Keen’s Cheddar wins public vote to claim People’s Cheese 2024 title

Following three rounds of tense public voting, Extra Mature Cheddar by Keen’s Cheddar in Somerset has been crowned the first ever People’s Cheese champion. 

During the live online final, broadcast on Friday 11 October, cheese lovers from all over the UK tuned in with their cheese boxes to taste, deliberate and cast their votes, before the traditional unpasteurised cheddar took the top prize.

This latest accolade for the Keen family reflects the enduring popularity of traditional artisan cheddar cheeses, coming over 127 years after production began at Moorhayes Farm in 1899.

Five generations later, under the stewardship of George Keen, the family is still making cheese with raw milk from their 250-strong herd of Friesian cows, with Keen’s Extra Mature Cheddar matured for 18 months to achieve a moist texture and full-bodied flavour, with onion notes and plenty of delicious tang.

Organised by The Real Cheese Project, People’s Cheese 2024 was created to get more people eating and talking about Britain’s artisan cheese, with this year’s ‘Heritage Edition’ focusing on territorial styles. 

All named after the locations that they originated in, this group of traditional cheeses includes Cheddar, Stilton, Red Leicester, Caerphilly, Cheshire, Double Gloucester, Lancashire, and Wensleydale, with Dunlop also featured as a Scottish heritage cheese.

Rounds 1 and 2 took place at Chiswick Cheese Market, beginning with over 40 entrants into the nine categories. Hundreds of marketgoers took part and voted for their favourites during these early rounds, ultimately selecting the four finalists; 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.

Friday’s virtual final was broadcast from Mrs Kirkham's Cheese in Lancashire, and presented by comedian and champion of British cheese, Marcus Brigstocke, alongside The Real Cheese Project co-founder, James Grant. 

The pair were joined by experts including Jane Quicke from Quicke’s, Lucy Cufflin from Chiswick Cheese Market, Jonathan Pearcey from The Crafty Cheese Man, and Graham Kirkham from Mrs Kirkham’s Cheese, who guided the virtual voting panel through their tasting boxes, before everyone was invited to vote for this year’s People’s Cheese champion.

In September, The Real Cheese Project also launched a special monthly subscription box, created to big up 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.

www.therealcheeseproject.co.uk

Instagram: therealcheeseproject

That's Food and Drink and our sister site That's Christmas believe that the Cheese Crowd box would be a fantastic Christmas present for the cheese loving foodies in your life.

Cheese on Toast: Elevating a British Classic into a Gourmet Delight

Ah, cheese on toast – a humble, comforting dish that has graced British homes for generations. Simple, quick, and satisfying, it’s often a go-to snack or an easy supper. 

But what if we could transform this basic staple into a gourmet delight worthy of the finest kitchens? 

With a few tweaks, choice ingredients, and a dash of creativity, you can take your cheese on toast to the next level – tantalising your tastebuds and setting the gold standard for this beloved dish. 

Here’s how to turn the everyday into the extraordinary.

1. Start with the Right Bread

The foundation of any great cheese on toast lies in the bread. Swap out your usual sliced loaf for a high-quality sourdough or a thick-cut artisanal bread. Sourdough offers a robust, slightly tangy flavour that pairs beautifully with rich cheese, while its chewy texture holds up well under the grill. Other great options include a rustic farmhouse loaf or rye bread, which adds a deeper, earthy flavour.

Pro tip: Lightly toast the bread on both sides before adding the cheese, creating a crispy base that contrasts perfectly with the gooey topping.

2. Choose Your Cheese Wisely

Cheddar may be the traditional choice for cheese on toast, but to elevate the dish, consider blending cheeses for complexity. Opt for a mix of a sharp, mature cheddar with a creamy cheese like Gruyère or Red Leicester. For extra indulgence, add a little blue cheese such as Stilton or Roquefort – just a touch will bring an intense, savoury depth.

Pro tip: Grate your cheese rather than slicing it. Grated cheese melts more evenly, ensuring every bite is as luscious as the next.

3. Enhance with Flavoursome Add-Ons

To make your cheese on toast stand out, layer on flavour with a few key ingredients:

Mustard: Spread a thin layer of Dijon or wholegrain mustard on the toast before adding the cheese. It cuts through the richness with a sharp, tangy kick.

Worcestershire Sauce: A classic partner for cheese on toast, a drizzle of this sauce adds a savoury umami note that’s hard to resist.

Garlic Butter: Infuse butter with finely chopped garlic and herbs, then brush it onto the bread before grilling. This adds a fragrant, mouth-watering aroma that elevates the dish to gourmet levels.

Chutneys or Onion Marmalade: A dollop of caramelised onion chutney or tomato relish adds a touch of sweetness to balance the salty cheese.

4. Top it Off with a Finishing Flourish

Once your cheese has melted to golden perfection under the grill, it’s time for a finishing flourish. To turn your cheese on toast into something really special, consider these gourmet toppings:

Fresh Herbs: A sprinkle of chopped chives, parsley, or thyme adds freshness and colour.

Truffle Oil: A light drizzle of truffle oil brings an irresistible, luxurious earthiness.

Crispy Prosciutto: For a bit of crunch and a hit of salty goodness, add some crispy prosciutto or pancetta on top.

Chilli Flakes or Sliced Jalapeños: For those who like it hot, a pinch of chilli flakes or fresh jalapeños will give your cheese on toast a fiery kick.

Baked beans can add a welcoming, warming layer to gourmet cheese on toast.

5. Grill to Perfection

The secret to achieving the perfect gourmet cheese on toast is all in the grilling. You want the cheese to be bubbling and golden, with the edges just starting to brown and crisp. Keep a close eye as it grills, as there’s a fine line between perfectly toasted and burnt.

Pro tip: Use the top shelf of your grill for an extra-crispy, golden finish.

6. Serve with Style

Presentation is key when elevating any dish to gourmet status. Serve your cheese on toast with a side of lightly dressed salad greens for a refreshing contrast. A few slices of heirloom tomatoes with a sprinkle of sea salt and olive oil also make an excellent accompaniment. Or for a wintery twist, serve with a cup of creamy tomato or roasted red pepper soup.

The Gold Standard of Cheese on Toast

By paying attention to quality ingredients and thoughtful details, you can transform the humble cheese on toast into a sophisticated yet comforting meal. With the right bread, a blend of exquisite cheeses, and an array of flavourful add-ons, you’ll have a dish that tantalises the tastebuds and leaves a lasting impression. Whether you’re serving it as a quick lunch or as an indulgent snack, this gourmet take on a British classic is sure to set the gold standard.

So, next time you crave cheese on toast, skip the basics and treat yourself to this gourmet version – because even the simplest dishes deserve to be extraordinary.

Hosting a Cheese and Wine Party to Raise Funds for a Good Cause

If you're looking for an enjoyable and sophisticated way to raise funds for a good cause, a cheese and wine party might be the perfect choice, if you are not keen on the idea we previously mentioned a cake and coffee or cake and ale event. 

Combining indulgence with philanthropy, this type of event is not only an excellent opportunity to support a charity but also a chance to enjoy good company, delicious food, and fine wines.

Whether you’re a seasoned event organiser or hosting for the first time, a cheese and wine party can be a relatively simple yet highly effective way to gather donations and raise awareness for your chosen charity.

Why a Cheese and Wine Party?

Cheese and wine parties have a timeless appeal. The relaxed and elegant atmosphere they create is ideal for engaging people in conversation and inspiring generosity. There’s something special about pairing different varieties of cheese with carefully selected wines that instantly adds a sense of occasion.

It’s a versatile event too. You can host it at home, in a community centre, or even at a local venue willing to donate space. Best of all, it can be adapted to suit any group size—from an intimate gathering of friends to a larger community event.

Planning Your Cheese and Wine Fundraiser

To make your cheese and wine party a success, there are a few key steps to take during the planning process.

1. Set Your Date and Venue

Choose a date that will attract the most attendees. Weekends are often the best choice for relaxed social events. As for the venue, consider your home or a friend's house if the guest list is small. For larger parties, explore local community centres or venues like a wine bar, restaurant, or vineyard. Sometimes, local businesses will offer a discount or even sponsor part of the event if it’s for charity.

