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Lindores Abbey Distillery Celebrates It's Historic French Links with A New Single Malt 'Thiron'

Lindores Abbey, Fife: Offers A new chapter in whisky, rooted in history

Lindores Abbey Distillery has announced the launch of its first bottle in an annual series of limited releases celebrating its historic links with the abbey at Thiron-Gardais, a small town in the Perche region, southwest of Paris.

The bottling celebrates 833 years of historic links between Lindores Abbey and l'Abbaye de Tiron. The mediaeval abbey at Thiron-Gardais (founded 1109) is the mother abbey of all Tironensian abbeys, including Lindores and Kelso. Friar John Cor was a Tironensian monk of Lindores, and it is he who was famously ordered in 1494 to make aqua vitae for the king.

The spirit has been matured in red wine barriques, bourbon casks, and virgin French oak casks taken from trees grown in the Thiron-Gardais area. Lindores Abbey Distillery places great importance on environmental preservation and has arranged for oak trees to be planted around Thiron-Gardais to replace those used to create the casks for the French bottling.

The spirit (49.4% ABV) is non-chill filtered, and has initial notes of mellow vanilla, caramel syrup and baking spices, giving way to ginger and roasted chestnuts. The smoothy, silky texture is synonymous with the character of Lindores spirit.

The design of the bottle pays homage to the beautiful columns and architecture of both abbeys while the cork bears the inscription “May Our Roots Be Forever Intertwined,” the same message which appears in French on a plaque gifted to the French village by the McKenzie Smith family on a visit to Thiron.

Drew McKenzie Smith, MD and Founder of Lindores Abbey Distillery, commented: “This release is the first in a series of annual limited bottlings which will celebrate the links between our two great abbeys. Without the monks of Thiron-Gardais and the knowledge they passed on to the monks who founded Lindores, the story of whisky as we know it today could be entirely different. We want to pay homage to our unique history and create a wonderful spirit which showcases the mastery of the Lindores' team's skills.”

We at That's Food and Drink believe this needs to be given pride of place in the Christmas drinks cabinet. 

Gordon Ramsay Wines Adds Pinot Grigio to Its range

Gordon Ramsay has added a crisp and refreshing new Pinot Grigio to his collection, created in partnership with world-famous winemaker Alberto Antonini.

The collection combines globally renowned chef and restaurateur Gordon's passion with the heart and soul of Italian winemaking, joining Gordon Ramsay Intenso Rosso red wine, on the shelves. 

Available in Tesco (RRP: £8.50) Gordon Ramsay Pinot Grigio is crafted with the same passion and precision Gordon brings to his culinary creations, and he recommends it is perfectly paired with linguine al pesto or a charcuterie board.

The wine truly reflects Ramsay's commitment to excellence. With a soft yet dry taste, it offers a refreshing palate experience, featuring notes of ripe pear and citrus fruits. 

This stunning addition to the collection is made using grapes sourced from vineyards on the picturesque hills of Colli Berici, south of Vicenza in north-eastern Italy.

These have been carefully hand-harvested from late August to early September to ensure optimal ripeness and flavour. This 2023 vintage, which was an outstanding year for Pinot Grigio, comes from the renowned Delle Venezie Denominazione Di Origine Controllata (DOC) region.

Alberto Antonini's contemporary approach to winemaking resonated deeply with Gordon and their partnership led to the creation of wines from Italy's best wine growing regions.

The Gordon Ramsay Pinot Grigio is available at Tesco, RRP: £8.50.

Gordon Ramsay Pinot Grigio was recently blind-tasted by four Masters of Wine and awarded Gold at The Drinks Business Global Pinot Grigio Masters 2024.

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Rediscovering the Forgotten Regional Cheeses of Britain and Ireland

In the world of cheese, Britain and Ireland have long been recognised for famous varieties like Cheddar, Stilton, and Wensleydale. 

But beneath these household names lies a treasure trove of lesser-known regional cheeses that have been overshadowed or even forgotten in the tides of time. Each of these cheeses tells a story of place, tradition, and heritage. 

As artisan cheese-making experiences a revival, it’s time to bring some of these hidden gems back into the spotlight.

1. Dorset Blue Vinny

Once a staple in Dorset households, Dorset Blue Vinny is a blue-veined cheese that was historically made using the skimmed milk left over from butter production. Its name derives from the Old English word vinny, meaning mould. Despite falling out of production by the mid-20th century, it has been resurrected by dedicated cheese-makers in Dorset, giving a new lease of life to this crumbly, tangy cheese. With its sharp blue veins and strong flavour, Dorset Blue Vinny is perfect in salads or crumbled into a hearty soup.

2. Coolea

Coolea hails from the south of Ireland, more specifically from County Cork. Made in the style of Dutch Gouda, this cheese has been crafted by the Willems family since the 1970s, but it often gets overlooked. Coolea’s creamy, nutty profile, with hints of caramel as it ages, makes it a delightful surprise for cheese enthusiasts who may not expect such complexity from an Irish cheese.

3. Swaledale

Swaledale cheese traces its origins to the Yorkshire Dales, specifically to the isolated Swaledale valley. Traditionally made with sheep’s milk by monks in the 11th century, this cheese has been revived by local farmers after its production nearly vanished in the 20th century. Swaledale cheese is now available in both cow’s and sheep’s milk varieties. Its flavour is mild yet earthy, with a slightly crumbly texture, making it a versatile cheese for any board.

4. Dunlop

Named after the village of Dunlop in Ayrshire, Dunlop cheese was a firm favourite in Scotland during the 18th and 19th centuries. Often referred to as Scotland’s answer to Cheddar, it is a semi-hard cheese with a smooth, buttery texture. Though its popularity waned during the 20th century, a resurgence of interest in traditional Scottish cheese-making has brought Dunlop back to life. Its creamy, mild flavour makes it ideal for melting over dishes or enjoying with a hearty oatcake.

