Crafting a British-Inspired Meat Board Charcuterie: A Guide to Elevating Your Home Dining Experience

Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your guests? Look no further than the timeless art of creating a meat board charcuterie. 

Originating from the French tradition of serving cured meats, charcuterie boards have become a beloved feature of dining experiences worldwide. Today, we'll delve into the world of British-inspired charcuterie and guide you through the steps to create your own exquisite meat board at home.

Selecting Your Meats: The foundation of any great charcuterie board lies in its meats. For a British twist, opt for a selection of locally sourced cured meats. Classic choices include:

Cumberland Salami: A robust and flavorful salami originating from the Lake District, characterised by its distinctive blend of spices.

Black Pudding: A quintessential British delicacy made from blood, fat, and oatmeal, cooked until rich and flavourful. Slice thinly for an unexpected addition to your board.

Honey-Glazed Ham: Choose a high-quality ham, preferably glazed with local honey for a touch of sweetness. Thin slices pair perfectly with a variety of accompaniments.

Beef Bresaola: Air-dried and aged beef, thinly sliced for a tender and savory addition to your board. Look for cuts seasoned with juniper and black pepper for an extra depth of flavour.

Complementing Accompaniments: Enhance the flavours of your meats with a selection of complementary accompaniments. Consider including:

Artisanal Cheeses: Choose a variety of British cheeses such as aged cheddar, creamy Stilton, or tangy Wensleydale. Their rich textures and complex flavours will contrast beautifully with the meats.

Pickles and Chutneys: Add a burst of acidity and sweetness with a selection of pickles and chutneys. Opt for classics like Branston pickle or experiment with homemade fruit chutneys for a personalised, zingy touch.

Crusty Bread and Crackers: Provide a canvas for your meats and cheeses with a selection of crusty bread and crackers. Opt for wholemeal or seeded varieties, or homemade, to add texture and depth to each bite.

Arranging Your Board: Presentation is key when it comes to charcuterie boards. Arrange your meats and accompaniments in an aesthetically pleasing manner, ensuring a balance of colours, textures, and flavors. Start by placing larger items such as cheeses and bowls of chutney or pickles strategically around the board. Then, layer slices of cured meats in a fan-like pattern, alternating between varieties for visual interest. Fill any empty spaces with crackers or breadsticks, ensuring there are plenty of options for guests to enjoy.

Garnishing with Finishing Touches: Elevate your meat board charcuterie with a few final touches to delight the senses. Fresh herbs such as rosemary or thyme can add a pop of colour and fragrance to your presentation. Drizzle a quality olive oil or British rapeseed oil, over the meats and cheeses for a luxurious finish, or sprinkle with flaky sea salt for an added burst of flavour.

Savouring the Experience: As you gather around your beautifully crafted meat board charcuterie, take a moment to savour the experience. Encourage your guests to explore the array of flavours and textures, pairing different combinations to discover their favourite bites. Share stories of the ingredients' origins and the inspiration behind your selection, fostering a sense of connection and camaraderie around the table.

Creating your own meat board charcuterie at home is not only a culinary delight but also an opportunity to showcase the diverse flavors and traditions of British cuisine. With careful selection, thoughtful arrangement, and a dash of creativity, you can elevate any gathering into a memorable dining experience that celebrates the art of good food and good company. Cheers to indulging in the simple pleasures of life, one delicious bite at a time.

Elevating the British Classic: Mastering Cheese on Toast the Proper Way

I love cheese on toast. Which is why we are publishing this post on cheese on toast.

Ah, cheese on toast, a quintessentially British comfort food that has warmed countless hearts and satisfied rumbling stomachs for generations. 

While this dish may seem simple at first glance, achieving the perfect balance of gooey cheese, crispy bread, and complementary flavours is an art form in itself. In this guide, we delve into the finer details of mastering and elevating this humble classic to new heights.

Selecting the Ingredients:

First and foremost, the quality of the ingredients is paramount. Opt for a good-quality loaf of bread, preferably a rustic sourdough or a hearty wholemeal. These varieties offer a robust base that can withstand the weight of the cheese and toppings without becoming soggy.

When it comes to cheese, the options are endless. While the classic choice is Cheddar, don't hesitate to experiment with other varieties such as Red Leicester, Double Gloucester, or even a tangy Stilton for a more adventurous twist. Aim for a cheese that melts well and offers a depth of flavor that complements the bread.

Preparation:

Begin by preheating your grill to a medium-high heat. While the grill is heating up, slice your bread to your desired thickness. For optimal results, aim for slices that are around 1-1.5cm thick, ensuring that they toast evenly without becoming too crispy.

Next, grate your chosen cheese generously, ensuring that each slice of bread is covered evenly. This not only ensures a satisfyingly cheesy bite but also helps to create that irresistible golden crust. Some people do not grate the cheese, they slice it thickly and place the slices on the bread. Actually that's the method I prefer. 

Enhancing the Flavour:

While cheese on toast is delicious in its simplest form, there are numerous ways to elevate its flavour profile. Consider adding a touch of sophistication with a sprinkle of freshly ground black pepper or a pinch of smoked paprika for a subtle smoky note.

For those who enjoy a bit of heat, thinly sliced jalapenos or a drizzle of hot sauce can add a fiery kick that balances beautifully with the richness of the cheese.

Alternatively, for a more indulgent twist, top your cheese on toast with crispy bacon or caramelised onions for an added depth of flavor that will leave your taste buds tingling with delight. Or even add a layer of baked beans for an extra protein-rich kick?

Grilling to Perfection:

Place your prepared slices of bread under the preheated grill, ensuring that they are positioned evenly for uniform toasting. Keep a close eye on them as they grill, rotating the tray if necessary to ensure even browning.

The cheese should be melted and bubbling, with the edges of the bread turning golden brown and crisp. Depending on your grill, this usually takes around 3-5 minutes, so be vigilant to avoid any unwanted charred spots.

Serve and Enjoy:

Once your cheese on toast is beautifully golden and bubbling, carefully remove it from the grill and transfer it to a serving plate. Allow it to cool for a minute or two before serving to avoid any scalded tongues!

Whether enjoyed as a hearty breakfast, a comforting snack, or a quick and easy dinner option, cheese on toast is a timeless classic that never fails to hit the spot. So, gather your ingredients, fire up the grill, and embark on a culinary journey that celebrates the simple pleasures of British comfort food at its finest. Cheers to cheese on toast!

Crafting Homemade Paneer Cheese: A Simple Guide

Paneer, a versatile and beloved cheese in Indian cuisine, has been savored for centuries. Its creamy texture and mild taste make it a delightful addition to numerous dishes, from curries to desserts. 

Whilst shop-bought paneer is readily available, there's something special about crafting it at home. 

Not only does it allow for customisation, but it also ensures the freshness and quality of the cheese. In this guide, we'll explore the basics of making paneer cheese right in your kitchen.

Ingredients:

To embark on your paneer-making journey, you'll need:

1 liter of whole milk (organic, if possible)

2-3 tablespoons of lemon juice or vinegar

Cheesecloth or muslin cloth

Strainer

Heavy-bottomed saucepan

Method:

Heat the Milk:

Pour the milk into a heavy-bottomed saucepan and place it on medium heat. Stir occasionally to prevent the milk from sticking to the pan's bottom. Allow the milk to come to a gentle boil.

Add Acid:

Once the milk reaches the boil, reduce the heat to low and add the lemon juice or vinegar gradually while stirring continuously. You'll notice the milk starting to curdle, with the whey separating from the curds. Keep adding the lemon juice or vinegar until the whey becomes translucent, and the curds have completely separated.

Strain the Curds:

Place a strainer lined with cheesecloth or muslin cloth over a large bowl or sink. Carefully pour the curdled milk into the strainer, allowing the whey to drain away. Gently rinse the curds under cold water to remove any residual taste of the acid.