2. Choose Your Cheese and Wine Selection

The heart of your event is, of course, the cheese and wine! Offer a variety of cheeses that will cater to different tastes, including hard, soft, blue, and goat cheeses. You could include favourites like a sharp cheddar, creamy brie, tangy Stilton, and a mild gouda. Pair each cheese with an appropriate wine—red, white, or sparkling.

For those less familiar with wine pairings, you can seek advice from a local wine shop or do some research to find complementary options. Another idea is to offer tasting notes or brief descriptions next to each pairing to make it more interactive and educational for guests.

3. Consider a Ticketed Entry or Donation-Per-Glass System

Decide how to structure your fundraising. You could charge a set amount for entry, which includes a selection of wines and cheeses, or set a price per glass or per pairing. Alternatively, you could set up a donation system where people give what they can or feel inclined to after enjoying the evening.

Make sure to advertise that the proceeds are going directly to your chosen charity and provide information on how the money will be used.

4. Engage Your Charity or your church

To maximise the impact of the evening, it’s essential to involve your charity directly. Display information about the cause you're supporting, either through leaflets, posters, or even a short speech during the event. If possible, invite someone from the charity to attend and talk about their work. This personal connection can inspire more donations and deepen your guests’ understanding of the cause.

5. Add Some Fun Elements

While the cheese and wine are the stars of the show, adding a few extra touches can help boost engagement and fundraising. You could host a silent auction, raffle, or quiz to raise additional funds. Another idea is to hold a "wine pull," where attendees pay to randomly select a bottle of wine, with the possibility of winning a premium vintage.

If you want to add an educational element, consider inviting a sommelier or cheese expert to host a tasting workshop, guiding your guests through the different flavours and textures. This not only enhances the experience but also adds value to the ticket price.

Promote Your Event

Spreading the word about your cheese and wine fundraiser is key to ensuring a good turnout. Use social media, community boards, and word of mouth to reach potential attendees. Make sure to emphasise that it's a charity event, and explain how their participation will make a difference.

Encourage friends and family to bring others along, and consider offering a discount for group bookings to attract more guests.

The Benefits of Hosting a Cheese and Wine Party

A cheese and wine party is more than just an opportunity to indulge; it’s a chance to raise awareness and funds for a cause close to your heart. The casual yet refined atmosphere encourages guests to engage with the charity on a deeper level while enjoying a memorable evening.

This type of event also has the potential to become a regular fixture, allowing you to continue raising funds over time. Whether you host annually, biannually, or seasonally, each party can grow in scale and support for your chosen cause.

Conclusion

Hosting a cheese and wine party is a fantastic way to gather people in the name of a good cause while offering a delightful experience. With the right planning, a well-curated selection of cheeses and wines, and a touch of creativity, your event can raise valuable funds and bring attention to a charity that matters to you. It’s a winning combination of enjoyment and generosity that benefits everyone involved.

So, gather your guests, pour the wine, serve the cheese, and toast to making a difference!

Exploring Smug Dairy and Oat Milk Cheese Blend: A New Era for Cheese Lovers

Yesterday afternoon I was making a shopping trip to our nearest Morrisons supermarket. 

It was the usual day-to-day type of shopping list, lard,cooking oil, strong white bread flour, yeast and the like.

But I then saw something that I decided to add to our shopping basket. A block of Smug dairy and oat milk blended cheese. It tastes absolutely delicious (as it happens, on a cheese sandwich made with the strong white bread flour we bought!) so I decided to write this blogpost about Smug.

In a world where dietary choices are becoming more varied and inclusive, innovation in the food industry continues to surprise and delight us. 

One of the most exciting recent developments in the dairy world is the rise of blended cheeses, combining the creamy richness of traditional dairy with plant-based alternatives. 

Smug Dairy and Oat Milk Cheese Blend is a prime example of this delicious evolution, offering something fresh and unique for cheese lovers who want the best of both worlds.

In this blog post, we’ll take a closer look at Smug’s dairy and oat milk cheese blend and why it’s making waves among those seeking a balance between indulgence and conscious eating.

1. What Is Smug Dairy and Oat Milk Cheese Blend?

Smug has developed a cheese that blends traditional dairy with oat milk, creating a product that delivers the creamy texture and richness associated with classic cheeses, but with a twist. By incorporating oat milk, Smug’s cheese blend provides a lighter, plant-forward alternative without compromising on the indulgence of dairy. This fusion of dairy and oats offers a modern, versatile option that caters to a wide range of dietary preferences.

2. Why Oat Milk?

Oat milk has been taking the food world by storm, largely due to its environmental benefits and creamy consistency. Compared to other plant-based milks like almond or soya, oat milk is more sustainable, requiring less water to produce and typically creating less strain on the environment. Oat milk is also naturally free of common allergens, such as nuts and soy, making it a more inclusive choice for those with dietary restrictions. It also tastes pretty good, too!

When incorporated into a cheese blend, oat milk brings a subtle sweetness and light texture, complementing the creaminess of dairy while also softening its richness. The result is a cheese that is easier on the stomach for those who may have minor lactose sensitivities but still want to enjoy the pleasures of cheese.

3. The Flavour Profile

One of the standout features of Smug’s dairy and oat milk blend is its sophisticated flavour profile. The cheese maintains the familiar tang of traditional dairy, but with a mellow finish thanks to the oat milk. 

It’s smooth, slightly nutty, and has a delicate sweetness that makes it highly versatile for a variety of dishes. Whether you’re adding it to a sandwich, melting it over pasta, or simply enjoying it on a cracker, the cheese delivers a satisfying and well-rounded flavour.

For those who enjoy a more refined cheeseboard, Smug’s blend pairs beautifully with both savoury and sweet accompaniments, such as caramelised onions, figs, or even a drizzle of honey.

4. Health Benefits

Beyond the delicious taste, Smug’s dairy and oat milk blend offers some health advantages. Oat milk is high in fibre, particularly beta-glucan, which has been shown to help lower cholesterol levels. Additionally, by incorporating oat milk, the cheese blend is slightly lower in fat and calories than traditional cheeses, making it a lighter option for those looking to indulge more mindfully.

For individuals who are not fully lactose intolerant but experience discomfort with high-lactose products, the combination of dairy and oat milk can offer a more digestible option, allowing them to enjoy the benefits of dairy without as much heaviness.

5. A More Sustainable Choice

Sustainability is becoming an increasingly important factor for consumers, and Smug’s oat milk and dairy cheese blend is a step in the right direction. By blending dairy with a plant-based alternative, Smug helps reduce the environmental impact typically associated with cheese production, particularly in terms of water use and greenhouse gas emissions.

While fully plant-based cheeses are undoubtedly a great choice for those seeking to minimise their environmental footprint, Smug’s cheese blend offers a thoughtful middle ground for people who still enjoy dairy but are looking to make more sustainable choices in their diet.

6. How to Enjoy Smug’s Dairy and Oat Milk Cheese Blend

Smug’s innovative cheese blend is incredibly versatile, making it a great addition to any kitchen. Here are a few ideas for how to use it:

Melt it: This cheese blend melts beautifully, making it a great option for pizza, grilled sandwiches, or over pasta dishes like mac and cheese.

Cheeseboards: Add Smug’s cheese to your next cheeseboard for a modern twist. Pair it with nuts, fruits, and oat biscuits for a delicious mix of textures and flavours.

Salads: Crumble it over a fresh salad for a light, creamy addition that won’t overpower your greens.

Baking: Use it in savoury tarts, quiches, or pies to add richness without the heaviness of a full dairy filling.

7. Where to Find It

Smug Dairy and Oat Milk Cheese Blend is available in select supermarkets and speciality food stores. As the demand for innovative cheese alternatives grows, we’re likely to see more variations of this product become widely available.

A New Age for Cheese Lovers

Smug’s dairy and oat milk cheese blend represents a new era for cheese lovers who are seeking both indulgence and mindfulness in their eating habits. Whether you’re looking to reduce your dairy intake, experiment with plant-based products, or simply try something new, this blend is a delicious way to explore a more balanced approach to cheese. It’s not just a product for vegans or lactose-intolerant individuals; it’s for anyone who enjoys the art of cheese and appreciates thoughtful, sustainable innovation.

