Sunday, 25 September 2011

British Cheese Week - Part Two

Henry and I are continuing with our celebration of British Cheeses as part of British Cheese Week.  Let’s start with some more cheesy facts from The British Cheese Board (www.britishcheese.com) –

·         Cornish Yarg came from a recipe found in a book in a farmer's attic - his name was Mr Gray (Yarg spelt backwards!).
·         Caerphilly was traditionally eaten by Welsh coal miners for their lunch.
·         Every spring sees locals in the village of Stilton, Peterborough, race along a course rolling Stilton shaped wheels.
·         Cheddar is the UK’s favourite cheese, accounting for 55% of household purchases.
·         The second most popular cheese is Mozzarella – most of which is made in the UK.
·         Cheese producers in the UK also make versions of Camembert and Brie.

Henry and I have found even more great British cheeses for you to try.  Let’s see what’s on our cheese board today.


The Denhay Farm has been making award-winning West Country Farmhouse Cheddar since 1959. Using traditional skills and techniques employed in the Marshwood Vale and the West Country for generations, they are committed to producing a high quality, consistent cheese which has resulted in Denhay Cheddar winning top cheese awards for many years.

They only use their own milk, hand-make their Cheddar on the farm and then mature each cheese for around a year. This attention to detail and use of traditional skills contributes to Denhay Cheddar's distinctive, nutty, mellow flavour.


Butlers Farmhouse Cheeses, the specialist gourmet cheese-maker, is reawakening our love of British regional cheeses. Such is the families’ passion for cheese, they want to remind the British palette about the delights of traditionally made, rinded artisanal cheeses - often over-shadowed by tasteless imported cheddar.

Step forward Trotters Hill, Goosnargh Gold, Throstle Nest and Rothbury Red. Each cheese is hand-made, with love, to a closely guarded family recipe. Each cheese is matured in small batches at Throstle Nest Barn in Lancashire. The unique, natural flora in the ancient barn ensures the careful development of each cheese rind and the specific, complex flavour profile. Each of the cheeses’ names reflects its heritage and the beautiful corner of Lancashire which has been home to Butlers for four generations.  You can find out more about each of the cheeses at www.butlerscheeses.co.uk.  Below you will find a simple but delicious recipe using Goosnargh Gold cheese.  This recipe was devised by Dean Parker and was a finalist in a recent competition held by Butlers Farmhouse Cheeses.

Tartiflette (Dean Parker)
Ingredients
8 rashers of bacon
5 medium potatoes
1 round of Goosnargh Gold
300 ml double cream
Serve with a handful of green beans or mange tout

Method
Grill 8 rashers of bacon until crispy
Par boil 5 medium potatoes and then slice and fry until golden
Layer crispy bacon, sautéed potatoes and slices of butlers Goosnargh Gold
Pour over 300 ml double cream
Bake in oven for approx. 45 mins at 190c
Serve with crisp vegetables


Next we have Blacksticks’ Creamy and Blacksticks’ Blue from Butlers Farmhouse Cheese, two special soft blue cheeses.  They are smooth, creamy and truly delicious.  Please click on the above link for more information.


Not all cheese is made from cows milk, goats cheese is simply delicious too.  Why not try Capricorn Somerset Goats Cheese; it’s a cheese with real character – just like the goats it’s made from!  Capricorn Somerset Goats Cheeses are carefully crafted at the Lubborn Creamery from goats’ milk from the West Country.  Situated in the beautiful valley of Cricket St Thomas (which is not far from where Henry and I live), their Creamery is surrounded by the lush dairy pastures of Somerset.  The Capricorn team of cheese makers use a process of ripening for full flavour and a creamy texture.

I’d highly recommend that you take a look at www.capricorncheese.co.uk – it’s one of the best websites I’ve seen for a long time, it’s full of fun.  Capricorn has five lovely goat girls as their mascots, including Beryl and Ethel who you can see here!  The girls regularly blog about Capricorn Cheese and post some great recipes – going head to head in a vote each week to see who comes up with the best recipe.  If the recipes posted on the website are anything to go on, Capricorn Cheese is ideal for cooking and I can’t wait to try out the Recipe of the Month – Capricorn Mash with Herbed Chicken Breasts.

Right, that’s it for todays cheese round-up.  I had only intended to do one cheesy post, but I’ve found so many great cheeses for British Cheese Week that it’s being extended to a three part feature.  So we’ll be back later in the week with yet more cheese treats!

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