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Its that time of year again!

Its that time of year again!

I’ve been remiss in putting these together but I thought I’d better do one before it becomes manic as the festive season approaches.  By all means have the traditional cheeseboard – there’s a reason its traditional – it works!  However, a...
Why didn’t we think of that ? (2)

Why didn’t we think of that ? (2)

As you might have seen in the “Why didn’t we think of that ? (1)” post, some Italians soak their cheeses in wine.  This one is a white cheese that is soaked for two months in sweet white Moscato wine.   It is then drained, quartered and vacuum...
Why didn’t we think of that (1)

Why didn’t we think of that (1)

I don’t usually use these muses to promote a particular cheese, but this one and number (2) will be exceptions.  We wash the rinds of some of our cheeses in brine or, in the case of Stinking Bishop, Perry and other alcohols.  So do the French and Spanish.  The...
Where did it all begin?

Where did it all begin?

It is thought that, in what could be called biblical times, in the golden crescent between the rivers Tigress and Euphrates (modern day Iraq more or less), some goatherd was ambling about with a goatskin flask half full of goats’ milk.  The heat and motion was...
Stilton and Port

Stilton and Port

There has long been a tradition of scooping a hollow in the top of a whole Stilton cheese (either full sized or a baby) and adding port to it – “feeding” it daily. I like Stilton, and I like port.  Contentiously though, I think the two items should...
Going Dutch

Going Dutch

In 1998, the Spierings family moved from the Netherlands and bought a farm near Looe in Cornwall, Fourteen years later, due to falling milk prices, the younger son, Giel, came home to find a “For Sale” sign on the farm gate. He went to Holland and, with...