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Musings

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 customer surprised me with a...

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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 packed. When we get it...

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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...

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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...

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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 be enjoyed together...

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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 some family...

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What’s it called, Again?

In the shop we fairly regularly get asked by customers who have been on holiday and had a particular cheese if we could get it for them. The answer occasionally "yes", but usually "no". Not, that is, without getting on a plane to where they went on holiday. Charles De...

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Two thoughts today

First is on the subject of that great French cheese Compte [there's supposed to be and accent over the last "e" but my keyboard skills aren't up to that]. Apparently if it doesn't meet its taste standards it is reclassified as first class Gruyere [more missing...

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