Tag Archives: goat’s cheese

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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Rosary Ash Goat’s Cheese

Last weekend saw us on a camping trip, as ever featuring limited sleep, the ever-present threat of rain and the usual one in ten odds of vomiting (it wasn’t us this time). In amongst this unalloyed pleasure, we also got to enjoy the beauty of the New Forest. Grazing ponies (and some donks with a deathwish), scrub and furze and babbling brooks, perfect for paddling. Striking and scenic but not, at first glance, obvious cheese country. However, this week’s cheese hails from just up the road from our buffeted tent:

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Snowdrop

This week’s cheese had a lot to live up to. I’d bought it once before at an agricultural show and then left it in my  mother-in-law’s fridge before I’d even opened it. By all accounts they enjoyed eating it. When I managed to buy some more, on another visit to the West Country, it was the first thing I checked had gone into the cool box in the car.

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Vulscombe, Red Pepper and Fennel Tart

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I wondered if I could pass this off as a pie, in honour of British Pie Week. Pie, tart, pastry case, pastry base, it’s all the same surely? But in my heart of hearts I knew I had a tart on my hands (so to speak). Possibly a flan. But not a pie. Last week’s chunk of Vulscombe seemed to deserve something better than just me secretly scoffing it when the house was empty, plus I had a veggie coming for lunch which always throws me into a pickle. This is super easy, even if you make a mess of the puff pastry like I did and don’t use the right-sized baking tray.

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Vulscombe with Garlic and Herbs

It’s been a while. I’d like to say that my vacation from the blog has meant that I’ve lost at least half a stone due to eating less cheese. But I appear to have filled the gap with eating chocolate. And cheese but just not getting around to writing about it. Whoops. Anyway, I’m back on the cheese trail and this week I bring you an especially pretty one:

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Norfolk Mardler

I love a good regional word or saying. Where I’m from you can ‘have a cob on’, ‘be a mardarse’ or ‘firkle around’. I’ve also always like to get my boots ‘plothered’ but no-one else has heard of this so I suspect I might have made it up. So, I like the fact that this week’s cheese, Norfolk Mardler, is named after a dialect word. Ah, c’mon, everyone knows what a mardler is, right?

Norfolk Mardler

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Saint George

It’s Chinese New Year today and so when I skim-read somewhere that we were entering the Year of the Goat it seemed like the perfect opportunity to present you with a goat’s cheese this week. But then things got complicated when I read this article. The celebrated animal in question derives from the Mandarin Chinese character ‘yang’ which means simply ‘horned animal’. So whilst some people interpret this as ‘goat’ others are in the ‘sheep’ or ‘ram’ camp. When I used to work for a farming organisation we sometimes used the term ‘shoats’ when we wanted to talk about a mixed herd of sheep and goats. That would solve everything. Except for the fact that I really don’t have time to track down a British mixed milk sheep and goat’s cheese, if such a thing even exists. So you’re getting goat’s this week and that’s that. Without further ado, here is Saint George:

Saint George goat's cheese
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Old Ford

Today’s cheese drew me to it like a fossil in a bed of pebbles. Lurking in a cheese shop, I was disappointed to find that they’d reduced their usual selection to less than a dozen. I was grumpy. I’d tried them all before and, although some of them were great cheeses, that wasn’t going to help me find a new one to write about. I was about to flounce from the shop when one cheese caught my eye. It wasn’t labelled and so I’d overlooked it but it had one of those beautiful rinds that made it look like a millstone or an ammonite. I asked the lady in the shop what it was and, sure enough, it was new to me and one that I’d been wanting to try. Praise be! So here it is, the cheesy siren on the rocks that is Old Ford:

Old Ford cheese

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Posbury

Earlier this week I had my fifteen minutes of fame on a radio show called The Dirt, which focuses on gardening and food. Should you be at a very loose end and wish to hear me wittering on about disastrous home-cheesemaking and how people should be able to eat nasty cheese if that’s what they like (fence-sitter, moi?) then you can find it here. I turn up about three quarters of the way through. One of the topics we got on to was ‘cheese with bits in’ and I did at this point declare that I am, on the whole, not a fan. All of which leads me neatly on to this week’s cheese, Posbury. My slab of Posbury was kindly sent to me by a friend who tried it, liked it and thought I might too. My initial thought was ‘Eeek, cheese with bits in!’ So, here it is: Posbury, pre-nibble, with its bitty-bits glittering at me evilly:

Posbury goat's cheese

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