Waitrose launches first British cheese washed in English sparkling wine

Their Leckford Wash cheese is lovingly made by Nettlebed Creamery, a family run, organic farm in Henley-on-Thames, owned by Rose Grimond - which is on the family-run farm her great-grandfather bought in 1901. Their herd of cows produce organic milk which is used to create this delicious, creamy cheese.

Waitrose Leckford Sparkling Brut is added to a brine solution and each cheese is individually and carefully washed by hand. This process is repeated twice weekly to build the depth of flavour, texture and colour, creating a delicious rind which encases the creamy, semi-soft cheese. 

Sarah Miness, Cheese Buyer at Waitrose, said: “We’ve been selling our own label French cheese rind-washed in alcohol since 2013 when we launched Saint Vernier, washed in white wine followed by Berthaut's Epoisses AOP, washed in Marc de Bourgogne. 

"Being big supporters of British produce, we wanted to create a British rind-washed cheese, to offer our customers variety for their cheese boards and what better to wash the cheese in than our very own Leckford Sparkling Brut?”

Will Torrent, who is the Senior Development Chef at Waitrose, said: “We had fun with the team at Nettlebed experimenting with cheese and different flavour combinations. Wine and cheese is obviously always a winning combination and once we had tried with our fizz we were so excited with the finished product, obviously we wanted our customers to try it, too!

“This cheese takes a total of three weeks to make and everything is all done by hand, so you can be sure your cheese has been made with time, care and a little bit of love.  For the best results, customers should let the cheese soften up at room temperature, so the flavours and texture can develop and enjoy by itself, or for a real treat, eat it with a glass of Leckford to enhance the flavours even further.”

The tradition of washing cheeses originated back in the 16th century when French monks used the method to preserve their cheese, preventing bad rinds from developing.

Wine-washing is also common in Northern Italy, the lack of olive oil inspired cheesemakers to preserve wheels in wine instead, with Ubriaco al Prosecco being a traditional ‘drunken’ cheese in Italy. Rind-washing encourages the growth of desired, good bacteria and leads to a strong aroma and flavoursome cheese. 

English wine is still a relatively youthful industry compared to the rest of the world but others are also starting to experiment with the ingredient in their food with Waddesdon Wines putting English sparkling wine into their jam. Top chefs including James Martin have also made a classic dessert a bit more grown-up by adding it to jelly.

Waitrose has their own vineyard, at the Leckford Estate in Hampshire, which produces a Brut and a Blanc de Blanc from vines planted in 2009.  

They increased the vineyard at Leckford by 50% in 2017 to cope with increased demand, and it’s one of the ways they are firmly committed to investing in the future of English wines. 

They grow three grape varieties on their 4.7-hectare vineyard; Pinot Noir, Pinot Meunier, and Chardonnay. The grapes are turned into Leckford Estate Brut by the award-winning winemakers at the Ridgeview Wine Estate which is based in Sussex. The stunning Leckford Estate Brut has aromas of toasted brioche and hazelnuts, which give way to a creamy palate with apple and peach flavours.

Waitrose No.1 Leckford Wash Cheese (£6.50/150g) - available to buy in 281 shops and online from 26th July

Theyhold over a 40% market share in English wine and have the largest supermarket range of English and Welsh wines available to buy on Waitrose.com and Waitrose Cellar.

Nettlebed Creamery also produce Bix and Highmoor cheese which are available to buy at Waitrose as part of their No.1 range.

That's Food and Drink believe this cheese and wine will make excellent combinations for your Christmas cheeseboards.

www.waitrose.com

Nurishh offers tasty plant-based alternatives this summer

This summer it’s time to transport your tastebuds to the Med with the latest addition to the Nurishh range of plant-based alternatives to cheese; Plant-Based Greek Style Cubes. Packed with flavour and a delightfully delicious salty kick, the tasty cubes make it easy to say “OPA!” to plant-based dining! 

With the Mediterranean diet hitting headlines and Mediterranean food long synonymous with summer sharing and al fresco dining, it’s no surprise we Brits love a taste of the Med, with TikTok views for the diet coming in at over 25m.

Conveniently pre-cubed, the Nurishh Plant-Based Greek Style Cubes are ideal for mezze boards or sprinkling onto salads. They deliver a mouth-watering flavour whilst also being dairy and lactose free.

What’s more, if you are curious to try more plant-based options, there’s never been a better time to give Nurishh a go, as its “Try Me Free” offer is running until 13st August. Allowing shoppers who purchase Nurishh from Sainsbury’s, Waitrose, Ocado or Co-Op to claim their money back by visiting www.nurishh-trymefree.com. The offer includes the new Greek Style Cubes plus Gran Vegiano, Garlic & Herbs Spread, Cheddar Flavour Slices and Plant-Based Alternative to Camembert. And with 81% of customers who try it[ii] loving it, the entire Nurishh range is the ideal accompaniment for coming together with family and friends to enjoy flavourful food this summer!

