Tag Archives: mould

Doublet

The end of the year. A sudden drop in temperature restores more seasonal climes and, with that, a craving for stodgier, heartier, fattier foods. As luck would have it, my in-laws recently bought me this cheese, Doublet, that they’d bought at their local market. And boy, does it ever fit the bill.

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Flower Marie

So it seems like soft sheep’s cheeses are like proverbial buses: you wait a year and then two come along at once (yes, that should be three but I think you can have too much of a gooey ovine thing…) This week’s cheese is one that I’ve often spotted in cheese shops but have never bought due to the sheer heft of the thing and the fact you have to buy a whole one. Since starting this blog I’ve had to start walking about 10k a day to avoid turning into one of those people on Channel Five documentaries that have to have the front of their house removed by emergency services to let them out. And I try not to buy pieces of cheese the size of a small house brick. However, the imminent visit of some fellow turophiles gave me the perfect excuse to snap one up this week. So here is Flower Marie:

Flower Marie cheese
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Brinkburn

It’s coming up to the first anniversary of Fromage Homage. Just as I set out to do, I’ve tried a different cheese (nearly) every week and found out how and where they were made. I’d still place myself firmly in the fancier’s camp rather than connoisseur’s corner but I’ve moved on from this time last year when I couldn’t tell a Stilton from a Roquefort or a Stinking Bishop from a Brie. I can at least now taste a cheese and have a bash at which animal it came from and whether it’s a washed rind or a hard territorial. But there’s always one waiting to catch me out and so it was with this week’s cheese. It is a downright enigma. So here is Brinkburn, the Mona Lisa’s smile of cheeses, the crop circle of fromage:

brinkburn cheese
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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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