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A Time for Cheese

A Time for Cheese Why cheese is so extraordinary and special Cheese is a unique food. It connects us with the land and the animals that graze the land . To make cheese  from milk , whether that is cows’, ewes’ or goats’ milk, requires an ancient ritual of separating  the curds from whey with rennet. All cheese is made this way. Cheese is the simplest of foods. It comprises milk, salt and rennet. Only the hands and the passed-down knowledge an... Read More

Blog: KIEV, UKRAINE by Nicola Glanville

I was recently given the opportunity to visit a customer of The Fine Cheese Co, Good Wine in Kiev; the capital of Ukraine. At the time there was a small part of me that was a little hesitant to go due to the political unrest in the country, but as a natural adventurer with a love for seeing the world, a huge part of me couldn’t wait to experience this city and visit my customer. Originally starting out as a wine importer in 2007, Good Wine ha... Read More

Blog: HANKYU BRITISH FAIR, OSAKA JAPAN

   We have been exporting our biscuits and crackers to Japan successfully for many years now, but only in the most recent of years have the Japanese begun to understand the benefits of dairy in their diets which in turn has led to the country becoming one of the largest importing countries of dairy products in the world. As cheese really is at the heart of our business, and with the incredible fascination and love of all things British, it was... Read More

Ruth Raskin - Cheese Wedding Cake Specialist

Here at The Fine Cheese Co. we love our cheese. We know what tastes fabulous and how to make it look stunning. We think cheese deserves to be the centre of attention too! I joined The Fine Cheese Co. in 2006 and  have spent the last twelve years working with cheese in various different capacities. I  fell into the cheese world quite by chance upon leaving London for a new life in the country after marrying Ben,  a market gardener. Luckily the... Read More

Toast for Cheese

Clean, lemony fresh flavours, ice cream textures and a touch of lush. Tuck in... Read More

Brutti e Buoni Eton Mess - A fabulous Italian twist on a British summertime staple

Brutti e Buoni are small Italian meringue-like biscuits enriched with chopped hazelnuts and almonds. Perfect with an Espresso, but at this time of year – even better with cream and strawberries! For this recipe we think Vanilla Brutti e Buoni work best, but alternatively you could use the chocolate or cinnamon flavours! Read More

Blog: My visit to Cropwell Bishop Creamery

I was recently lucky enough to visit one of the country’s top Stilton producers. I spent two days at the Dairy and during that time was able to observe and take part in each step of the Stilton making process. Cropwell Bishop Creamery takes its name from the small village in which it is found. As a protected cheese, Stilton has to be produced within an area known as the vale of vale of Belvoir, this is the point at which Nottinghamshire Derbys... Read More

J.T’s Cheese Odyssey

Local Bath boy, J.T, can be found most days preparing excellent coffee to the customers of The Fine Cheese Co. shop in Bath. Despite being a devoted employee, J.T. knows very little about artisan cheese. In this series of short films we join J.T. on his journey of discovery, which takes him through the joys and trials of cheese tasting. J.T’s Cheese Odyssey - Part 1: Texture In this first episode, J.T. learns about the different textures of c... Read More

The Simple Things - Ann-Marie Dyas talks about Waterloo & Wigmore

Ann-Marie talks about British twin cheeses, Waterloo and Wigmore. Waterloo is a delicately flavoured Guernsey milk cheese from Berkshire. Beautifully soft and rich as hollandaise. Its sister cheese, Wigmore, is made with ewes' milk and is elegantly creamy with a gentle flavour. Both are complemented delightfully by our own Damson Fruit for Cheese. View Video on Youtube Read More

The Simple Things - Ann-Marie Dyas talks about Baronet

This month, Ann-Marie discusses Baronet with its inventor cheese-maker, Julianna Sedli. Julianna has been making cheese for just over 8 years. She trained with the American cheese maker Judy Schadi who was so impressed with Julianna she named a cheese after her. Made with unpasteurised organic Jersey milk, this English cheese may soon rival the French classic Reblochon from which it draws inspiration. If this has tempted you, you can order yo... Read More

The Simple Things - Ann-Marie Dyas talks about Valentine's Cheeses

Cheeses are romantic.In this latest video for The Simple Things, Ann-Marie introduces the perfect cheeses for Valentine's Day. Try our Valentine’s gift that has cheese at its heart. Romantic, cosy night in guaranteed! View Video Here Read More

The Simple Things - Ann-Marie Dyas talks about Stilton

The finest Stilton, hand-ladled and expertly matured should reaches its peak at Christmas. Of course you need to cut and care for it at home. Luckily some tips (and a bit of fun) from a professional are at hand. So, watch Ann-Marie’s demonstration for The Simple Things and impress your family and friends. Click here for our Stilton page. Don't forget – last date to order Stilton and cheese for Christmas delivery is Sunday 16th D... Read More

The Fine Cheese Co. British Cheese Festival

Here at The Fine Cheese Co. we are busy getting ready for our very own British Cheese Festival. We’d love all of our customers from in and around Bath to pop along for the day and meet some of the fabulous cheese-makers that we support. There will be over 20 producers, which means a huge amount of cheese to try and to buy! The Fine Cheese Co. staff will also be on hand to help out and talk you through some of your favourite cheeses. As ... Read More