“Try Me Free” Terms & Conditions

UK 18+ only. Purchase of promotional pack AND Internet access required. RETAIN RECEIPT. Purchase between: 00:01 15/5/23 – 23:59 13/8/23. To participate: Purchase Nurishh product with promotional sticker, access www.nurishh-trymefree.com , submit copy receipt, name, email, and postal address – must submit claim by end 27/8/23. Max. 1 refund (by BACS) per qualifying purchase, max 5 claims per household. Full terms: www.nurishh-trymefree.com

(EDITOR: I must admit that my wife and I are now fans of Nurishh plant-based cheese alternatives. They taste excellent and because they are dairy and lactose free suit our health requirements. Not everyone who has to avoid cheese does so because they are vegans, some do so on health grounds.)

Sharpham Cremet Cheese earns Top Rating in World's Largest Food and Drink Awards

Soft-cheese specialists, Devon's Sharpham Cheese, was recently awarded the heralded 3-stars in the Great Taste Awards, putting them in the top 2% of the largest and most trusted food and drink awards on the planet. 

Revealed on Tuesday 1st August, their Cremet, handcrafted from goat's milk and cow's double cream, achieved 'exquisite' and 'extraordinary' in the judges' blind taste tests. Out of 14,195 entrants, only 248 received the coveted rating of 3-stars. 

The top rated products, which includes Sharpham Cremet, will now go on to be judged in the prestigious Great Taste Golden Forks awards. The Golden Forks and Supreme Champion will be announced at the ceremony and tasting on the 11th September.

Sharpham Cremet is a wonderful soft mould ripened cheese, made with goat's milk with added double cow's milk cream. There is nothing else like it produced in whole of the UK. 

Cremet has a creamy, mousse like texture when it's younger, but it deepens to a full, rich flavour with earthy undertones when it ripens.

This spectacular cheese, produced by the UKs  first B Corp cheesemakers, has already won a number of important and significant awards, including, Best Cheese Award and British Product of the Year, at the Great British Food Awards. 

The cheese category was judged by acclaimed chef Marcus Wareing who chose Sharpham Cremet as the winner. All winning products went on to be judged by a panel of tasters at Partridges. Partridges selected Cremet as the overall product of the year.

In 2023 alone, Cremet has also won a Gold Taste of the West Award, Gold at the Artisan Cheese Awards and Gold at Devon County Show.

Judges notes:

This is so rich and creamy, it feels ridiculously indulgent - but who doesn't need a bit of indulgence! This is a clever, expertly made soft cheese, in which you can really taste the goats cheese and the rich cream. The mould is minerally and flavourful, and the paste is so creamy that it melts in the mouth. One special aspect of this cheese is the peppery notes that come through right on the finish. This may be unique to this producer - congratulations on a very special cheese. 

This is a wonderful cheese. We loved the appearance - the enticing rind and pure white paste, the clean yet luscious creamy texture, the combination of dairy creaminess with the fresh lemon element from the goats cheese and the soft rind. Beautifully balanced and cleverly crafted.

A very well-constructed cheese. From the subtle hint of goat on the nose to the very well balanced length of flavour on the palate, it is really well done. Not a hint of ammonia to be found. The balance of goat and cow delivers an amazing creaminess. Silky smooth. Absolutely delicious. 

It's certainly an innovative and pleasing cheese. 

Said a 'delighted' Greg Parsons, who is co-owner of Sharpham Cheese: “Britain is renowned world-wide for producing some of the highest standard cheeses, so we're really very thrilled to see Cremet recognised as one of the nation's favourites."

He went on to add: "The awards are testament to the hard work that goes into our high quality products, from the farmers who supply our milk to the drivers who deliver it and everyone else in between. 

"Great Taste Awards are revered for their experienced and knowledgeable judges, so the award with such complimentary feedback is high praise indeed.”

Nicky Parsons, co-owner of Sharpham Cheese said: “Although originally created by Debbie Mumford, Peter Haworth and the cheese making team have not only continued the high quality standards but they've excelled to bring Sharpham their first ever Great Taste 3-stars.” 

This year, judging took place over 89 days in Dorset and London, with a panel of in excess of 500 judges putting the products to the test. The line-up saw food and drink products submitted from an extraordinary 109 different countries across the world. 

The Great Taste 3-star Sharpham Cremet costs £14.85 for 480g and is available from www.sharphamcheese.co.uk

Destination Cheese

Stunning scenery, history, culture and its diverse food offering are just some of the reasons behind Europe's popularity as a holiday destination. 

For example, in France alone, it's worth dedicating time to explore its many regions where you'll find some of the best cheeses in the whole world.

Normandy is home to four important cheeses - Camembert de Normandie - one of the crown jewels of French gastronomy, Neufchâtel PDO - a cheese often rendered  heart-shaped with a bright white, downy rind that browns as it matures, Pont-l'Evêque PDO, a soft-ripened, washed-rind cheese with a pronounced farmyard aroma and Livarot PDO, one of Normandy's oldest cheeses.

Beautiful and varied in landscape, Brittany offers wooded countryside, moors and river valleys shaped by the tides. Worth a try here is Saint-Paulin, defined by law as a semi-hard uncooked, pressed cheese made with cow's milk and originally produced by the Trappist monks of Saint-Paulin.

If you are travelling through the Auvergne-Rhône-Alpes region, take a trip to Lyon (UNESCO World Heritage) which is France's culinary capital. As well as its many restaurants, you can also discover the region's cheeses which include Abondance PDO an earthy hard cheese with notes of hazelnuts and fruits, and Cantal PDO which, depending on its maturity, can range from softly textured with a buttery taste to almost crumbly with intense flavours. 

