The London Cheese Board

Are you ready for Valentine's day?

2012-02-05T08:21:00.000-08:00

Picture this in a week or so: it's 13th February in the evening. you are enjoying a glass of something, and a nice light supper. You are happy, you have everything ticked off the list for a special Valentine's day tomorrow. Champagne, scrambled eggs, salmon for breakfast. Then flowers will be sent during the day.
Evening is all planned - romantic music will be on (I suggest the King's Speech, by Alexandre Desplat!), you have downloaded it from ITune, it's all ready. The menu? nothing too complicated, but lovely, subtle, nice food, including an amazing pudding (again, can I make a suggestion? go for the Baked Alaska - it's not tricky, and if you choose vanilla and strawberry ice creams, you keep the theme of colours for the day!).
So you think you can relax - the best ever Valentine's day is on its way.
And you think that's it??! Yeah right. Give it a really special final touch. THE cheeseboard: Godminster cheddar (it comes in a heart shape!) for the ones who like a hard cheese (and it's smooth and lighter than your typical cheddar); and / or add the Neufchatel (also in heart shape, so you really keep in with the spirit. It comes from Normandy, has a similar taste to Camembert, but with a saltier, sharper taste. But - please no comparison between this French cheese and your partner: it's one of the oldest cheeses in France, with production dating back to the 6th century.

Have a great Valentine's day!

Merry Christmas to you all!

2011-12-23T09:25:00.000-08:00

We hope your Christmas preparations are going well. We are well under way here, and we are so happy that so many of you will be enjoying our cheeses during Christmas!
And - to keep everyone busy while you are carving the turkey, or to ensure you have an alternatives to charades, here is our very first Christmas 'cheese quiz'.

1- Which pop group singer recently switched from music to cheese making?

2- How many litres of milk do you need on average to make 1kg of hard cheese?

3- How many different cheeses are produced in the UK?

4- Where is the majority of Shropshire Blue produced?

5- Which cheese is the oldest British cheese?

6- What is the quantity of cheese consumed every year in the UK (excludes Fromage Frais and Cottage Cheese)?

7- Cheddar is the UK favourite cheese, accounting for 55% of household purchases. What is the second most popular cheese?

8- Where do red-coloured cheeses get their colouring from?

9- In which counties can Stilton be produced?

10- How long is a mature cheddar stored for, before it is ready to eat?

And... so that we don't keep anyone in the dark for too long, here are the answers!

1- Blur – Alex James

2- 10 l

3- There are over 700 different named cheeses produced in Britain

4- The majority of Shropshire Blue is not actually made in Shropshire, but in Leicestershire and Nottinghamshire.

5- Cheshire is one of the oldes British cheeses. It dates from Roman times.

6- We consume about 600,000 tonnes of cheese every year - which is equivalent to about 10 kgs per person per year or 27.4 grams per person per day. Our European counterparts eat almost twice as much as much cheese per person per day as we do, mainly because European breakfasts often feature cheese.

7- Mozzarella – most of which is made in the UK!

8- From Annatto, a natural flavourless vegetable extract from the seed of a South American tree.

9- Stilton can only be produced in Nottinghamshire, Derbyshire and Leicestershire.

10- Mature cheddar is stored for a year or longer before it is ready to eat.

Have a lovely Christmas! We look forward to more blog posts in the New Year!

What is the common point between Goldilocks, viper's grass and an Indian blancket?

2011-11-07T14:14:00.000-08:00

Well they are the names of the latest additions to our cheese portfolio, all from Godminster! They are lovely soft cheeses, with a soft creamy texture and a full, rich taste.
Why different names? Well, what a better name than Goldilocks for the plain version, with its bright golden colour inside. Viper's Grass has the chives and garlic twist, and the Indian Blanket is clearly the smoked version (and for those like me who are not very quick, that refer to the blanket used by the indian to communicate with the smoke...). Black Eyed Susan has a peppery taste.

