Tag Archives: semi-soft cheese

Burt’s Blue Cheese

I went to a reunion in Manchester recently – twenty ten years since we started university there, who would believe it? The height of the weekend’s debauchery was my friend’s husband getting thrown out of a pub for falling asleep because he’d been up with the kids since 5am so, hangover-free, we all decided to go for a walk into the city centre during the day. Once, a walk into Manchester would result in one of us getting our nose pierced in Affleck’s Palace (guilty), another gaining a tattoo from a dodgy bloke at the back of the Arndale Centre (not guilty) and purchasing a poster of either a) Pulp Fiction; b) the Blur dogtrack picture; or c) Magic Eye psychedelic cannabis leaves (guilty as charged on all counts). But gone are those days and so I dragged us all to Harvey Nicks to check out the deli counter. I was in search of a local cheese which I’d heard about last year, through Twitter, I think and – huzzah! – there it was:

Burt's blue cheese
Continue reading


Filed under cheese


Tunworth was a name that I’d heard time and time again since I started my cheese journey. Everyone raves about it, with Raymond Blanc calling it ‘the best Camembert in the world’ (which I imagine made him a whole lot of fromage friends back in his native France.) It was definitely on my hit-list and so I was really pleased when I won some in the La Cremerie recipe competition that I talked about on a previous thread. It’s an exciting moment when you open the door to see postie with a box but I must admit that my first thought on encountering this postie was ‘Whoah, my love, you need to have a bit of a washdown.’ But I smiled nicely, signed the chit, closed the door and realised that the smell was actually coming from the box, not the poor postman. That makes it sound bad, I realise, but that’s the beauty of cheese, isn’t it? Cabbagey-smelling postman = bad. Cabbagey-smelling cheese = very good.

Anyway, here it is, both in its plain but stylish box and oozing slightly on a plate:


Continue reading


Filed under cheese

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.
Continue reading


Filed under cheese

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:

Continue reading


Filed under cheese

Burwash Rose

I was drawn to this cheese for the simple reason that it looked a bit like Brie. ‘Ah, this one is rind-washed,’ says the cheese-man behind the counter. ‘Do you know about rind-washing?’

This was my first venture to a proper cheese-shop and I was feeling awkward and amateur. I went to an Ann Summers shop once and felt the same way, gawping at shelves full of ‘what-the-hell-do-you-do-with-that’s?!’ When an assistant asked me what I was looking for, I legged it and went to get a cup of tea. Determined to be braver this time, I admitted my ignorance of rind-washing and fortunately the cheese-man was nice and not at all patronising. (As an aside, I suspect if you started talking about rind-washing in an Ann Summers shop, it probably means something quite filthy…) Continue reading


Filed under cheese