Press and Shape:

Gather the corners of the cheesecloth and twist them together to form a bundle. Press down on the bundle to remove excess whey and shape the curds into a firm block. You can place a heavy object on top of the bundle to aid in pressing. Allow the paneer to set for about 30 minutes to an hour.

Refrigerate:

Once the paneer has been pressed and shaped, refrigerate it for at least an hour to firm up further. This will make it easier to slice or cube for cooking.

Enjoy:

Your homemade paneer cheese is now ready to be used in various culinary creations! Whether you're adding it to a rich curry, grilling it for a smoky flavor, or incorporating it into desserts, the possibilities are endless.

Tips:

Use fresh, high-quality milk for the best results.

Adjust the amount of lemon juice or vinegar based on the freshness and acidity of your chosen ingredient.

Don't discard the whey! It can be used in soups, smoothies, or as a substitute for water in bread or pastry recipes.

Experiment with different herbs and spices to flavor your paneer, such as cumin, coriander, or chili flakes.

Conclusion:

Making paneer cheese at home is a rewarding and surprisingly simple process. By following these basic steps, you can create fresh, flavorful paneer that elevates your dishes to new heights. Whether you're a novice in the kitchen or an experienced cook, crafting your own paneer adds a personal touch to your culinary adventures. So why not give it a try and indulge in the joy of homemade cheese? Your taste buds will thank you!

Recipes to Add a Touch of Flair to Your Easter Celebrations

After weeks of keeping, or trying to keep Lenten promises, many of us will be ready for a delicious feast on Easter Sunday. 

Throughout Europe, as well as enjoying plenty of chocolate eggs, Easter is a time to enjoy a special meal with friends and family, giving everyone the chance to discover and enjoy the versatility of French cheeses.

Planning an Easter celebration? Why not impress guests with some delicious Morbier arancini? It's a semi soft cheese with a distinctive line of ash pressed into its heart, Morbier has a persistent aroma and a light creamy, almost fruity flavour. Its soft, yielding texture melts very well which gives the arancini a gooey goodness. It's also a great cheese for pizzas, pies and for raclette.

For a lighter aperitif use fromage frais to create stuffed cherry tomatoes by mixing with spices, aromatic herbs, garlic or onion for a delicious dip or spread. 

These little bites will be fresh, tasty and a great menu item for those wanting to leave plenty of room for the main course. Place any leftover filling into a bowl to spread onto freshly baked bread, later. Delicious!

Tradition has long been to eat lamb at Easter, the meat is beautiful at this time of year and is realty appreciated by those who celebrate throughout Europe. 

For an extra special side dish or a vegetarian main, Carrot Gnocchi with Saint-Félicien is a bright and indulgent side dish and a great way to sneak some vegetables onto the children's plates too.

If you have a little more time on the day try a Carrot, Cumin and Cantal Soufflé that is sure to impress your guests. Cantal is a sweet nutty cheese made in the centre of France and is great to cook with.

For a sweet and savoury end to the meal, opt for a cheese course served with fresh apples, grapes and figs plus dried apricots, cranberries, dates and nuts. 

We recommend you start with a soft cheese such as Brillat-Savarin or Camembert, then an uncooked pressed cheese like a Tomme de Savoie, a cooked pressed cheese such as Beaufort and a blue such as Bleu d'Auvergne or Bleu de Gex.

We hope that you have a joyful Easter. With such a vast and versatile variety of European cheeses at your disposal it is sure to be delicious one.

https://www.filiere-laitiere.fr/fr/les-organisations/cniel

Female Trailblazers of the Cheese World Share Wise Words for International Women's Day

French women have long been trailblazers in the art of gastronomy and today is no different with some fantastic female talent working in the world of French cheese, undoubtedly one of Europe's most admired culinary crafts. 

Here are four women who deserve to be celebrated this International Women's Day. In France, a dedication to perfecting skills is celebrated with “Un des Meilleurs Ouvriers de France”, a competition founded 100 years ago in 1924. It is staged every four years with regular updates to make sure modern day trades and fields are included.

Those wishing to achieve the accolade must spend several years training in order for them to create a masterpiece from the materials given to them on the day of the competition. 

From the outset, the exam has been a validation of the mastery of know-how in a professional situation. In 2007, Laëtitia Gaborit was named one of the best cheesemongers aged just 28 with her innovative and impressive cheese display.

Laëtitia began a career in cheese with a passion inspired by her father, a cheese dairy worker, who would take her to visit producers during her school holidays. 

She took on the challenge of the Meilleur Ouvrier de France in her twenties to discover where she stood professionally. Laëtitia recalls her planning: “I prepared for the competition with a lot of tenacity, desire and, above all, passion. It wasn't easy, I had moments of self-doubt and financially it was quite challenging, but you always have to keep on moving forward.”

Now a cheese trainer, Laëtitia also has her own range of dairy products and cheeses.

Charlène Bouy, founder of Fromagerie Charlicot left a successful career in Mergers and Acquisitions in Paris before retraining to become a cheesemonger. Having left the company her friends encouraged her to pursue her passion in cheese and she's never looked back, citing her former colleagues and the salary as the only elements of the finance job she misses. 

When it comes to the qualities that women bring to the industry, Charlène, whose beautiful platters you can see on her Instagram Fromagerie Charlicot, suggests, “Women bring a more marked sensitivity to aesthetics, particularly with cheese platters - the famous “touche féminine”. However, within the industry, I find the women and men who love the profession all share the values of passion, commitment and beautiful presentation.”

At just 23 years old, Pauline Guillot is currently in the process of launching a dairy on the family farm. There she produces AOP Bleu du Vercors-Sassenage from a herd of 35 dairy cows. Having worked on the farm from an early age, Pauline wanted to manage the process from farm to fork. She says being able to transform the milk to a cheese that sets in five hours is nothing less than magical. 

Her day begins at 5.30am when the cold milk arrives from the previous day. The process of adding the ferments and rennet, placing the curd in the molds and flipping the curds takes them up to lunchtime. After a well earned break, the team returns in the early afternoon to flip the molds again and at 5pm the cheeses are salted and finished before the 21 day maturation process can start.

Pauline says being a woman in the industry means there's extra pressure to produce high quality products and there's an additional need for women to prove they can handle the physical demands of all stages of the production. She believes that women bring rigour and organisation to the production process as well as a different perspective to the male dominated traditions. Her advice for future female producers, “Be passionate about what you do, don't listen to criticism and trust yourself. Remember, we are just as capable as men we just need different approaches.”

The world of cheese is not just about producers and cheesemongers, CNIEL's director of international communications Marie-Laure Martin's followed her passion for working in agricultural products by studying food sociology. She worked briefly in the meat sector and then in fruit and vegetables before joining CNIEL to develop the international promotion of French dairy products.

For Marie-Laure, it's the human dimension of her job that appeals the most, and she is proud to represent the men and women dedicated to producing quality food. There is no such thing as a typical day as her time is divided between internal meetings, meetings with agencies around the world, creative brainstorming, administrative and reporting tasks and travelling to different territories. Her advice to anyone considering a job in the dairy industry is to “do something that you care about.”

The world of cheese is constantly developing and Laëtitia, Charlène, Pauline and Marie-Laure all share a commitment to sharing its qualities, traditions and craft to ensure its legacy for generations to come. It is wonderful to celebrate them this International Women's Day.

Crafting Delicious Cheese in Your Own Kitchen: A Beginner's Guide

Are you a cheese enthusiast who is eager to explore the world of homemade dairy delights? 

Look no further! Cheese making at home is not only a fulfilling culinary adventure but also a delightful journey into the art of craftsmanship. 

With just a few simple ingredients and some patience, you can transform ordinary milk into delectable cheese right in your own kitchen. So, roll up your sleeves, gather your supplies, and let's embark on this cheesy endeavor together!

