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Cheese of the month – Petit Langres

Cheese of the month – Petit Langres

Langres, or Petit Langres, is a fantastic example of a washed-rind cheese. This decadent creamy cheese hails from the Champagne region of France and takes its name from the town where it is produced. It is washed in a brine and annatto solution which imparts flavour and gives the cheese its distinctive orange, wrinkly rind.

Lemon cheese

Lemon cheese

A creamy and zingy preserve, this lemon cheese is really versatile. It helps to mellow the pungency of washed-rind cheeses and works beautifully well in classic desserts like pavlova, lemon tart or cheesecake.

Bix and blueberry cheesecake

Bix and blueberry cheesecake

I’m always looking for new ways to add different styles of cheese to desserts and this no-bake cheesecake was a great experiment and the taste was delicious. It uses my cheese of the month, Bix, a triple-cream cheese which has extra double cream added to it, making it perfect for puddings.

Cheese of the month – Bix

Cheese of the month – Bix

They say that good things come in small packages, and that couldn’t be more true of my latest cheese of the month – Bix.

Plum tarte tatin with goat’s cheese

Plum tarte tatin with goat’s cheese

I’ve never been the biggest fan of fruit in savoury dishes, but this marriage of soft sticky plums with the sharp creamy goat’s cheese is truly delicious.

Cheese of the month – Rachel

Cheese of the month – Rachel

To coincide with National Vegetarian Week, I wanted to showcase a British cheese produced with vegetarian rennet. So, for May’s cheese of the month, I have chosen something quite special, that people who don’t eat cheese with animal rennet can also enjoy.

National Vegetarian Week 2022

National Vegetarian Week 2022

National Vegetarian Week (16 – 22 May 2022) aims to encourage people to cut down the amount of meat they eat in a bid to have a positive impact on the planet. According to the 2018 International Panel on Climate Change (IPCC), eating more vegetarian foods is one of the best things we can do to help reduce the effect of global warming. 

Learning to make cheese at the Courtyard Dairy

Learning to make cheese at the Courtyard Dairy

I’ve been making cheese at home for a while now and it has been, on the whole, pretty successful and very tasty. For my last birthday I was gifted a cheese making course in North Yorkshire and it opened my eyes to new cheese making opportunities beyond the fresh cheese I had been making.

Spiced beans with gouda cheese 

Spiced beans with gouda cheese 

This spiced beans with cheese recipe was a bit of an experiment and shares similarities with the Mexican staple refried beans. It’s simple to make and can be used in so many different ways.

Cheese of the month: Extra-Mature Cornish Gouda

Cheese of the month: Extra-Mature Cornish Gouda

Originating in the Netherlands in the 12th century, Gouda is one of the oldest known cheeses that is still being produced today. This version being produced in Cornwall is very special indeed.