Pong is brand new...here are 10 reasons to love Pong

Cow

No, we're not just any old online cheese retailer...

We're a new company and you can find out more about us in the, you guessed it, About Us section. In the mean time here are some cold hard facts about why you should join us in our mission to make cheese the most adored food on the planet:

1. We are hugely passionate (and to an extent huge) and knowledgeable about cheese.

2. One of our founders has been a Chef for over 10 years including serving the great and good in the Houses of Parliament.

3. There are more than 700 varieties of cheese produced in the UK alone and we are picking out only the very, very best ones just for you. ALL our cheeses are made by highly skilled artisan producers and are virtually all multi-award winners.

4. We deliver to your door at a lower rate than virtually anyone else because we don't mark up our delivery costs.

5. We will always try to deliver within 3 days of your order.

6. On the site you can find recipes and serving ideas that include many of the cheeses available on the site.

7. Free tasting notes are sent with every order.

8. We want to inspire you to reinvent the use of cheese in your day and make cheese the highlight of your life!

9. You don't even have to choose. Pong also sells 'Special Selection Boards' which contain seasonally selected cheeseboard choices of the best available and best tasting cheeses e.g. 'The Winter Blues Selection'.

10. 'The Chef's Selection' can be bought on a 3, 6 and 12 month basis so you can receive different, seasonal and appropriate cheeses throughout the year.

Comments

Ayumi
Posts: 3
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Reply #4 on : Tue February 07, 2012, 21:55:19
I am not an erepxt on a lot of cheeses, but you can definitely keep a batch of thermofilic (sp?) going in the fridge. I have used Dairy connections MA culture for chevre, but I actually now prefer their buttermilk culture for chevre. I periodically culture buttermilk from dry culture in a quart of milk. Then I use a couple of tablespoons of live buttermilk to a quart of milk for chevre. When the buttermilk gets low, reculture some fresh milk from the buttermilk. I have gone three or four generations without a problem. Freezing the original generation buttermilk is a good idea, but I havent tried that. I think when I bought my original cheese supplies from dairy connection, I spent about $35 for a pint of rennet, a couple cultures and cheese cloth. I havent had to go back yet, three years later. But I keep things simple, making chevre, mozzerella, yogurt, quaso blanco and yogurt, so I dont need a lot of different cultures. I am planning to try Gouda this season, an aged MA/buttermilk cheese so I wont need to get into a new culture.
editor
Posts: 1
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Reply #3 on : Mon February 23, 2009, 15:49:24
To Giles: Not yet - sorry! We are looking into it now and will email all subscribers as and when so make sure you sign up!
Last Edit: February 23, 2009, 15:49:43 by editor  
rad
Posts: 3
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Reply #2 on : Thu February 19, 2009, 12:56:09
long live pong!
Giles Bourne
Posts: 3
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Reply #1 on : Wed February 18, 2009, 22:20:38
Love the site - do you deliver to Australia?

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