Tag Archives: cheese history

Royal Bassett Blue

Sun. Rain. Baking sun. Torrential rain. Repeat to fade. The unpredictable British summer may not be good news for my outfit budget but it makes my allotment very happy indeed. Beetroot, carrots, new potatoes, chard, garlic and courgettes are already flourishing, with beans, peas, tomatoes, Padrón peppers and onions not far behind. Such abundance calls for culinary inventiveness (courgettes – I’m looking at you) and so when Pong Cheese asked if I’d like to pair up some of their cheeses with my seasonal produce, it seemed the perfect opportunity to kickstart my creativity.

royal bassett blue

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Pong Cheese: The English Selection Box

Cry ‘God for Harry, England, and Saint George!’ Henry V, William Shakespeare

It doesn’t get much more patriotic than a Shakespeare quote about our national patron saint – and, in a further twist, Shakespeare’s birthday is also on Saint George’s Day, April 23rd. In truth though, these days most English people would be hard pushed to tell you anything about Saint George other than he took on a dragon. However, in other countries such as Italy, Bulgaria, Croatia and Latvia, St George’s Day is traditionally tied in with the start of the cheese-making season and is a time to bless their livestock. All of which seamlessly leads me into Pong Cheese’s English Selection Box, which would seem to present the ideal way to honour St George, Shakespeare and farm animals all in one.

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Pong Cheese: The Irish Selection Box

Writer G. K. Chesterton once wrote that ‘poets have been mysteriously quiet on the subject of cheese.’ It could also be said that, in comparison to Welsh, Scottish and English, this blog has also been somewhat tight-lipped on the particular subject of Irish cheese. Not entirely – Brewer’s Gold and Coolea have both featured – but still, some work to be done to redress the balance. So, with St Patrick’s Day just around the corner, when online cheese specialists Pong Cheese asked me if I’d like to review their Irish Selection Box, it seemed positively serendipitous.

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Dorset Blue Vinny, Veggie and Bean Soup

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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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Culture Vultures: The Cheese Bacteria That You Need

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There are several sights you might expect to see on a visit to a Somerset cheesemakers: blotchy black and white cows grazing jade meadows; grown men wearing hairnets; great hulks of maturing yellow cheddar. But one thing you perhaps don’t figure on stumbling upon is a state-of-the-art laboratory complete with microscopes and canisters of liquid nitrogen.
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Traditional Ayrshire Dunlop

It’s Burns Night on Sunday and so what better excuse to mail-order a mahoosive haul of cheese explore another historic Scottish cheese? This time last year I plumped for Caboc, which even its own producer describes as having ‘a taste which should stay in the 1970s’. I have to say I couldn’t disagree with him and so I was hoping for something a little less…ahem…idiosyncratic this time around. The big question though of course remains: will I be able to shoehorn a mention of Robert Burns into this week’s post? So, settle down on your hurdies and get a load of this week’s cheese down your weel-swall’d kytes: I bring you Dunlop.

Traditional Ayrshire Dunlop

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Homewood Fresh Ewes Cheese

I said last week, didn’t I, that you wait for months on this blog and then three ewe’s milk cheeses come along at once? Well, here’s the third. I didn’t mean to choose another sheepy one this week but then I saw these little pots of strained curd, quite unlike any cheese I’ve tried before, so couldn’t resist buying one. Plus, it’s the season for fresh sheep’s milk cheese, given that they tend to stop producing milk in the winter months. So here is the pot of ovine temptation that lured me in:

Homewood Fresh Ewes Cheese
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