They really are amazing. And add to them the Godminster Vintage Organic Cheddar (it offers a surprising contrast with its burgundy wax) and your cheeseboard will be complete!
I would say - perfect for Christmas, but frankly, I would not wait so long. Order them now directly from us, and taste a brand new set of English fine cheeses!

Godminster Vintage Organic Cheddar

Turn up the heat!

2011-06-05T13:56:00.000-07:00

Well - I am not just talking about the weather here. Yes we had some heat and we are not complaining - may the nice weather lasts! We have a new addition to our product lines - Bell and Loxton's very exclusive Cold Pressed Rape Seed Oil.
What's so different about this oil? Dead simple - there is something in it for everyone.
For the chef, it cooks at higher temperature than the more commonly used olive oil. This means you can be more versatile in your cooking.
For the gourmet, it has a subtle, nutty taste.
For the health conscious, it is full of 'good stuff', like Omega 3,6, 9 whilst containing half the saturated fat than olive oil.
And for the environmentalist, our Bell and Loxton oil is grown, pressed and bottled in Devon, so it clearly comes with less food miles than many other oils we use!

It really is the new ingredient to use in all your recipes. OK - it's not cheese, and I usually talk about cheese here. But don't we say we bring the finest foods to the finest tables?? and sometimes, that might not be cheese!

Contact us for a sample - and let us know what you think.

And if you miss our cheeses updates - well sorry for the delay, it's been a busy month... but we are very excited to have new products to talk about very soon!
And don't forget that the best way to enjoy a sunny warm spring early evening is with ... a (London) cheese board!

Back to memory lane - or is that Cheesy lane?

2011-04-26T14:32:00.000-07:00

Sorry for the long silence, we have just been away - week end in Maconnais, for a family gathering, of the French fashion - food food and more glorious food!
So I wanted to share this picture with you:

A selection of cheeses from the region around Macon - these are cheeses to please all taste buds. Hard ones, soft ones, blue, not blue, strong and less strong.
And each time I eat one or two (I can't not eat just bits of them!), it's a trip down memory lane. I know it's cheesy, but it's true! I spent so many holidays near Macon, in my grandmother's farmhouse, where (when you get older) when it comes to aperitif time (so that can vary a lot!), you grab a glass of the local white, and start the evening with eating cheeses....
I actually started recreating this here, in the UK! Come to a late afternoon, after a day at work or a day in the garden, what's better than sitting down, enjoying the last rays of sunshine of the day, with a glass of white (now you know my fav!) and some cheeses...! And the best bit is that after that, no need to cook!

Bluemin Marvellous!!

2011-03-31T14:29:00.000-07:00

I know I promised I'd share a new recipe soon.
But I am sorry, it will have to wait as more important for now, I have to share tonight's bluemin marvellous experience, Bells Bluemin White mini cheese. It is a new cheese, created just over a year ago, by our friends at the Shepherd's Purse.

This cheese is absolutely unique. Cut through the blue rind - and you discover a brie-like cheese, except its only nicer: Bells Bluemin White is made in Yorkshire, from local cow's milk and is described as presenting a delicate texture and buttery creamy taste. And I can only agree. Back on my cheese board tomorrow!

I hope it makes it soon to your cheese menu!

And... Oxford's the winner!

2011-03-28T13:08:00.000-07:00

Belated congratulations to the Oxford team who won the boat race on Saturday! And it's not just the Saturday race they won - the women's team was also celebrating on Sunday! So well done guys and gals.
And to celebrate - what's better than opening an Oxford Blue, with a freshly baked baguette, a nice glass of red wine, and lovely Spring sunshine!
So nice, that I never got to take a picture - the cheese was gone before we could say 'Cheese'!

Looking forward to the next race... next year!

Did you goat cheese??

2011-03-24T13:57:00.000-07:00

Did you know that goat cheese was the most ancient of cheeses? Which is probably why there are so many different varieties, and frankly, it is as good hot or cold. I have to say that I think it's wonderful with a simple lettuce and dressing, but also wonderful with seasonal vegetables.
One very easy recipe: Goaty roast vegetables:
Roast your vegetables as normal. I like to do a mix of root vegetables, and I add some butternut squash or Jerusalem artichokes (if you grow them in the garden like I do, you'll know they spread like rabbits!). When they are done, simply cut or dice some goat cheese and sprinkle on the top. You should not need to put the vegetables back in the oven. I find that the heat it enough for the cheese to melt, just enough (I personally don't like it when it has melted too much). Off you serve! Who said it was not easy?

