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A focus on: Caws Cenarth

16 September 2019 — Features

Caws Cenarth is a family business started by Gwynfor and Thelma Adams in 1987 in response to Milk Quotas. On their farm Glyneithinog, in the lovely and lush valley of […]

Cheese Scientists offer these 4 cheese truths

5 September 2019 — Cheese Facts, Features, Health Info

It’s no surprise to us that scientists all over the world dedicate their studies to cheese, after all, what is life without cheese? These honourable men and women have been […]

The legend of Manchego DOC

21 August 2019 — Cheese Facts

If you ever drive through mainland Spain you may encounter almost desert-like fields where herds of white, hornless sheep roam. These are the arid plains of La Mancha, and are […]

A guide to selecting, cooking and serving baked cheese

24 July 2019 — Features

We all want our dinner parties to impress and, while traditional cheese and crackers can work well as an appetiser, baked cheese can take your menu to the next level. […]

A focus on: Bookham Harrison Farms

24 July 2019 — Features

Bookham Harrison is a family owned business on the Sussex border with Surrey, twenty minutes south of Guildford, in the village of Rudgwick. The Harrison family started milking nine cows […]

Le Gruyere, Mushroom and Bacon Frittata

24 July 2019 — Dinner, Lunch

Frittatas are a great way of using up ends of cooked meats, herbs and cheese in your fridge. We’ve used Le Gruyere in this recipe for it’s depth of flavour and perfection when melted, but if you need to swap in another cheese it’ll be just as tasty!

Cheddar No 1 Chicken Cobbler

24 July 2019 — Dinner

This cheesy chicken cobbler will have everyone digging in, it’s a perfect ‘all-in-one’ meal for the whole family. Using Alex James’ Cheddar No 1 in the scones will add a creamy, sharp dimension to the flavour for extra deliciousness.

Three cheese brioche

24 July 2019 — Bread

With a deep flavour and a chewy texture, this bread is to be savoured and enjoyed warm with a good knob of butter. We use Sparkenhoe Red Leicester, Taleggio and […]

Broccoli and Gorgonzola Quiche

24 July 2019 — Dinner, Lunch, Picnic

Quiche is the perfect summertime meal as it can be served hot or cold, as a main meal or light bite. We use Gorgonzola Dolce DOP in this recipe which is the creamier and sweeter version of Gorgonzola.

Cauliflower and Pecorino Toscano Pasties

24 July 2019 — Lunch, Party, Picnic, Snack

Pecorino Toscano is a classic hard cheese that melts well and has a sweet, buttery flavour, which complements the slight nuttiness of cauliflower. Packaged into a pasty and you’ve got a vegetarian treat for all to enjoy.

Steak with Beauvale Pappardelle

24 July 2019 — Dinner

Beauvale by Cropwell Bishop is a slightly milder blue than Stilton, but with an excellent depth of flavour and rich, soft taste. It’s perfect with pasta and balances well with meat which is why it’s the ideal blue for this Steak Pappardelle.

A perfect Pairing: Beer and Cheese

10 July 2019 — Features

We are all familiar with the idea of wine and cheese pairing, but with a whole world of new and exciting beers in the world, why limit ourselves to just […]