Beaufort PDO has fruity taste and creaminess that's highly prized and it's a very distinctive cheese without being too strong. 

Tomme de Savoie PGI is the oldest of all Savoie cheeses. With a straightforward taste and delicate, subtle flavorus that vary according to the level of maturity and the seasons. The younger a Tomme is, the milder its taste, with a hint of tang; the older it gets, the more typical, powerful and rustic its taste becomes.

For a region known for its wines, the Burgundy-Franche-Comté doesn't disappoint when it comes to gorgeous cheese. The triple cream cow's milk Brillat-Savarin can be enjoyed fresh and in maturity with the flavour and structural changes you'd expect from a fine wine.

Soumaintrain PGI is also creamy when young, but becoming more pronounced and aromatic as it ages. Chaource is a deliciously fine cheese which melts in the mouth, its flavours of cream and fresh mushrooms are enhanced by a little salt.

If you are going to try Comté PDO, one of France's foremost PDO cheeses, here is the place to do so.  A lesser-known but important cheese from the region is Bleu de Gex PDO or Bleu de Septmoncel. One of the milder of the salty blue cheeses, its beige and light brown rind is created by regular brushing, you can also identify from the engraving of Gex on the outer rind.

Celebrating National Wine and Cheese Day

As we are nearing National Wine and Cheese Day, Henry Harris, the much-celebrated and well-loved chef and co-owner of the National Restaurant Award winning Bouchon Racine in London, tells of his love of cheese and offers some wine pairing suggestions for those wishing to celebrate on Tuesday 25th July.

Henry's love of cheese began as a child when his father, who operated a French restaurant in Brighton, introduced him to Gaperon a cow's milk cheese with garlic and peppercorns it was this moment when he realised there was another world of cheese. 

Henry recalls trying Brie de Meaux for the first time; “It seemed to have a life of its own, oozing, runny and making its way off the board whilst I scooped up mouthfuls of this liquid joy with pieces of bread.” 

Now running a restaurant himself that is known for the quality of its produce and its authentic French cooking Henry says: “Europeans are remarkable producers of great cheese and they know how to make their cheeses stand out, offering a wonderful basket of options for a restaurant that changes its menu on a daily basis.”

Cheeses will vary according to their terroir, location and climate and vary according to the seasons. Hard cheeses mature for some 12 months and benefit from the qualities of summer milk (more flowers in the cows' feed, more carotene, etc.), the same applies to shorter maturing cheeses which are produced in spring.

One of Henry's choices for the restaurant would be Époisses, a soft-ripened, washed-rind cheese made from raw cow's milk in the city of the same name.

Époisses has a strong flavour profile and an almost melting quality and is also known for its strong aroma. According to Henry, the cheese would be lovely served with a White Burgundy perhaps like a cellar-aged Montrachet or a Côtes Catalanes for its minerality.

He loves a Camembert paired with a vin jaune and for those who are looking to try something different for National Wine and Cheese Day, he'd suggest opting for a St. Marcellin, which is a soft, creamy cheese with gentle acidity, served simply with a crusty baguette paired with a Mâcon Chardonnay.

When it comes to harder cheeses, Henry would suggest a Tomme de Savoie, which is the oldest of the region's cheeses and with its straightforward taste and delicate, subtle flavours the cheese would pair perfectly with a glass of Roussette de Savoie.

For a ready and easy summer meal, place a slice of Bleu des Causses onto a freshly grilled steak, as the meat rests the cheese will melt to become a deliciously creamy sauce. Very good when served with a crisp green salad and a glass of lightly chilled Fleurie.

For more information and details of the French cheeses available in the UK visit: https://dairy-products-from-france.com/cheese/all-cheeses/

Incidentally, Henry is chef and co-owner of London's award-winning restaurant, Bouchon Racine which opened to great critical acclaim in November 2022. He has worked as a chef and chef consultant for forty years and is admired by chefs, critics, food writers and French food lovers.

Top family Lancashire cheesemakers reap rewards

Famed fourth-generation Lancashire family cheesemakers, Butlers Farmhouse Cheeses have scooped a stunning 26 awards at the prestigious International Cheese & Dairy Awards (ICDA) 2023.

Cementing Butlers' credentials as the pioneers of high quality British farmhouse cheese, Butlers won awards across its blue, hard and soft varieties including cow's, sheep's and goat's milk. The award haul is Butlers' best ever at the annual ICDA show, having won 19 awards in 2022. 

Key awards include a trophy for the Best Ewes Milk Cheese for Parlick Brie, and Gold for Parlick Olive. Butlers is the biggest British cheesemaker and supplier of sheep's milk cheese in the UK, and is driving a resurgence in popularity of sheep's milk cheese. 

Gold awards were also given for Mrs Butlers Creamy in the Creamy Lancashire Block cheese category; Mature your Own Blacksticks in the packaging category, Beacon Blue in the blue veined goats category and Kidderton Ash in the vegetarian soft category.

