Jan 17 2018

Celtic Promise

Celtic Promise has a mystical name and while some think that it has crafted by fairies and elves in the forests of West Wales because this is such a truly magical cheese!

To get the creamy flavour and texture, Celtic Promise has been washed twice a week for seven weeks. This wonderful cheese has a sticky orange rind, a great pungent smell and a soft and rich full flavour. The cheese is wrapped to help protect its great washed orange rind.

Made by John Savage of Teifi Farmhouse Cheese in Ceredigion, Wales. This is a 500g piece of cheese, it’s unpasteurised and suitable for vegetarians.


Jan 14 2018

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!


Jan 11 2018

Cheddar Wedge | Westcombe Dairy

Westcombe Dairy is one of the most important Cheddar producing dairies in the whole World. They manufacture an exceptional mature cheese from heart of Somerset. This is an artisan mature farmhouse cheddar made using traditional methods. The cheese is clothbound which gives it a fantastic earthy taste.

This is really good and full of rural influence! Totally hand-made and bursting with flavours.

Where’s it from? This is made by The Westcombe Dairy in Evercreech, Somerset. They tracked down respected professional cheese maker Bob Bramley who they head hunted from another cheddar business and a new era began at Westcombe Dairy.

With his help they have become devoted to traditional cheddar making. ‘Each cheese is a work of art,’ Tom enthuses, ‘The funny thing is there isn’t really a secret recipe. Making cheese is like making wine; everyday is a new vintage!’


Jan 8 2018

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.


Jan 5 2018

Goats Cheese | Alex James | Farleigh Wallop

More ALEX JAMES CHEESE here

Farleigh Wallop is one of the great masterpieces from the Evenlode Partnership – which consists of cheese officianado Juliet Harbutt and Alex James of (Blur fame)

Farleigh Wallop is a wonderful goat cheese that is made in complete 115g rounds. It tastes fresh and clean and it has the slightest taste of thyme from the sprig that is pressed into the top of it.

It is reasonably firm with a delicate and subtle flavour.

What’s it taste like? Farleigh Wallop is more subtle than its washed cousin, Little Wallop, with a gentler, less obtrusive aroma. A sprig of Thyme rounds off its refined rustique look. No wonder it was voted Best Goat Cheese at 2008 British Cheese Awards.

Where’s it from? It is produced by the masters at White Lake Cheeses in Bagborough, Somerset which is a short distance from the Glastonbury festival site.

Here is a brief video about why Alex James went into cheese making:


Jan 2 2018

Ultimate Cheese Hamper

 

This is a great selection of some of the most revered cheeses around.

This cheese lover gift box is packed full of best sellers, that are also the strongest and smelliest creations.

This wonderful cheese box makes a great gift! It is made up of the following cheese:

* Epoisses has been banned on the Paris Metro because its extremely pungent aroma.

* There are no words to describe the smell of a Munster but it’s sweet taste belies its quite incredible stink.

* The soft and savoury taste of Oxford Blue’s creamy paste is shielded from the outside world by what looks like a brain that’s fallen in a pot of ink.

* And finally Finn deserves its place on the basis of its extravagant use of triple cream to give it a remarkable and strong taste.


Dec 29 2017

Global Cheese Knife

5.5 inch Global cheese knife

This superb looking knife has holes in its blade which allows it to cut through medium firm and firm cheeses without any sticking. The edge of the blade is ground on only one side and it is finely serrated for cutting through cheese rinds.

The prongs on the end of the knife help to pick up slices for serving. The knife also features a finger notch situated between blade and handle which gives the user some safety.

Global knives are manufactured by Yoshikin in Niigata, Japan. They were designed in 1985 by Komin Yamada. When Komin Yamada was commissioned for the job his mandate was to develop a range of knives that was truly new and revolutionary, using the best materials available and the latest manufacturing techniques. Made in Japan, Lifetime Warranty.

One thing that many people do not know is that Global knives have a hollow handle which is then filled with just the right amount of sand to create the perfect balance.


Dec 26 2017

Walnut Halves

There are the best quality walnut halves around, there are none finer. They are clean, fresh and unbroken – a world apart from the usual inferior offerings.

Walnuts and cheese go together so well – it is uncanny – here is a quick recipe for:

Pears with Blue Monday cheese, Walnuts and Honey

6-8 ripe Conference pears or similar, peeled
150-160g (about 60-70 pieces) good quality walnut halves
2tbsp extra-virgin rapeseed oil or olive oil
2tsp sea salt
250g Blue Monday, broken into rough 1cm chunks
6-8tbsp good-quality clear honey
A handful of tiny salad leaves

Place the walnuts on a small baking tray and toss them in the oil and salt.

Cook them under a medium grill for 3-4 minutes, turning them every so often until crisp.

Slice the pears in half lengthways and cut out the core with the point of a sharp knife.

Slice the pears into roughly 1/3cm-thick slices and arrange on plates with the leaves, then scatter the walnuts and cheese over.

Spoon over the honey and serve immediately.


Dec 23 2017

Cotswold Brie | Organic and Vegetarian

For the Brie lovers among you, no one can really ask too much more than this wondorously creamy tasting cheese.

This is made with fresh organic milk from ‘the girls’ (aka the Friesian cows) at Kirkham Farm which is taken to the Creamery each morning, where it is magically turned into a new batch of cheese. This is made from 100% cows milk.

Cotswold Organic Brie is a wonderfully fresh tasting Brie which is possibly slightly sweeter than its French counterpart.

The cheese is wrapped as a 260g piece and packaged in Simon Weaver’s distinct and attractive branding.


Dec 20 2017

Blue Stilton | Whole Wheel

This is a beautiful whole wheel of Blue Stilton – 2.5kg in total.

Universally recognised as the King of Cheeses, this traditional English Blue Stilton is smooth and boasts an awesome full bodied flavour.

There are only six dairies that are allowed to make Stilton. In order to carry the name, the cheese must be made in the counties of Derbyshire, Leicestershire or Nottinghamshire from local milk which is pasteurized before it has been used.

It also must be made in the traditional cylindrical shape that gives Stilton the formation of its own crust or coat.