Stay with us for more recipes!

Our Irish favourites!

2011-03-15T14:26:00.000-07:00

St Patrick's day, here we come! Complete your favourite Irish menu with the very best Irish cheeses! My favourite? Well - there isn't just one, so I solve the problem by making a lovely cheese board, with a few cheeses.

Start with a blue cow milk cheese - the Cashel Blue cheese, named after the Rock of Cashel (http://www.cashel.ie/). It's the first Irish farmhouse blue cheese! With its creamy and melting texture, it offers the palate a very mellow flavour.

Add the Gubbeen, from Co Cork, to your board. It's another cow milk cheese, washed with white wine as it matures. It will bring you a mushroomy flavour.

Coolea, also from Co Cork, will confuse your guests with its Gouda-like look. In fact, they will be amazed by its very distinctive taste - we can only recommend you try it!

I would complete this board with a 4th musketeer - the Cooleeney, a cow milk cheese from Co Tipperary. It has a light yellow paste, covered with a bloomy white rind. It's flavour? an earthy, mushroomy, divine taste which will complete your meal beautifully.

All I can say is... Enjoy!

Spring into cheese!

2011-03-06T13:03:00.000-08:00

I know, it's not technically Spring time yet, but every ray of sunshine that manages to break through seems another step towards longer days, lovely weather and nice aperitifs outside!
And it's the same with cooking. As soon as we get into March, I can't stick to my winter recipes, so here we go, I share with you my first Spring into cheese (or is it cheers to Spring!) recipe.
I hope you enjoy it!

Spring into Spenwood
For four people - makes 4 ramekins
- 12 cherry tomatoes
- 100g Spenwood cheese
- 10cl milk
- 7.5cl single cream
- 2 eggs
- 3 tsp corn flour
- butter (for the ramekins)
- chive to decorate
- salt and pepper

Pre-heat the oven at 180 degrees C
Butter the ramekins (or if you prefer, you can use a big dish, in which case you will need to double the ingredients)
Wash and dry the tomatoes, dice the Spenwood cheese, and place them in the ramekins.
In a mixing bowl, combine the corn flour, the milk and the cream. Beat the eggs separately, and add them to the cream mixture. Add salt and pepper to your taste.
Pour the mixture evenly in the ramekins. You shoudl still see the top of the tomatoes - making a red dot on the dish!
Place in the oven for 20 min (make it 30 min if you use one bigger dish).
While it's cooking, rince the chive and cut it.
You know the Spring into Cheese are ready when they are springy but not over cooked. Spread chive on the top and serve.

In the pictues below, I only used one cherry tomato - to make the red dot look more dramatic!

Smuggling a new addition - a Cornish one!

2011-03-01T14:16:00.000-08:00

We are just back from a week in the Alps (and yes, we did try a whole lot of cheeses and recipes, including Tartiflette!). We are now happily back home, enjoying our latest cheese discovery - the Cornish Smuggler.

Yes - it is very very exclusive, you won't see it anywhere else yet. We proudly smuggled it from its producer Sue Proudfoot, in Bude, Cornwall.

What does it look like? (well, have a peak at the pic below). But really, quite amazing, with its red marble effect. Want to know how it's made? Well, mix a little bit of creativity, a pinch of je ne sais quoi, and a dash of boldness.
Its taste? A traditional flavour, creamy texture. Simply Cornish, simply wonderful.

So... go on, impress everyone, either at your restaurant or club's table, or at home, and introduce our latest addition!

Stay tuned - more news and recipes soon! And watch this space for St Patrick's suggestions.

Did you know?