Matthew Hall, who is the fourth-generation owner at Butlers Farmhouse Cheeses said, “The ICDA is a key calendar date for cheesemakers globally, and to be recognised with these accolades across our range of hard, blue and soft cheeses is absolutely fantastic and deserved recognition for the hard work of our talented team. As a 90-year old Lancashire family business, we're leading the British cheese renaissance in the UK, it's a really exciting place to be, and there is still so much more to come!"

Butlers Farmhouse Cheeses was founded in 1932 when Richard and Annie Butler made just a handful of Lancashire cheeses in their family kitchen. Butlers produce more than 1,000 tonnes of farmhouse cheese annually, provide employment for in excess of 100 people, are suppliers to all major UK retailers and also operate their own dedicated online cheese store which delivers nationwide. Butlers is currently recruiting in its production and engineering team, for more information visit butlerscheeses.co.uk/pages/careers 

butlerscheeses.co.uk

N-ewe Listings for Parlick

Fourth-generation family cheesemakers, Butlers Farmhouse Cheeses, is continuing to drive the British cheese renaissance with a trio of new listings for Parlick. 

With three hard and soft cheeses in the range, Sainsbury's has Parlick Original (from 17 May), Waitrose will stock Parlick Brie (from 26th July) and Parlick Original and Parlick Olive are available in Morrisons and Booths. RRP £3.50, 150g.

The full Parlick range is also available to buy at Butlers' online cheese store. All orders are delivered to homes across the country direct from their dairy.

Parlick takes its name from Lancashire's Parlick Fell, which is just five miles from Butlers' rural Lancashire dairy. Butlers handmake Parlick with fresh ewe's milk, giving the cheese a clean, fresh, nutty-sweet flavouring.

Naturally nutritious and rich in protein, sheep's milk contains all 10 essential amino acids, making it a 'complete' protein source. Many find it easier to digest than cow's or goat's because of its whey protein content. It's health benefits like this that are contributing to its growing popularity, as Matthew Hall, fourth-generation owner at Butlers Farmhouse Cheeses, explains: “Sheep's milk is a traditional milk that suits modern-day life. We're seeing a strong resurgence in the popularity of sheep's milk cheese driven by the health conscious, as well as fans of quality British farmhouse cheese.

“We've had hundreds of messages from our customers telling us how much they love Parlick the minute they taste it. Many find it similar, but perhaps a little creamier than cow's milk cheese, and not as strong in taste or aroma as goat's. 

“Our new supermarket listings mean more people can try, and love Parlick, but it also means we're able to awaken new shoppers to the quality, flavour and excitement of British speciality cheeses across the fixture, and that's really exciting for me as we continue to pioneer British cheesemaking in everything we do."

Butlers Farmhouse Cheeses has been handmaking specialist British hard, blue, and soft cheese with milk from its own herd since 1932. It is now the biggest British cheesemaker and supplier of sheep's milk cheese in the UK.

For more information visit www.butlerscheeses.co.uk.

Celebrate National Stilton Week in style, with Long Clawson

As a nation of cheese lovers, the UK is celebrating National Stilton Week (15th – 21st April) with a chunky slice of the traditional blue cheese.

In 1911, 12 farmers from the Vale of Belvoir, Leicestershire, formed a co-operative to produce Stilton cheese in the village of Long Clawson – and Long Clawson Dairy was founded.

Over 100 years later, Long Clawson Dairy is famous for its Stilton and is one of only five dairies in the world licensed to produce it.

Cook up a cheese storm which a Long Clawson Stilton recipe:

BANGERS AND BLUE STILTON MASH
(Serves 4 as a main)
8 Cumberland sausages
3 tbsp olive oil
6 large potatoes
300g Long Clawson Blue Stilton, crumbled
4 tbsp double cream
Salt and freshly ground black pepper

Onion gravy (optional):
Oil for frying
1 red onion, peeled and finely sliced
500ml beef stock

Heat the olive oil in a frying pan, add the sausages and fry for 10 minutes over a medium heat, until golden- brown on all sides and cooked through.

Cook the peeled and chopped potato in boiling water until tender.
Drain well and mash with the Blue Stilton and cream. Season with salt and freshly ground black pepper.
To serve, pile the mash onto a serving plate and top with the Cumberland sausages.
To make the onion gravy place oil in a non-stick pan, heat and then add the sliced red onion and cook over a gentle heat. Once the onions have started to caramelize and soften add the beef stock and bring to the boil.
Reduce the heat and allow to simmer until the gravy thickens and reaches the preferred consistency.

Sweat off the onions in the oil with the garlic, thyme and oregano until soft and opaque.

For more information visit www.clawson.co.uk

Cheese Maker Launches Easter Gift Box With Yorkshire Blue Chocolates

A Yorkshire cheese maker has launched the ultimate Easter gift for chocolate and cheese lovers! Shepherds Purse Cheeses of Thirsk is offering an Easter Gift Box-with-a-difference, showcasing 4 of its award-winning, traditionally handmade cheeses and Yorkshire Blue cheese and biscuit chocolates, courtesy of York Cocoa House, based in the chocolate city of York.

The Gift Box, RRP £15, is a cheesy alternative to the Easter Egg present and a fabulous find for foodies and offers both cow's and ewe's milk cheeses, including 180g Yorkshire Blue, 125g Yorkshire Fettle, 125g Monks Folly and 180g Mrs Bells Blue cheese.

