Tag Archives: goat’s cheese

February 14, 2014 · 10:30 am

Rachel

It’s fair to say that cheese isn’t the first foodstuff that springs to mind when you think about romance. But actually there’s a historical precedent for cheese romance as the milkmaids of yore with their creamy (smallpox-free) complexions, impeccable personal hygiene and impressive biceps were the most sought-after of country companions. These days cheese has somewhat lost its allure d’amour but nevertheless, on this pinkest and fluffiest of days, I was determined to bring you a cheesy cheese story.

And here she is, ivory-white and lovely – Rachel:

Rachel goat's cheese White Lake
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February 11, 2014 · 11:41 am

Chocolate and Cheese Truffles with Stilton and Goat’s Cheese

chocolate-cheese truffles with blue cheese and goat's cheese

I love cheese. And I love chocolate. But, just like a husband and a gigolo, some loves should be kept apart – or at least that’s what I used to believe. A few months ago, I started coming across the odd choc-cheese combo and not just the usual cheesecake suspects; people were combining goat’s cheese with chocolate and even having a go with soft brie-type cheeses. Bringing my two loves together had to be worth a shot and I thought I’d throw blue cheese into the mix, although the internet was fairly quiet on this one.
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October 22, 2013 · 9:34 am

Another Eight Cheeses…

Never one to miss the opportunity to try several new cheeses in one sitting, I recently hiked across to Brixton again to one of Ned Palmer’s tastings at Cannon and Cannon. If you missed the last instalment, ‘Eight Cheeses in One Day’, you can check out what I snaffled last time here.

The theme of this tasting was ‘Cheese and Culture’ in which Ned attempted to show how cheese has evolved through history according to the environments and societies which produced it. With two hours ticking on the clock and just eight cheeses on the plate (just eight cheeses!), Ned himself admitted that it was never going to be a comprehensive and chronological survey of global cheese history but it was certainly interesting. I won’t attempt to reproduce everything he said, partly because he might sue me and partly mainly because I drank some beer and can’t remember. But I will tell you about the lovely cheeses and drop a few nuggets of information in as I recall them.
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October 15, 2013 · 9:41 am

Inne’s Log Goat’s Cheese and Apple Tarts with Plum and Sloe Gin Sauce

Inne's Log Goat's Cheese and Apple Tarts with Plum Sloe Gin Sauce

Once I’d sampled some of my Innes Log last week, I was still left with quite a chunk and with the in-laws coming over and expecting sustenance, I decided to make some goat’s cheese tarts as a starter, also using up some of the windfall apples I was given recently.
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October 11, 2013 · 9:43 am

Innes Log

I was pleased as punch recently when ‘the real me’ won a selection of British cheeses from La Cremerie in a recipe competition with my Spenwood Soufflé with Blackberry Sauce. When they arrived (and I could smell them even before I opened the box – bliss!) I was even more pleased that one of them was from Staffordshire, county of my birth. I’d been searching for homeland cheeses for some time but with little luck. I had a brief flutter of excitement when I found a cheesemaker based around the corner from where I used to live but hope was dashed when I discovered that they’d ceased production. Then when I tried making Staffordshire Oatcakes for the first time, I wanted to use local cheddar but I may as well have been trying to get my hands on Novak Djokovic’s donkey cheese. I surrended my quest.
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September 4, 2013 · 10:08 pm

Eight Cheeses in One Day…

I love my Fromage Friday adventures but have to admit I’ve been getting impatient. There are so many cheeses I’ve heard about and want to try but there are only so many cheese purchases my hips and thighs can tolerate in one week. A tasting at Leadenhall Cheese back in July introduced me to some new cheeses in more pocket-size portions and so when I saw an event advertised at one of my local delicatessens, Cannon and Cannon, I jumped at the chance (and then did a few more star-jumps, just to build up a nice calorie deficit to be filled by cheese).
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August 30, 2013 · 8:53 am

Rocamadour

I was recently in France for a couple of weeks and it’s fair to say I ate a lot of cheese. A mammoth amount of cheese. An obscene amount of cheese. I took some photos of the cheese and was going to post them all on here but then realised that I would be in danger of looking like the weirdy neighbour in the 1970s that used to invite everyone over to show them their holiday slides over a coq au vin and a Wall’s Vienetta: ‘Here’s me paddling in the river eating some French bread and camembert…and here’s me in the scenic town of Perigueux with a brebis au fenugrec…just me lounging by the pool with a sliver of Roquefort…’ You get the picture. Hello, are you still there?
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August 9, 2013 · 9:30 am

Ribblesdale Goat’s Cheese (Smoked)

Mention Hawes in Yorkshire to many cheese-lovers and they’ll think of the Wensleydale Creamery, a big old operation with viewing gallery, museum and gift shop to boot. But recently Ribblesdale Cheese caught my eye – mainly because all of the roads where I live are named after places in Lancashire, with Ribblesdale being one of them; the Ribble valley straddles both Yorkshire and Lancashire, a pretty perilous position for anywhere to take, quite frankly. (It’s fair to say the region has ‘history’.) Also based in Hawes, Ribblesdale Cheese is a slightly smaller operation, with just three staff but one sight of their snowy white goat’s cheese, set off with its brown rind, the colour of a smoky ceiling in an age-old pub and, as ever, size didn’t matter.
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August 5, 2013 · 9:19 am

Home-made Feta Cheese (or Fetter Cheese, as it shall be legally known)

So, this Feta sort of started off as halloumi. I found a recipe for halloumi and bought myself a few pints of unpasteurised milk. I was looking forward to some nice squeaky halloumi.

However, as anyone who has followed my previous cheese-making adventures will know, I’m actually not very good at making cheese. I think I’m generally good at concentrating and fine details but the process of cheese-making takes things to a whole new level and seems to turn me into the world’s clumsiest fool. And so it was that, within the first few minutes, I dropped my thermometer and it looked like this:

002

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July 31, 2013 · 8:40 am

July’s Cheese, Please! Recipe Round Up – Soft Goat’s Cheese

Soft goat’s cheese was the choice for July’s Cheese, Please Recipe Challenge; a lovely, summery cheese light enough to grace a salad if the sun deigns to comes out or equally hold its own as part of a comforting casserole whilst we watch the driving rain pelt down. The chèvre gauntlet was laid down but who would come to the party…?
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