This Christmas, why not give your cheeseboard a modern twist with Smug Dairy and Oat Milk Cheese Blend? Your guests will want to know where you got it! 

Smug also make Salted Blended oat & Dairy butter and a Spreadable Blended oat & Dairy butter version, too.

It's available in Morrisons, Tescos and other stores.

https://smugdairy.com/products

Shropshire Blue Cheese. Not as Shropshire as You Might Think, But Still Blue at Heart

Shropshire Blue Cheese, a rich and distinctive blue-veined cheese, holds a unique place in British cheese-making heritage. 

Despite its name, this bold and creamy delicacy doesn’t originate from Shropshire but has gained its reputation thanks to the county’s renowned cheesemakers. 

Its vibrant orange colour, contrasting with its blue veins, makes it instantly recognisable on cheese boards across the country. 

The story of Shropshire Blue is not as ancient as some other British cheeses, but it is a fascinating one filled with tradition, innovation, and a touch of international influence.

The Origins: From Scotland to Shropshire

Unlike many of the UK’s heritage cheeses, Shropshire Blue’s history dates back only to the 1970s. It was first created by cheesemaker Dennis Biggins at the Castle Stuart Dairy in Inverness, Scotland, not in Shropshire. 

Biggins was experimenting with blending the blue-veined style of Stilton cheese with the bright orange colouring of Red Leicester. His aim was to produce a cheese that would combine the depth of flavour associated with traditional blue cheeses and the visual appeal of an orange cheese. His creation was initially called "Inverness-shire Blue."

However, it wasn’t until the cheese moved production to Leicestershire and Nottinghamshire, regions known for Stilton, that the name “Shropshire Blue” was adopted. This was more a marketing decision than one based on geographic accuracy. The name added an English heritage touch, likely to appeal to a broader audience who already associated the Midlands and Shropshire with quality cheese production.

The Rise in Popularity

Though initially produced outside of Shropshire, local dairies in the Midlands, including Shropshire, soon adopted and refined the recipe. Over time, Shropshire Blue gained a loyal following, both for its striking appearance and its unique taste. The cheese’s golden-orange hue comes from the addition of annatto, a natural colouring derived from the seeds of the achiote tree, which has long been used in British cheesemaking, particularly in cheeses like Red Leicester.

By the late 1980s, Shropshire Blue was being produced by several renowned dairies, including Colston Bassett and Cropwell Bishop, two producers also known for their award-winning Stiltons. The cheese’s deep, savoury flavour, slightly tangy notes, and creamy texture made it a favourite among blue cheese lovers. The name may still have caused some confusion, but its quality spoke for itself.

Shropshire Blue Cheese Today

Today, Shropshire Blue is regarded as one of the finest blue cheeses in the UK. It has garnered numerous awards and accolades and is often featured alongside Stilton on cheese boards both at home and abroad. Many cheese connoisseurs appreciate its balance of strong, blue flavours without the sharpness that sometimes accompanies more mature blue cheeses.

Despite its relatively recent origins, Shropshire Blue has earned a place in Britain’s cheesemaking tradition. While it may not be steeped in centuries-old history like Stilton or Cheddar, its story reflects the ingenuity and adaptability of British cheesemakers, who continue to innovate while respecting their craft.

A Modern British Classic

Though Shropshire Blue Cheese started as an experiment in Scotland and gained fame through Midlands dairies, it now stands proudly as a British classic. Whether served as part of a traditional ploughman’s lunch, crumbled into a salad, or enjoyed with a glass of red wine, it offers a taste of British cheesemaking at its finest. Its rich, creamy texture, combined with the earthy tang of its blue veins, makes it a cheese that’s hard to forget.

In a world where heritage and innovation often collide, Shropshire Blue stands as a reminder that sometimes, new traditions can become as beloved as the old.

It's certainly a popular cheese on the Christmas cheeseboards and we will be featuring it on ours, although side-by-side with its older cousins, Blue Stilton and White Stilton! Actually, I think I feel a feature on White Stilton forming in the back of my mind!

Make your very own easy-peasy Italian-Mexican-Indian-British tortilla wrap in minutes!

You too can make your very own easy-peasy Italian-Mexican-Indian-British tortilla wrap in minutes! And I'm going to tell you how.

First, take a tortilla wrap and oil it with ghee, butter or vegetable margarine, olive oil, or rapeseed oil. In fact Borderfield's British Rapeseed oils are excellent for this. Especially their delicious spray oils. Trust me. You won't know how you coped before you buy Borderfields!

Spread it with humus or a similar paste.

Next spread a thin level of tomato puree or tomato sauce over it.

Then shred ham, chicken, any other type of cooked meat that takes your fancy, or a vegetarian alternative. Squeaky Bean products are ideal.

Next add a good layer of grated or sliced cheese dairy or otherwise, it really is up to you.

Sprinkle with cumin, turmeric, a little bit of salt, a good deal of pepper (ground black is awesome!) and some Italian seasoning.

Roll it up tightly and then microwave it for two to three minutes.

It'll be piping hot, as they say, so whatever you do, don't burn your mouth on it! 

You are then the owner of an Italian-Mexican-Indian-British feast on a plate. Enjoy it!

https://www.squeakybean.co.uk

https://borderfields.co.uk

A Taste of Tradition: Exploring Belton Farm Cheeses

When it comes to British cheese, few names evoke the same sense of heritage, craftsmanship, and flavour as Belton Farm. Nestled in the heart of the Shropshire countryside, Belton Farm has been producing award-winning cheeses for over a century, bringing together traditional methods and modern innovation. 

From their famous handcrafted Red Leicester to their delicious cheddar cheese and beyond, Belton Farm offers a wide array of cheeses that reflect the rich dairy tradition of the UK.

In this blogpost, we’ll explore the story behind Belton Farm, dive into some of their most beloved cheeses, and share why they’re a must-have for any cheese lover.

The Heritage of Belton Farm

Founded in 1922, Belton Farm is a family-run cheesemaker with deep roots in the lush pastures of Shropshire. The farm has long been a staple of British cheesemaking, with generations of the Beckett family dedicating themselves to the craft. Today, they continue to use milk from local dairy herds to create their award-winning cheeses, staying true to traditional methods while embracing modern technology to ensure the highest quality.

One of the key factors that sets Belton Farm apart is their commitment to sustainability and animal welfare. Their cheese is made using Red Tractor-certified milk, meaning it adheres to strict standards of farming that ensure the wellbeing of the cows and the quality of the milk used in the cheese-making process. This dedication to responsible farming and exceptional flavour is what makes Belton Farm cheeses stand out in both taste and ethics.

Belton Farm’s Signature Cheeses

Belton Farm offers a range of cheeses, from classic British varieties to unique blends that push the boundaries of traditional cheesemaking. Here are some of the highlights from their collection:

Red Leicester

One of the stars of the Belton Farm range, their Red Leicester is a cheese that perfectly represents British cheesemaking tradition. Belton’s Red Leicester is distinctive for its rich, nutty flavour and characteristic deep orange colour, achieved using annatto, a natural plant-based dye. Aged for a minimum of three months, this cheese develops a creamy texture and mellow, sweet taste with a slightly tangy finish.

This cheese is perfect for grating over dishes like macaroni cheese, slicing into sandwiches, or enjoying on its own with a good dollop of chutney. Belton Farm’s Red Leicester has won numerous awards and remains one of their most popular products, appreciated for its consistent quality and bold flavour.

Double Gloucester

Another traditional British favourite, Double Gloucester is a semi-hard cheese that has been enjoyed for centuries. Belton Farm’s version stays true to the cheese’s roots, offering a buttery and smooth texture with a mild yet satisfying flavour. Slightly richer than its single Gloucester counterpart, Double Gloucester has a warm, golden hue and a more full-bodied taste, thanks to the longer maturation process.

Belton Farm’s Double Gloucester is an excellent cheese for a cheeseboard, as its mellow flavour pairs wonderfully with fruity chutneys and crisp crackers. It’s also great for melting into dishes like toasties or cheese sauces.

White Fox

For those looking for something a little different, Belton Farm’s White Fox is a standout option. This is a modern twist on traditional Cheddar, with a firm, crumbly texture and a slightly sweet, complex flavour. It’s matured for over 18 months, allowing it to develop a deep savouriness while retaining a hint of creaminess.

