Lypiatt is a fresh, ‘chevre-style’, mould ripened cheese made with buttery rich pasteurised Jersey milk inspired by the ashes goat’s cheeses of the Loire. It has a wonderful charcoal dusted wrinkly rind and a light moussey texture which breaks down over time.
Read MoreCheese of the Week – Lypiatt
An old-Style Wensleydale cheese, named in celebration and honour of Kit Calvert MBE, the legendary Yorkshire businessman, who helped save the Wensleydale Creamery from closure in the 1930s. This is another British territorial cheese.
Read MoreCheese of the Week – Kit Calvert Wensleydale
In which we discover that golden apples are never in convenient places, that it takes persistence to overcome the odds and that turning up with a large army is a very effective rescue strategy. We also find yet again that brothers can be jealous, that kindness & courtesy never go amiss and chopping things with swords can have surprising results.
Read MoreThe King of England & His Three Sons or the Apple Identity
This is one of my favourite speedy recipes which I adapted from Serious Eats. It genuinely only needs only 3 ingredients: macaroni, grated cheddar and evaporated milk.
Read More3 Ingredient Mac & Cheese
Appleby's Cheshire cheese is a timeless, traditional British Territorial cheese. Appleby's is the only raw milk, clothbound, farmhouse Cheshire still in production, despite the fact that Cheshire was once the most prized British cheese.
Read MoreCheese of the Week – Appleby’s Cheshire
An award winning artisan, raw milk, naturally rinded, cloth-bound Caerphilly cheese made with animal rennet.
Read MoreCheese of the Week – Gorwydd Caerphilly
In which we discover that some millers are extremely unobservant, nixies are both powerful and patient, love can overcome many obstacles and it takes a supernatural incident to keep a hunter away from his Jägerschitzel.
Read MoreThe Nixie & The Pond or The Jägerschnitzel Jeopardy
A goat’s milk cheese that doesn’t taste remotely ‘goaty’! Ticklemore is a handmade vegetarian cheese produced using pasteurised goat’s milk at Sharpham Estate.
Read MoreCheese of the Week – Ticklemore Goat
Tunworth is an award winning, soft, white-rinded cheese, reminiscent of a Camembert. Raymond Blanc even called it “The best Camembert in the world!” It is made with pasteurised cow's milk and animal rennet.
Read MoreCheese of the Week – Tunworth
In which we discover that a Tartalo can actually be grateful, that every time you save a princess you need a new horse, a new outfit and a new sword and that you should always dispose of any dragon's heads responsibly. Additionally, we learn that you can know nothing about gardening and still grow beautiful vegetables and that it can take up to three days to kill a dragon.
Read MoreThe Grateful Tartalo, The Erensugue and The Broad Bean Bounty