The box incorporates a gift bag containing 4 chocolates handmade by the York Cocoa House from their Yorkshire Chocolate Collection, featuring 2 Yorkshire Blue cheese and biscuits chocolates. The dark chocolate coated truffles, created using the soft and creamy champion blue cheese with fine Belgian milk chocolate, deliver a delicious combination of savoury and sweet, creamy and crunch.

A Yorkshire Rose chocolate, made with rose petal jelly from Yorkshire roses and a Real Ale chocolate using Yorkshire bitter from a York brewery complete the set.

Commenting on the new Easter Gift Box, Katie Matten, joint managing director, Shepherds Purse said: "Chocolate and cheese are two foods people get very passionate about, so we are delighted to offer this unconventional gift for Easter to our customers at www.shepherdspurse.co.uk.

"We are delighted to join forces with Sophie Jewett, founder of the York Cocoa House, who is passionate about working with local quality producers and we think the Yorkshire Blue cheese and biscuits chocolate, which combines two old favourites, is surprisingly tasty together! We look forward to the reaction of our customers."

Bendigedig! Recipes to celebrate St David’s Day

March 1st is St David’s Day so why not celebrate by cooking up some new recipes with a Welsh twist using Collier’s Powerful Welsh Cheddar?

Collier’s was inspired by Wales’ proud industrial heritage. Its characteristics reflect those of the coal miner - reliability, power and integrity - while its distinctive black packaging shows a miner’s face.

Collier’s is a cheddar with a unique long, powerful, creamy and slightly sweet taste. And unusually it contains tantalising “crunchy bits” which are actually tiny salt crystals, evidence of the cheese’s high quality.

It is the perfect ingredient in a range of recipes, more of which can be seen at www.collierscheese.com

These recipes all have a Welsh flavour and are bendigedig – wonderful!

Collier’s Cheese Welsh Cakes
Welsh cakes are a traditional Welsh favourite and it was customary to cook them over a heavy, flat, iron pan called a bakestone. Traditionally they are sweet, but for a savoury taste sensation, swap the sugar and sultanas for Collier’s Powerful Welsh Cheddar. These are great fun to make with children and cook in a few minutes on a hot frying pan.

For 20 Collier’s Welsh Cakes:
225g self-raising flour
110g butter
75g Collier’s Powerful Welsh Cheddar, grated
10g Parmesan, grated
4g fresh chives, chopped
Pinch of cayenne pepper
Pinch of salt
1 egg, beaten

Sift the flour, and then rub in the butter until crumbly.
Add the both the cheeses, chives, cayenne and salt and gently mix.
Add the egg and mix to dough. If the mixture is a little dry add a spot of milk, until dough is formed.
Transfer the dough on to a floured working surface and roll out to 5 mm (¼ inch) thick.

Using a 6.5 mm (2½ inch) plain cutter cut the dough into rounds. Re-roll the trimmings until all the dough is used.

Heat a heavy flat frying pan on a medium heat (traditionally a heavy flat iron pan called a ‘griddle’ pan or bakestone was used). Now grease with a little vegetable oil, using a piece of kitchen roll.

Cook the Collier’s Cheese Welsh Cakes in batches of 4 to 6 for about 3 minutes each side until golden brown. If they are browning too quickly, turn the heat down so they cook in the middle.

They should be fairly brown and crisp on the outside.
Serve immediately while still warm, with butter if you like.

Collier’s Welsh Rarebit

3 egg yolks
50ml brown ale
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
200g Collier’s cheddar
4 shallots – finely diced
3 x traditional muffins, cut in half

Mix all the ingredients together in a bowl. Toast the muffins on both sides. Spread a layer of the cheese mix on top, quite thickly, and grill until brown and bubbling.


Collier’s Cheese, Leek and Chilli Muffins

The leek, like the daffodil, is the national emblem of Wales. Shakespeare refers to the custom of wearing a leek as an “ancient tradition” in Henry V. The leek is seen on the cap of the Welsh Guards and boys will be wearing them to school on March 1st, while girls will wear a daffodil.

These muffins are really easy to whip up and make a nice change in lunchboxes.

For 10 muffins:

200g self-raising flour
1 tsp baking powder
Pinch of English mustard powder
1 medium leek, finely chopped
1 medium red chilli, deseeded and finely chopped
100g Collier’s Powerful Welsh Cheddar, grated
80ml milk
100ml vegetable oil
1 egg, beaten

Heat oven to 180° C / 160°C Fan / Gas Mark 4.
Line muffin tins with 10 cases.
Mix all first 6 ingredients gently together.
Now add the milk, oil and egg and fold together to form mixture.
Spoon the mixture evenly into the muffin cases (top with a little extra grated cheese if desired)
Bake for 25 minutes, then check to see if they are done.
Enjoy warm or cold
 

"Bwyd da ar gyfer Sant Davi Dydd!"

Primula Cheese Offers Easy Alternative Very Tasty Recipes For Shrove Tuesday

Primula is offering busy families and individuals a few simple recipe ideas for Shrove Tuesday. The recipes make the ideal lunchbox snack and are a fresh alternative to the traditional 'lemon and sugar' pancake.