2011-02-17T10:41:00.000-08:00

I thought I would start sharing information about cheeses, as well as recipes...
So, earlier this week I talked about the Reblochon.
Did you know where the name comes from?
The word 'Rebloche', in old local French language, refers to the milk the second milking of cows. A long time ago, farmers who rented their fields for their cows, had to pay a tax to the owner, which was linked to the quantity of milk produced by the cows. So, cunningly, the farmers would limit the amount of milk they would get at the beginning of the day, which is the one they reported to the owner, to avoid paying too much tax. They would then milk the cows again, and make the cheese from it - from the rebloche.

Here we go, you can now impress your friends during the next pub quiz!

Winter warmer

2011-02-13T12:39:00.000-08:00

I know this winter has been weird to say the least. Snow at the end of November, and again in December (thanks for the mega chaos over the Christmas break!), really cold weather. And now (well, I am not complaining!), here we go, Spring is on our door step, when really, we have another month or so before Spring is officially here.
However, I thought I would introduce you to one of my favourite 'winter warmer' recipes. Not the winter warmer you expect in the UK!! I am afraid, it's not a drink, but none the less, it will give you a lovely feel of warmth and comfort we all love during a cold winter day - the Tartiflette. I'll warn you straight away - this is one of the few recipes that doesn't have a fat free / light /diet alternative!

So - for 6 to 8 people, here is the list of ingredients:

1 reblochon
2 kg potatoes (any kind!)
50cl (small pot) creme fraiche
200g smoked lardons (or simply cut some smoked bacon)
2 onions
30cl of white wine (preferably dry white wine, but anything will do!)
salt and pepper

Oven at 180 degrees.
Boil the potatoes. When they are cooked, let them cool down so that you can peel them and dice them. Put them in an oven proof dish.
Meanwhile, cut the onions finely and put them in a pan with the lardons (or bacon cut in chunks). Cook until the lardons are cooked and the onions have softened. Add the wine and cook on full heat until the wine has evaporated. Turn the heat down, and add the creme fraiche, salt and pepper. Simmer for a couple of minutes.
Pour the mixture on the potatoes, evenly.
Cut the reblochon length way (ie - so that you end up with 2 circles, not 2 half circles).
Place the 2 halves of reblochon on the top of the potato / mixture, so that the rind (or the 'skin' as we call it in French) of the reblochon is on the top (it will make it go nicely crusty). Make sure you cover most of the dish.
Put the dish in the oven for 30 minutes.
Enjoy with some salad and a glass (or two!) of dry white wine!

Well - I am certainly ready for it! And as I am typing this blogpost, our daughters, hearing what I am doing, just asked if we can have one tomorrow evening! (where is the snow to go with it?!)

Let us know what you think of this recipe, or if you want to share any others using Reblochon!

And stay tune for more news on cheese soon. We'll have a new arrival from Cornwall with a wicked name soon!

Be my Valentine... be my cheese!!

2011-02-09T13:41:00.000-08:00

Welcome to the London Cheese Board first blog post!
Can we give cheeses for Valentines Day? A diamond is for ever, a cheese is for now - and for ever! So yes, think of the unusual, give cheeses for Valentine's day!

In fact, I'll share a memory with you: 15 years ago, as we spent our first Christmas as a married couple in France, we were given a weird present. A box, yellow and white, about 75cm in diameter. A hat I thought, really excited (I don't think Rupert was that excited at that point)! However, France is not quite known for its hats... so maybe that did not bode well! But France is known for its cheeses. And inside the box was a selection of the most wonderful cheeses. This little bit of home stayed with me all those years.

So, if you are looking for the most imaginative, un-thought about present for Valentine's Day why not a selection of cheeses? I would put on my list (nudge nudge) - a very wintery Reblochon (delicious on its own with a baguette, cooked in Reblochonnade, or simply with lettuce), a very lovey Miss Muffett from Cornwall (we love the name, the taste, all of it!), a Buffalo Blue from Yorkshire (taste is amazing), a Waterloo from Berkshire (now - with a name like this, aren't I betraying my French roots?) and finally I'll choose a Clava from Inverness.

Wish me a great Valentines' Day!