Back in May, when I sat huddled in my thermal slanket, the hail battering against the windows, booking a place on a Cheese Walk in the City of London seemed like a good idea. Hopefully it would be a typical English day in July: overcast, fairly chilly and with a middling to high chance of a freezing downpour. So I admit that when the day dawned with the kind of heat that melts pigeon’s feet into the tarmac, it suddenly seemed less appealing. And throw in a tube journey and consuming large quantities of cheese and wine in the sun and the prospect started to feel more like appalling. But I take my role as intrepid cheese correspondent seriously (coupled with the fact I’d already shelled out for it upfront) and so I donned the Factor 30 and set forth valiantly.
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Tag Archives: goat’s cheese
Summertime…and the City is cheesy…
Filed under cheese events
Fennel Goat’s Cheese, Tomato and Samphire Tart
I love my local shop but do think they should change their strapline to ‘Let Us Surprise You!’ The surprise being that they have run out of semi-skimmed milk but do have preserved lemons or have no fish whatsoever but shelves full of venison sausages. And so it was that earlier in the week I went in to buy some spring onions and left with a packet of samphire. (And no, I don’t live in some very chi-chi area of London where we all breakfast on crayfish and acai berries, just in case that’s what you’re thinking; I just have a weird, if rather lovely, local shop.)
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Filed under Cheese Recipes
July’s Cheese, Please! – soft goat’s cheese
In a recent blog post about the Perfect Summer Cheeseboard, the cheesemongers I asked were universal in their love of goat’s cheese in the summer. Variously described as ‘fresh’, ‘citrusy’ and ‘luxurious’, it’s a great summer choice. Think herby tarts and fresh salads, grilled sandwiches and warm frittatas.
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Filed under cheese please challenge
Pablo Cabrito
From the name alone you’d be forgiven for thinking that I’m eating a Spanish number this week, maybe also nibbling on some Ibérico ham and washing it all down with a glass of Rioja. But in fact, Pablo Cabrito, a soft unpasteurised goat’s cheese, hails from the sultry climes of Shropshire.
I have a bit of a soft spot for goats. I grew up on a farm but always found sheep a bit dull once they grew past the cute lamb phase. Cows were okay but after a nasty run-in with a herd of post-natal Friesians and a barbed wire fence, they were off the Christmas card list. Goats though have always seemed both full of character and infinitely practical. I used to write about goats for a living so could bore on for several pages about their virtues and even reproduce some rather fetching pictures of me wearing combat trousers and petting a pony-sized Toggenburg…but, hey, onto the cheese.
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Filed under cheese
Fromage Homage 