White Fox is a versatile cheese that works well in cooking or as part of a cheeseboard. Its unique flavour profile makes it a favourite among cheese aficionados who are looking for something that balances tradition with a bit of innovation.

Wensleydale with Cranberries

For a sweeter, fruit-infused option, Belton Farm’s Wensleydale with Cranberries is a festive favourite. The creaminess of the Wensleydale provides a perfect backdrop to the tart sweetness of the cranberries, creating a cheese that’s both refreshing and indulgent. This variety is particularly popular around Christmas but can be enjoyed year-round.

It’s ideal for adding a sweet touch to a cheeseboard, or pairing with a sharp apple for a unique twist on classic combinations.

Award-Winning Craftsmanship

Belton Farm’s dedication to quality and flavour hasn’t gone unnoticed. Over the years, their cheeses have won numerous awards at prestigious events, including the International Cheese Awards and the World Cheese Awards. These accolades are a testament to the care and skill that goes into every wheel of cheese they produce.

Whether it’s their classic Red Leicester or their innovative White Fox, Belton Farm cheeses consistently deliver on both taste and texture, earning them a well-deserved place on cheeseboards across the UK and beyond.

Enjoying Belton Farm Cheeses

Belton Farm cheeses can be enjoyed in countless ways, from adding depth to your favourite recipes to serving as the centrepiece of a cheeseboard. Here are a few ideas for how to enjoy these British classics:

Cheeseboard: For a well-rounded cheeseboard, combine Belton Farm’s Red Leicester and White Fox. Add some crusty bread, a selection of chutneys, and a few slices of apple or pear to balance the flavours.

Cooking: Belton Farm’s cheeses melt beautifully, making them ideal for everything from cheesy pasta bakes to toasties. Try their Double Gloucester in a rich cheese sauce, or grate their Red Leicester over a hearty shepherd's pie.

Pairing: Cheese and wine make for a perfect pairing. Enjoy Belton Farm’s Blue Stilton with a glass of port, or try their White Fox with a crisp cider for a refreshing contrast.

Conclusion

Belton Farm is a shining example of British cheesemaking at its best. With a commitment to tradition, sustainability, and exceptional flavour, their cheeses are a true reflection of the rich dairy heritage of the UK. Whether you’re a long-time cheese lover or someone looking to explore new flavours, Belton Farm’s range offers something for everyone.

Next time you’re putting together a cheeseboard, maybe for Christmas?, or searching for a high-quality cheese for your recipes, be sure to reach for Belton Farm – you won’t be disappointed.

https://www.beltonfarm.co.uk/our-cheese/

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.

Exploring the Rich World of Mexican Cheeses

Introduction

When one thinks of Mexico, images of vibrant festivals, delicious street food, and lively music often come to mind. However, another aspect of Mexican culture that deserves equal celebration is its diverse array of cheeses. 

From the fresh and mild to the aged and robust, Mexican cheeses play a pivotal role in the nation’s cuisine. Join me on a journey to discover the unique characteristics and culinary uses of some of Mexico’s most beloved cheeses.

Queso Fresco: The Fresh Cheese

Queso Fresco, which translates to “fresh cheese,” is a staple in Mexican households. This soft, crumbly cheese is made from cow's milk and occasionally a mix of cow's and goat's milk. It has a mild flavour with a slight tanginess that complements a variety of dishes. Often used as a topping for tacos, enchiladas, and salads, Queso Fresco adds a delightful creaminess without overpowering other ingredients.

Queso Blanco: The White Cheese

Similar to Queso Fresco, Queso Blanco is another fresh cheese that boasts a soft texture and mild taste. Made from cow's milk, it is slightly firmer and can be sliced or cubed. Queso Blanco holds its shape well when heated, making it perfect for grilling or frying. It is often enjoyed in dishes like quesadillas or served alongside fresh fruit and vegetables.

Oaxaca Cheese: The Mexican Mozzarella

Named after the state of Oaxaca, this cheese is known for its stringy, stretchy texture, similar to mozzarella. Oaxaca cheese is traditionally made from cow's milk and has a buttery, slightly salty flavour. It melts beautifully, making it ideal for use in quesadillas, empanadas, and as a topping for nachos. Its unique texture also makes it a fun cheese to pull apart and enjoy on its own.

Cotija: The Aged Cheese

Cotija cheese, named after the town of Cotija in Michoacán, is a hard, crumbly cheese with a strong, salty flavour. Made from cow's milk and aged for several months, it is often referred to as the “Parmesan of Mexico.” Cotija does not melt easily, which makes it perfect for grating over dishes like elotes (Mexican street corn), beans, and salads. Its robust flavour adds a punch to any dish it accompanies.

Queso Chihuahua: The Melting Cheese

Originating from the northern state of Chihuahua, this cheese is known for its excellent melting properties. Made from cow's milk, Queso Chihuahua has a mild, buttery flavour with a hint of sharpness. It is commonly used in dishes that require melted cheese, such as quesadillas, chiles rellenos, and casseroles. Its versatility and creamy texture make it a favourite in many Mexican recipes.

Requesón: The Mexican Ricotta

Requesón is Mexico’s version of ricotta cheese. It is a fresh, soft cheese made from cow's milk whey. Requesón has a creamy, slightly grainy texture and a mild, sweet flavour. It is often used as a filling for tacos, enchiladas, and tamales, or spread on toast with a drizzle of honey. Its light, airy consistency makes it a versatile ingredient in both savoury and sweet dishes.

Panela: The Grilling Cheese

Queso Panela is a fresh, white cheese made from cow's milk. It has a smooth, firm texture and a mild, slightly salty taste. One of its unique characteristics is its ability to hold its shape when heated, making it ideal for grilling or frying. Panela is often served as a snack with a sprinkle of chilli powder and lime juice, or as a component in salads and appetisers.

Conclusion

The world of Mexican cheeses is as rich and varied as the country’s culture itself. Each cheese brings its own unique flavour and texture to the table, enhancing the culinary experience. Whether you are a cheese enthusiast or a curious foodie, exploring Mexican cheeses offers a delightful journey into the heart of Mexico’s gastronomic traditions. So next time you prepare a Mexican dish, consider adding one of these wonderful cheeses to truly elevate your meal.

Exploring Lesser-Known Varieties of Cheese: A Culinary Adventure

Cheese, a quintessential delight in British and global cuisine alike, offers a vast landscape beyond the familiar Cheddar and Stilton. 

Delving into lesser-known varieties can uncover new flavours and textures that tantalise the taste buds. Join us as we embark on a journey through some of these hidden gems of the cheese world.

1. Caerphilly

Hailing from Wales, Caerphilly cheese boasts a crumbly texture and a subtle, tangy flavour. This semi-hard cheese matures relatively quickly compared to others, making it a favourite for those who enjoy a fresh, slightly acidic taste. Perfect for pairing with a crisp, fruity white wine or a hearty ale.

2. Y Fenni (Welsh Red Leicester)

Y Fenni, or Welsh Red Leicester, stands out with its distinct orange hue derived from the addition of ale and mustard seeds during production. Originating in the Welsh town of Abergavenny, this cheese offers a creamy texture complemented by a mild yet tangy flavour profile. Ideal for melting over toast or adding depth to a cheeseboard.

3. Wensleydale Blue

While Wensleydale is renowned, its blue variety remains a hidden treasure. Produced in the Yorkshire Dales, this cheese strikes a balance between creamy richness and the characteristic tang of blue cheese. Its crumbly texture reveals a complex flavour profile that evolves with each bite. Pair with a robust red wine or a sweet dessert wine for a delightful experience.

4. Ticklemore

Ticklemore cheese, crafted in Devon, is an artisanal goat's milk cheese celebrated for its crumbly texture and fresh, citrusy notes. Named after a local area, this cheese offers a unique taste that reflects the lush pastures of the South West. Enjoy with a light, crisp cider or alongside fresh fruits and nuts.

5. Lincolnshire Poacher

Aged in the English county of Lincolnshire, this hard cheese resembles traditional Alpine varieties with its nutty undertones and complex, savoury flavour. Lincolnshire Poacher is often likened to a matured Cheddar but offers a more robust character that pairs excellently with a full-bodied ale or a glass of whisky.

