Tag Archives: blue cheese

Dorset Blue Vinny, Veggie and Bean Soup


Dorset Blue Vinny was the first cheese I ever wrote about on this blog. At that point, I was planning to find out about cheeses from all over the world but, as I researched the Vinny, I realised that, cheese-wise,¬†there was enough history and variety on the British Isles to keep me going for some time. Nearly four years later and there’s still about 500 cheeses I have yet to track down!

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Blue Cheese and Walnut Fougasse


Apparently yesterday was Blue Monday, supposedly the most miserable day of the year. Based on a not-very-scientific-looking formula that takes into account weather, debt, breaking New Year’s resolutions and the fact that next Christmas is aaaages away, we were all supposed to sink into a pit of existential doom. Admittedly, it was a bit cold and rainy outside and the remains of the Quality Street were impinging somewhat on my healthier eating plans but all in all, it wasn’t so bad.

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Ginger Thins for Blue Cheese


2016 was seemingly all about Scandinavia. You couldn’t move for newspaper articles about how to hygge up your home with a furry throw or make cloudberry jam for your meatballs. Amongst all the candles and crayfish, one thing caught my eye – apparently, the hard, traditional ginger biscuits, much-beloved of our Viking cousins (and known as pepparkakor in Sweden) go very well with blue cheese.

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Isle of Wight Blue

I find myself drawn to cheeses for different reasons: maybe because I want to try something from a new region; maybe because I just fancy a certain type of cheese; or sometimes for a random reason. In this case, I thought it had gorgeously striking packaging, so – boom – it was in the bag:


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Courgette and Nottinghamshire Blue Cheese Soup

Courgette and Nottinghamshire Blue Soup

This week brought the exciting news that I have reached number six on the allotment waiting list and so should get my soft city hands on a plot in the next few months. Usually in London, to get an allotment you have to: a) wait for two decades; b) bump off the 73 people ahead of you on the list; or, c) sleep with at least seven senior figures from the borough council. Fortunately for me, one of my local allotments got funding a couple of years ago to regenerate some disused land to create about 70 new allotments and so the waiting list is short and the turnover relatively high.

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The Duke and Duchess

This week’s cheeses (yes, it’s a rare double-bill this week!) have had me thinking about what sort of cheese I’d like to be immortalised as. It’s a tricky one. Much as I adore blue cheese, its main characteristics are mould and stinkiness, which I’m not sure I’d like to be summed up by. Ditto smear-ripened cheese which is a bit of a smelly joke. Perhaps a farmhouse cheddar? But then that just brings up words like ‘earthy’ and ‘robust’ which would make me sound like a used tractor. Hmmmm… Anyway, republicans look away as this week I bring you The Duke and Duchess:

duke of cambridge cheese duchess of cambridge cheese
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Twice-Baked Hebridean Blue Souffl√©s

Twice Baked Hebridean Blue Cheese Souffle

The problem (admittedly not a very serious problem) with buying lots of cheese in one go is that you suddenly have an awful lot of cheese to eat. ‘Stop it!’ wailed the Other Half last week. ‘Stop buying so much cheese, I have to stop eating so much cheese!’ Whilst the obvious retort would be ‘Well, stop eating so much cheese then’, I did have some sympathies and so, with a lunch visit from the in-laws on the horizon and a mammoth chunk of the bluest cheese in existence in the fridge, I decided to cook something up with it. Obviously by taking this approach we are still, in real terms, ‘eating so much cheese’, but it doesn’t feel like it. A bit like when you eat the whole box of chocolates at once and therefore consume less calories than if you ate three a day for the next fortnight. Honestly.
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