#british cheese

[ifirestar14]

So, I tried some Wensleydale.

I never thought I’d actually like it! But I do!

[thejoyofseax]

you mentioned you have a theory about british cheese, and i have to say, i'm deeply curious.

It's not a particularly complex theory. In essence: through the later medieval era and into the early modern in Britain, cheese was not a favoured food. It was what you ate with food, or when there was nothing else to eat (and this attitude is reflected in US foodways today; those attitudes came across with English people of the time). Whereas in other areas of Europe, and in Ireland in particular, cheese was regarded as very definitely food. In Irish history, there's a term best translated as "white-meats" which refers to dairy products in general; they were valued at least as much if not more than meat itself.

It takes time to work out how your local cheese works, and it's intensely variable, the more so in the absence of sterile or easily seal containers. Cheese made a few kilometres down the river, or in the next valley over, can be very different indeed because the local microbiological culture is very varied. The necessary microbiomes for some cheeses take hundreds of years to really develop.

And Britain has had successive waves of invasions which, as distinct from other places (particularly Ireland) where only the rulers were replaced, involved new populations arriving. Not so much the Romans, but the Anglo-Saxons and all their ilk, and then the Normans. In each of these waves, local cheesemaking knowledge was probably lost, and the new people had to start over with cheese that was not from local knowledge in their new place, nor from local knowledge in the place they came from - because that didn't apply any more.

Meantime, Ireland had changes of rulership every so often, but mostly the farming - and cheese-making - populations just stayed where they were, using dairy as they had for centuries, and by the time the Vikings and then the Normans arrived, probably millenia.

So British cheese was just not great, and Irish cheese, we assume, was fantastic stuff. Right up, perhaps, to the ealy 20th century, when modernisation, scientificism, and a huge focus in dairy on butter for export almost killed off the Irish cheese industry. We're starting to fix that, but there's really only about 50 years of farm-level varied cheesemaking in Ireland as yet. Given that some of that cheese is superb, I'm looking forward to what starts to be produced in the next few decades.

[great-british-trading-limited]

Snowdonia Cheese Slate Cheese Board Including Black Bomber, Beechwood & Ruby Mist Truckles

THE PERFECT GIFT: Our slate board gift sets are perfect for foodies, cheese lovers and anyone who loves luxurious and tasty food. The waxed

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[chefkevinashton]

British Cheese Weekender Event

British Cheese Weekender Event

With kind permission of the Academy of Cheese

Did you know the UK has over 800 named British cheeses to choose from? Over the last 10 years Artisanal cheese producers and sellers have flourished, but now the are under threat.

Coronavirus Crisis: Across the United Kingdom, restaurants, hotels, even farmers markets are closed because of the Covid-19 lock down. So if you are a small cheese maker,…

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[cumbriacrack]

Booths to Launch Campaign to Support Suppliers as Artisan Cheesemakers struggle to cope with COVID-19 Shutdown Family owned Northern food retailer Booths have launched a campaign to support British artisan cheesemakers who are struggling to cope with the COVID-19 crisis. Full story: https://www.cumbriacrack.com/2020/04/23/booths-to-launch-campaign-to-support-suppliers-as-artisan-cheesemakers-struggle-to-cope-with-covid-19-shutdown/

[winceats]

The International Cheese & Dairy Awards are an annual event held in Nantwich Cheshire. The 122-year-old event is the biggest cheese show in the world. Last month we were invited to their cheese and wine press event which was held at Lumiere London. We were overwhelmed by how much cheese there was – literally cheese heaven! On arrival we were greeted with a warm smile and a glass of prosecco.

Photo credit: ewe agency

Photo credit: ewe agency

The Show Chairman – Chris Chisnall, did an opening speech – introducing us to their cheese sponsors that evening. This year the show will be Tuesday 30th and Wednesday 31st July where there will be over 5000 cheeses to taste and judge! The Cheese Awards is like the Oscars and this year there will be entries from Japan, Australia and New Zealand!

Last year Belton Farms won the Supreme Champion of 2018 for their Traditional Farmhouse Coloured Cheshire. They were back showcasing their Cheshire cheeses and a shiny trophy. Arla Foods won the Reserve Supreme Champion and Morrisons won the Supreme Retailer.

Photo credit: ewe agency

Charlie Turnwell, Director of the Cheese Academy took to the stand. He told us a little bit about the history of Cheshire Cheese and how he wanted to keep the traditional British cheese making alive. The Cheese Academy is a place where you can grow and develop your knowledge about cheese, and share your knowledge with others – building full knowledge of a cheese cycle from cheesemaking to selling to consumers – in retail and food service environments.

Photo credit: ewe agency

The next speaker was Richard Paul Sourcing Director from Bradbury’s Cheese, he talked us through his favourite cheeses and paired it with the best drinks, which we found fascinating. Kicking off the cheese and wine tasting he paired prosecco with Parmesan, the best Parmesan will be 24 months old, anything older loses its flavour. The flavour should be creamy, fattier, sweeter and darker in colour. It is also great with Parma ham!

Richard also spoke about Gorgonzola Dolce (soft Italian cheese) if you drizzle Processo in it the flavour comes to live, this also goes hand in hand with crusty bread – delicious. Stilton cheese was his next recommendation if you put a small slice on your tongue and pour tawny port over it, the flavour is rich and flavoursome. Slow gin is another good accompaniment to this cheese. Goats cheese marries well with French wine, and Epoisses cheese. The Epoisses was the winner of the evening for me – creamy, rich and melted in my mouth. I couldn’t stop going back to it. Richard kindly gave us both each a whole Epoisses to take home.

Photo credit: ewe agency

We spoke to various cheese producers that evening one of which was Eatlean – low fat 90% less fat than cheddar cheese, healthier protein 45% more! Their cream cheese was delicious, you can not taste the difference between regular cheese and their cheese! It is available in Tesco, Morrissons and Waitrose.

Photo credit: ewe agency

Photo credit: ewe agency

Photo credit: ewe agency

We spoke to David who was representing the Welsh cheeses. He spoke fondly about Dr Carrie Rimes who realised her dream was to produce cheese and now owns a business called ‘Cosyn Cymru’. She flew out to France to work at a few fromageries, to develop her skills and knowledge in cheese making. One of her products like Chaource (soft cheese) called Brefu Bach was named Britain’s best newcomer at the British Cheese Awards in 2017.

Photo credit: ewe agency

Photo credit: ewe agency

Photo credit: ewe agency

Photo credit: ewe agency

Photo credit: ewe agency

Photo credit: ewe agency

We thoroughly enjoyed ourselves, we ate and drank to our hearts content and made a few new friends. We are so grateful to be invited, we wish you all good luck for the International Cheese Awards! May the best Cheese win! Tuesday 30th is Trade Day (everyone connected to the dairy industry) and Wednesday 31st will be open to the public with announcement of Supreme Champion of 2019. 

*Disclosure: This was an invite to the International Cheese and Dairy Awards Press Event. 

International Cheese and Dairy Awards | Press Event The International Cheese & Dairy Awards are an annual event held in Nantwich Cheshire. The 122-year-old event is the biggest cheese show in the world.

[ireallylovelondon]

Bassingfield Blue // ilovelondon.ml

[cheesesexdeath]

Cheese Lover's Guide to London

Cheese Lover’s Guide to London

Kingdom of Cheese

When I went to London last month, I did not realize I was entering into such a cheese lover’s paradise. The British are just as passionate about their local cheese scene as the French: it’s a huge part of their lives. 

With so much focus on local cheeses, London is a great place to pleasure yourself with wedges you can’t find back home. I especially recommend tasting the soft

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