In which we find out that certain tropes aren't always true, that a heart of gold sometimes needs assistance and that brownies in the house are invaluable. We also venture into peat bogs and cheese riots in pursuit of food and folklore.
In which a shoemaker reluctantly becomes a hero, a princess reluctantly gets married and we discover the relevance of a giant, a unicorn, a wild boar and some ricotta.
In which we discover that the trickster can be tricked, that a good knowledge of crops is essential if you want to best a bogle, that everyone needs a wiffle waffle occasionally and there are few situations in which festival specific bread & cheese doesnt enhance your daily experience.
This week we have the wonderful Pitchfork Cheddar. I was late to this cheese and didn't try it until late last year. I added it to my Christmas cheeseboard instantly. It's a gorgeously nutty, savoury and creamy cheese with a glorious golden colour.
This week’s Cheese of the Week is Rosary Ash, a lovely fresh goat's cheese from Rosary Goat's Cheese.
This week's Cheese of the Week is Sinodun Hill, a gorgeous goat's cheese from Norton and Yarrow Cheese in Oxfordshire. Its a personal favourite that I discovered in December 2019 on a pre Christmas day trip to London at the fantastic Neal's Yard shop in Covent Garden.
This week’s Cheese of the Week is Bath Soft Cheese. Its a gorgeous organic soft cheese made on a farm near Bath in the Brie style.
A pasteurised grass-fed cow’s milk clothbound cheddar, oak smoked with oak chips from trees grown on the Quickes estate in Devon. Large wheels of 12-15 month old cheese selected for a particular flavour profile are cut down to smaller pieces so that the smoke can penetrate the cheese. They are then cold smo
I'm ashamed to say that I hadn't tried this fantastic Devon Blue cheese until last summer but I think I've made up for that now. If you haven't tried it then I would rush out and get some.
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.