Two of our favourites, the buffalo milk blue cheese, Blu di Bufala, and goats’ milk cheese, Rachel, hit the big time at The Guild of Fine Food’s recent World Cheese Awards in London.
Made by Caseificio Quattro Portoni , Blu di Bufala, picked up Best Italian Cheese, while White Lake Cheese’s Rachel is now officially the Best Goats’ Milk Cheese in the world.
Blu di Bufala wasn’t far off making it a perfect night. The cheese was awarded 69 points out of a possible 80 by the Super Jury of 16 judges, just shy of outright winner, Cornish Kern. It’s another tremendous accomplishment for a cheese that can’t seem to stop winning.
Blu di Bufala's winning streak continues
The trophy cabinet of Blu di Bufala must already be filled to overflowing, counting gold at Mondial du Fromage 2013 and 2015, and World’s Best Italian Cheese at the World Cheese Awards 2012 among its wins.
Not shaped liked th
Baking a pumpkin filled with as much cheese as you can fit in is the recipe for a truly special, comfort meal that's not just perfect for Halloween! As our designer, Claire, puts it, “this is the best bonfire night recipe ever!”
This is an annual tradition for Claire. The pumpkin can be dipped into, like a traditional cheese fondue, or if you roast it for a while longer, then the pumpkin's flesh becomes gorgeously tender and is delicious when scooped out with a dollop of the rich, velvety cheese sauce.
Slice some Brie, serve it on a Natural Cracker and the cheese will taste fairly similar to a Camembert, if you were to do the same. Despite both being made from cows’ milk and both being soft cheeses, they are, however, quite different.
For one, just look at the two side by side and you’ll see these are not the same cheeses. Take our Camembert Domaine de St Loup as an example. It’s about the size of a CD, whereas our Brie de Meaux Dongé isn’t too far off a steering wheel. It’s these differences in size that cause Brie to ripen more slowly than Camembert.
One of the most exciting events in our calendar has to be the annual cheese and wine tasting that we run at Waddesdon Manor in Buckinghamshire, among the Rothschild Collections.
It doesn’t get much better than tasting cheese in the grand architecture of Waddesdon Manor. They have some fantastic wine knowledge and in the manor’s glorious cellars, are a collection of bottles that rival the best in the world.
On Sunday 8th October, you have the choice of two tutored sessions at either 12.00 or 14.30. During these, you will have the chance to taste six of our most wonderful cheeses. Each one will be paired with a carefully selected wine.
You’ll be in the company of Nicola, one of our most experienced team members. She is delighted to be hosting this event with the help of Peter at Waddesdon Manor.
“It’s not every day you get to take part in a cheese event at such a palatial venue”, she said. “I’m really looking forward to meeting lots of interesting
Vacherin Mont d’Or season is upon us, but how do you eat it? You may choose to enjoy it at room temperature, but for a truly special experience, why not try baking the cheese?
We’ve called upon the knowledge of our Cheese Care Manager, Luke, for his favourite Vacherin Mont d’Or recipe. He has delivered this full-flavoured dish that will wow friends and family alike.
3 Shallots, finely chopped
2 Sprigs of rosemary, finely chopped
2 Garlic cloves, crushed
30ml Jura Chardonnay
1 Whole Vacherin Mont d'Or, 450g
1. Warm your oven to 180°C (fan 160°C).
2. Prepare the Vacherin box by removing the wood with a serrated knife to just below the top of the rind.
3. Soften the shallots and crushed garlic in butter. Finish with rosemary and Jura Chardonnay. Then cook off until the wine is evaporated. Allow the mixture to cool until it reaches room temperature.
4. Remove the top rin
We know how saddened you will be to learn that Ann-Marie died on Saturday morning, at her home in a house and village that she loved.
Ann-Marie was the spirit of our business, and we are determined that this spirit will not lose its strength and momentum.
Our vision and our values will not change.
We have been so grateful to all those of you who have shown your commitment and loyalty to The Fine Cheese Co.
We look forward to continuing this relationship, long into the future.
This month heralds the start of Organic September and an opportunity to discuss the values of organic food. Organic stands for environmental sustainability, a lack of herbicides or artificial fertilisers, and animal welfare.
Organic September is a great opportunity to chat with two shining lights of organic dairy farming, about why they feel it is so important to the future of food production.
Patrick Holden, CEO of the Sustainable Food Trust and founding chairman of the British Organic Farmers movement in 1982, is a man whose farming techniques have helped make Hafod the cheese it is today. He feels conventional farming methods in the UK are not sustainable.
“The present predominant food system, using chemical fertilisers, pesticides and monoculture, is trashing the planet”, he said. “It’s eroding the soil capital. It’s causing damage to public health.”
Patrick speaks from experi
Blog Cheese Wedding Cakes
Brie makes a wonderful addition to many cheese wedding cakes. Indeed, we use it in our five-tier Alice Cheese Wedding Cake, but how do you protect the cheese when it's on the base of a beautifully tiered cake?
We love Brie, especially our Brie de Meaux Dongé. It’s from the Ile de France outside Paris, and made by the Dongé family. This nine-times winner of the coveted Medaille D’Or is full-flavoured, with a Camembert-like fruitiness. It’s absolutely the real thing.
If you do choose to enjoy this great cheese, you’ll find it is too soft to take the pressure of the cheeses above. It needs support, so why not follow our instructions below for making t
Our Cheese Care Manager, Luke Maslen, has shared his Ultimate Welsh Rarebit. It’s the perfect comfort food for a rainy day.
Luke, prefers a hearty, west-country cheddar for that earthy hit, so we’ve used our Westcombe Hand-Select Cheddar in this recipe. We also use La Tourangelle Garlic Infused Oil in the mix, but you can also use a crushed garlic clove.
Welsh Rarebit gets its name from the days when Welsh hunters returned to their homes empty handed. They’d turn to Welsh Rarebit
The Great British Bake Off winner, Nadiya Hussain, explored London as part of her road trip around Britain, where she uncovers some of the country’s most exciting food pioneers. While in the capital, she baked an exquisite-looking cake with the Pistachio Oil during the recently aired fourth episode.
We’ve always believed La Tourangelle’s oils are perfect for baking and it was great to see one of our favourites used in this way. The Pistachio Oil was quite literally, the icing on Nadiya’s cake.
Let Nadiya explain wh
Swiss affineur, Walo von Mühlenen, has been the talk of The Fine Cheese Co. offices after his impressive haul of medals at the recent International Cheese Awards 2017 in Nantwich.
We are all so excited for Walo and all of the cheeses that picked up rosettes. In total, there were 12 awards for his tasty alpine cheeses, including two gold, five silver, two bronze and three very highly commended.
Of course, we are delighted that the Affineur Walo Le Gruyère AOC Extra Mature won a gold. However, it’s not a huge surprise to us because this cheese has been wowing us since the moment we started stocking it.
Everything about it has us grasping for another slice. From the unbelievable flavour delivered by the crunchy crystals in the cheese to the floral, fruity notes and silky texture, it was love at first tas