6. Dorset Blue Vinny

Dating back to the 18th century, Dorset Blue Vinny is a crumbly, unpasteurised cheese with a rich history. Made from skimmed milk, its sharp, tangy flavour is complemented by earthy undertones, making it a favourite for traditional recipes like Dorset Blue Vinny soup. Pair with a rustic bread and a local cider for an authentic taste of Dorset.

Discovering New Tastes

Exploring these lesser-known varieties of cheese promises a voyage of discovery for any cheese enthusiast. Whether you enjoy the crumbly freshness of Caerphilly or the robust depth of Lincolnshire Poacher, each cheese offers a unique glimpse into the diverse world of artisanal cheesemaking across the UK. Expand your palate and embark on a culinary adventure through these hidden treasures for a delicious treat.

The Art of Making Gourmet Cheese on Toast

Cheese on toast, a classic British comfort food, can be elevated to a gourmet delight with just a few thoughtful ingredients and techniques. Here’s how to turn this humble dish into a culinary masterpiece.

Ingredients

Sourdough Bread: 4 slices, preferably from a freshly baked loaf.

Mature Cheddar Cheese: 200 grams, grated. For a twist, you can mix in some Gruyère or Red Leicester.

Butter: 50 grams, softened.

Dijon Mustard: 1 tablespoon.

Worcestershire Sauce: A few dashes.

Spring Onions: 2, finely chopped.

Cherry Tomatoes: 6-8, halved.

Fresh Thyme: A few sprigs, leaves picked.

Sea Salt and Black Pepper: To taste.

Method

Prepare the Bread:

Preheat your grill to medium-high.

Lightly toast the slices of sourdough bread on both sides until they are golden brown. This will ensure they remain crisp and hold up to the toppings.

Cheese Mixture:

In a mixing bowl, combine the grated cheeses. Add the Dijon mustard, a few dashes of Worcestershire sauce, finely chopped spring onions, and a generous pinch of black pepper. Mix well to combine.

Assembly:

Spread a thin layer of softened butter on each slice of toasted sourdough. This helps the cheese mixture adhere better and adds an extra layer of flavour.

Evenly distribute the cheese mixture over the buttered bread, pressing it down slightly to ensure it sticks.

Grilling:

Place the prepared slices under the preheated grill. Grill for about 4-5 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Keep a close eye to avoid burning.

Finishing Touches:

Remove the cheese on toast from the grill. Arrange the halved cherry tomatoes on top, then sprinkle with fresh thyme leaves.

Season with a pinch of sea salt and a final crack of black pepper.

Serving:

Serve immediately while hot and gooey. Pair with a simple side salad or a bowl of soup for a complete meal.

Tips for Perfection

Bread Choice: Sourdough is ideal for its robust flavour and texture, but any good quality artisan bread will work. Avoid pre-sliced sandwich bread, as it may not hold up well under the grill.

Cheese Varieties: Experiment with different cheese combinations. A bit of blue cheese can add a sharp tang, while a touch of brie can introduce a creamy element.

Add-Ons: Enhance your cheese on toast with additional toppings like crispy bacon, caramelised onions, or even a fried egg for a more substantial dish.

Accompaniments: A tangy chutney or a dollop of pickle on the side can complement the rich, cheesy flavours perfectly.

Gourmet cheese on toast is all about taking simple ingredients and treating them with care and creativity. With these tips and recipes, you’ll be able to transform this beloved classic into a dish worthy of any fine dining experience. Enjoy!

Homemade Vegan Cheese: A Guide to Crafting Delicious Plant-Based Cheeses at home

Over the past several years, vegan cheese has become an increasingly popular alternative for those who follow a plant-based diet or simply want to reduce their dairy intake, or who have an allergy to dairy.

 Making vegan cheese at home is not only rewarding but also allows you to customise flavours and textures to your liking. 

In this blog post, we'll explore the basics of vegan cheese making, essential ingredients and equipment, and share some delicious recipes you can try in your own kitchen.

Why Make Vegan Cheese at Home?

Homemade vegan cheese offers several benefits:

Customisation: Tailor the taste and texture to suit your preferences.

Quality Control: Use high-quality, natural ingredients without additives or preservatives.

Cost-Effective: Making your own cheese can be more economical than buying store-bought options.

Satisfaction: There’s a unique pleasure in crafting your own food from scratch.

Essential Ingredients

Vegan cheese can be made from a variety of base ingredients. Here are some common options:

Nuts and Seeds: Cashews, almonds, and sunflower seeds are popular choices for their creamy texture.

Soy: Tofu and soy milk can be used to create a firm and sliceable cheese.

Coconut: Coconut milk and oil add richness and a subtle flavour.

Agar-Agar: A gelatinous substance derived from algae, used as a thickening agent.

Nutritional Yeast: Adds a cheesy flavour and is rich in B vitamins.

Probiotics: Used in cultured cheeses to develop complex flavours.

Basic Equipment

High-Speed Blender or Food Processor: Essential for achieving a smooth texture.

Cheese Moulds or Containers: To shape and set the cheese.

Cheesecloth or Nut Milk Bag: For straining mixtures.

Saucepan: For heating and combining ingredients.

Fermentation Jar: If making cultured cheese.

Vegan Cheese Recipes

1. Creamy Cashew Cheese

Ingredients:

200g raw cashews, soaked overnight

2 tbsp lemon juice

2 tbsp nutritional yeast

1 garlic clove

1 tsp salt

120ml water

Method:

Drain and rinse the soaked cashews.

Place all ingredients in a high-speed blender or food processor.

Blend until smooth and creamy, adding more water if needed for desired consistency.

Transfer to a container and refrigerate for at least 2 hours before serving. Enjoy as a spread or dip.

2. Firm Almond Cheese

Ingredients:

200g blanched almonds, soaked overnight

240ml water

2 tbsp lemon juice

2 tbsp nutritional yeast

1 tsp salt

1 tsp agar-agar powder

120ml water (for agar-agar mixture)

Method:

Drain and rinse the soaked almonds.

Blend almonds with 240ml water, lemon juice, nutritional yeast, and salt until smooth.

In a saucepan, bring 120ml water to a boil and whisk in the agar-agar powder. Simmer for 5 minutes until thickened.

Quickly add the agar-agar mixture to the almond mixture and blend until combined.

Pour into a mould or container and refrigerate for at least 4 hours until set. Slice and enjoy on crackers or sandwiches.

3. Cultured Coconut Cheese

Ingredients:

400ml full-fat coconut milk

2 tbsp tapioca starch

1 tbsp agar-agar powder

2 tbsp nutritional yeast

1 tsp salt

1 probiotic capsule

Method:

In a saucepan, combine coconut milk, tapioca starch, agar-agar powder, nutritional yeast, and salt. Whisk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

Remove from heat and let cool to lukewarm. Stir in the contents of the probiotic capsule.

Transfer to a fermentation jar, cover with a cloth, and let sit at room temperature for 24-48 hours to culture.

Once cultured, transfer to a mould or container and refrigerate for at least 4 hours until firm. Use as a spread or in recipes.

Tips for Perfect Vegan Cheese

Soak Nuts and Seeds: Soaking helps soften them, making it easier to achieve a smooth texture.

Experiment with Flavours: Add herbs, spices, or roasted vegetables to create unique, new flavours.

Be Patient: Some cheeses require time to set or culture, so plan accordingly.

Store Properly: Keep your vegan cheese in an airtight container in the refrigerator. Most varieties will keep for up to a week.

Conclusion

Making vegan cheese at home is a delightful culinary adventure that allows you to explore new flavours and textures while enjoying the benefits of plant-based eating. 

With a few basic ingredients and some simple techniques, you can create delicious, nutritious, and satisfying cheeses that will impress both vegans and non-vegans alike. So, gather your ingredients, roll up your sleeves, and start crafting your own vegan cheese masterpieces. Happy cheesemaking!

Discovering the Cheeses of Belgium

That's Food and Drink is researching and writing about the cheeses of the various countries of Europe. This blogpost is one of these.