The uniquely squeezy cheese is a healthy option for savoury pancakes as it contains a third less fat than hard cheese and is a good source of calcium, ideal for children.

Recipe suggestions:

Primula Cheese & Ham with fresh Red Pepper Pancakes

Ingredients

• 4 large ready-made pancakes

• 1 x 150g tube Primula Cheese & Ham Spread

• 1 fresh red pepper, deseeded & sliced

• Handful of basil leaves (optional)

Method

1. Squeeze lines of Primula Cheese & Ham on half of 1 pancake

2. Fold the other half over it & press closed

4. Cut into 2 equal segments

5. Now squeeze some Primula Cheese & Ham on both of the separate

segments and add some red pepper slices

6. Fold over the top segment to make a plump, chunky pancake sandwich

7. Repeat this with the remaining pancakes

8. Wrap with cling film of foil


Primula Cheese & Chive with fresh Green Pepper Pancakes

Ingredients

• 4 large ready-made pancakes

• 1 x 150g tube Primula Cheese & Chive Spread

• 1 fresh green pepper, deseeded & sliced

Method

1. Squeeze lines of Primula Cheese & Chive on half of 1 pancake.

2. Fold the other half over it & press closed

4. Cut into 2 equal segments

5. Now squeeze some Primula Cheese & Chive on both of the separate segments and add some green pepper slices

6. Fold over the top segment to make a plump, chunky pancake sandwich

7. Repeat this with the remaining pancakes

8. Wrap with cling film of foil


V Suitable for vegetarians

The pancake suggestions can be made using Primula Light for a low fat alternative. With just 37 Kcal and 1.5g of fat per 25g squeeze Primula Light is the ideal cheese spread for slimmers.

For more information on Primula including a huge range of recipe and snack ideas please visit www.primula.co.uk or www.facebook.com/PrimulaCheese

Make Mothering Sunday even more special with Godminster

Godminster has something very special to treat well deserving mothers this year, a mature Godminster Cheddar paired with an indulgent fruit cake from The Simply Delicious Fruit Cake Company, all hand-packed in a gift box to make a Cheddar and Fruit Cake Combo. The gift provides the perfect combination of tradition, sweet and savoury.

Godminster's award-winning vintage organic Cheddar is made to a unique 70-year-old recipe and has been made on the farm in Bruton, Somerset for over ten years. The Cheddar is instantly recognisable by its purple wax coating and is available in either a heart or round shape.

Godminster's owner Richard Hollingbery said, "This fantastic combination is so well-known in Yorkshire, where I was born, so to be able to offer this to people throughout the country is great. The fruit cake is made to the highest quality, by a Company we work closely with - the pairing of this with the Cheddar is a match made in heaven."

Godminster's Organic Cheddar and Fruit Cake Combo includes a 400g heart or round vintage organic Cheddar and The New Discovery Fruit Cake and retails at £26.00 including postage and packaging at www.godminster.com

Smoked Chicken Caesar Salad Leaf Canapés With Parmigiano Reggiano Shavings

Impress your dinner guests with these mouth-watering smoked chicken Caesar canapés served with chicory leaves and Parmigiano Reggiano.

Whatever the occasion, these delicious canapés are perfect for an evening of entertaining and look lovely too! Simply prepare the dressing by whisking together the egg yolk, lemon juice, anchovies and garlic, drizzle into the chicory leaves and top with smoked chicken and plenty of delicious Parmigiano Reggiano shavings.

Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.

Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano cheese can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information on Parmigiano Reggiano cheese, please visit www.parmigianoreggiano.com

Open Lasagne Of Parmigiano Reggiano Cheese, Prawns And Baby Squid With Lemon And Basil Pesto Dressing

Beat those winter blues with this mouth-watering Open Lasagne of Parmigiano Reggiano Cheese, Prawns and Baby Squid – a great twist on the classic lasagne recipe! Make the white sauce by combining flour, butter, milk, crème fraîche and Parmigiano Reggiano cheese.

Simply pour the white sauce over cooked lasagne sheets and add marinated seafood, fennel and walnut pesto. Top with another sheet of lasagne and finish with a drizzle of pesto, a little olive oil and grated Parmigiano Reggiano cheese. Buon Appetito!

Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally naturally, it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.

Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano cheese can only be produced in designated areas near Parma and using specified artisan methods.

For more information on Parmigiano Reggiano cheese, please visit www.parmigianoreggiano.com

New season Wild Garlic Yarg cheese now available

Cornish hedges and woodlands are brimming with the vibrant green and pungent aroma of wild garlic at this time of year.

It is also the time of year that a dedicated team of pickers from Lynher Dairies spring into action at Pengreep Farm, West Cornwall to produce Wild Garlic Yarg. The result is a seasonal, handmade cheese that makes the most of the changing seasons and flavours of the Cornish countryside. This is a fabulous cheese for al fresco eating: mild, creamy and just a little crumbly, perfectly paired with fresh bread and fruity chutneys.

After gathering the wild garlic by hand, the team then 'paint' the leaves in concentric circles onto soft white rounds of Yarg cheese. This encourages the maturing process, whilst infusing the cheese with a hint of garlic.

