tag:blogger.com,1999:blog-59109220040477651612024-03-05T11:49:34.795-08:00Clarks Speciality FoodsThe Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-5910922004047765161.post-53051135441466719242013-10-01T07:07:00.002-07:002013-10-01T07:07:49.593-07:00Mont d'Or <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi597pXn1iwPX3pNk2pEvsIReTWapfJSge77t8ru66MuBkGuNS-uJIckQAvEOSdYjpht6AhoMdagUD66ummW_dm1yntMFFLpwjNo-bb_NC-MhWkUrUjnYcjENT6qrKGyQ9eHn2-Xgb4-ZKa/s1600/pierre+006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi597pXn1iwPX3pNk2pEvsIReTWapfJSge77t8ru66MuBkGuNS-uJIckQAvEOSdYjpht6AhoMdagUD66ummW_dm1yntMFFLpwjNo-bb_NC-MhWkUrUjnYcjENT6qrKGyQ9eHn2-Xgb4-ZKa/s320/pierre+006.JPG" width="320" /></a></div>
Ok! They are here now. <br />
Vacherin Mont d'Or needs no more introduction. This year, I will definitely try the Mont d'Oriflette recipe that I have found on the internet. Picture this: a variation on Tartiflette, using Mont d'Or instead of Reblochon, Genius!The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-88926015271977820742013-09-13T05:41:00.001-07:002013-09-13T05:41:19.551-07:00Comte AOP Melodie by Marcel Petite<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdWkn56Ktpd3wDHWtuEXApPGvxC8ridEcmG32MONEJkYYKufsNCqpE4APKCFDAgh2J-cqwPrQ-6R4T5ASoNz8JLSX6EQJ411bD8LtGQEV7t4MoXEBQkHx7FnyVnwJww54UpDjP-4T1Ke7/s1600/Comte+Melodie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdWkn56Ktpd3wDHWtuEXApPGvxC8ridEcmG32MONEJkYYKufsNCqpE4APKCFDAgh2J-cqwPrQ-6R4T5ASoNz8JLSX6EQJ411bD8LtGQEV7t4MoXEBQkHx7FnyVnwJww54UpDjP-4T1Ke7/s320/Comte+Melodie.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Matured from 5 to 7 months, Comte Melodie from Marcel petite has a soft and delicate melody of aromas. Sweet and fruity, it is just the right comte for breakfast and snacks.</span><br />
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<span style="font-family: Arial;">Comte Melodie is matured in the Granges-Narboz's cellars and is the perfect contrast to the other comtes from Marcel petite that we stock:</span><br />
<span style="font-family: Arial;">* Comte AOP Fort St. Antoine (matured from 10 to 15 months)</span><br />
<span style="font-family: Arial;">* Comte AOP Fort St. Antoine Symphonie (matured from 16 to 24 months).</span>The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-50075844146358696042013-08-23T05:18:00.003-07:002013-08-23T05:53:23.138-07:00Blu 61 <br />
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Blu 61 is the latest addition from Casearia Carpenedo near Treviso in Italy.<br />
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a soft cow's milk, blue cheese aged for 60 days and then matured in Raboso Passito ( a red dessert wine form the region). It was named by Antonio, the cheesemaker on his 50th wedding annversary to commemorate the year he and Josephine were married.<br />
it was decorated with cranberries.<br />
