Three cheers for beer!
International Beer Day is celebrated every year on 4 August so in this post I’m raising a glass and bringing you some of my favourite beer and cheese combos.
Tag: cheese pairing
Cheese of the month – Stichelton
My cheese of the month has all the hallmarks of a traditional Stilton but a few subtle differences contribute to a very different cheese indeed. This is the mouthwateringly moreish Stichelton.
Cheese of the month – Swaledale Traditional
My cheese of the month originates from the Yorkshire Dales and is one of the oldest surviving British cheeses. Introduced to the region almost 900 years ago, it’s faced extinction several times over the centuries. Today it is still made using traditional methods, with a unique flavour which comes from the rich pastures and meadows that the cows graze on. This is the delicate and delicious Swaledale Traditional.
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
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.
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.
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 (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
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.
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.