Getting Started

Before we get into the cheese-making process, it's essential to gather the necessary equipment and ingredients. Here's what you'll need:

Equipment:

Stainless steel pot

Thermometer

Cheesecloth or muslin cloth

Colander

Slotted spoon

Cheese mould (optional)

Ingredients:

Fresh, high-quality milk (preferably non-homogenizsd)

Cheese cultures or starter culture (available at specialty stores or online)

Rennet (also available at specialty stores or online). Vegetable rennet is also available)

Salt (optional, for flavouring)

Herbs/spices are an optional extra that you can experiment with

The Cheese-Making Process

Now that you have everything you need, let's get into the cheese-making process:

Step 1: Heating the Milk

Pour the desired amount of milk into the stainless steel pot and heat it gradually over medium heat. Use a thermometer to monitor the temperature and aim for around 86°F to 90°F (30°C to 32°C).

Step 2: Adding Cultures

Once the milk reaches the desired temperature, sprinkle the cheese cultures or starter culture evenly over the surface of the milk. Allow the cultures to rehydrate for a few minutes, then gently stir them into the milk using an up-and-down motion.

Step 3: Coagulation

Next, it's time to add the rennet. Dilute the rennet in a small amount of water according to the package instructions, then add it to the milk while stirring gently. After adding the rennet, cover the pot and let the milk sit undisturbed for approximately 30 to 60 minutes, or until it forms a curd.

Step 4: Cutting the Curd

Once the curd has formed, use a long knife to cut it into small, uniform cubes. This process helps to release the whey and firm up the curds. Let the curds rest for a few minutes after cutting.

Step 5: Cooking the Curds

Gradually increase the heat under the pot while gently stirring the curds. Aim to raise the temperature to around 102°F to 110°F (39°C to 43°C) over the course of 30 to 45 minutes. This step helps to expel more whey from the curds and develop the desired texture.

Step 6: Draining and Pressing

Once the curds have reached the desired texture, it's time to drain them. Line a colander with cheesecloth or muslin cloth and carefully transfer the curds into the colander. Gather the corners of the cloth and tie them together to form a bundle. Hang the bundle to drain for several hours, or until the desired moisture level is reached. For a firmer cheese, you can place a weight on top of the bundle to press out additional whey.

Step 7: Salting (Optional)

If desired, you can add salt to the cheese for flavouring. Simply sprinkle the salt evenly over the surface of the cheese and gently mix it in.

Step 8: Aging (Optional)

Depending on the type of cheese you're making, you may choose to age it for additional flavor development. Transfer the cheese to a cheese mould (if using) and place it in a cool, humid environment such as a cheese cave or refrigerator. Allow the cheese to age for the recommended time, periodically flipping and inspecting it for proper aging.

Step 9: Enjoying Your Homemade Cheese

Once your cheese has aged to perfection, it's time to savor the fruits of your labor! Whether enjoyed on its own, paired with your favorite crackers, or incorporated into your favorite recipes, homemade cheese is sure to delight your taste buds and impress your friends and family.

With just a few simple ingredients and some patience, you can create delicious, artisanal cheese right in your own kitchen. 

Whether you're a seasoned cheese enthusiast or a curious beginner, cheese making at home is a rewarding and enjoyable experience that allows you to unleash your creativity and explore the wonderful world of dairy delights. So, grab your apron and get ready to embark on a cheesy adventure that's sure to delight your senses and satisfy your cravings!

Incidentally under the guidance of my wife I have made paneer, a type of cheese popular in India.

(Image courtesy of Azlin Bloor from Pixabay)

Embrace the Craft: Why Artisan Cheese Trumps Mass-Produced Processed Cheese

In the realm of culinary delights, few things rival the satisfaction of a perfectly aged artisan cheese.

From its distinct flavours to its rich history of craftsmanship, artisan cheese stands as a testament to tradition and quality. In contrast, mass-produced processed cheese pales in comparison, lacking the depth of flavour, nutritional value, and cultural significance found in its artisanal counterpart. 

Here are some compelling reasons why you should opt for artisan cheese over mass-produced processed cheese:

Quality Ingredients: Artisan cheese makers prioritise quality over quantity. They source milk from local farms, often using traditional methods and organic practices. This results in cheese with superior taste and texture, as well as heightened nutritional value compared to processed cheese, which often contains additives and preservatives.

Craftsmanship and Tradition: Artisan cheese making is an art form passed down through generations. Each wheel or block of cheese is meticulously crafted by skilled artisans who pour their passion and expertise into every batch. This dedication to tradition and craftsmanship shines through in the complexity and character of the final product, a quality that mass-produced processed cheese simply cannot replicate.

Diverse Flavours and Varieties: Artisan cheese offers an unparalleled variety of flavors and textures, ranging from creamy brie to sharp cheddar to tangy blue. Each cheese reflects the unique terroir of its region and the creativity of its maker. In contrast, mass-produced processed cheese tends to be uniform in flavour and texture, lacking the depth and complexity found in artisanal cheeses.

Supporting Local Communities: By choosing artisan cheese, you're not only treating your taste buds to a culinary adventure but also supporting local farmers and cheesemakers. Artisan cheese makers often operate on a small scale, contributing to the vitality of rural communities and preserving traditional farming practices.

Environmental Sustainability: Artisan cheese making typically involves sustainable practices that prioritises animal welfare and environmental stewardship. Local sourcing reduces carbon emissions associated with transportation, while small-scale farming methods promote biodiversity and soil health. In contrast, the industrial processes used to produce mass-produced processed cheese can have detrimental environmental impacts, such as deforestation and pollution.

Cultural Heritage: Artisan cheese is steeped in cultural heritage, with each cheese telling a story of its origin and the people who produced it. Whether it's a genuine Welsh farmhouse cheese, a rustic French Camembert or a tangy Italian pecorino, artisan cheese connects us to the rich tapestry of human history and culinary traditions.

In conclusion, opting for artisan cheese over mass-produced processed cheese is not just a matter of taste; it's a choice that reflects our values as consumers. By supporting local farmers and artisans, preserving cultural heritage, and prioritising quality and sustainability, we can indulge in the simple pleasure of cheese while making a positive impact on our communities and the planet. 

So, the next time you're at the cheese counter, dare to go artisan and savour the authentic flavours of tradition and craftsmanship.

You can Google cheesemongers near me to find your nearest cheesemonger. 

The Complete Cheese Pairing Cookbook by Morgan McGlynn Carr

Find your inner fromager and pair like a pro with this ultimate guide to creating delectable cheese pairings!

The main concept behind cheese pairings is how certain elements in a cheese and any chosen accompaniment react differently to each other.  

The Complete Cheese Pairing Cookbook demonstrates that by matching a mouthwatering cheese with the perfect cracker, a stunning chutney, the right fruit or charcuterie, an exceptional wine, or any other beverage, the results can be extremely rewarding. 

This sumptuous and detailed 'cheese bible' written by 'The Queen of Cheese' includes fascinating insights and flavours from around the world, seasonal pairing guides, carefully curated pairing boards with both classic and unique combinations, and a range of delicious cheese-based recipes suitable for all occasions.

Morgan says: “If you're anything like me, being presented with a plate of delicious cheeses is simply an invitation to dive in, no questions asked. However, it's time to hold back: learning how to taste cheese properly, so that you can decipher all the layers that make it taste so good, will help you make great choices when it comes to pairing. Mastering the art of tasting cheese in a structured way gives you a deeper appreciation of the cheese and a confident understanding of what other morsel of deliciousness might best go with it.”

The Complete Cheese Pairing Cookbook is a must-have for any cheese lover looking to expand their repertoire and elevate an entire dining experience and is the only cheese guide you'll ever need for entertaining friends, family, guests, colleagues, and yourself!

