Tag Archives: smoked cheese

Squash, Apple and Smoked St Gluvias ‘Burgers’

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Anyone who uses Facebook is likely to be some kind of bore. You might be a baby bore, a triathlon bore or a ‘where I ate lunch today’ bore. Some people manage to combine all three. I have become a vegetable bore, forever parading my allotment produce. As social media bragging goes it feels fairly harmless; it seems unlikely that my rainbow chard is going to send anyone into a fit of envy, self-loathing and inferiority. Last week, I was especially pleased to parade these beauties; I never dreamed I’d be able to successfully grow butternut squash but in truth they pretty much grew themselves this summer.

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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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November’s Cheese, Please! Challenge Recipe Round-up – Smoked Cheese

November was certainly a smokin’ month (arf!) for the Cheese, Please! Challenge, with a record number of entries. It was great to hear about people using smoked cheese who had never cooked with it before – or even eaten it – creating a variety of dishes which paired the cheese with meat, fish, fruit and vegetables in a veritable harvest festival of smoked cheese loveliness.
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Smoked Mozzarella and Chipotle Cornbread

smoked mozzarella and chipotle cornbread green's of glastonbury

I was quite excited to find some smoked mozzarella at the local farmers’ market this weekend. I’d been pondering what to make for this month’s Cheese, Please! Challenge but, although I love smoked cheddars, they were leaving me a bit devoid of inspiration. The mozzarella immediately made me think of bread but I wanted to do something a bit different and that’s when I thought of campfires and cowboys and cornbread. All very smoky indeed.
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Roasted Chestnuts, Root Vegetables and Green’s of Glastonbury Smoked Cheddar Cheese Tart

Roasted root vegetables, chestnuts and smoked cheese autumn tart

In the days when I had a proper job that involved changing out of my pyjamas, leaving the house and eating something slightly more varied than fishfinger sandwiches every day, there were many things that I loved about central London. The view up the river from Waterloo Bridge never lost its ‘Wow’ factor. The man selling peacock feathers outside Farringdon station always made me smile. And the winter arrival of the hot chestnut sellers counted down the festive season like some kind of hot nut-based advent calendar.

My two favourite spots were outside the British Museum and on the South Bank, halfway between Borough Market and Waterloo (although I think the latter may have now given way to some sort of caramelized nut thingies, tut). It was the evocative smell – all smoky and roasty – that I loved, as well as the ritual of juggling half-burnt nuts from hand to hand and trying to get the skins off whilst trying to avoid the inevitable shard of shell that gets stuck under your thumbnail.
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November’s Cheese, Please! Challenge – smoked cheese

If you’ve read more than about three of my posts, you might have picked up on the fact that I have a bit of an autumn fetish going on. I love bonfire night and Halloween, piles of leaves and toffee apples and – most of all – the lovely smoky smell of open fires. I love all smoked food too, from cheese to bacon, garlic to paprika. There’s sometimes a bit of snobbery around smoked cheeses, partly because people think that it ruins a good cheese and partly because most available cheeses aren’t smoked over fire these days and are instead flavoured with liquid smoke. But I can’t get enough of it and it seemed like the perfect November cheese, a great pairing for seasonal foods like roasted root vegetables, chestnuts, jacket potatoes, rich stews and peaty whiskey. Throw some logs on the fire and put on your best ridiculous cardigan (extra points for blog posts featuring the ridiculous cardigan.)
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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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