheese, a one off selection created especially with Mothers Day in mind - the three cheeses recognising women's roles as cheese-makers down the ages, and a tribute to today's 'dairymaids'. A very appropriate range in time for our own Mothers Day lunch where my three daughters thought that it meant a cheese each! We're all cheese lovers in my house and considering that all three daughters worked for me at some point waitressing in my restaurant where only English cheeses were served they've had to learn their stuff, so I didn't mind sharing.
The selection included a Sharpham Brie which is a raw, Jersey cow's milk cheese made in Devon on the Sharpham Estate. Rich, delicate and creamy with an unctuous texture. The cheesemaker is Debbie Mundford.
A baby Curworthy, a pasteurised cow's milk cheese dating back to the 17th century, and thought to be even older than Cheddar. Smooth, firm and mellow with a creamy flavour and made by Rachel Stevens.
Wigmore, a raw, Ewe's milk cheese with a gentle, delicate flavour and made in Berkshire by Anne Wigmore.
The Fine Cheese Co is based in Bath, with a branch also in London just around the corner from Harvey Nicks. If you are unable to visit then the online selections and cheese gifts are very tempting with a frequently changing cornucopia of cheeses to choose from. I even spotted our own Suffolk produced Baron Brigod. My parcel arrived in great shape, with ice pack keeping it cool and the cheese all in perfect shape. A handy caring for your cheese and cheese etiquette leaflet included too.
- well packaged including an ice pack to keep cool
- cheese and fridge etiquette
- unwrapped and bringing to room temperature
Vacherin Mont D'Or making in Switzerland. One of my top ten cheeses.
Bang on the toast trend, we are excited about this new company called The Cheese Postie. For a £3.99 a week subscription, a DIY savoury or sweet toasted cheese sandwich will drop through your letterbox. The ready to assemble ingredients will include quality artisan bread (including gluten free) the filling and a toasting bag.
I was working in Essex last week and discovered my B&B was B and no B so I had to go hunting for my breakfast. I headed for Dedham where I had heard there was a very good tea room which opens at 9am and served breakfast. Essex Rose Tea House is owned by Wilkin and Sons, famous for the Tiptree preserves.I ordered the Welsh Rarebit made with Tiptree mustard. Perfect, as was the service and the pot of tea.
This is the most fun I have had buying produce from a farm shop in ages. Driving past the Flixton Aviation Museum into Bungay, I came across the Milk Shed at Fen Farm Dairy. Being a sucker for raw milk(you can't beat that creamy layer that appears on the top after a few hours in the fridge) I stopped and was amazed to find inside, the milk dispensing machine and the self serve fridge packed with eggs and the delicious farm made, Brie style Baron Bigod cheese. Put a pound coin in the machine (there is a change machine if you don't have the coins) place the container under the spout and out comes a litre of milk. Better than playing a fruit machine any day, you win everytime.
- Delicious Brie style Baron Bigod. Better than the French make!
- Cheese and eggs to self serve.
- The milk dispenser fridge. Pop in a pound, out comes the milk.
We like Bungay. This pretty little town has some great independent shops and a market every Thursday.
Today for Zero Waste Week I used up all the leftover pieces of cheese in my fridge. I made Potted Cheese. It's the perfect recipe to use any type of stale cheese and is delicious on toast or with baked potatoes. It keeps for a week in the fridge. And don't throw away the milk can, wash it out and keep it to bake a mini fruit cake at Christmas.
A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a good vegetarian recipe.
225g grated cheese ( chop up cheeses that are hard to grate i.e Brie/Camembert
170g (small tin) evaporated milk
1 very small onion or 3 spring onions finely diced
1 tsp chopped chives
pinch of mustard powder
a little oil or butter for fying the onion
Heat a small knob of butter or splash of oil in a saucepan and soften the chopped onion
Pour in the evaporated milk
Add the grated cheese, mustard powder and a little ground pepper
Stir well until the cheese has melted
Stir in the chopped chives
Pour into ramekins and leave to set in the fridge
Eat spread on toast or with a baked potato
Last night this was just one of the highlights of a delicious supper enjoyed with our foodie friends Justin and Jurga from Pea Porridge Restaurant. Mont d'Or AOC is a cheese from the Franche-Comté region made from cows milk produced from 15th August to 31st March. There are strict rules for the production of this AOC cheese. The raw milk can only be from the cows of the Montbéliard and Simmentaler breeds. To shape the Vacherin, it is rounded using a ring of Spruce bark. It is ripened on a Spruce wood board, taking at least three weeks, and is rotated several times before it is placed in its characteristic wooden box. We ate it directly from the box with a spoon. It is also delicious melted in the box in the oven. Get some now for your Christmas cheeseboard.