Cheese of the Week – Gorwydd Caerphilly
An award winning artisan, raw milk, naturally rinded, cloth-bound Caerphilly cheese made with animal rennet.
Category Tuesday CheeseDay
Cheese of the Week – Ticklemore Goat
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.
Cheese of the Week – Tunworth
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.
Sweet Potato Macaroni Cheese
This recipe is one of my favourites and I could eat it far more regularly than is probably wise. I once tried to find the history of macaroni cheese. I mostly failed but the journey was glorious. It’s much older than you think, is all I’ll say.
Cheese of the Week – Yarg
Cornish Yarg is a semi-hard pasteurised cow's milk cheese made in Cornwall. After pressing and brining, handpicked local nettles are painted onto the cheese by hand.
Cheesy Spinach & Artichoke Dip
This is my favourite hot dip and it cheerfully doubles as a gorgeous pasta sauce in the unlikely event that you have any left over.
A Touch of Tyromancy – Part 2
In our second part we are going to move from divination cheeses in general to one in particular: the Laomachan. Laomachan or 'Little mouldy one', was a rind of cheese used for divination.
Cheese & Spinach Stuffed Mushrooms
This isn't exactly a recipe but I felt inspired to share it with you. It is perfect as part of a mixture of dishes for a dinner, an excellent starter or even just a main course for one before a television marathon.
A Touch of Tyromancy – Part 1
Did you know cheese isn't just delicious, it has another practical use as well? I say practical, its a bit more esoteric than that. You can also use it to tell the future.
Cauliflower Cheese
My ultimate cauliflower cheese recipe with an extra recipe for leftovers. Its a cheesy delight.