Cheese of the Week – Devon Blue

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. …

Cheese of the Week – Lypiatt

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. …

Cheese of the Week – Kit Calvert Wensleydale

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. …

3 Ingredient Mac & 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. …

Cheese of the Week – Appleby’s Cheshire

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. …

Cheese of the Week – Gorwydd Caerphilly

An award winning artisan, raw milk, naturally rinded, cloth-bound Caerphilly cheese made with animal rennet. …

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. …
Tunworth Cheese Painting

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. …