Morgan McGlynn Carr is the UK's leading cheese expert and owner of Cheeses of Muswell Hill, an award-winning independent cheese shop in North London. 

She is also the resident Cheese Expert on Channel 4's Sunday Brunch and a top judge at the World Cheese Awards. 

Having had the shop since age 21, she was Britain's youngest female cheesemonger and has spent the subsequent years traveling the UK and the world, working with celebrated mongers and makers and learning to make, mature and sell cheese professionally. She is also a cheese consultant for leading retailers and the author of two other highly acclaimed books, The Modern Cheesemaker and The Modern Cheeseboard.

The Complete Cheese Pairing Cookbook is released 6th June 2024 (White Lion Publishing, rrp £26)

Photography by Jamie Orlando Smith

PRESS EVENT: Morgan will be hosting a series of 'cheese shop lates' at Cheeses of Muswell Hill to showcase some of the pairings from the book ahead of publication. These will be intimate evenings for up to 6 people w/c 15th April 2024. If you would like to register your interest, please get in touch.

Praise for The Complete Cheese Pairing Cookbook

'All hail the Queen of Cheese.' -- Simon Rimmer

'From the undisputed Queen of Cheese comes a book that's not only informative, but full of modernist recipes and ground-breaking ideas..' -- Gizzi Erskine

Fromage and Romance: A Guide to Choosing the Perfect Cheeses for Valentine's Day

As Valentine's Day approaches, the quest for creating a memorable and intimate experience for your loved one begins. 

While chocolates and flowers are classic go-tos, why not elevate the romance by incorporating a carefully curated selection of cheeses into your celebration? 

In this blog post, we'll explore a variety of cheeses that are not only delicious but also add a touch of sophistication to your Valentine's Day festivities.

Brie – The Classic Elegance:

Brie, with its creamy texture and mild, buttery flavor, is a timeless choice for romantic occasions. Its soft and velvety interior pairs beautifully with crusty baguettes, fresh fruits, and even a drizzle of honey. Enhance the experience by choosing a high-quality, artisanal Brie for an indulgent treat that symbolises the luxurious side of love.

Chèvre – The Sensual Goat Cheese:

Add a dash of sensuality to your Valentine's Day celebration with Chèvre, a goat cheese known for its tangy and earthy notes. Whether rolled in herbs, spices, or edible flowers, Chèvre brings a delightful complexity to your cheese board. Pair it with crisp crackers, figs, or a fruity chutney for a delightful combination of flavors.

Gouda – Aged to Perfection:

For those who appreciate a cheese with character, aged Gouda is a splendid choice. With its nutty undertones and crystalline texture, aged Gouda provides a rich and robust flavor profile. Accompany it with dark chocolate, dried fruits, or roasted nuts to create a symphony of taste that lingers on the palate.

Blue Cheese – A Bold Declaration:

Make a bold statement of love with the intense and assertive flavors of blue cheese. Whether it's Roquefort, Gorgonzola, or Stilton, blue cheeses offer a captivating mix of sharpness and creaminess. Pair it with honey, fresh pears, or a fine port wine for a pairing that exemplifies the sweet and savory dance of romance.

Truffle-Infused Cheese – A Touch of Opulence:

Elevate your cheese board to a level of opulence with truffle-infused cheeses. The earthy aroma of truffles combined with the creamy texture of cheese creates a luxurious experience. Serve it with crusty bread or crackers to let the truffle nuances shine, turning your Valentine's Day celebration into a decadent affair.

Smoked Gouda – A Smoldering Sensation:

Infuse a hint of smokiness into your romantic evening with smoked Gouda. The subtle smoky flavor adds depth to the cheese, making it a delightful choice for those who enjoy a touch of complexity. Pair it with charcuterie, apple slices, or even dark chocolate for a symphony of complementary tastes.

This Valentine's Day, transform your celebration into a culinary journey by selecting a variety of cheeses that cater to different palates and preferences. Whether you opt for the classic elegance of Brie, the sensual notes of Chèvre, or the bold flavors of blue cheese, each cheese brings its unique charm to the table. 

With thoughtful pairings and a glass of your favorite wine, you're sure to create a romantic and unforgettable experience for you and your special someone. Cheers to love, laughter, and the art of savoring exquisite cheeses!

The Art of Charcuterie: Creating the Perfect Meat and Cheese Board

Charcuterie (it means cold cuts in French) is a culinary art that originated in France, has taken the world by storm, captivating food enthusiasts with its blend of flavors, textures, and aesthetics. 

A well-crafted charcuterie board is not just a platter of meats and cheeses; it's a symphony of flavours, a visual feast, and a conversation starter. 

In this blog post, we will delve into the art of charcuterie, guiding you through the process of creating the perfect meat and cheese board that will leave a lasting impression on your guests.

Selecting the Essentials:

Variety of Meats:

Start by selecting a diverse array of cured meats. This could include prosciutto, salami, chorizo, and smoked sausages. Aim for a balance of textures and flavours, some mild, some spicy, and some smoky.

Cheeses Galore:

Choose a mix of cheeses to complement the meats. Include different types such as soft brie, sharp cheddar, creamy blue, Stilton and aged gouda. Make sure to incorporate both cow's milk and goat's milk cheeses for a well-rounded experience.

Accompaniments:

Elevate your charcuterie board with an assortment of accompaniments. Add sweet elements like honey, fig jam, or dried fruits for contrast. Savory options like olives, pickles, and grainy mustard can enhance the overall experience.

Arranging the Board:

Layout and Flow:

Start by selecting an appropriate board, a rustic wooden platter or a sleek slate board can work wonders. Begin placing larger items first and then fill in the gaps with smaller elements. Aim for a balanced and visually appealing arrangement.

Meat and Cheese Harmony:

Alternate the placement of meats and cheeses to create a dynamic and varied experience for your guests. Allow the colours, shapes, and textures to complement each other.

Garnishes and Greenery:

Add fresh herbs, such as rosemary or thyme, for a pop of color and aroma. Edible flowers or microgreens can also enhance the presentation. These touches contribute to the overall aesthetic appeal of your charcuterie board.

Texture and Crunch:

Incorporate a variety of textures with the inclusion of crusty bread, crackers, or crostini. These not only serve as a vessel for the meats and cheeses but also provide a satisfying crunch.

Personal Touch:

Tailor your charcuterie board to your taste and preferences. Add personal favourites or regional specialties to make it uniquely yours.

Serving and Enjoying:

Temperature Matters:

Take your meats and cheeses out of the refrigerator about 30 minutes before serving to allow them to reach room temperature. This enhances their flavours and textures.

Pairing Suggestions:

Consider pairing your charcuterie board with a selection of wines, craft beers, or even non-alcoholic beverages that complement the flavours. A full-bodied red wine often works well, but feel free to experiment with pairings. I happen to prefer a strongly flavoured IPA.

Sharing the Experience:

Charcuterie is meant to be a shared experience. Encourage your guests to try different combinations of meats, cheeses, and accompaniments. The beauty of charcuterie lies in the exploration of flavors and the joy of sharing good food with good company.

Crafting the perfect meat and cheese board is an art form that allows you to express your creativity and culinary flair. With careful selection, thoughtful arrangement, and a touch of personalisation, your charcuterie board can become a centerpiece that not only delights the palate but also serves as a feast for the eyes. 

So, gather your favourite ingredients, embrace the art of charcuterie, and create a culinary masterpiece that will be remembered long after the last bite. Cheers to the joy of sharing good food and creating memorable moments!

(Image courtesy of Daniel Friesenecker from Pixabay)

Melt the heart of your Mother or the love of your life with cheese

Whilst it's lovely to treat your Mum to chocolates and flowers on Mothering Sunday aka Mother's Day, or your lover or spouse on Valentin'e Day, for a unique moment that you can savour together the world of European cheese offers variety, complexity and flavours to fall in love with. 

