Oct 20 2017

Vacherin Mont Door | Cheese

This cheese is so perfect – it is the kind of cheese that can bring tears to your eyes. The exquisite soft centre is unlike anything else out there on the market today.

Their is only one way to eat Mont d’Or – and that is heated in the oven until the cheese becomes runny (usually no more than 15 minutes). This of course makes a superb starter and talking point. Here’s a great recipe!

This is the French and unpasteurised version of Vacherin Mont d’Or which is made just over the border in Switzerland. It is indescribably creamy and gorgeous with the unmistakable aroma of alpine milk.
Where’s it from?

This AOC Mont D’Or is affineured and distributed by Charles Hennart. Mont d’Or comes in an attractive wooden box.


Oct 17 2017

Coulommier Mature AOC | Brie

Coulommier has been described as the mother of all Bries. However this description is not correct in as much as it is a Brie, but more that it is the ancestor of all Brie cheeses – it is the original Brie!

It is smaller and thicker than most Bries and has a more buttery colour and taste with a hint of almonds. It is made in the Brie region by Jacques Hennart. This comes as a wrapped 500g circular whole cheese in a wooden case.


Oct 14 2017

Wigmore | Ewes Milk Cheese

Eating Wigmore is the nearest thing to an endorphine inducing substance that we’ve reviewed to date this stuff is sweet and creamy, it oozes high quality and the texture of this ewes milk cheese is incomparable.

Wigmore is made with ewe’s milk cheese with a heavenly soft paste and delicate creamy taste, this mellows perfectly with age.

Wigmore has won multiple Gold Awards at the British Cheese Awards and it is made by cheese legend Anne Wigmore of Village Maid Cheese near Reading, Berks.

In their experimental dairy Anne and her husband produced different types of cheese for projects within the institute and organised tasting panels.

She also visited the then few artisan cheese-makers in the country for consultations and this inspired a passion for artisan cheese. Suitable for vegetarians.


Oct 11 2017

Stinking Bishop

 

 

This cheese is now world famous since it overtook Wensleydale as the cheese of choice in the Oscar winning “The Curse of the Were-Rabbit” (with Wallace and Gromit) – it was used to bring Wallace back from the dead.

Demand for the cheese subsequently rose by 500%. Stinking Bishop deserves to be famous for purely its own characteristics, the ‘Bishop’ is extremely Pongy! If you havent tried it yet then you must try it once!

What’s it taste like?

This is a wonderful cheese with a catchy name and one of our favourites. It has a soft texture and a strong taste, which isnt quite as pungent as the name would suggest but extremely tasty.

Here is a short video which gives you much more information on The Stinking Bishop.


Oct 8 2017

Crottin de Chavignol | Goats Cheese

For those of us who love goat’s cheese this is a wonderful version – the Crottin de Chavignol is not to be missed.

This is the single most famous cheese from the Loire valley, it has a nutty taste that strengthens when the cheese matures. It is delicious grilled as part of a chevre salad and it also makes a really great starter.

The wonderful balance of sweetness and sourness combine to make a classic goat’s cheese that will not disappoint.


Oct 5 2017

Christmas Cheese Explorer Gift Box

We’ve chosen this well selected and amazingly tasty cheese selection with a family Christmas dining experience in mind. The Explorer gift board has got something for everyone in it: from the perfect mature cheese, unpasteurised Westcombe Cheddar to the extraordinary malty taste of Swaledale Old Peculiar!

  • Westcombe Cheddar – a large wedge of an essential: artisan cheddar
  • Perl Las Blue – a wonderfully soft yet piquant blue from West Wales
  • Ragstone Log – a supremely smooth and creamy organic goats cheese
  • Swaledale Old Peculiar – lovely semi hard cheese with beer added!
  • Langres AOC – bizarre look but incredible smooth Epoisses like taste

  • Oct 1 2017

    Cheese Grater with Black Cellar

    This is a great value, low cost but designer cheese grater, made by a chap called Bahia Blanca. They have made this fantastic grater with cheese cellar that has been made of thermoplastic resin, black and steel mirror polished.

    He is a designer and decorator. He collaborated with the famous Alchimia studio and with another designer chap called Gregotti Associati who was teacher at the European Design Institute and at Domus Academy. He has worked for such companies as Alacta, Perani, Mimo and Red-Zanussi.


    Sep 28 2017

    Conical Cheese Grater | Legnoart

    Legnoart Conical Cheese Grater. These Italian designers come from Omegna, a small city in the north west, near the amazing Orta lake. They were formed in 1946, and since them that have grown to become one of the most prominent Italian companies in the area of ‘designed’ objects for the kitchen.

    This Cheese Grater has the following features:

  • Designed by Antonio Cos
  • It has a triple function blade
  • Made with stainless steel and solid European beech wood
  • They have a removable handle and come with a wooden utility bowl

  • Sep 25 2017

    Munster AOC | Jacques Hennart

    This cheese does smell – it is certainly true – but you must not let that put you off. Munster is a sweet and savoury, simply wonderful tasting cheese which as a long spicy taste.

    The tradition in Alsace is to eat ‘Munster au Cumin’ which is Munster, obviously, served with boiled potatoes, cumin seeds and a glass of wine. It is an unpasteurised, washed rind cheese that is rubbed constantly in brine for 2 to 3 months to give its rind a distinct rich orange colour.

    This AOC cheese imported by Jacques Hennart is made in the Vosges mountains in Alsace.


    Sep 22 2017

    Godminster | Beetroot and Apple Chutney

    Beetroot is one of Godminster’s most successful crops, and last year we are grateful that they decided to turn it into a chutney which makes the perfect accompanyment to their cheddar. They have mixed it up with apples from their orchards, blended it and they have come up with a chunky beetroot and apple chutney – sweet to taste, not too vinegary, and with a delightful rich, deep purple colour. This is the perfect complement to any cheese.

    It comes in a really smart reusable kilner jar which means this can be a present that just keeps on giving, or something like that!