Tag Archives: organic

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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Mex in the City: Gringa Dairy

Since starting this blog, I’ve been looking forward to meeting my first proper cheese-maker. Whenever I imagined it, I was usually welly-clad in a field, perhaps with the early morning mist floating over the grass as some cows lumbered into the dairy. It’s fair to say that my fromager fantasies didn’t look much like this:


Looking more Albert Square than Ambridge, Gringa Dairy is situated under a railway arch in Peckham, South London. Peckham has a reputation for being bad-ass rather than bucolic but, beyond the ‘don’t go there or you’ll get stabbed’ tabloid headlines, it boasts an eclectic food scene that encompasses events like KERB, restaurants like Peckham Refreshment Rooms and producers such as new craft brewers Brick. Another new kid on the block, Gringa Dairy was founded by American Kristen Schnepp and makes artisan Mexican cheese.
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Alham Wood Junas

Mention British farm animals to most people and they’ll conjure up an image of green fields trimmed with hedgerows, black and white cows grazing the grass and chewing the cud. Or maybe fluffy sheep cropping the sparse vegetation on a mountainside. At a push, perhaps some cheeky goats in their perennial eating-the-washing-line stance. What they probably won’t come up with is a herd of black water buffalo, great horns curling over their horizontal ears. But that’s exactly where this week’s cheese comes from. And the buffalo aren’t paddling in the floodplains of Pakistan or India; they’re grazing the pastures of Somerset.
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Perl Wen

I’m a recent convert to Caerphilly (or Caerfilli as I now realise it should be called) and a long-time snaffler of Brie and so when I saw Pong describe a cheese as the ‘organic lovechild of a Caerphilly and a Brie’ I knew I had to hunt it down and make it mine. That cheese is Perl Wen and here it is, looking all creamy and lovely and a bit gooey around the edges:

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Bath Soft Cheese

Perhaps it’s just me but when I think of historical British cheeses, it’s the hard ones that spring to mind: Cheddar, Cheshire, the crumblies – Caerphilly and Wensleydale. And I confess that when I first saw a piece of Bath Soft Cheese, I thought, ‘Oh hello, here’s one we pilfered from the French.’ But actually I couldn’t have been more wrong, as whilst Bath Soft Cheese certainly looks a bit on the Gallic side, it turns out to have a British pedigree stretching back centuries.
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