From the best-ever toasted sandwich for breakfast in bed, an intimate chat over a French cheeseboard to a carefully-curated cheese gift box, cheese offers the ultimate treat whatever your budget.

To recreate the nostalgia of bringing Mum or your spouse breakfast in bed, put together a meltingly memorable cheese toastie using a mix of soft and grated hard cheeses to suit their tastes. Cheeses that are well suited to melting under heat include, Raclette, Vacherin Mont d'Or, Comté, Mimolette and Beaufort.

For a heart-warming lunch or supper, keep it simple but delicious with a box of Camembert de Normandie gently heated in the oven or air fryer. Add a few slithers of fresh garlic and some fresh herbs, such as rosemary and thyme, serve with fresh baguette and gherkins and share the gooey goodness.

To show your love for your mother or your spouse, melt their heart with a Neufchätel. A close cousin of Camembert, this cheese is made in the wetlands of Normandy, in the Pays de Bray to be exact. With its soft texture and bloomy rind, it can be moulded into hearts, squares or briquettes. The cheese paste is lightly salted, creamy and has a good milky taste.

For those who takes their food and wine seriously, put together a cheeseboard with wine pairings. Soft cheeses like Brie, Brillat Savarin and a lightly aged Saint-Marcellin taste even better served with Champagne. 

According to the award-winning chef owner of Bouchon Racine Henry Harris, the powerful Époisses is delicious served with a White Burgundy such as a cellar-aged Montrachet or a Côtes Catalanes. Bring the tasting to a close by serving a Bleu d'Auvergne with a glass of Monbazillac or Sauternes. Matching the salty cheese with the sweet flavours of the wine bring out the best of each.

If your mother is too far away to visit this year, there are temptingly good French cheese inspired gifts available to purchase online for nationwide delivery. There are also fantastic books dedicated to celebrating all things cheese.

Finally, for the mother or spouse who loves discovery and travel, there are fantastic cheese tastings and masterclasses available around the UK, hosted by French cheese specialists. To take her passion to the next level there are even English speaking French tours that are dedicated to discovering the history and terroirs of cheese making.

https://dairy-products-from-france.com/cheeses

Honestly Tasty produce honestly tasty vegan delights

Honestly Tasty (https://honestlytasty.co.uk), is an innovative company that makes plant-based cheeses for people who love cheese.

They have several delicious products available, alongside their Bestsellers bundle includes Honestly Tasty Shamembert, Blue, Bree and an Honestly Tasty gourmay style Garlic & Herb alongside a special, seasonal treat - https://honestlytasty.co.uk/products/vegan-cheese-best-sellers-bundle 

Honestly Tasty was founded back in 2018 by Michael Moore.

When Michael’s veganism crashed into his love of cheese, he decided to begin experimenting with plant-based recipes until he developed an award-winning recipe for Honestly Tasty Vegan Blue Cheese. It was too good not to share, so he closed the door on the world of corporate banking and founded Honestly Tasty.

Later joined by his sister Beth, the London based company grew from strength to strength - and now offer a range of authentic cheese alternatives that are filled with flavour. The recipes use only the very finest of ingredients all of which  are carefully chosen selected ingredients. Honestly Tasty brings together fresh thinking with traditional cheese-making techniques.    

Winner of multiple Awards, including the Plant Based Expo cheese Alternative category, Honestly Tasty is in business to create food for thought.

Its mission is to continue to produce plant-based cheeses so delicious they will be capable of altering  our perceptionsd and behaviour around cheese, making a difference to protect the planet and also animal welfare.

Honestly Tasty has always been at the forefront of environmental responsibility, and this commitment has only grown stronger over time. 

From the very early days its ethos has been to create planet-friendly products that not only meet the highest quality standards but also leave a minimal carbon footprint, too.

Each brand they work with shares similar values and believes in the power of conscious consumer choices to shape a better future for our planet.

Giving back is a core ideology with Honestly Tasty too. They currently donate 2% of all revenue to charity, including a 1% contribution to the Dean Farm Trust (https://deanfarmtrust.org.uk), a community-run animal sanctuary near Chepstow in Wales. 

Honestly Tasty is available to buy online at honestlytasty.co.uk and via leading stockists around the UK including selected M&S stores and Ocado. 

You’ll find their cheese on the menu in Michelin star restaurants like Pied E Terre and on pizzas in much-loved restaurants like Purezza. 

Most recently, Honestly Tasty started producing cheese for 650 Holland & Barrett stores - now available in store, under the H&B label. 

Vegans, are you missing your Laughing Cow Cheese? Not any more! Laughing Cow has released a Vegan alternative

As we are moving through Veganuary, there's some exciting news about the cheese spread sensation The Laughing Cow. They have launched a NEW and utterly delicious plant-powered creation.

It's earned the approval of the Vegan Society and The Laughing Cow Plant Based Triangles bring their signature, spreadable goodness to everyone this year. 

Two in five of us are hungering for plant-based cheese options and The Laughing Cow is the first brand in the UK to offer a plant-based alternative to cheese triangles!

Not merely dairy-free; it's also packing a healthy punch with added calcium and Vitamin B12, only 34 calories per triangle, it's satisfying snacking at its finest.

The Laughing Cow Plant-Based 128g is vailable at both Sainsbury's and Asda stores at a RRP of £2.50.

Say It With cheese... Reveal the Depth of Your Amour With These Unique and Seductive European Cheeses

Looking to seduce your partner or seal the deal with your crush this Valentines, why not offer something imaginative that will say far more about your personality than a box of chocolates or a bunch of red roses?

And don't forget that your loved one will appreciate French cheeses for a fantastic Christmas gift, too!

For those who adore food, French cheeses offer the diversity and complex character that can't fail to impress if you take a little time to discover the cheese that best represents you or the target of your cupid's arrow. 

To melt their heart

With its classy name, bright appearance, unctuous texture and mild but complex flavours, the Brillat Savarin cannot fail to delight. This triple cream cheese is the indulgent treat that any cheese lover will appreciate.

Deep and generous

For something that is going to give that little extra in every bite, offer a 36-42 month aged Comté. This much respected cheese develops crunchy crystals as it matures and leaves a strong lasting finish that will keep them coming back for more.

With hidden surprises

The domed shaped Gaperon with its fluffy white rind is infused with garlic and peppercorns during the maturation process. Cut open to reveal an ivory or pale-yellow colour with a buttery consistency and the idiosyncratic, intense flavours of garlic and pink pepper.

Brooding blue

Beyond its strong aroma, the creamy, buttery, and pungent flavours of Bleu d'Auvergne give plenty of depth to reflect upon and the cheese is sure to leave a lasting impression. Try it with dried fruits and walnuts and serve with a glass of white dessert wine for maximum pleasure.

A good companion for all occasions

Brie de Meaux is known as the Prince of Cheeses and it is even said that it was Louis XVI's decision to stop and enjoy a brie-filled pancake that led to his execution! Its rich milky taste, underlined by sweet and buttery flavours of mushrooms and almonds has made it a universally popular cheese with an ability to pair deliciously with fresh fruit, dried fruit, nuts and even bacon. For those with a sweet tooth, brie is delicious when baked in pastry with red fruits, apples and pears.

A traditionalist at heart

For those looking for a traditional romantic gesture the natural choice has to be Neufchâtel. This pretty cheese is known for its perfect Valentine's heart shape. It is said that during the Hundred Year's War, the young women of Normandy gave Neufchâtel as gifts to their British soldier sweethearts. Its bright white rind enrobes a soft, melt in the mouth centre and gives off a delicious mushroomy aroma. The paste smells of cream and definitely has a seductive appeal.

Bon appétit!

Remember to remove your chosen cheese from the fridge at least 90 minutes before serving or gifting to release the full flavours, aroma and texture.

