Sparkenhoe Cheese and Black Pepper Muffins

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English muffins, that is. Not your blueberry-stuffed American monsters. We’re talking bread not cupcake. This was the first time I had attempted to make an English muffin and I was nervous, especially considering the time you need to fry them for. But, aside from the time needed to prove them, they turned out to be no bother at all. In this recipe, Sparkenhoe and black pepper come together to pep up a classic.

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Adlestrop

Yes, I remember Adlestrop –
The name, because one afternoon
Of heat the express-train drew up there
Unwontedly. It was late June.

If you’re a literary sort, then the name Adlestrop might mean to you a poem by Edward Thomas that evokes the last hot, indolent English summer before the outbreak of the First World War. The poem was inspired by an impromptu train stop at the village of Adlestrop, which is in Gloucestershire, just a couple of miles from the makers of…

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Ribblesdale Goat Curd Frittata with Beetroot Pesto

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This was a mid-week supper born from a collision of happy circumstances. I’ve written about Ribblesdale cheeses before, including their Smoked Goat and also their top-notch Goat Gouda, which the cheesemaker Iona was kind enough to send to me when it proved impossible to source in London. Their goat curd had proved equally elusive, until I spotted it when I was putting in a posher-than-usual supermarket order. It seemed like the perfect companion for the ceremonial eating of the only two leeks I had managed to produce at the allotment this year.

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High Weald Halloumi

I once got to be a cheese judge at a proper cheese show. I didn’t write about it at the time because I was a (very) last minute stand-in and so felt like a bit of a fraud. Plus, I didn’t take any photos because I was too busy trying to appear competent. I learned a lot that day but most of all I learned that tasting more than a dozen, uncooked, salty varieties of halloumi is not in any way a pleasant task. So, I present today’s cheese grilled and garnished, rather than in its raw and naked state. Any other way still makes me shudder.

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Ticklemore Goats’ Cheese Twists

This post was meant to have been written days ago. It’s not even a very long or informative post. It’s probably one of the easiest recipes I’ve ever written up. But, still, it disappeared into the time-space vacuum otherwise known as ‘Life’. It was also a post that proved to me that cheese straws are one of the most boring foodstuffs in the world to try and photograph.

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Ticklemore

You know that your cheese obsession is getting out of hand when you realise that you’ve got favourite rinds. Manchego is always a beauty, criss-crossed like a cheese in a tweed jacket. Back on the British Isles, I love the unusual Suffolk Gold which is covered in grey furry moleskin, the dramatic navy-brain of Isle of Wight Blue and, of course, the jade livery of Cornish Yarg, which my photography skills could never do justice to. This week’s flying saucer of a cheese could also be a contender.

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Tornegus

Some cheeses have the whiff of legend about them. Tornegus whiffs of both legend and old dishcloths, what with it being a washed rind cheese. You might not have heard of Tornegus but its family tree takes in some of the greatest British cheeses and their producers.

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