A fabulous centre piece for your cheesboard!The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com1tag:blogger.com,1999:blog-5910922004047765161.post-668929731243632012013-08-16T07:02:00.001-07:002013-08-16T07:02:36.172-07:00Raclette au Genepi - tunnel de Sixt<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuroIYVLp6vebzkPmJgJzkpqwVyQcHVtGraZSfYZgGVAWJ66YgRDF-d9Q1puOYFXrz_ycNN9Gvv3rRY91eDt7H0XrmHfx-621XTjKEf-5a8It3oRl1D3upUcld44LV7SfW_BQjKm0iUjm/s1600/moelleuse+au+genepi.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ksa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuroIYVLp6vebzkPmJgJzkpqwVyQcHVtGraZSfYZgGVAWJ66YgRDF-d9Q1puOYFXrz_ycNN9Gvv3rRY91eDt7H0XrmHfx-621XTjKEf-5a8It3oRl1D3upUcld44LV7SfW_BQjKm0iUjm/s1600/moelleuse+au+genepi.bmp" /></a>Moelleuse au Genepi is a raw milk raclette washed with Genepi (the liqueur made from plant extract and wormwood flowers, very popular in the Savoy region) and then matured in the Sixt tunnel (an old railway tunnel, with steady levels of humidity and constant temperature, now used for maturing cheeses for the cooperative of the Thones). Moelleuse au Genepi, as its name suggest is creamy with an intense, fruity taste. Perfect for traditional cooking but also very pleasant on it's own.</div>
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The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-91914790338736625002013-07-29T05:50:00.000-07:002013-07-29T05:50:05.610-07:00innes buttons<div class="separator" style="clear: both; text-align: center;">
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A Supreme Champion at the British Cheese Awards in 1994 and 2002. A small, light textured, round cheese, 4cms in diameter, with a fresh lemon flavour. Ideal for salads or for grilling.<br />
From mother and son team, Stella and Rob make the cheese from their farm in Staffordshire.The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-71190760381942636592013-06-24T05:07:00.004-07:002013-06-24T05:07:54.145-07:00Gruyere AOC Reserve<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKB5mjTA6KGVeSSUuOPk0gPT4R7oezRaa7-vmOJ81qXXJhCOr4S4s7pqVnn3eB_z9Z-PjRt7eyQq_OvDHvtaRJFmxRYnbAznmqUbTUy9CYxKfPqDOp6ydcK9iCEkZOXb9eZ9_64WP8B-zC/s1600/Gruyere+cutting.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKB5mjTA6KGVeSSUuOPk0gPT4R7oezRaa7-vmOJ81qXXJhCOr4S4s7pqVnn3eB_z9Z-PjRt7eyQq_OvDHvtaRJFmxRYnbAznmqUbTUy9CYxKfPqDOp6ydcK9iCEkZOXb9eZ9_64WP8B-zC/s1600/Gruyere+cutting.jpg" xya="true" /></a>Our new Cheese Manager, Ealga has taken delivery of a wheel of Gruyere A.O.C. Reserve (Mature for at least 10 months). I have added the link to gruyere.com in the cheese links but also feel free to have a look at the fact sheet: <a href="http://www.gruyere.com/uploads/files/429_v1.pdf">http://www.gruyere.com/uploads/files/429_v1.pdf</a> </div>
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The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-79250265465952955122013-06-14T07:24:00.001-07:002013-06-14T07:24:24.916-07:00Criffel now back in stock!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicj_NkilcEH1SysCuz3bKX_o3qi7xQ_F5asGm_oQIrRzFbiXWqpMHZyyJHBiL-Po2hnbQtCfocnVvq6cOXmRKfF1cBJ43nrYu5t_X2MjLfU9FcznieFeK_brma9WuuFzd2fWSL9rW_OQEs/s1600/criffel+005.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" cya="true" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicj_NkilcEH1SysCuz3bKX_o3qi7xQ_F5asGm_oQIrRzFbiXWqpMHZyyJHBiL-Po2hnbQtCfocnVvq6cOXmRKfF1cBJ43nrYu5t_X2MjLfU9FcznieFeK_brma9WuuFzd2fWSL9rW_OQEs/s320/criffel+005.jpg" width="320" /></a></div>
