Tag Archives: unpasteurised

Dorset Blue Vinny, Veggie and Bean Soup

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Dorset Blue Vinny was the first cheese I ever wrote about on this blog. At that point, I was planning to find out about cheeses from all over the world but, as I researched the Vinny, I realised that, cheese-wise, there was enough history and variety on the British Isles to keep me going for some time. Nearly four years later and there’s still about 500 cheeses I have yet to track down!

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Savoyard

Sometimes cheeses come to me as a mystery to be solved. When my in-laws presented me with a piece of Savoyard, I assumed from the name it was French. ‘Oh no,’ says mother-in-law, who knew everything there is to know about cheese before I was even born. ‘I think it’s made down the road from us, in Wiltshire.’ So began The Search for Savoyard.

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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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An Evening of Comté Cheese

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The eagle-eyed amongst you may be muttering ‘Comté is neither a British nor an Irish cheese’ and you are, of course, correct. When I was invited to an evening to find out more about the French cheese, I flip-flopped as to whether to attend. Eventually, I decided to cross the cheese Channel because a) I’ve got two children and I don’t get out much; b) Comté is a nice cheese; and c) I am interested in different production methods and systems, so thought it would be interesting to head to the mountains that we tend to lack this side of La Manche. Blame it on The Oxford Companion to Cheese; it’s got me sniffing after all manner of furrin cheeses.

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Edmund Tew

If there were a prize for the cheese with the best story behind its name, Edmund Tew would be right up there as a contender. Alas, there isn’t such a gong and so the cheese had to make do with winning Gold at the 2015 British Cheese Awards, which isn’t too bad either when you think about it.

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St Gluvias

Cheese-making in Britain seems to be going stratospheric at the moment. Just when I start to think I’ve heard of every producer going, I turn my back to deal with another courgette glut and – boom! – by the time I’m back, there’s another five popped up. Predictably, a recent visit to the Global Cheese Awards unearthed several cheese-makers new to me, one of whom makes St Gluvias. I bought the smoked version because it’s autumn now and I always go a bit mad for smoked cheese at this time of year. See – I’ve even put it on a seasonally-appropriate fabric:

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The Duke and Duchess

This week’s cheeses (yes, it’s a rare double-bill this week!) have had me thinking about what sort of cheese I’d like to be immortalised as. It’s a tricky one. Much as I adore blue cheese, its main characteristics are mould and stinkiness, which I’m not sure I’d like to be summed up by. Ditto smear-ripened cheese which is a bit of a smelly joke. Perhaps a farmhouse cheddar? But then that just brings up words like ‘earthy’ and ‘robust’ which would make me sound like a used tractor. Hmmmm… Anyway, republicans look away as this week I bring you The Duke and Duchess:

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