CNIEL

https://www.filiere-laitiere.fr/fr/les-organisations/cniel

Sharpham Dairy's Happy Accident Cheese is Crowned Champion

A velvety cheese created by a mistake has been crowned the South West's best cheese. Sharpham Cheese's Rushmore, made near Totnes was named Taste of the West's Champion Cheese in their awards ceremony at Sandy Park on 6 November.

Sharpham Rushmore is a combination of 40% goat's milk and 60% cow's milk is reminiscent of two of its most popular cheeses, crumbly and delicate Ticklemore goat's cheese and the semi-hard Rustic cow's cheese, creating a slightly crumbly but velvety texture. It is available for £5.50 for 230g from www.sharphamcheese.co.uk. 

Sharpham Rushmore was serendipitously created when goat's milk was mistakenly poured into the same tank as cow's milk. Determined to avoid waste, it was necessary to make cheese with the milks that had been mixed. The team of cheesemakers continued to produce cheese with the mixed milk to see how it would taste, the invention? Sharpham Rushmore. Delighted with their accidental cheesy innovation, Sharpham was able to gauge the public's opinion at regional shows, before bringing the cheese to market in November 2022.

The champion news continues an absolutely terrific year for Sharpham Rushmore as it won Gold in Global Cheese Awards, Gold at the Great British Food Awards and Gold in Food Drink Devon Awards. 

What is the taste profile? It has a refreshing acidity, Rushmore is rich and creamy in flavour with subtle floral sweetness and a lingering finish. 

Serving suggestion? It's a delicious conversation starter enjoyed on its own, or delicious as part of a cheeseboard, in a salad or perhaps crumbled over a ratatouille. Sensational paired with light-bodied, aromatic white and rose wines, such as sauvignon blanc or a well-chilled sparkling wine from Devon.

Greg Parsons from Sharpham Dairy, says: “We're absolutely thrilled to see Rushmore go for Gold, then go on to win the entire category as Champion Cheese. We all take pride in our work and strive to produce the best cheese, so this recognition goes such a long way.”

Nicky Parsons says, “We've all got a soft spot for Rushmore here as, like many of our cheeses, it's a bit different and is very special. It's had an amazing year. We have people especially asking for it at shows.

Many of the best cheeses have been made by a happy accident and Rushmore has been ever so well-received since we brought it out.” 

Sharpham Dairy are still celebrating their recent recognition of receiving the heralded 3-stars in the Great Taste Awards 2023 for their Cremet cheese, which puts it in the top 2% of all 14,195 products entered. Handcrafted from goat's milk and cow's double cream, judges said it was 'exquisite' and 'extraordinary' in the blind taste tests. 

As the UK's first cheese dairy to achieve a B Corp certification, Sharpham Dairy believes that cheese should be a force for good. They pride themselves on meeting the highest environmental impact standards, and the new Sharpham Rushmore was borne from their ethos of wasting as little as possible. Sharpham Dairy deliveries arrived packaged in recyclable and compostable packaging.

The full range of goats', cows' and sheeps' milk cheeses, as well as Sharpham Dairy's brand new crackers and chutneys are available from good cheesemongers and delis, and online. Visit www.sharphamcheese.co.uk.

Norwegian Cheese Nidelven Blå from Gangstad Gårdsysteri Crowned World Champion Cheese 2023

Nidelven Blå entered by Norwegian cheesemaker Gangstad Gårdsysteri has just been crowned World Champion Cheese at the World Cheese Awards on 27 October 2023, at the Trondheim Spektrum, Norway.

The World Champion Cheese, the highest accolade given, rose to the top of the record-breaking 4,502 entries in this year's World Cheese Awards, where the best cheeses from around the globe went head-to-head at the world's largest cheese-only event. 

Every cheese is meticulously evaluated, considering factors such as the appearance of the rind and paste, the cheese's aroma, body, texture, and most notably, its flavour and mouthfeel.

Maren Gangstadt, general manager of Gangstadt Gårdsysteri, who took over from her mother-in-law when she retired earlier this year, says: “This means so much to us. We're a small dairy farm based just two hours from here, so this happening on our home turf means a lot, and having all of the crew from the dairy here adds an extra spark to it.

“This cheese was made in January so it's about 11 months old now and it's our best seller. It got a Super Gold in the 2019 World Cheese Awards as best Norwegian cheese, reflecting the work that goes into maintaining the quality and consistency.”

The World Champion Cheese 2023 is a handmade, semi solid, blue mould cheese made with pasteurised cows' milk.  The Ysteriet farm-based dairy is proud to employ talented local people, creating 14 full-time jobs of the local village.

Championed by Super Jury Judge Finbar Deery, head of retail at Sheridans, Ireland who says: “What I loved most about this cheese was the interplay between the milk and the blue flavours, so it's not getting barrelled over by the penicillin. 

"The texture was the first thing that hit home, it has a creamy dense fudginess. It's a reasonably bitter cheese as well, we don't appreciate bitterness in cheese, when you have such a rich texture, the bitterness comes through and it keeps the whole show on the road.”

Named after the Trøndelag county river, Nidelven Blå is made just two hours from the centre of Trondheim, the host city for the 2023 World Cheese Awards.

A panel of leading cheese experts, including critics, chefs, recipe creators, buyers, retailers, journalists, broadcasters, and other experts in the field came together to taste and assess each cheese to decide if they were worthy of a Bronze, Silver, Gold, or Super Gold award.

Through the judging process, 4,502 cheeses were whittled down to 100 Super Golds, from which 16 finalists were put forward to be re-judged by an International Super Jury for the World Cheese Award to determine an overall winner: the World Champion Cheese for 2023

The crowds watched on as some of the finest palates in the global cheese community debated the best of the best. The international Super Jury judging the final stage of proceedings consisted of 16 cheese experts from across the globe who tasted the final 16 in front of a live audience and broadcast on World Cheese TV before crowning this year's World Champion Cheese.

The panel of experts included, amongst others, Cathy Strange from Whole Foods Market in the USA, Peter Mårtensson from Swedish retailer Möllans Ost, Mansi Jasani from The Cheese Collective in India, Jon Thrupp from Mons Cheesemongers in the UK, and Aki Sakagami from the Cheese Professional Association in Japan,

The top 16 Super Gold cheeses:

Sinodun Hill from Norton and Yarrow Cheese, UNITED KINGDOM. Soft, pasteurised goats' milk cheese matured for 1 to 3 weeks. (Championed by Kelsie Parsons, Canada)

Old Amsterdam Goat from Westland Kaasexport, NETHERLANDS. Semi-hard, pasteurised goats' milk cheese matured for 6 to 9 months. (Championed by Peter Mårtensson, Sweden)

Goustal La Bergere from Société des Caves, FRANCE. Soft, pasteurised sheeps' milk cheese matured for 6 weeks to 3 months. (Championed by Catherine Fogel, Denmark)

Wigmore from Village Maid Cheese, UNITED KINGDOM. Soft, thermised sheeps' milk cheese matured for 5-9 weeks. (Championed by Svein Erik Backlund, Norway)

Parmigiano Reggiano 30-39 Months from Nazionale Parmigiano Reggiano Rastelli Fratelli, ITALY. Unpasteurised cows' milk cheese matured for 30 to 39 months. (Championed by Davide Fiori Guffanti, Italy)

Holland Delta, 1 Year Old from Van der Heiden Kaas, NETHERLANDS. Pasteurised cows' milk cheese matured for 1 year, with a sweet flavour derived from a secret rennet. (Championed by Mansi Jasani, India)

Eleftheria Brunost from Vivanda Gourmet, INDIA. Pasteurised cows' milk cheese matured for 0 to 2 weeks. Handmade by cooking indigenous pasteurised cows' milk whey & cream in a traditional vessel resembling a wok. (Championed by Cathy Strange, USA)

