Tag Archives: berkswell

Quince Cheese and Plum Cheese with…er…Cheese

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I’d never really thought much about quinces until I got interested in cheese and then it seemed I couldn’t move for falling over a sticky chunk of membrillo. I was desperate to try and make some last year but never managed to track down the elusive quince. When they came back into season this year I searched high and low but there wasn’t a quince to be found anywhere in southwest London. Finally, I gave up and decided to make a version with plums instead but just as I hauled my shopping bag of fruit onto the table an email pinged in from Linda at Mrs Portly’s Kitchen, who was in London with some Suffolk quinces in need of a home. A mad dash across London later and I was the proud owner of half a dozen beautiful golden quinces (many thanks, Linda!)
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The Perfect Christmas Cheeseboard?

Christmas cheeseboard

Image courtesy of La Crèmerie

For most of us the festive season is not a time of frugality or healthy-eating. The winter as a whole makes us crave hearty, even stodgy, food but at Christmas we can really go to town. From meats to sauces, drinks to sweet treats, everything is about richness and feasting. I like to think that rather than just being a greedy oink, I’m responding to a primeval call; just as once our ancestors would have made the most of times of excess before they hunkered down in their caves, so too do we fill our boots in December. An ex-colleague of mine called it ‘laying down fat for the winter’ but then she was always a bit harsh.
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It’s a Sunday…there’s an R in the month…must be time for Another Eight Cheeses

I’ve already written about two previous tastings which I attended at one of my local cheeseries, Cannon and Cannon, hosted by cheese-meister Ned Palmer. For a self-educating cheese geek like myself, they’ve proved a great way to try several great British cheeses in one go, as well as learn a little about their history and production. You can read about the previous two here and here.

The theme this month was Winter Warmers and the tasting reflected both the changing nature of cheese throughout the seasons, as well as the fact that as humans we tend to crave different foodstuffs according to whether it’s hot or cold. With regards to taste, the colder weather tends to makes us crave something with a bit more oomph; substantial rather than salady, comforting rather than cooling.
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October’s Cheese, Please! Recipe Round Up – Hard Sheep’s Cheese

I was apprehensive about choosing hard sheep’s cheese (think Pecorino, Manchego) as this month’s cheese of choice for the Cheese, Please! Challenge. It’s not a cheese that springs to mind when you think about cooking, except perhaps for pasta. And so it was with some trepidation that I pressed the button and issued the call.
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