5. Durrus

From the wild landscapes of West Cork comes Durrus, a semi-soft, washed-rind cheese created by Jeffa Gill in the 1970s. While not ancient, it reflects a rich heritage of Irish farmhouse cheese-making. Durrus has a creamy interior and a rind with a distinctively pungent aroma, a result of being washed in brine during its maturation. The flavour is earthy and nutty, making it a wonderful addition to any cheese plate or paired with fruits and crusty bread.

6. Yarg

One of Cornwall’s most unique offerings is Yarg, a semi-hard cheese wrapped in nettle leaves. The recipe was rediscovered in the 1980s, though it is believed to date back centuries. Yarg’s nettle-wrapping gives it a distinctive appearance and imparts a mild, fresh flavour to the creamy cheese inside. The cheese has a delicate, slightly tangy taste, making it a perfect partner for fresh fruits or a chilled glass of white wine.

7. Little Derby

While Derby cheese itself is well-known, Little Derby, a more rustic, aged variety, has been largely forgotten. Historically made in Derbyshire, it has a smooth, dense texture and a rich, creamy taste, somewhat akin to a mild Cheddar but with its own distinctively earthy undertones. Unlike its more famous cousin, Red Leicester, Little Derby has not enjoyed the same commercial success but remains a hidden delight for those lucky enough to find it.

The Revival of Forgotten Cheeses

The good news is that many of these forgotten regional cheeses are being rediscovered by food lovers and artisan producers across Britain and Ireland. Farmers and cheesemakers are turning back to traditional methods, reintroducing long-lost varieties and preserving a part of local heritage. These cheeses may not be as widely available as their mainstream counterparts, but they are worth seeking out for those who appreciate authentic, artisanal flavours.

When we explore these regional cheeses, we are not only experiencing unique and delicious flavours, but we are also supporting the preservation of a cheese-making tradition that might otherwise be lost. So next time you’re at a farmer’s market or speciality food shop, don’t just reach for the Cheddar – try something new, or rather, something old. Discover the forgotten cheeses of Britain and Ireland and celebrate the rich diversity of our culinary history.

Final Thoughts

As we continue to see a resurgence in local food production and an interest in authentic, hand-crafted products, the future for these forgotten cheeses looks brighter. So, whether you’re planning a cheese board for an autumn evening or simply fancy trying something new, why not give these lesser-known treasures a place at your table? In their flavours lie the stories of Britain and Ireland’s landscapes, people, and history – stories that deserve to be told and tasted.

Call to Action:

What forgotten regional cheese would you like to try? Let us know in the comments below, and don’t forget to share your favourite cheese discoveries with friends and family!

The Real Cheese Project calls upon UK residents to choose our favourite cheese

The Real Cheese Project has announced exciting details of its People’s Cheese 2024: Heritage Edition Final, which will see cheese lovers everywhere invited to join the virtual judging panel and decide on this year’s Champion Cheese. 

With the final set to be broadcast live from 7pm on Friday 11 October, would-be cheese judges can now order their tasting boxes ready to take part on the night.

Each tasting box will contain wedges of the four People’s Cheese finalists, all selected by the cheese loving public. This year’s ‘Heritage Edition’ has seen the UK’s finest territorial cheeses going head-to-head in a series of public votes at Chiswick Cheese Market, with the people picking their favourite Cheddar, Stilton, Red Leicester, Caerphilly, Cheshire, Double Gloucester, Lancashire, Wensleydale and Dunlop during the Round 1 heats in May, before judging the winners of each category again in July’s Semi-Final.

The People’s Cheese 2024 finalists are; Blue Stilton by Cropwell Bishop Creamery in Nottinghamshire; Extra Mature Cheddar by Keen’s Cheddar in Somerset; Mrs Bourne’s Cheshire Cheese by Bourne's Cheshire Cheese in Cheshire; and Thelma’s Original Caerffili by Caws Cenarth in Carmarthenshire.

The online final and public vote will be broadcast live from Goosnargh in Lancashire, at the home of Mrs Kirkham's Cheese - one the UK’s most admired and respected territorial cheesemakers. 

The event will be presented by comedian, actor and British cheese champion, Marcus Brigstocke, who will be joined by some of the UK’s top cheese minds to help guide the public judging panel through the tasting.

Continuing The Real Cheese Project’s mission to bring cheese lovers, cheesemakers and cheesemongers closer together, the People’s Cheese 2024 Final tasting boxes will be available to purchase direct from participating independent cheese shops, plus online via The Real Cheese Project’s website. To take part, cheese fans just need to pre-order their tasting box, await its arrival and tune in on the night and join in the cheese loving fun!

Earlier this month, The Real Cheese Project also launched a monthly subscription box, created to boost Britain’s artisan cheese community and get more people buying the good stuff. 

Inviting the curd curious to embark on a real cheese adventure, each Cheese Crowd box will come with a new cheese to try, a monthly cheese zine, a hand-picked pairing, a pin badge for new subscribers, and access to an online tasting to meet the cheesemaker.

5% of all profits will go into a Real Cheese support fund, which will be donated to initiatives that protect, develop and progress real cheese in the UK.

The People’s Cheese 2024 Final tasting boxes are available to purchase from independent cheese retailers across the UK, plus online. Each box will contain 100g – 150g servings of the four finalists, and are priced at £25 plus postage. 

The virtual final will broadcast live on Friday 11 October from 7pm. Full details on participating retailers, how to buy online, and how to join the final tasting, are available at www.therealcheeseproject.co.uk/peoples-cheese.

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