The subtlety of the garlic in the cheese makes it a versatile cooking ingredient, adding extra, but not overpowering, interest to dishes. Try replacing gruyère with Wild Garlic Yarg in an Alsace style onion tart or for a real summery dish, try a twice-baked soufflé with a wild garlic salsa verde.

Wild Garlic Yarg is made by hand in the same way as Lynher Dairies' famous nettle covered Yarg, using milk both from the dairy's own herd of Ayrshire, Jersey and Friesian cross cows and from nearby farms. As one of the UK's most successful artisan cheese makers, Lynher Dairies processes two million litres of milk a year and makes nearly 200 tonnes of cheese, which is distributed nationally.

A 900g truckle of Wild Garlic Yarg costs £16.95 (including p&p) from Lynher Dairies Cheese By Post and is also available from selected cheese counters nationwide.

For further information, visit www.lynherdairies.co.uk.

Morrisons To Stock Monastery Cheese From Shepherds Purse

A traditional mould rinded, soft cow's milk cheese originating from Middle Age monks has been reproduced by artisan Yorkshire cheese makers Shepherds Purse of Thirsk and is now stocked nationally in Morrisons stores for Christmas. Award winning Monks Folly is introduced to Morrisons Christmas range and the supermarket will also stock the company's latest innovation, Bells Bluemin White, across all Yorkshire stores.

Many washed and mould rinded cheeses can be traced back to the monastic orders during the Middle Ages and were sometimes referred to as monastery cheeses. The monks spent a great deal of time and effort developing these cheeses and the Bell family have now discovered a recipe they have adapted for modern palettes to create Monks Folly.

The art of traditional cheese making was thought to have been handed down by the monks and it has inspired Shepherds Purse Cheeses on more than one occasion. Monks Folly is the third cheese they have created using monastic recipes.

Commenting on the cheese, Katie Matten, managing director of Shepherds Purse Cheeses said: "Luckily for us, monks in European monasteries revived the practice of cheese making during the Middle Ages. As true researchers and innovators, monks greatly improved cheese ripening and ageing techniques. They are credited with delivering milder tasting cheeses like Brie and Camembert, as well as many classic varieties marketed today. We are delighted to have secured a national listing with Morrisons and hope it is well received by shoppers. Forget the usual suspects for the Christmas cheeseboard this year and try a cheese that is seeped in history."

Bells Bluemin White, the first cheese created by Judy's eldest daughter, Katie, is handmade with locally sourced cow's milk and has been carefully matured in the company's dedicated ripening store. The region's first blue rind brie cheese is hand turned everyday to achieve the best mould ripening, which results in a luxurious texture and delicate, yet complex flavour.

Jenny Dixon, Morrisons cheese buyer commented "At Morrisons we are always looking to discover great tasting, great value cheeses and we are delighted to introduce Monks Folly and Bells Bluemin White to our Christmas line up. These two award winning, traditionally handcrafted cheeses produced by the Bell family at their Yorkshire dairy offer the excellent quality our customers expect with a real story behind them."

(EDITOR: First stop, Morrisons, then!)

Last Minute Christmas Shopping With Teddington Cheese

Panicking about your Christmas shopping? Not sure what to give? A 'cheesy gift' from Teddington Cheese is always welcome. What's more, you can order right up until Sunday 18 December for UK deliveries (Tuesday 13 December for international ones).

With over 140 different cheeses to choose from, many of which are British, Teddington Cheese is one of the UK's leading online cheese suppliers, and ships all over the UK and abroad. In addition, its two retail shops (in Teddington and Richmond upon Thames) serve the local south west London community and with Christmas being the busiest time of the year for the company, savvy locals place their order in advance online, for collection from their nearest store just before Christmas.

A range of hampers is available from just £28 to £140 or customers can design their own by making their choices online.

The website also has a selection of cheese accessories, ranging from camembert bakers to raclette grills and accessories and, of course, the classic cheese fondue set.

All cheese purchases are wrapped individually by hand in wax paper and supplied with a small tasting card detailing the type of milk, the flavour characteristics, the producer and other relevant information.

On the website, a series of symbols allows the customer to identify those which are made using different milks, pasteurised and unpasteurised.

Nearly a third of the cheeses stocked are made with vegetarian rennet, which can be identified clearly on the website by the green 'V'.

Pregnant women or anyone with concerns about eating unpasteurised cheese can identify them easily as they are clearly marked on the website.

And for the gift which can last all year, there is the Teddington Cheese Club where you can arrange for friends and family to receive a monthly selection of cheeses throughout the year. Each selection costs £38.50 including UK deliver and contains five or six cheeses (total weight approximately 1.5 kg). You can send just one monthly selection or one every month. The cheese will arrive in peak condition.

With seasonal assortments to mark dates like St George's or Father's Day there is a wide choice. Teddington Cheese sends the certificate of membership, confirming the selections chosen to the recipient (or the gift giver if they want to hand it over in person), together with a greeting card with your personal message on the date of your choice. They have the option of changing the delivery date of any cheese selection to take account of any holidays or other commitments.

For further information visit www.teddingtoncheese.co.uk

Have Yourself A Very Godminster Christmas

The cheese came to life after Godminster owner Richard Hollingbery bought Godminster Farm and had the waxed cheese made using milk from the farm as a thank-you gift for friends. The cheeses were a great success, so much so that Richard decided to that he should begin making the cheese commercially and as a result the Godminster brand was born.

