Our blog
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Blog Recipes
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 SeedsRecipe Nick Horwood
Photographer David Lewis
Origo plate by
available from Shannon1. In a small pan, warm over a low heat the honey and lime. Stir continuously until
the honey has loosened (do not boil). Take off the heat and stir in the chopped
mint leaves.
2. Set the syrup aside for 1 hour for the flavours to infuse.
3. Bring the Pyramid out of the fridge. Slice -
Blog Recipes
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 seedsRecipe 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.
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Blog Cheese Makers
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 dealing with the milk lorry driver (even when giving a tour, Tom’s still working!). We began with a quick hygiene form and into protective wear before entering the “wet room”. The steamy milky air was to greet us and we could see several operations commencing. We started with Cheddar making, watching the robotic giant paddles mixing in the starter culture with the warmed milk. Rob is an excellent Cheddar maker and uses his keen eye to oversee the machine before literally getting “hands on” or elbows deeps in milk. -
Blog Cheese Makers
Being 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!
Soon after milking was finished we got hands-on in the cheese-making room helping to set the curd before a exhausting day spent -
Blog News
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Blog News
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 proud supporters of British artisan cheese, we urge other cheese-lovers to meet some of the characters behind Britain’s finest cheeses and learn some more about our favourites cheeses.
The big event is being hosted by the lovely people at Milsom Place in the centre of Bath on Saturday 27th October from 10am to 5pm.
From traditional Somerset unpasteurised Cheddars to the finest Stiltons and a few modern-farmhouse cheese-makers in between! The list
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Blog Video
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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Blog News
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 about our luscious local goats' milk cheeses, Timsbury Ash Pyramid and Tymsboro' Ripened Pyramid from Timsbury, Bath - which just shows how accessible goats’ -
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 -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.
It is made with a twist on the traditional French Ste Maure, by the addition of a white mould. The curd is first set overnight, before being hand-ladled into log shaped moulds. At 2-3 weeks the cheese has developed it's milky-white coat, its flavour is lemony and its texture mellow and creamy.
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Blog Cheese Makers
28th February 2012
Sue LockI 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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Blog Product Feature
January 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.
Cheese may not be your first thought when it comes to Valentine’s Day but lovers have been giving cheese as a gift for over 500 years.It all started during England’s occupation of France during the Hundred Years’ War (1337 – 1453). In the region of Neufchatel, French dairy maids, enamoured by their English occupiers, started to make the local cheese into a heart shape. And so the ubiquitous and original heart-shaped cheese was born - all soft, white, bloomy rind and creamy interior.
Since then cheese-makers across the globe have taken to making heart-shaped cheeses for Valentine’s Day.
At The Fine