Last of the Summer Wine... Macerated Fresh Fruit with Sweetened Ricotta

Serves 2-4 people  Ingredients:175ml Rosé Frizzante1 tbsp of vanilla sugar200g Mixed summer berries250g Fresh Tom’s Ricotta2 tsps of Seggiano chestnut honeyJuice and zest of ½ a lemon1 packet of Sapori Del Lagonero,Cantucci al MirtilloServes 2-4 people Recipe:  Nick HorwoodPhotographer:  Dorian Vonna-Michell Kastehelmi plate by available from Shannon Wine recommendation:The rest of the bottle, of course! Ro... Read More

Ann-Marie talks about Von Mühlenen Premier Cru Gruyère

For our second video for The Simple Things magazine Ann-Marie talks us through her favourite Swiss cheese; Von Mühlenen Premier Cru Gruyere. This lovely, mature Gruyere would be perfect as part of an Autumnal cheese board or even a Christmas hamper. As a three times World Champion cheese, it is celebrated for its deep and powerful flavour. View video here Read More

Spotlight Shines on Soft Cheese and Simple Things

If you want to embrace a simpler life and need some inspiration to do so  (and let’s be honest who doesn't?), a new magazine called The Simple Things hits the book stands on Saturday. Cheese is as pure and simple as it gets, so when they asked us to get involved we jumped at the chance.Ann-Marie did an interview for issue 1 on soft cheeses like Camembert de Normandie, Gorgonzola Dolce and Brillat Savarin.She also a made a video&n... Read More

The Fine Cheese Co. visit Timsbury to see how Tymsboro’ goats’ milk cheese is made.

As five relative cheese-newbies, we were sent to find out all that we could about the methods used in artisan cheese making. Oliver, Dorian, Nicola, Ash and I set off with our tutor for the day; Andy Swinscoe to Sleight farm, just south of Bath. We drove up a tiny track, over a very steep hill and arrived at the farm. Immediately it felt like we had stepped back into the past.... The cheese in question was Tymsboro', a pyramid- shaped goats' ... Read More

Ragstone - Best Unpasteurised Cheese 2012

Ragstone is one of our favourite British goats' milk cheeses at The Fine Cheese Co. and to our great delight it recently won one of the most prestigious awards in our industry: The James Aldridge Memorial Trophy for  Best Unpasteurised Cheese. The award which is given in the honour of the late, pioneering cheese-maker and affineur James Aldridge and is voted for by fellow cheesemakers and members of the Specialist Cheesemaker Association ... Read More

Warm Spicy Chorizo and Haloumi Salad with Lava Roasted Artichokes

Serves 2-4 Ingredients: 1x Piccante chorizo hoop, chopped 1x pack of Haloumi cheese, cut into bite-size pieces 1x whole garlic clove, peeled 1x100g bag of mixed baby leaves 6 Seggiano Lava-roasted artichoke hearts, cut into quarters A handful of mint and parsley, roughly chopped Juice of ½ a lemon A handful of capers 1x fresh chilli, chopped  (optional) 1. Heat the frying pan to high. Fry the garlic clove in a little olive oil unt... Read More

Timsbury Ash Pyramid drizzled with Lime and Honey Syrup

Ingredients: - 1 Timsbury Ash Goat Pyramid - keep chilled until the last minute - Zest and juice of 1 large lime - 3 large tablespoons of Seggiano Acacia Honey - A couple of mint leaves, finely chopped - 1 pack of Toast for Cheese Apricots, Pistachios & Sunflower Seeds Recipe Nick Horwood Photographer David Lewis Origo plate by available from Shannon 1. In a small pan, warm over a low heat the honey and lime. Stir continuously until the ... Read More

Fourme d'Ambert and Serrano Ham Puff Pastry Twists

Ingredients: - 1 pack of all-butter puff pastry sheet 320g- 200g Fourme d’Ambert Xavier Morin- 4 slices of Serrano ham- 2 tbsp of Fallot ‘honey and balsamic vinegar’ mustard- 1 Ashton Farm free-range organic egg, beaten- A handful of poppy seeds Recipe by Nick Horwood Photographed by David Lewis 1. Pre-heat the oven to 180Co. Line a baking tray with baking parchment. 2. Roll out the puff pastry on a floured surface. 3. Spread... Read More

The Fine Cheese Co. visit Westcombe

The day began with an eventful car journey relying on Flo Neame’s navigational skills. The four of us (Dave – who works with me in the Bath Shop,Flo – who looks after shop customers, Mark – our chief cheese cutter  and myself)  arrived around 9 O’clock at the dairy. Thankfully Tom Calver had told us we weren’t needed at 5 Am for the morning milking! Tom met us at the entrance of the dairy, whilst d... Read More

The Fine Cheese Co. visit Berkswell Cheese-makers

BerkswellRam Hall, Berkswell, Nr. Coventry 28th February 2012Sue Lock I arrived at Ram Hall just in time to pull on a very long glove and plunge my arm into the partly separated curds and whey for a gentle stir.  Cheese making in Berkswell is very hands-on.  Powdered lamb’s rennet is added to the warm raw milk, all of which comes from the farm’s flock of 650 Friesland and Friesland-Devon cross ewes.  The milk is hea... Read More

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