These days no cheese board is complete without a Godminster cheddar, its rich wax coating making it especially popular at Christmas.

The cheese, which is available in 2kg, 1kg and 400gm rounds as well as a 400gm heart, is delivered beautifully packaged in distinctive Godminster colours, making it an ideal gift for a foodie friend.

Godminster also produces an oak-smoked Godminster cheddar. "We use the same mature cheddar as in our waxed truckles and cold smoke it over oak chippings sourced from sustainable woodland", said Richard Hollingbery, Godminster's owner. These are then hand-wrapped in muslin, making the perfect addition to the Godminster range.

Richard adds: "Our cheeses have been a great success' so much so that over the years we have developed a number of foodie gifts, which always include the cheese, of course! My personal favourite as a traditional Yorkshireman is the cheese and fruit cake combination. When you eat the cheese we find there is no need to remove the wax before cutting. In fact, we find our cheese keeps its creamy consistency best if you keep it in the wax.

"The cheese can be scooped or sliced. Either score around the top and use it as a lid, scooping the cheese out, or cut through the wax like you would a cake. If there's any left replace the lid, wrap the whole cheese in cling film and refrigerate."

The organic cheddar starts at £14.95 and is available from www.godminster.com

Paski Sir and more

The Sirena Dairy of the island of Pag in Croatia is one of the region's foremost producers and exportersof flavoursome, traditional cheeses.

The first of their cheeses that I was introduced to is Paski Sir, a hard cheese made from the milk of the sheep that are indigenous to the island of Pag.

The cheese has a subtle blend of flavours and is a hard and somewhat dry cheese. But the dryness is pleasant and fits well with the range of flavours that this cheese posses.

It is piquant, yet sweet. But it is not a cloying sweetness, because there are subtle undercurrents of various herbs, too. And the special grasses that the sheep feed on is also well represented.

This cheese is wonderful in cooking, a must for the sophisticated cheese board, excellent with grapes, apples and other fruits and the temptation to nibble “just one more piece of this wonderful cheese” is difficult to resist!

But it would be wrong to presume that this is the only type of cheese that the Gligoira Dairy makes.

Žigljen is a hard cheese made from a delicate blend of cow, sheep and goat milk from the Dalmatian region of Croatia. The cheesemakers believe it is “an abundance of spring water in the region together with the rich minerals of the land, our Žigljen cheese is slightly spicy with a distinctive aroma” and it is not possible to argue with that descrpition.

They age this cheese for a minimum of 3 months, they point out they present their mature Žigljen at 6 and 12 months.

Zigljen goes well with white wines, they recommend white wines such as Grasevina and Welschriesling.

They do point out that, should the Žigljen be more mature, you might find it profits to enjoy it with a red wine, instead, perhaps a Merlot or a Terran?

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Kolan is another hard cow's milk cheese. This has a somewhat milder taste, though it should be recognised that it is still just as flavour-filled as its more mature sister cheeses. Kolan takes 3 months to mature. What wines do the cheese makers recommend? Paška Zutica, Riesling, Malvasia or other softer reds.

Kozlar is a goat's milk cheese. Which is a popular cheese, on account of its fruity, fresh taste. Popular cheese made from goats milk.

Figurica is a hard cheese thatr is produced using a combination of cow and sheep milk. It's matured form between 3 to 6 months, and has a spicy, pleasing taste. The wine recommendations are the same as for Zigljen. white wine like Grasevina and Welschriesling. If the Figurica is more mature, then reds such as Merlot or Terran are perfect.

The cheeses we were able to taste proves beyond a shadow of doubt that the day of the Artisan cheese maker is in the ascendancy!

Incidentally, if your local cheesemonger does not sell these cheeses yet, ask them why not? If they claim that they do not have their details, gently suggest that they should visit http://www.sirena.hr to find out how they can become an official stockist.

Collier’s Powerful Welsh Cheddar first at Foursquare

Collier’s Powerful Welsh Cheddar is the first cheese brand to exploit the location-based social network Foursquare.
Wales’ award-winning cheese brand enjoys strong customer loyalty and was one of the first cheese brands to embrace social media channels like Twitter and Facebook to engage with its customers.

Foursquare allows users to share their location with friends by “checking in” to attractions, shops, restaurants and pubs via their mobile devices, and sharing “tips” or recommendations. They earn points for checking in and the highest number of “check ins” can lead to them being made the “Mayor” of the venue.

Collier’s Powerful Welsh Cheddar, which is made in North Wales, is urging its Foursquare friends to “check in” at top Welsh tourist venues to discover the Welsh heritage that inspired the award-winning cheese.

“We think it is important to have a two-way communication with our customers,” says Darren Gough, brand ambassador for Collier’s, "and word of mouth is still the most powerful marketing tool."

Foursquare is essentially like word of mouth with people 'talking' via mobile phone and social media.

Says Darren, “I love using Twitter to keep in touch with what’s going on and have my say. And now we have another way to reach the people who are interested in our cheese when they are on the move.”

Visit Collier’s Powerful Welsh Cheddar on Foursquare at https://foursquare.com/collierscheese