Four thousand cheeses for tasting - surely this is what heaven looks like for cheese lovers?! 88 tables laden with cheeses from 45 countries across the globe, this was the sight waiting for Clare when she arrived at the World Cheese Awards 2021 in Oviedo this week. Clare was thrilled to be part of the team judging these entries to find the world's best cheese!
On a recent staycation in Somerset, Clare found herself a stone's throw from Shepton Mallet, the home of White Lake Cheese. One phone call later and Clare was delighted to don a blue hair net for her first behind-the-scenes cheese maker visit in far too long.
Le Gruyère has been produced in western Switzerland since the 12th Century. Here we take a deep dive into the world of Le Gruyère and share with you our favourite fondue recipe plus wine pairing suggestions from Katie Goodchild dipWSET, Suffolk-based wine expert and cheese lover.
In the first of a series of 'Cheesemaker Chats' I wanted to share recent news from Fen Farm Dairy here in Suffolk, where Jonny Crickmore and his team make brie-style Baron Bigod.
Recently Clare caught up with Blake to learn more about St. Helena, and how this Australian from Byron Bay comes to be making cheese on the Waveney fenlands of north Suffolk.
From the west of Ireland, Coolea is a rich and creamy cheese made to an old Dutch Gouda recipe by the Willems family on their mountain farm. Matured for twelve months it is beginning to develop buttery flavours with notes of caramel. Coolea has a smooth, close texture which firms with age as it also deepens in colour. It is covered in a thick yellow wax rind which must be removed before eating.
Made locally here in Suffolk, heart-shaped Baron Bigod is the perfect Valentine's treat for cheese lovers. Nestled in straw, this delectable brie-style cheese has a bloomy white rind and creamy curd.
Isle of Mull Cheddar, the 'King' of Scottish cheese, is a raw cow's milk cheese made to a traditional farmhouse recipe and matured for eighteen months, Isle of Mull Cheddar is pale ivory in colour with a yeasty aroma and full, savoury flavour. Its sharp, fruity tang comes from the cows enjoying fermented grain from nearby Tobermory Whisky Distillery.
Blue Shropshire is an eye-catching cheese perfect for your Christmas cheeseboard with its distinctive orange colour, delicate veining and mellow blue taste. Handmade by family-run Cropwell Bishop Creamery in Nottinghamshire, it is aged for twelve weeks. Blue Shropshire has a buttery flavour with hints of burnt caramel, nuttiness and tangy blue.
Black Truffle Cheddar is an indulgent, richly flavoured new addition to the Godminster range. It combines the smooth creaminess of their well-known Vintage Organic Cheddar, matured for up to twelve months, with generous flecks of black truffle authentically sourced using a truffle hunter and hound.
Pitchfork is a brand new Cheddar from Somerset. It is handmade to a traditional recipe by Trethowan's Dairy, best known for their Gorwydd Caerphilly cheese. Pitchfork has a golden colour and succulent texture, with savoury tones that are well balanced by bright acidity and hints of tropical fruit.
On a recent trip to the West Country, Clare was delighted to visit one of Britain's newest cheese makers, Marcus Fergusson, and learn more about his exciting plans to grow his blooming cheese business.