Eberle Würzig Seit 5 Generationen from Dorfkäserei Muolen, SWITZERLAND. Hard, unpasteurised cows' milk cheese matured for 8 months. (Championed by Débora Pereira, France)

Deichkäse Gold from Rohmilchkäserei Backensholz, GERMANY. Hard, unpasteurised organic cows' milk cheese matured for 12 to 18 months. (Championed by Georgina Yescas, Mexico)

Kärntnermilch Mölltaler Almkäse Selektion 50% FiT. from Kärntnermilch, AUSTRIA. Hard, pasteurised cows' milk cheese matured for 12 months. (Championed by Aki Sakagami, Japan)

Lamucca Di Castagno from Romagna Terre, ITALY. Pasteurised cows' milk cheese aged with chestnut leaf powder for 3 to 6 months. (Championed by Patrick McGuigan, UK)

Baliehof Houtlandse Asche Kaas from Baliehof Kaas En Zuivelboerderij Jabbeke, BELGIUM. Hard, unpasteurised cows' milk cheese matured for 3 months. (Championed by Suzy O'Regan, South Africa)

Müller-Thurgau Rezent from Käserei Müller-Thurgau, SWITZERLAND. Hard, washed-rind, pasteurised cows' milk cheese matured for 11 months. (Championed by Jon Thrupp)

Nidelven Blå from Gangstad Gårdsysteri, NORWAY. Pasteurised cows' milk blue cheese matured for 11 months. (Championed by Finbar Deery, Ireland)

Pirano from La Bufalara, ITALY. Semi-hard, pasteurised buffalo milk cheese matured for 3 to 6 months. (Championed by Evert Schonhage, Netherlands)

Michel from Rohmilchkäserei Backensholz, GERMANY. Unpasteurised cow's and goats' milk cheese matured for 14 to 16 months. (Championed by Ana Belén González Pinos, Spain)

John Farrand, who is the MD of the Guild of Fine Food, organisers of the World Cheese Awards, comments: “It makes me incredibly proud that we have once again a Norwegian winner, after the country triumphed in 2016, and again in 2018. This success is testament to the care and effort that has been invested by the Norwegian artisan cheese trade.   

“We've more entries than ever before, and I get more excited about the diversity in the nations represented and the breadth of styles and cheesemaking techniques from across the globe.”

A remarkable 4,502 cheeses submitted for the 35th edition of the World Cheese Awards, marking a 6% increase from the previous year. These entries represented 43 countries and garnered participation from 954 companies across the world (7.23% UK-based, 92.77% international). Notably, the competition featured return entries from relative newcomer entrants in recent years including Poland, India, Liechtenstein and Turkey amongst others. 

Well-established cheese-producing nations such as Italy, Spain, France, and the United Kingdom were well represented by both returning contenders and newcomers, with the highest number of entries coming from Spain. Host country Norway put forward their highest ever number of entries, with 293 Norwegian cheeses competing this year.  Across the competition, a vast range of styles and maturations were on display, showcasing a diverse array of milks including buffalo's, cows', goats' and sheep's.

All entries were judged in a single day, as 264 experts from 38 different nations studied their appearance, texture, aroma, and flavour. Bronze, Silver, Gold, and Super Gold accolades were awarded during the morning session before the Super Golds were reassessed to find this year's top 16 cheeses, from which the World Champion Cheese for 2023 was selected and crowned.

Keep up to date on socials: @guildoffinefood #WorldCheeseAwards

European Cheeses That Make Perfect Winter Warming Treats

Winter is the perfect time to cook with cheese and European cheeses are essential ingredients in the kitchen due to their diversity of texture and flavour. 

Such cheeses are featured in many traditional family favourites such as gratins, tarts, pizzas, fondues, sauces but they also inspire gourmet and challenging recipes. 

Here we share details of cheeses that will bring a sense of Alpine celebration or warming comfort to your winter dining experiences.

If you're looking for the perfect meal to share with friends “raclette” is for you! Whilst the Raclette cheese is perfectly good to eat cold, it truly reveals itself when it is melted. 

Raclette is created by heating the cheese either in front of a fire or using a specially created machine. As the top layer melts it is scraped onto potatoes, gherkins and cured meats.  Matured for at least two months, most Raclette cheese is made in the Alps and Franche-Comté. The paste varies from white to light yellow, while the rind is a uniform golden yellow. 

Savoyard fondue is also a perfect cold-weather dish. It is a popular and regional dish made from a range of cheeses such as Emmental, Comté PDO, Beaufort PDO or Abondance PDO, garlic and Savoy white wine. It is usually eaten with small pieces of stale bread. Using a fondue fork you dip the bread into the melted cheese to taste it, taking care not to drop the bread! 

Mont d'Or, also called Vacherin du Haut-Doubs PDO, is one of the few cheeses that you can eat with a spoon due to its very creamy texture. Production is limited from mid-summer until early spring due to the Montbéliarde and Simmental cattle only producing enough milk during the warmer months.

 Presented in its spruce box, its rind is wrinkled like the mountains where it was produced. It has a marked woody aroma but whilst its smell is intense, it has a delicate flavour with fresh, creamy notes and a pleasant smoothness. Its creamy, melt-in-the-mouth paste can be enjoyed at room temperature on bread or as a hot dish in the oven. Literally translated as golden mountain, this cheese is held in high esteem. 

Reblochon PDO, is produced in a region that covers a large part of Haute Savoie and the Val d'Arly in Savoie. This well-rounded creamy cheese is exclusively made with locally-produced whole raw cow's milk. 

The history of Reblochon began more than five centuries ago when the farmers of the Aravis mountains were subject to a milk tax to be paid to the local lords. The farmers would wait until the tax collectors left before milking their cows a second time, as the second milking is always creamier. Thus Reblochon was created, the term being derived from the word  “reblocher” which means “to milk again” in Savoie dialect.

Along with Mont d'Or, Reblochon is also commonly used in a Tartiflette - a comforting, creamy and warming dish of potatoes, cream, cheese, bacon and onions. When made with the latter cheese, the dish is also known as “Reblochonade”. Reblochon has a creamy texture and a mild, fragrant taste that you can easily combine with fruit, vegetables and spices as a starter or main course. It can also be enjoyed on its own, simply with a slice of bread!

Highly prized for its distinctive fruity taste and creaminess, Beaufort PDO is a great cheese to use in cooking as it melts beautifully. This famous pressed cooked cheese from Savoy is easily recognised by its concave heel. Highly appreciated for its fruity aroma and creamy texture, Beaufort is a cheese with a distinctive taste, without being strong. 

For a delicious meal that will impress your guests (and use up those Halloween pumpkins) try this Squash stuffed with creamy squid ink risotto with Beaufort and hazelnuts.

That's Food and Drink would like to thank CNIEL, (Centre National Interprofessionnel de l'Economie Laitière) the French Dairy Interbranch Organization) for their invaluable assistance in preparing this blogpost.

Incidentally, we feel the above cheesy treats will make perfect Christmas time dining experiences!

https://dairy-products-from-france.com

Exploring the Delicious Diversity of American Cheese Styles

When we think of cheese, France, Italy, Switzerland, the UK and Ireland often come to mind. 

But the United States has quietly been making a name for itself in the world of cheese. With a rich history and a growing artisanal cheese industry, American cheese is more diverse and delicious than you might realise. 

In this blog post, we will take a journey through some of the most popular and unique American cheese styles that are making their mark on the global culinary stage.

Cheddar: A Classic American Staple

Cheddar cheese is a true American classic. Its origins can be traced back to English settlers who brought the cheese-making tradition with them to the New World. Today, American cheddar comes in various styles, from mild and creamy to sharp and crumbly. Vermont and Wisconsin are known for their exceptional cheddar, but it's produced in many states. Cheddar's versatility makes it perfect for sandwiches, mac and cheese, or a simple cheese platter.