Belgium, often celebrated for its chocolate, waffles, and beer, also boasts a remarkable array of cheeses that reflect its rich cultural heritage and diverse landscape. 

While Belgian cheese might not enjoy the same global fame as French or Italian varieties, it certainly holds its own with a distinctive charm and flavour profile. 

Let’s embark on a delectable journey through the cheeses of Belgium, exploring their unique characteristics and the regions they come from.

A Brief History of Belgian Cheese

Cheese-making in Belgium dates back to medieval times when monks in abbeys began crafting cheeses not only for sustenance but also as a means of generating income. The tradition flourished over the centuries, incorporating influences from neighbouring countries and adapting to local tastes and agricultural practices. Today, Belgium produces a wide variety of cheeses, from soft and creamy to hard and aged, each with its own story and taste.

Notable Belgian Cheeses

Gouda

Region: Flanders

Characteristics: While Gouda is originally Dutch, the Belgian variant is highly esteemed. It is a semi-hard cheese made from cow’s milk, with a mild, slightly sweet flavour that becomes more complex as it ages.

Uses: Perfect for melting in sandwiches, grating over dishes, or enjoying on its own with a slice of bread.

Herve

Region: Liège, Wallonia

Characteristics: Herve is a unique, soft, washed-rind cheese with a pungent aroma and a strong, tangy flavour. It is one of the few Belgian cheeses to have an Appellation d'Origine Protégée (AOP) status.

Uses: Traditionally served with bread and beer or used to add a robust flavour to various dishes.

Brussels Cheese (Brusselse Kaas)

Region: Brussels

Characteristics: This fresh cheese has a crumbly texture and a mild, slightly sour taste. It is usually enjoyed young and does not undergo significant ageing.

Uses: Often used in salads, as a spread, or eaten with fresh herbs.

Passendale

Region: West Flanders

Characteristics: Named after the village of Passendale, this semi-soft cheese is known for its mild, nutty flavour and creamy texture. It has a natural rind and is made from cow’s milk.

Uses: Great for cheese platters, sandwiches, and cooking.

Boulette d’Avesnes

Region: Hainaut

Characteristics: This distinctive cheese is shaped like a cone and has a reddish colour due to the addition of paprika and other spices. It offers a spicy, tangy taste and a firm texture.

Uses: Often served with beer or used to add a spicy kick to dishes.

Limburger

Region: Limburg

Characteristics: Known for its strong smell, Limburger is a soft, creamy cheese with a robust, earthy flavour. It is made from cow’s milk and is often enjoyed after a few months of ageing.

Uses: Traditionally paired with rye bread and onions, or used to enhance the flavour of hearty dishes.

Pairing Belgian Cheese with Belgian Beer

Belgium’s beer culture is world-renowned, and pairing its cheeses with local brews is a culinary delight. The robust, complex flavours of Belgian ales, lambics, and trappist beers complement the rich, varied tastes of the cheeses perfectly. For instance, the tangy Herve cheese pairs beautifully with a fruity lambic, while the creamy Passendale is delightful with a crisp Belgian blonde ale.

Visiting Belgian Cheese Markets

To truly appreciate Belgian cheese, a visit to one of the many cheese markets is a must. Cities like Brussels, Bruges, and Antwerp host regular markets where you can sample a wide range of local cheeses, often accompanied by expert advice from cheesemongers. These markets provide a wonderful opportunity to immerse yourself in Belgian culinary traditions and discover new favourites.

Conclusion

Belgium’s cheeses are a testament to its rich agricultural tradition and the artisanal skills of its cheese makers. From the aromatic Herve to the creamy Passendale, each cheese offers a unique taste of Belgian culture. So, next time you savour a Belgian beer or plan a visit to this charming country, don’t miss the chance to explore its delightful cheeses – they’re sure to add a delicious dimension to your experience.

French cheeses more popular than ever. Have a French Love Affair with Delicious French Cheese

British consumers are, apparently, a nation of cheese eaters. A WDS report from The Grocer magazine in 2022 revealed that we Brits consume 11.38kg of cheese per person per year. With a total consumption of 758,000kg per year.

And Ocado revealed that demand for French cheeses in Britain rose by a very impressive 46% between January to May in 2021.

There's a chart (from TDM) of top cheese exporters to Britain. They are:

1) Ireland 25.41%

2) France 15.6%

3) Italy 8.6%

96% of Brits are confidant that they can name at least one type of French cheese, Brie hits the top spot closely followed by Camembert.

25% of we Brits eat French cheese several times during the average week whilst 43% eat French cheese at least once a week. 69% of us eat French cheese at least once a month.

In Britain French cheeses and dairy products are considered to be high-quality with historical, well-established culinary traditions and heritage.

Let's take a look at three of the 1,000 different cheeses that are made in France. 

First we'll look at Brie De Meaux.

This is a cow's milk cheese from Northern France. 

How to keep it? Refrigerated at temperatures under 8C.

The recommendations for usage are if you have a piece 500g or larger it must be eaten within 14 days of you receiving it.

If you have smaller pieces then they must be eaten within ten days of you receiving it. However, being totally honest here, the average lifespan of Brie De Meaux in our house is to be counted in minutes rather than days as both my wife and myself do love Brie De Meaux!

It was a perfect example of Brie De Meaux, the white rind was perfect, the centre was gooey and had a rich aroma. The taste was heaven on a cracker. 

Comté cheese originated in the Jura mountains of France (on the French-Swiss border) and is an unpasturised cheese. It's another cheese made with cows' milk. It's a hard cheese and as with Brie De Meaux, should be kept in a refrigerator and eaten within 14 days. Or 14 minutes, as this cheese was very much to our liking. It has a smooth texture and the flavour was nutty and mellow.

And then, last but by no means least, we find a third equally delicious French cheese, Tomme De Savoie Fermier.

Again it is a cheese made with cows' milk. The milk used is raw and salt is added along with specially chosen lactic ferements and animal rennet. So, as with the other cheeses we have written about, this is not suitable for strict vegetarians.

This cheese is a very special cheese. It's described as being "fudgy" and when I opened the cheese removing it from its waxed paper I noticed that it really was "fudgy."

It's a very rich cheese with earthy aromas and the taste is delightfully earthy, gorgeous and pretty unique.

Where can these cheeses be purchased? https://mons-cheese.co.uk and https://lafromagerie.co.uk.

Why not celebrate National Picnic Day and National Picnic Week (June 17-26) with some of the above cheeses? 

If you do, we would suggest purchasing a handy cool bag to make sure your cheese is kept nice and tasty for your picnic munching. Maybe take some celery along, with some salt plus some French butter for your crackers?

We would like to thank our friends in the sector who offered us such wonderful assistance in creating this blogpost. 

If you would like to learn more about the vibrant French dairy sector may we suggest you check out CNIEL at the following link? https://www.filiere-laitiere.fr/en/organizations/cniel

The Grandeur of French Cheeses: A Culinary Masterpiece

France, a nation celebrated for its exquisite cuisine and rich gastronomic heritage, stands proudly at the pinnacle of cheese production. 

French cheeses are not just a delight to the palate but also an embodiment of centuries-old traditions, meticulous craftsmanship, and diverse regional influences. 

Here's why French cheeses are amongst the best in the world.

A Rich Tapestry of History and Tradition

The history of French cheese dates back to ancient times, with evidence of cheese-making found in Roman texts. Over centuries, French cheese-making evolved into an art form, with each region developing its unique specialities. This deep-rooted tradition ensures that every piece of cheese carries a story, a heritage, and a commitment to preserving age-old methods.

Unparalleled Variety

France boasts over 1,000 distinct types of cheese, offering an unparalleled variety to cheese lovers. From the creamy, indulgent Brie de Meaux to the sharp and tangy Roquefort, there's a French cheese to suit every palate. This diversity is a testament to the country's varied climates, terrains, and the creativity of its cheese-makers. Whether it's a soft cheese, a hard cheese, a blue cheese, or a goat's cheese, French varieties set the standard for excellence.

Stringent Quality Control

The French take their cheese seriously, with many cheeses enjoying protected status under the Appellation d'Origine Contrôlée (AOC) system. This certification guarantees that a cheese is produced in a specific region using traditional methods and ingredients. Such stringent quality control ensures that every bite of an AOC cheese like Camembert de Normandie or Comté is a genuine and superior product.

