Tag Archives: soft cheese

Farleigh Wallop

Sometimes the name alone is enough to make you want to try a cheese. This one sounds like a Tory MP but looks far more delicate and refined. Another cheese from the Alex James Presents range (sorry, Liam and Noel), courtesy of Pong Cheese, it really is one of the prettiest dairy products I’ve ever seen.

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Cerney Ash

When tackling any cheeseboard, it makes sense to start with the less, ahem, feisty characters. So it is that, in breaking open the Pong English Selection Box, Cerney Ash was first on the cracker, given that its stable-mates are a mature Cheddar, a Stilton and Stinking Bishop itself.

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St Tola Ash Log

With the faint promise of spring hanging in the air, it seemed only right that the first cheese out of the Pong Cheese Irish Selection Box should be the goat’s cheese. It’s at this time of year that fresh goat and ewe’s milk cheeses start to proliferate after a winter break when the animals tend not to give milk. As with the other cheeses in the box, St Tola is not shy and retiring, in appearance or taste:

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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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Yorkshire Fettle

I once met someone who told me that his friend had written her dissertation about cheese names. It might sound a bit daft and perhaps the sort of thing that would trigger a spluttering Daily Mail article about the pointlessness of academia. But, actually, I think it sounds quite interesting. Cheese names can often tell an informative or evocative story. They can be geographical (Fosse Way Fleece, Parlick Fell), historical (Edmund Tew, Howard) or even linguistic (Norfolk Mardler, Mouth Almighty). I had heard about Yorkshire Fettle precisely because of how it came by its name but hadn’t managed to track any down, so was chuffed when Aldi sent me some to try as part of their new range:

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Baked Cornish Camembert in Autumn Vine Leaves

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I planted a vine in the garden a couple of years ago, with the intention of joining our local wine co-operative (yes, there really is such a thing in Tooting). However, despite attempting to take over the entire street, it only ever produces about three bunches of pathetic, raisin-like grapes. The foliage though is lush, especially as the season starts to turn at this time of year, and I’ve had my eye on the leaves for some time.

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Rosary Ash Goat’s Cheese

Last weekend saw us on a camping trip, as ever featuring limited sleep, the ever-present threat of rain and the usual one in ten odds of vomiting (it wasn’t us this time). In amongst this unalloyed pleasure, we also got to enjoy the beauty of the New Forest. Grazing ponies (and some donks with a deathwish), scrub and furze and babbling brooks, perfect for paddling. Striking and scenic but not, at first glance, obvious cheese country. However, this week’s cheese hails from just up the road from our buffeted tent:

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