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.
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.
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.
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.
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.
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.
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.
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.
In which we discover that a cautionary tale can be sometimes ineffective, that lots of cheese actually can be too much of a good thing and that you should never follow fairies anywhere.