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Brutti Easton Mess

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!

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My visit to Cropwell Bishop Creamery

18/06/2014 11:53, Posted by Ben Ticehurst | 0 Comments |

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 Derbyshire and Lincolnshire meet. The local sign post reads like a who’s who of great Stilton makers.

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J.T’s Cheese Odyssey

01/07/2013 01:00, Posted by Laura Bolt | 0 Comments |

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.

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The Simple Thinngs - Ann-Marie Dyas talks about baronet

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.

 

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The Simple Things - Ann-Marie Dyas talks about Baronet.

19/02/2013 23:16, Posted by Charlie Cox | 0 Comments |

The Simple Thinngs - 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.

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

24/01/2013 23:31, Posted by Yoshiko Uno-Flukes | 0 Comments |

The Simple Thinngs - Ann-Marie Dyas talks about Valentine CheesesCheeses are romantic.
In this latest video for The Simple Things, Ann-Marie introduces the perfect cheeses for Valentine's Day.


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The Simple Things - Ann-Marie Dyas talks about Lord of the Hundreds

02/01/2013 23:09, Posted by Yoshiko Uno-Flukes | 0 Comments |

The Fine Cheese Co. The Simple Things - Lord of the Hundreds

Lord of Hundred - Ewes' milk cheese from Sussex.
Ann-Marie introduces an English ‘pecorino’ cheese.
A fruity and delicious cheese to welcome to the New Year.



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The Simple Things - Ann-Marie Dyas talks about Stilton

02/12/2012 22:25, Posted by Yoshiko Uno-Flukes | 0 Comments |

The Simple Thinngs - 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.



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The Fine Cheese Co. British Cheese Festival

24/10/2012 00:30, Posted by Sophie Dunn | 0 Comments |

The Fine Cheese Co. 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.

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

Serves 2-4 people
 

Ingredients:
175ml Rosé Frizzante
1 tbsp of vanilla sugar
200g Mixed summer berries
250g Fresh Tom’s Ricotta
2 tsps of Seggiano chestnut honey
Juice and zest of ½ a lemon
1 packet of Sapori Del Lagonero,
Cantucci al Mirtillo










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Ann-Marie talks about Von Mühlenen Premier Cru Gruyère

11/10/2012 22:06, Posted by Yoshiko Uno-Flukes | 0 Comments |

The Simple Thinngs - Ann-Marie Dyas 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.



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Spotlight Shines on Soft Cheese and Simple Things

06/09/2012 21:28, Posted by Yoshiko Uno-Flukes | 0 Comments |

The Simple Things - Ann-Marie Days

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.

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how Tymsboro’ goats’milk cheese is madeAs 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' cheese made in a traditional style by Mary Holbrook.

We were met by Fred who talked us through the processes involved in making the cheese. As novices it was great to see first-hand how it is done.

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Ragstone - Best Unpasteurised Cheese 2012

13/08/2012 22:40, Posted by Andy Swinscoe | 0 Comments |

The Fine Cheese Co. Blog young RagstoneRagstone 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 -the Oscars for cheese-makers!
Ragstone is an unpasteurised goats' milk cheese made by Charlie Westhead and Haydn Roberts in Herefordshire.  It was one of Charlie's first creations and Charlie named it after 'Ragstone Ridge' which ran close to his original dairy in Sevenoaks, Kent. 


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Warm Spicy Chorizo and Haloumi Salad with Lava Roasted Artichokes

02/08/2012 00:30, Posted by Nick Horwood | 0 Comments |

Warm Spicy Chorizo and Haloumi Salad with Lava Roasted ArtichokesServes 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)









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Timsbury Ash Pyramid drizzled with Lime and Honey Syrup

02/06/2012 23:25, Posted by Nick Horwood | 0 Comments |

Timsbury Ash Pyramid drizzled with Lime and Honey SyrupIngredients:

- 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





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Fourme d'Ambert and Serrano Ham Puff Pastry Twists

01/05/2012 23:59, Posted by Nick Horwood | 0 Comments |

Fourme d'Ambert and Serrano Ham Puff Pastry TwistsIngredients:
- 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







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The Fine Cheese Co. visit Westcombe

27/04/2012 01:17, Posted by Nick Horwood | 0 Comments |

Westcombe visit 1The 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!

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The Fine Cheese Co. visit Berkswell Cheese-makers

22/03/2012 21:11, Posted by Sue Lock | 0 Comments |

The Fine Cheese Co. visit Berkswell CheesemakersBerkswell
Ram Hall, Berkswell, Nr. Coventry
28th February 2012
Sue 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 heated, stirred and cut before Julie and her team mould the cheese by hand into colanders, giving the cheese its characteristic shape and patterning.








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Melted Rachel goats’ cheese on toasted ciabatta bread with sundried tomato pâté. Serves 2-4 people

Ingredients:
1x ciabatta loaf (cut into 1cm slices)
1x Fine Cheese Co. salted butter
1x bunch of spring onions
250g x Rachel
1x Maida sun-dried tomato pâté 180g
basil leaves
Le Trebbiane extra virgin olive oil








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The Fine Cheese Co. visit Hafod Cheese-makers

28/02/2012 11:41, Posted by Andy Swinscoe | 0 Comments |

The Fine Cheese Co. visit Hafod CheesemakersBeing a Somerset cheese company means we’re joined at the hip to our local Cheddar makers: from the mighty Montgomery’s to the wonderful Westcombe.  
Because of this, getting my West Country colleagues to take on a Welsh Cheddar was on the impossible side of difficult.
But there it now rests, on our bowing spruce boards and in its rightful place: Hafod (pronounced Havod – meaning summer pasture in Welsh) -  one of the finest Cheddars made in the UK.  
Having adopted their cheese, I thought it was about time the sales team I and (Ollie, Gabi and Flo) paid our Welsh neighbours a visit to spend a gruelling 12 hours with Sam helping him turn his milk into Hafod.  We started bright and early helping milk the cows.  Although Ollie wasn’t too impressed when he got on the wrong side of one: his brand new jeans were a little muddied to say the least! 




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Classic Valentine’s Day Cheeses : the story

27/01/2012 10:05, Posted by Andy Swinscoe | 0 Comments |

Classic Valentine’s Day Cheeses : the storyJanuary is always a quiet time in the cheese business, as waistlines expand and belts tighten.  For those of us  who haven’t started a fad diet, or are still working our way through the remains of the, Stilton we can start to turn our heads to the next ‘cheesey’ event: Valentine’s Day.

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The Fine Future for The Fine Cheese Co.

01/11/2011 11:08, Posted by Andy Swinscoe | 0 Comments |

Cheesy adventures start here!  At The Fine Cheese Co. we’ve always taken cheese seriously, with Ann-Marie owning The Fine Cheese Co. Shop in Bath for over 20 years.  Since then we’ve grown to export, mail order online and wholesale the best in British, French and European artisan cheeses.  We love animal rennet, traditional unpasteurised cheeses from the UK, but that won’t stop us buying any type of cheese-as long as it’s brilliant!
So where do I, Andy Swinscoe, fit in? 


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