In the last week or so, something in the air has changed and autumn seems to be on the way. Vegetables that have been non-stop for the last two months are grinding to a halt – and not before time (French beans and courgettes, I’m looking at you). This recipe was an attempt by me to dispose of some of my mountain of new potatoes and courgettes. A pizza without a tomato-based sauce may sound strange but, as ever, the combination of potatoes and cheese does the job magnificently.
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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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I planted a vine in the garden a couple of years ago, with the intention of joining our local wine co-operative (yes, there really is such a thing in Tooting). However, despite attempting to take over the entire street, it only ever produces about three bunches of pathetic, raisin-like grapes. The foliage though is lush, especially as the season starts to turn at this time of year, and I’ve had my eye on the leaves for some time.
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Cheese-making in Britain seems to be going stratospheric at the moment. Just when I start to think I’ve heard of every producer going, I turn my back to deal with another courgette glut and – boom! – by the time I’m back, there’s another five popped up. Predictably, a recent visit to the Global Cheese Awards unearthed several cheese-makers new to me, one of whom makes St Gluvias. I bought the smoked version because it’s autumn now and I always go a bit mad for smoked cheese at this time of year. See – I’ve even put it on a seasonally-appropriate fabric:
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I’ve not been very prolific at blogging over the summer. This is partly due to children being everywhere, all the time, and partly because I spent two lovely weeks in Greece. Mainly though, my time has been spent fighting a doughty and relentless foe, hell-bent on world domination: courgettes. ‘Three plants will supply the needs of a family for the summer’, said my allotment book. Well, I don’t know what family they were talking about. The Von Trapps? The Waltons? Certainly not our four, two of whom don’t really like courgettes. We’ve had them griddled every night for the last two months but that doesn’t keep them nearly at bay.
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It’s fair to say that Stinking Bishop and its washed rind cousins can be divisive. Undeniably stinky, they are the sort of cheeses that can clear a room and leave a lingering impression. I’ve tried Stinking Bishop several times before, with varying degrees of success that led me to the conclusion that I’m not a fan of washed rinds run wild. That’s not to say that they can’t be delicious cheeses, just that you have to pick your moment, unless you’re a fan of very strong cheeses.
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What season are we in right now? It’s easy to lose track. The last four months seem to have merged into one long biblical downpour, punctuated only by the briefest teasing sun-spells. Fortunately, I came across a froth of elderflowers recently, soggy but defiant, the last on the bush, to remind me that apparently it’s summer.
They also served to remind me about one of the cheeses that I’d tried back in April, when I visited Devon, but never got round to writing about: Quicke’s Elderflower Cheddar.
Quicke’s Elderflower Cheddar is a hard, pasteurised, cow’s milk cheese, produced by Mary Quicke and her team at Newton St Cyres, near Exeter in Devon. The Quicke family have been farming the pastures here for more than 450 years and the operation is now run by fourteenth-generation Mary Quicke, with other family members. Herds of cows, cross-bred to produce quality (as opposed to quantity) milk roam the fields, where the temperate climate of the West Country bestows a perfect balance of sun and showers.
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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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I recently wrote about my conversion to cheese with bits in (not that ‘full turkey dinner’ stuff, though, I draw the line at that). Whereas I used to shy away from any cheese that had been ‘mucked about with’ (to quote one cheese professional I met), I am now willing to give such cheeses a try, having found such beauties as Posbury and Vulscombe. So it was that when I recently ordered some cheese, I added this one to the basket:
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I’m sure you have all been on the edge of your seats, waiting to hear of my progress up the allotment waiting list. Well, big news here, I have a plot! I’ve been pretty lucky to inherit a patch that’s been well-cared for until recently, compared to some of the weed forests that are also up for grabs. In fact I’ve been pretty lucky full-stop, considering that I live in London where some waiting lists are 40 years long and people even put their children down to secure an allotment for their future middle age!
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Fromage Homage 