Artisan Craftsmanship

French cheese-making is often a labour of love, carried out by skilled artisans dedicated to their craft. Many French cheeses are produced on small farms using traditional, labour-intensive methods. This artisanal approach results in cheeses with distinct character and superior quality. The care and attention to detail in every stage of production, from milking the cows to ageing the cheese, are evident in the final product.

Culinary Versatility

French cheeses are incredibly versatile, enhancing a wide range of dishes and culinary experiences. They can be enjoyed on their own, paired with a glass of fine wine, or incorporated into cooking to elevate the flavour of various recipes. The use of cheese in French cuisine, from the humble baguette with Brie to the sophisticated gratin dauphinois, demonstrates its integral role in French gastronomy.

Cultural Significance

In France, cheese is more than just food; it's a cultural symbol. The French tradition of the cheese course, typically enjoyed before dessert, underscores the importance of cheese in daily life. Sharing a cheese platter is a cherished social activity, reflecting the communal and convivial spirit of French culture.

Conclusion

French cheeses are a culinary treasure, revered for their history, variety, quality, craftsmanship, and cultural significance. Their global reputation is well-deserved, as they consistently offer some of the finest and most flavourful cheeses in the world. Whether you are a seasoned connoisseur or a curious newcomer, exploring the world of French cheese is a journey that promises to delight and inspire.

Indulge in the rich, creamy, and diverse world of French cheeses, and experience for yourself why they are celebrated as the best in the world. Bon appétit!

To learn more please visit https://www.filiere-laitiere.fr/en/milk-products/cheeses

Discovering Nigerian Cheese: A Hidden Gem in West African Cuisine

This is the second of two posts featuring West African foods. In this one we specifically deal with a delicacy from Nigeria.

When one thinks of cheese, countries like France, Britain, Italy, and Switzerland might come to mind. However, the vibrant and diverse culinary landscape of Nigeria also boasts its own unique take on this beloved dairy product. 

Nigerian cheese, with its distinctive flavours and textures, is slowly gaining recognition both within and beyond West African borders. Let’s explore the fascinating world of Nigerian cheese and why it deserves a place in your culinary repertoire.

The Tradition of Wara

Nigerian cheese, commonly known as wara, originates from the Fulani and Yoruba tribes. Traditionally made from cow’s milk, wara is a soft, fresh cheese that resembles paneer or queso fresco. It is a staple in many Nigerian households, often enjoyed in various forms, from snacks to main dishes.

Making Wara

The process of making wara is quite straightforward, reflecting the simplicity and resourcefulness of traditional Nigerian cooking. Fresh cow’s milk is heated and curdled using a coagulant. In the past, the coagulant was naturally derived from the leaves of the Calotropis procera plant, but in modern times, lemon juice or vinegar is often used. The curds are then drained, pressed, and sometimes lightly salted to create a mild-flavoured cheese with a firm but crumbly texture.

Versatility in Nigerian Cuisine

One of the reasons wara is so beloved is its versatility. It can be enjoyed fresh, fried, grilled, or added to soups and stews. Here are a few popular ways to enjoy Nigerian cheese:

Fried Wara

Fried wara is a popular street food in Nigeria. The cheese is cut into cubes, lightly seasoned, and fried until golden brown. The result is a deliciously crispy exterior with a soft, creamy interior. It’s often served with a spicy dipping sauce or enjoyed on its own as a snack.

Wara in Soups and Stews

Nigerians also incorporate wara into their rich and hearty soups and stews. In dishes like egusi (melon seed soup) or efo riro (a spicy spinach stew), wara adds a delightful texture and a mild, creamy taste that complements the robust flavours of these traditional meals.

Grilled Wara

Grilling wara is another popular preparation method. Marinated in a blend of spices, the cheese is grilled over an open flame, imparting a smoky flavour that pairs beautifully with its natural creaminess. Grilled wara can be served as a main dish or as part of a larger meal, alongside vegetables and rice.

Nutritional Benefits

Nigerian cheese is not only delicious but also nutritious. High in protein and calcium, it’s a valuable addition to a balanced diet. Its relatively low fat content compared to many European cheeses makes it a healthier option for those looking to enjoy cheese without the extra calories.

Modern Interpretations

As Nigerian cuisine continues to gain global recognition, chefs and food enthusiasts are experimenting with wara, incorporating it into a variety of contemporary dishes. From wara-infused salads to innovative fusion recipes, this traditional cheese is being reimagined in exciting new ways.

Wara Salad

A fresh and vibrant wara salad combines cubes of the cheese with an array of vegetables like tomatoes, cucumbers, and bell peppers, all tossed in a light vinaigrette. The mild flavour of wara balances the sharpness of the vegetables, creating a refreshing and satisfying dish.

Wara Tacos

In a delightful fusion of Nigerian and Mexican cuisine, wara tacos feature grilled or fried wara as the star ingredient, complemented by traditional taco toppings such as salsa, guacamole, and coriander. This unique dish showcases the versatility of wara and its ability to adapt to different culinary traditions.

Conclusion

Nigerian cheese, or wara, is a testament to the rich and diverse culinary heritage of Nigeria. Its mild flavour, creamy texture, and versatility make it a delightful addition to both traditional and modern dishes. As more people discover the joys of wara, this hidden gem of West African cuisine is sure to find a place in kitchens around the world.

So next time you’re looking to explore new flavours, why not try incorporating Nigerian cheese into your meals? Whether enjoyed fresh, fried, grilled, or in a fusion dish, wara is sure to delight your taste buds and expand your culinary horizons.

Exploring Traditional Cheshire Recipes: A Culinary Journey Through Cheshire

Nestled in the heart of North West England, Cheshire is renowned for its picturesque landscapes, historic towns, and, of course, its rich culinary heritage.

 From its famous cheese to hearty stews and sweet treats, Cheshire's traditional recipes offer a delightful glimpse into the region's history and culture.

 In this blog post, we'll explore some beloved Cheshire recipes that you can recreate at home to savour the authentic flavours of this beautiful county.

Cheshire Cheese

No discussion about Cheshire cuisine is complete without mentioning its iconic cheese. Cheshire cheese is one of the oldest recorded cheeses in Britain, dating back to Roman times. It's a crumbly, salty cheese with a tangy flavour, perfect for both cooking and eating on its own.

Cheshire Cheese and Onion Pie

This comforting pie is a classic example of Cheshire's homey and satisfying fare. It's a perfect dish for a family meal or a hearty lunch.

Ingredients:

300g Cheshire cheese, grated

2 large onions, thinly sliced

250g plain flour

125g unsalted butter, chilled and cubed

2 large eggs

100ml whole milk

Salt and pepper, to taste

A pinch of mustard powder (optional)

Instructions:

Prepare the Pastry:

In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Add a pinch of salt. Beat one egg and mix it into the flour mixture to form a dough. If the dough is too dry, add a tablespoon of cold water. Wrap in cling film and chill in the fridge for 30 minutes.

Cook the Onions:

While the dough is chilling, heat a little oil in a frying pan over medium heat. Add the sliced onions and cook until soft and golden. Set aside to cool.

Assemble the Pie:

Preheat the oven to 180°C (350°F). Roll out the pastry on a floured surface and line a pie dish with half of it. Prick the base with a fork. In a bowl, mix the grated cheese with the cooled onions, mustard powder (if using), and season with salt and pepper. Spoon the mixture into the pastry-lined dish.

Top and Bake:

Roll out the remaining pastry and place it over the filling. Seal the edges, trim any excess, and make a few small slits in the top to allow steam to escape. Beat the remaining egg and brush it over the top of the pie. Bake for 30-35 minutes, or until the pastry is golden brown.

Serve:

Allow the pie to cool slightly before serving. It pairs wonderfully with a crisp green salad or steamed vegetables.

Cheshire Lamb Stew

Cheshire lamb stew is a hearty and warming dish, perfect for those cold winter nights. This stew is traditionally made with local lamb and a medley of root vegetables, slow-cooked to perfection.

