Our blog

  1. Claire’s Baked Pumpkin Fondue
    Claire’s Baked Pumpkin Fondue

    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.

    Ingredients

    A whole pumpkin
    150g Affineur Walo Aged Emmental, grated
    50g of Colston Basset Stilton, grated (crumbed)

  2. What is the Difference Between Brie and Camembert?
    What is the Difference Between Brie and Camembert?

    Slice some Brie

  3. Enjoy an Afternoon of the Finest Cheese and Wine at Waddesdon Manor
    Enjoy an Afternoon of the Finest Cheese and Wine at Waddesdon Manor

    One of the most exciting events

  4. Recipe: A Heavenly, Baked Vacherin Mont d'Or
    Recipe: A Heavenly, Baked Vacherin Mont d'Or

    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.

    Ingredients

    3 Shallots, finely chopped
    2 Sprigs of rosemary, finely chopped
    2 Garlic cloves, crushed
    20g Butter
    30ml Jura Chardonnay
    1 Whole Vacherin Mont d'Or, 450g

    Method

    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 rind of your Vacherin with a long-blade knife. Then, evenly spread the thin layer of cooked shallots and cut downwards into the body of the cheese, so as distribute the mixture throughout.
    5. Replace top rind and lid of the box. Cover in foil to stop catching and burning.
    6. Place in your oven and bake for 10 mins. Beware of overcooking as the cheese and wood may split.
    7. Remove the foil and lid, then grill the top rind until it is golden and crunchy.

    Serving suggestions

    Baby potatoes and cooked confit in oil.
    Fresh vegetable batons.
    Charcuterie.
    Cornichons.

  5. Some Words About Ann-Marie Dyas, Co-Founder of The Fine Cheese Co.
    Some Words About Ann-Marie Dyas, Co-Founder of The Fine Cheese Co.

    Ann-Marie Dyas The Fine Cheese Co. Bath

    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.

  6. What Does Organic Mean for Cheese and Dairy Farming?
    What Does Organic Mean for Cheese and Dairy Farming?

    Patrick Holden field

    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

  7. How to Prepare the Brie in your Cheese Wedding Cake
    How to Prepare the Brie in your Cheese Wedding Cake

    Brie de Meaux Dongé

    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 the most of Brie de Meaux?

    1. First place the metal cake support centrally on top of the Brie.

    Cheese Wedding Cake Brie 1

    2. Then press firmly down on the support so that it cuts into the cheese until the bottom of the support reaches your board or cake stand and the top sits almost flush with the surface of the Brie.

    Cheese Wedding Cake Brie 2

    3. Place the 8” cake board directly on top of the support.

    Cheese Wedding Cake Brie 3

    4. Then either place your next tier of cheese

  8. Recipe: Luke’s Ultimate Welsh Rarebit
    Recipe: Luke’s Ultimate Welsh Rarebit

    Luke's Ultimate Welsh Rarebit

    Our Cheese Care Manager, Luke Maslen, has shared his Ultimate Welsh Rarebit. It’s the perfect comfort food for a rainy day.

    Traditionally, Caerphilly would have been used, however Mrs Kirkham’s Lancashire or other territorial cheeses are great too. Many different cheeses can be substituted, according to your mood.

    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

  9. Watch as TV Chef Nadiya Hussain Bakes with La Tourangelle Pistachio Oil
    Watch as TV Chef Nadiya Hussain Bakes with La Tourangelle Pistachio Oil

    Pistachio Oil and Nadiya Hussain

    If you tuned into BBC Two last night to watch Nadiya's British Food Adventure, you will have seen our La Tourangelle Pistachio Oil make an appearance.

    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

  10. Our Affineur Walo Cheeses Win Big Again at Nantwich
    Our Affineur Walo Cheeses Win Big Again at Nantwich

    Affineur Walo

    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

  11. Recipe: Grilled Asparagus Salad with Prosciutto Ham & Ricotta Stagionata
    Recipe: Grilled Asparagus Salad with Prosciutto Ham & Ricotta Stagionata
  12. Win a Cheese-board with Your Wedding Day Cheeses
    Win a Cheese-board with Your Wedding Day Cheeses

    Minnie Wedding Cheese Cake

    Would you like to enjoy your wedding cheeses again with our compliments?

    All you need to do is send us a glorious photo of your cheese wedding cake, with a quote from you.

    If we use them on our website, or social media, we will send you a cheese-board version of your cake to cut again.

    All you need to is email ellie@finecheese.co.uk with you images and testimonial.

    Happy snapping!