Tag Archives: ribblesdale goat’s cheese

Smoked Goat’s Cheese and Squash Tarte Tatin

Smoked goat's cheese and roasted squash savoury tarte tatin

Anyone who has been reading this blog for a while will know about my nostalgic obsession with autumn. It’s always sad to say goodbye to summer but nice to welcome hot water bottles, cocoa and the smell of real fires. Alas, there is a long-running debate in our house about adding a real fire or logburner and I appear to losing, so I have to take my smoky fixes where I can (note: I realise that this makes me sound like an arsonist so, for the record, I’m not).
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Gouda Gold

This blog is about British cheese, I eat huge amounts of British cheese and my fridge is usually groaning with the stuff. I’ve even had to start lurching about in front of an exercise video, such is my dedication to the stuff. But I have a confession to make. Every few weeks I scuttle off to the Italian delicatessen about ten minutes from where I live to buy an aged goat’s cheese from them. I don’t know what it’s called and neither do they (they seemed quite bemused when I asked them). But it’s lovely and I hadn’t found anything resembling it during my British cheese travels. But then, as the year rolled on through all the various cheese awards, I kept hearing about an aged goat gouda, which was hoovering up gongs left, right and centre. I asked its maker if it was available anywhere in the Big Smoke (it isn’t) and she very kindly sent me some to try. Here it is: Gouda gold aged goat gouda ribblesdale cheese Continue reading


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The Perfect Christmas Cheeseboard?

Christmas cheeseboard

Image courtesy of La Crèmerie

For most of us the festive season is not a time of frugality or healthy-eating. The winter as a whole makes us crave hearty, even stodgy, food but at Christmas we can really go to town. From meats to sauces, drinks to sweet treats, everything is about richness and feasting. I like to think that rather than just being a greedy oink, I’m responding to a primeval call; just as once our ancestors would have made the most of times of excess before they hunkered down in their caves, so too do we fill our boots in December. An ex-colleague of mine called it ‘laying down fat for the winter’ but then she was always a bit harsh.
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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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