Monterey Jack: California's Creamy Treasure

Monterey Jack, originally hailing from California, is another American favourite. It's a semi-soft, mild cheese known for its smooth texture and delicate, buttery flavour. Some varieties include jalapeño or pepper jack, which add a spicy kick to your dishes. Monterey Jack's versatility extends to melting beautifully on burgers and in Tex-Mex dishes.

Colby: A Mellow, Creamy Delight

Colby cheese, named after the town of Colby, Wisconsin, is a mild, semi-soft cheese that is often compared to cheddar. It boasts a smooth and creamy texture with a slightly milder flavour. Colby cheese is a popular choice for sandwiches and snacking, and it also pairs wonderfully with fruits and nuts.

Blue Cheese: Bold and Tangy

Blue cheese has a strong presence in American cheese culture, thanks to varieties like Roquefort and Gorgonzola. Point Reyes Blue from California and Maytag Blue from Iowa are excellent domestic choices. Blue cheese is famous for its pungent aroma and distinctive blue veins, which result from the introduction of specific moulds during the cheese-making process. It's a bold choice for salads, dressings, or as a standalone cheese.

Swiss Cheese: Holes and All

Swiss cheese, with its iconic holes (known as "eyes"), is a delightful American cheese style. The most famous Swiss cheese in the United States is likely baby Swiss, which has smaller eyes and a slightly creamier texture. Swiss cheese is often used in sandwiches, quiches, and fondue, but it also makes a great snacking option.

American Cheese: The Melting Hero

American cheese is perhaps the most recognisable American cheese style. Although it's often associated with processed slices, there are artisanal American cheese makers crafting high-quality, aged American cheese. This style is excellent for melting, making it a real must for classic grilled cheese sandwiches and cheeseburgers.

Goat Cheese: The Creamy Elegance

Goat cheese has gained popularity in recent years and is now a prominent American cheese style. It's known for its creamy texture and tangy, earthy flavour. American goat cheese comes in various forms, from soft and spreadable to aged and crumbly. It's a superb choice for salads, pastas, or as a spread on a charcuterie board.

American cheese styles are as diverse as the country itself, ranging from the classics like cheddar to the more unique flavours of blue cheese and goat cheese. The American cheese scene is thriving, with artisanal producers creating high-quality cheeses that can compete on the global stage. Whether you're a cheese connoisseur or just starting your cheese journey, there's a wide array of American cheeses waiting to be explored, tasted, and enjoyed. So, go ahead, and indulge in the delicious diversity of American cheese styles, and savour the flavours that America has to offer.

Cheese lovers will really love Sharpham cheese hampers this Christmas

If there's a turophile (that's a cheese lover to you and me!) in your life, a cheese hamper bursting with the very best examples of cheeses, crackers and chutneys from the award winning Sharpham Cheese will be the ideal Christmas gift for them. (Or how about a bit of self-gifting?)

Sharpham Dairy is the UK's first B Corp cheese dairy. Based on the banks of the River Dart near Totnes in South Devon it's home to their famous Brie, Rustic and Ticklemore cheeses.

Sharpham Cheese is handcrafted with milk from their own herd of Jersey cows, along with goats' milk from their West Country neighbours.

Sharpham Cheese has won outstanding awards over the past year, including 3-stars for its Cremet in 2023 Great Taste Awards and multiple golds for its new Rushmore mixed milk cheese along with old favourites Sharpham Brie and Ticklemore. 

Working with fellow Devon producers, Sharpham has developed a fantastic new range of chutneys and crackers and curated some delicious combinations to feast on over this Christmas. 

The Big Devonshire Christmas Feast - £90

Sharpham's Christmas Feast hamper is jam-packed with artisan produce of the finest of quality, taste, and exceptional provenance. The 'Feast' includes handmade Sharpham cheeses, a square of Brie (300g), wedges of Rustic & Ticklemore goats' (200g each) plus a truckle of Rustic Chive & Garlic (450g). 

To complete your sharing platter, there's delicious charcuterie from Good Game, plus olives from West Country, plus two Sharpham crackers and chutneys and a tipple of Lyme Bay Elderberry and Port liqueur for company. 

Bringing some sweetness there's Mrs Gill's award-winning rich Christmas cake and hand-crafted paste from Fresh Flour, with a recipe using your leftovers as ingredients. Perfect for an amazing gift for family, a wonderful thank you to your team or simply invite friends over and get stuck in!

The Essential Devon Cheese Board - £30

Sharpham's most popular hamper features five artisanal cheeses, each made with milk from cows and goats that have grazed Devon's luscious pastures, crafted with over 100 years of skills and nurtured with love until ready for your cheese board. 

Included in the Devon cheeseboard is Sharpham Brie, Rustic & Ticklemore Goats plus guests Quicke's Mature Cheddar and Devon Blue. 

Sharpham Celebration Cheese Cake - from £100

This tower of cheeses is the ultimate centrepiece for any Christmas party or corporate gathering. In addition to their bespoke service, Sharpham also presents three choices of ready-to-go celebration cheese cakes. Choose from a simple three-tier creation to an extravagant six tier tower crowned with a heart-shaped cheese on top. 

The Dart Valley Cheese & Wine Selection - £40

Enjoy Sharpham Cheese's original and most popular selection mix. Rich and buttery Sharpham Brie, delicate Ticklemore, and velvety Sharpham Rustic. Complete with a bottle of Sharpham Dart Valley Reserve 2018 and Sharpham's very own sourdough crackers.

Sharpham Cheese Subscription Service - £30

Each box brings a new discovery, as a curated selection of outstanding cheeses, crackers and condiments is delivered quarterly to your door. Each beautifully and sustainably packaged box will feature three of Sharpham's multi-award winning varieties, a local guest cheese, Sharpham sourdough crackers, a Sharpham chutney and tasting notes.

That's Christmas believes this Sharpham Cheese Subscription Service will make a most excellent Christmas gift for the cheese lovers in your life.

All cheeses are available from www.sharphamcheese.co.uk.

2,000 cheeses to try on your Witt's Pizza Oven for National Cheese Pizza Day!

Award-winning Scandinavian Witt’s Pizza Oven range has been wowing food reviewers and customers alike with its ultra-fast heating and rotating technology since its launch earlier this year. 

It really doesn’t get much better than bubbly, melty, cheesy goodness on fresh, homemade pizza dough. 

Whether you want to opt for a Smokey gouda, Gorgonzola, or a four-cheese special pizza, you should add a variety of cheeses to your pizza to celebrate National Cheese Pizza Day this Tuesday 5th September. (EDITOR: National Cheese Pizza Day? Wow!)

We've asked Geoff Johnson Witt Sales Director and Pizza Guru at Witt UK & Ireland for his comments: "It’s not all about Mozzarella! There are nearly 2,000 different classified cheeses all around the world, and a surprising number will work very well on your home-baked pizzas."

Her went on to say: "You can try mature or vintage Cheddar for a more tangy twist, goat cheese for a piquant creamy flavour, or chilli-enhanced cheeses for that extra pizzaz. 

"Pecorino-Romano sheep’s cheese is one of our favourites to give pizzas a salty bite, and for vegans, there's a growing range of fabulous animal-free cheeses with a range of flavours from milder to richer and smoky.

"The absolute joy of having your very own pizza oven is that you can experiment and having fun cooking with the family, so celebrate National Cheese Pizza Day this year by trying some of your favourite cheeses on delicious home-cooked pizza."

You can learn more and buy your Witt's pizza oven and accessories here https://www.wittpizza.com.

I have just had an idea: How about experimenting with turkey, roast potatoes (perhaps sliced?), traditional Christmas dinner vegetables and Christmas dinner herbs and spices, so that you can be ready to absolutely rock your friends and family members Christmas Day with a fantastic Christmas Dinner pizza?