MERRY CHRISTMAS AND HAPPY NEW YEAR

What a year we have had from wedding cakes and silver anniversary cakes to birthday cakes at Radio 1. We have been very busy and we’d like to top the year off by mentioning just a few of our favourite cheeses.

Cornish Yarg – A scrumptious semi-hard cheese from Cornwall, wrapped in nettle leaves making it one of the most stunning cheeses to look at, as well as having a deliciously creamy taste. The nettle leaves create a natural and entirely edible rind.

Lincolnshire Poacher -Since we have been putting together cakes made of cheese, we have come to love the Lincolnshire Poacher – it is a superb cheddar – handmade, using unpasteurised milk from a herd of 170 Holstein cows.  Cheese makers’ quote: “Quite a lot upfront with a rich full flavour”.

Tornegus (Surrey) – Is a soft-rind cheese made with full-fat unpasteurised cow’s milk. The rind is washed in local Kentish wine, lemon verbena and mint. The flavour is simply divine – it is strong and fruity, softens and lengthens in the mouth.

Fowlers Warwickshire Real Ale and Mustard – To be completely honest we have never been huge fans of ‘mixed’ cheese, but this one is delicious, it is also very popular amongst the men – I wonder why?

Cornish Blue – Made in Liskeard by Philip and Carol Stansfield. It is a soft, mellow and sweet blue cheese – which will melt in your mouth! It is quite often a cheese we recommend for wedding cakes as they do a fabulous little truckle.

Merry Christmas everyone and Happy New Year.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cornwall – The Crown of Cheese

We have always been BIG fans of the Cornish Blue made in Liskeard by Philip and Carol Stansfield. It is a soft, mellow and sweet  blue cheese  – which will melt in your mouth! It is quite often a cheese we recommend for cheese wedding cakes as they do a fabulous little truckle.

Anyway – they have just won this year’s World Cheese Awards they were up against 2,600 entries from 26 countries. 

Roquefort and Époisses de Bourgogne, world famous French cheese producers, are feeling rather ’blue’ after Cornish Blue was declared the world’s best. Although, the great classics from France will retain their positions on the cheeseboard, Britain has joined the league. We now have 700 home-grown cheeses while the French only 600…

So what makes Cornish Blue the King of the Blues?

The production process is carried out entirely by hand, relying purely on their skilled cheesemakers. Vegetarian rennet and special starter cultures are added to the milk to make the cheeses, which are dry salted by hand before being left to mature for between 12 and 14 weeks. The blueing occurs with a little help from nature and by piercing the cheeses each week with stainless steel rods, allowing in air which helps the blue mould spread right through each cheese.

They have also received ‘Supreme Champion Cheese’ from The Royal Bath & West Show 2010 – so this is one cheese that should be on your Christmas list.