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Cheesey goodness

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Cheesey goodness

Postby mark111757 » Tue Nov 07, 2017 8:34 pm

Good afternoon to one and all.

Did anyone else read the article in Mondays guardian on cheese making. And the idea of farm house/independent cheese making vs I suppose waitrose, Tesco et al mass produced cheese making.

Here is a piece from that article.......

IMG_20171107_130349_234.jpg
IMG_20171107_130349_234.jpg (249.34 KiB) Viewed 1766 times


Some really tasty sounding stuff. Would love to try a raw milk reblochon. If I recall Rachel khoo used that in her tartiflette

Was pleasantly surprised to see a US cheese make the list (from the state of Wisconsin).

Had a smile when I read saiers tradition. "Special wood barrels that never see cleaning chemicals". Dept of health would never let that fly.

A net search turned up this in new York state

http://www.flcheesetrail.com/home.html

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Re: Cheesey goodness

Postby Alexandria » Wed Nov 08, 2017 12:33 am

Absolutely an extraordinarily fascinating article ..

I am quite aware of the boutique bio organic natural cheeses made up in the Savoie region of France, Livorno, Tuscany, Sardinia and those of Spain as well, all not in the article ..

Definitely a must read ! and a must taste ..

Thanks for posting ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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Re: Cheesey goodness

Postby Stokey Sue » Wed Nov 08, 2017 1:58 am

Of the cheeses on that list I've met Graham Kirkham (in Paxton and Whitfield's cheese store) and eaten quite a lot of the cheese, I've eaten Appleby's Cheshire (lovely, makes a good cheese and chutney sandwich), I know I've had Hafod Welsh cheddar type cheese as well and enjoyed it. I'd by any of the nine, I've eaten a lot of Reblochon de Savoie over the years but not sure if that includes the one mentioned
Here's the full article about the campaign for real cheese
https://www.theguardian.com/lifeandstyle/2017/nov/06/british-cheese-fight-to-save-endangered-cheddar-lancashire-cheshire

My nearest cheese maker is Wildes, they are great fun, make great cheese and The Girls* are going to their Christmas cheese and wine evening in aid of the Wildlife Trust

https://wildescheese.co.uk

*more Golden Girls than St Trinians these days :D

Actually I mentioned Wildes in a recent thread about cheese
viewtopic.php?f=8&t=3454&hilit=+Quickes

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Re: Cheesey goodness

Postby mark111757 » Wed Nov 08, 2017 4:37 am

Sue

Thank you for the link. I was trying to find it and had no luck.

Admittedly I looked forward to Aldi and the holidays when they would get the imported from the UK ref Leicester or Lancashire. Not a farm house made cheese but as close.to then UK I will get.

Any one know what it costs to apply for a PDO for some.of the "micro" cheeses. Could make a great selling point.

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Re: Cheesey goodness

Postby Badger's Mate » Wed Nov 08, 2017 9:41 am

We up north the other day, and had Kirkham's Lancashire in a number of ways. Luckily for Mrs B they were all cooked. Particularly nice was the cheese soufflé for breakfast

Really must book that day at Wildes. Not sure I've got a free Saturday left this year though.

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Re: Cheesey goodness

Postby Stokey Sue » Wed Nov 08, 2017 12:52 pm

I think PDO is more a regional thing, so the Stilton or West Country Farmhouse Cheddar organisation applies for a registration and all cheese makers that meet the criteria (location, milk source, process) can apply to use the PDO. This has gaps, as Stitchelton doesn't meet the criteria for Stilton for example as it is made from unpasteurized milk, though many people think it is a very good example of the Stilton style

Which is why competitions like the British Cheese Awards and the UK Great Taste Awards have become so important, as those awarded have the right to put the badge on the label, and it does attract buyers, places like Whole Foods Market and specialist cheese shops actively promote these cheeses

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Re: Cheesey goodness

Postby mark111757 » Wed Nov 08, 2017 4:15 pm

Sue

Stitchelton is on my bucket list. I remember when Gordon used that in a Mac and cheese recipe on the f word.

When I was working at the store, for the longest time there was a display of stinking bishop.

In my on line travels I found a place in New York state that makes fresh mozzarella. An 8 ounce/225g ball was $6.00.great to see competition. Bel Gioioso might be more considered nationwide, if not east coast.

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Re: Cheesey goodness

Postby Renée » Thu Nov 09, 2017 1:20 am

Thanks for the article, Mark. I've learned quite a lot from it.

It was nice to see one of my local cheeses, Kirkhams, at the top of the list. The supermarkets don't stock it, but there is a stall on Chorley market that will probably sell it. I live quite close to the Ribble valley, where most of the Lancashire cheeses are made.

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Re: Cheesey goodness

Postby kavey » Sat Nov 18, 2017 12:48 am

That Wisconsin one is delicious but shockingly expensive, I've tasted it when Neal's Yard Dairy had it in but it's way more than any other cheese they stocked so I've not bought.

I LOVE really good cheese waaaaaaaaaaaaay too much.

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