Making Cheese in High Altitude
At the top of the rugged mountains of Charmey in Switzerland, dairy farmer Béat Piller submerges his chest and arms into a large cauldron of warm cut curds and whey.
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Portuguese Cheese Down Under
It's been a long time coming and they are finally here. Three Portuguese cheeses for you to try out with a glass of Touriga wine!
Tartiflette with Pont-l'Evêque
Tartiflette is a dish from Savoie in the French Alps. It is usually made with Reblochon (made with raw milk so we don't have it) but we used Pont-l'Evêque instead - a washed-rind from Normandy. And it works the treat!
French Onion Soup with Comté Croutons
This weather has us dreaming of French Onion Soup with Comté Croutons.
Building the Ultimate Cheese Plate on a Budget
Now, we are not saying that it is impossible to create a cheese platter without a bank loan… since we believe that a good cheese platter is more about quality than quantity.
Quattro Formaggio Risotto
Our Quattro Formaggio Risotto generously serves four to six people and is perfect for a cold winter day or night.
Chicken, Leek, Cheddar & Pont L'Eveque Pot Pie by Mandy Hall
To celebrate winter and welcome you into our ‘waste-not’, ‘fear-not’, ‘smelly’ family, this classic winter pie has been improved by the addition of two beautiful cheeses that bring depth, creaminess and acid to an already divine flavour combination. Pour yourself a glass of your favourite wine and let’s get cooking...
Recipe: Cheese Fondue with a Twist!
Cheese Fondue with a Twist Serves four people Ingredients 200g Swiss Emmental 150g Section 28 Tomme du Vallée 150g Gruyere or Appenzeller 1 garlic clove 1 tbs cornflour 1 tbs Calvados or Lobodos 150ml Lobo Cider 1 tsp lemon juice Fresh nutmeg Method Grate the cheese and mix it into...
Cheese Platter 101; Less is More!
When it comes to creating an interesting cheese platter, I am of the view that less is often more.
To Mould or Not To Mould?
Mould is an integral part of the cheesemaking process. Think Camembert or Blue cheese. Now think of them both without mould... then stop.
The Good, The Bad and The Ugly
As I look at a less than perfectly presented piece of one of my utmost favourite cheeses, an Epoisses from Burgundy, I feel the need to share some of my thoughts on cheese presentation. What is good, what might be considered bad and the beauty of these 'ugly' cheeses!
The Perfect Cheeses for Lockdown Cooking
Cheese is always the secret ingredient for cooking. We all know that! Whatever the occasion or the season, cheese can always be connected to a deliciously inspiring selection of recipes to tempt you.