Our blog
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When it comes to cheese, it can be very exciting when you come across the perfect accompaniment. Most people are familiar with which crackers and chutneys they like with their chosen cheese – but when it comes to lesser knows treats like Dottato Figs, or our Fruit and Nut Torta – not everyone knows how best to enjoy them. So we have decided to launch our “Adventures with Cheese” series, where we hope we can introduce to you a whole new range of exciting possibilities for building a cheese board with an added “wow” factor.
First up, featuring an intense treat all the way from Calabria in Southern Italy, is our video on slow baked Dottato Figs. These figs have been cooked in the oven for 12 hours, and then pressed tightly into a ball and wrapped in natural fig- leaves. To enjoy these figs, all you need do is remove the string and peel away t
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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 has grown over the years resulting in 3 retail stores in Ukraine. They have their own food brand, Good Food and become a wholesaler to over 150 restaurants and food establishments in Kiev. Their largest retail store won European Design Supermarket award in 2013. I had the chance to visit 2 of the 3 Good Wine Stores. Unfortunately the third store in Donetsk, Eastern Ukraine, had temporarily closed over a year ago due to the political crisis.
Good Wine have the same principles to us at The Fine Cheese Co: every product they import has to b
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Blog Recipes
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!
- Serves 2
- 8 Vanilla Brutti e Buoni
- 250ml Double cream
- 1 Vanilla pod, deseeded or 1 tsp of Vanilla bean paste
- 1 small punnet of Strawberries, sliced
- 4 tablespoons of summer fruit compote, buy shop bought to save time
In two small glasses, place one tablespoon of compote in each glass. Lightly whip the double cream along with the vanilla beans until soft peaks form. Gently crush all but one of the Brutti e Buoni into the cream and gently fold through with the remaining compote and most of the sliced strawberries. Spoon half o
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Blog Cheese Makers
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.
There is a friendly rivalry between the villages of Cropwell bishop and Colsten Bassett, they lie no more than 3 mile apart and both are home to the top two Stilton producers, each year a cricket match is played between the villages, each village is rightly proud of their Stilton and the match provides the opportunity to
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Blog Cheese Makers
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 cheese. Faced with three cheeses, J.T. must try each one and describe the sensation he experiences.
Featuring: J.T; Jake the Filmmaker; Wigmore, a soft, elegant and creamy ewes' milk cheese; Wyfe of Bath, a sweet, rich, hand-made, single-herd, Gouda-style English cheese; and Von Mühlenen Premier Cru Gruyère, a three times World Champion cheese – deep, powerful and lasting in flavour.Video and Music by Jake Chapman. (You can also find him at our shop in Bath!)
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Blog Video
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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Blog Video
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 your Baronet here, or pop into our shop in Bath to pick some up (and meet Juliana, if she is behind the counter that day)
Juliana thinks her cheese is perfect with a glass of local ale. -
Blog Video
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!
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Blog Video
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 December (midnight)
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Blog Recipes
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 MirtilloServes 2-4 peopleRecipe: Nick Horwood
Photographer: Dorian Vonna-MichellKastehelmi plate by
available from ShannonWine recommendation:
The rest of the bottle, of course! Rosé Frizzante - £13.951. Macerate the berries in a bowl with the wine and vanilla sugar. Stir until the
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Blog Cheese Makers
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' 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.
We first saw the milking room, where the goats are milked daily from spring through to autumn. It is important that they are not milked all year round as Mary believes it leads to happier goats and thus improves the quality of the milk. This practice is not often
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Blog Recipes
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 until golden and remove from pan.
2. Throw in the chorizo. Once the chorizo begins to crisp add the chilli and halloumi.
3. Fry the halloumi until golden and add in capers. Take off the heat and mix in the parsley and mint.
4. Place the mixed leaves, lemon juice and artichokes in a bowl and add the warm ingredients. Toss the mix so that all leaves are coated.
5. To finish serve with crusty bread and a crisp white wine. 1. Heat the