Ingredients:

500g lamb shoulder, diced

2 large potatoes, peeled and chopped

3 carrots, peeled and sliced

1 large onion, chopped

2 cloves garlic, minced

1 litre beef or lamb stock

1 tablespoon Worcestershire sauce

2 tablespoons plain flour

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions:

Brown the Meat:

In a large pot, heat a little oil over medium heat. Add the diced lamb and brown on all sides. Remove the meat and set aside.

Cook the Vegetables:

In the same pot, add the chopped onion and cook until soft. Add the garlic and cook for another minute. Sprinkle the flour over the onions and garlic, stirring to coat.

Simmer the Stew:

Return the browned lamb to the pot. Add the potatoes, carrots, stock, and Worcestershire sauce. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

Serve:

Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread to soak up the delicious broth.

Cheshire Seed Cake

For a sweet treat, try making a traditional Cheshire seed cake. This simple, yet flavourful cake, flavoured with caraway seeds, is a delightful accompaniment to afternoon tea.

Ingredients:

225g self-raising flour

225g unsalted butter, softened

225g caster sugar

4 large eggs

2 tablespoons caraway seeds

A pinch of salt

Instructions:

Prepare the Batter:

Preheat the oven to 170°C (340°F). Grease and line a loaf tin. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, adding a little flour with each egg to prevent curdling. Fold in the remaining flour, caraway seeds, and salt.

Bake the Cake:

Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for about 45-50 minutes, or until a skewer inserted into the centre comes out clean.

Cool and Serve:

Allow the cake to cool in the tin for a few minutes before turning out onto a wire rack to cool completely. Slice and serve with a cup of tea for a true taste of Cheshire hospitality.

Conclusion

Cheshire's traditional recipes are a testament to the region's rich culinary heritage. From savoury pies and hearty stews to sweet cakes, these dishes bring a sense of comfort and nostalgia to any table. Try your hand at these classic Cheshire recipes and enjoy a delicious journey through the flavours of this historic county.

Mastering the Art of Glamorgan Vegetarian Sausages at Home

Glamorgan sausages, a delightful vegetarian delicacy from Wales, are a perfect addition to any meal. 

These sausages are not only a fantastic meat-free option but also a celebration of traditional Welsh ingredients like Caerphilly cheese and leeks. 

With their rich flavour and satisfying texture, Glamorgan sausages can be enjoyed by vegetarians and meat-eaters alike. Let's dive into how you can make these scrumptious sausages right in your own kitchen.

Ingredients

To make approximately 8-10 sausages, you will need:

175g (6oz) Caerphilly cheese (or a good substitute like Cheddar)

150g (5oz) fresh breadcrumbs

1 medium leek, finely chopped

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)

1 teaspoon English mustard

2 large eggs (one for the mixture, one for coating)

Salt and pepper, to taste

100ml (3.5 fl oz) whole milk

Plain flour, for coating

Vegetable oil, for frying

Instructions

Prepare the Ingredients:

Start by grating the Caerphilly cheese into a large mixing bowl. Add the fresh breadcrumbs, finely chopped leek, parsley, and thyme. Mix these dry ingredients together until well combined.

Mix the Sausage Base:

Add one egg to the mixture, followed by the mustard, salt, and pepper. Gradually add the milk until the mixture comes together into a firm, but pliable dough. If the mixture is too wet, add a few more breadcrumbs; if too dry, a splash more milk.

Shape the Sausages:

With your hands, divide the mixture into 8-10 portions, depending on your preferred sausage size. Shape each portion into a sausage shape, about 10cm (4 inches) long.

Prepare for Coating:

Lightly beat the remaining egg in a shallow dish. Place some plain flour on a separate plate. Roll each sausage in the flour, then dip into the beaten egg, ensuring they are fully coated.

Fry the Sausages:

Heat a generous amount of vegetable oil in a frying pan over medium heat. Once hot, add the sausages and cook for about 8-10 minutes, turning frequently, until they are golden brown and crispy on all sides.

Serve and Enjoy:

Once cooked, place the sausages on a plate lined with kitchen paper to drain any excess oil. Serve your Glamorgan sausages hot, accompanied by a fresh salad, mashed potatoes, or in a sandwich with a dollop of chutney or mustard.

Tips for Perfect Glamorgan Sausages

Cheese Choice: Caerphilly cheese is traditional, but if you can't find it, or fancy a bit of a change, use a sharp Cheddar or another semi-hard cheese with a similar texture and flavour.

Breadcrumbs: Fresh breadcrumbs work best for this recipe. You can make your own by blitzing day-old bread in a food processor.

Herbs: Fresh herbs give the best flavour, but dried herbs can be used if necessary. Adjust the quantity accordingly as dried herbs are more concentrated.

Conclusion

Making Glamorgan vegetarian sausages at home is a rewarding culinary experience that brings a taste of Wales to your table. With their crispy exterior and rich, cheesy interior, these sausages are sure to become a favourite in your household. Whether you're a seasoned cook or a kitchen novice, this simple and delicious recipe is well worth trying. Enjoy your homemade Glamorgan sausages, and savour the flavours of Welsh tradition!

A Simple Indulgence: How to Make a Quick and Easy Cheesecake

Cheesecake is a beloved dessert that combines a rich, creamy filling with a buttery biscuit base. While traditional recipes can be time-consuming, this quick and easy version allows you to enjoy all the indulgence without the hassle. 

Perfect for a last-minute treat or a special occasion, this no-bake cheesecake is sure to impress. Let's get started! (Before we do, please let me tell you my wife and I and our cat are just finishing off the last of our cheesecake that I made this afternoon!)

Ingredients:

For the Base:

200g digestive biscuits (Or House of Lancaster Broken Biscuits, but remove the chocolate covered ones if you'd rather)

100g unsalted butter, melted

For the Filling:

500g full-fat cream cheese

100g icing sugar

1 tsp vanilla extract

300ml double cream

For the Topping (Optional):

Fresh berries (strawberries, raspberries, blueberries)

Fruit compote or jam

Chocolate shavings

Equipment:

A 20cm (8-inch) springform tin

Food processor or rolling pin and a plastic bag

Mixing bowls

Electric mixer or whisk

Spatula

Method:

1. Preparing the Base

Crush the Biscuits: Place the digestive biscuits in a food processor and blitz until you have fine crumbs. Alternatively, put the biscuits in a plastic bag and crush them with a rolling pin.

Combine with Butter: Transfer the biscuit crumbs to a mixing bowl and pour in the melted butter. Mix until well combined and the crumbs are evenly coated.

Form the Base: Press the crumb mixture into the bottom of a springform tin, using the back of a spoon to compact it firmly and evenly. Place the tin in the fridge to chill while you prepare the filling.

2. Making the Filling

Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth. You can use an electric mixer or a whisk for this step.

Add Icing Sugar and Vanilla: Sift the icing sugar into the bowl and add the vanilla extract. Continue to beat until the mixture is well combined and smooth.

Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Be careful not to over-whip, as you want the cream to be light and airy.

Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. Ensure everything is well incorporated without knocking out too much air.

3. Assembling the Cheesecake

Fill the Tin: Remove the springform tin from the fridge and spoon the filling over the chilled biscuit base. Smooth the top with a spatula to create an even surface.

Chill: Cover the tin with cling film and refrigerate for at least 4 hours, or ideally overnight. This allows the cheesecake to set properly.

4. Adding the Topping

Prepare Your Toppings: While the cheesecake is chilling, prepare your desired toppings. Fresh berries, fruit compote, or chocolate shavings all make excellent choices.

Top the Cheesecake: Once the cheesecake is set, remove it from the fridge and carefully release it from the springform tin. Add your chosen toppings just before serving.

5. Serving

Slice and Enjoy: Use a sharp knife to cut the cheesecake into slices. For clean slices, wipe the knife with a warm, damp cloth between cuts.

A Few Tips:

Flavour Variations: Add a citrus twist by incorporating the zest of a lemon or lime into the filling.

Chocolate Lovers: Mix in some melted chocolate or cocoa powder to the filling for a chocolate cheesecake.

Storage: Store any leftover cheesecake in the fridge for up to 3 days.

This quick and easy cheesecake recipe is a fantastic way to enjoy a classic dessert with minimal effort. It’s perfect for any occasion and can be customised with your favourite flavours and toppings. Happy baking and even happier eating!