What a treat, it was to discover Criffel back on our shelves! After a painfully long absence, the semi-soft, washed rind organic cheese from Loch Arthur creamery is back. Tasting this new batch was a real pleasure: Pungeant, sticky, young but soft under the rind, it didn't disappoint. <br />
Let's not forget that the Loch Arthur cheddar is also back and tasting great!The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-42620862588260842712013-06-10T06:57:00.000-07:002013-06-10T06:57:03.169-07:00Scamorza affumicata - Smoked Mozzarella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirICD9FNsXCur1XDenwnUKDOGSqDFcbKOedyjwri-s3AVYW4nZl7d3GAK2A2kscMp2yNf4vwdkF7Z7y1Da868rqEZst7uC5WbcqLQwPmSjMhMZQG_-7BwQPJmPQHQOHqgoiFaWfNizGIvJ/s1600/Scamorza.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirICD9FNsXCur1XDenwnUKDOGSqDFcbKOedyjwri-s3AVYW4nZl7d3GAK2A2kscMp2yNf4vwdkF7Z7y1Da868rqEZst7uC5WbcqLQwPmSjMhMZQG_-7BwQPJmPQHQOHqgoiFaWfNizGIvJ/s320/Scamorza.jpg" width="240" yya="true" /></a></div>
Scamorza affumicata is sold as smoked Mozzarella. It is made in the same style (pasta filata) where the curds are stretched to create the elastic paste. Scamorza can be shaped as a pear like Provolone and then smoked over Beechwood fire or sometimes straw for 10 to 15 minutes.<br />
the texture is firm, elastic, stringy and dry and the taste is subtule smoky flavour with sweet, light caramel notes.<br />
A great cheese to use in salad, sandwiches, pizzas, etc.The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-80281300478932314892013-05-24T05:48:00.002-07:002013-05-24T05:48:46.969-07:00Tomme du Berger - Herve Mons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UA2h05oTiDiZAvy5BZE_YGgPkTNnXe_jnmEvkpBIs0f6n9tHvQ2mVrHstTo6BwEwMu0WmGJPOzkJ4Fx8BwqBlpEPGDbbwCdAeL1-L3w7dmT0Kppj0hyphenhyphenGlgcjUelIQgfNUbMJ0vuONWlY/s1600/Tomme+du+Berger+-+Herve+Mons.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UA2h05oTiDiZAvy5BZE_YGgPkTNnXe_jnmEvkpBIs0f6n9tHvQ2mVrHstTo6BwEwMu0WmGJPOzkJ4Fx8BwqBlpEPGDbbwCdAeL1-L3w7dmT0Kppj0hyphenhyphenGlgcjUelIQgfNUbMJ0vuONWlY/s320/Tomme+du+Berger+-+Herve+Mons.jpg" width="240" ya="true" /></a></div>
Tomme du Berger<br />
this is a firm, unpateurized mixed goats and sheeps' milk cheese from Provence. Nutty, strong but not overpowering in taste, Tomme du Berger has a silky and unctuous pate with a rich texture.<br />
It brushed, washed and turn regularly as well as being matured to perfection by Meilleur Ouvrier de France: Herve Mons.<br />
The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com1tag:blogger.com,1999:blog-5910922004047765161.post-16808670433791182872013-05-07T08:10:00.002-07:002013-05-07T08:10:32.067-07:00Ailsa Craig - Back in stock!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAf7zmpWNX0Tht5P-4IEmyHup-xciNxBZb2iNw5LAJI2Nc1RqWIeWDYSeOvsLCmX15OELUAC2gq7PB81jAYdQFrcQm4DqoQDh_k7A_u1uZpZFA1GwrHvg0n2zpAtx1QDkLpaZ9TR4TsIJ/s1600/Ailsa+craig.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" mwa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAf7zmpWNX0Tht5P-4IEmyHup-xciNxBZb2iNw5LAJI2Nc1RqWIeWDYSeOvsLCmX15OELUAC2gq7PB81jAYdQFrcQm4DqoQDh_k7A_u1uZpZFA1GwrHvg0n2zpAtx1QDkLpaZ9TR4TsIJ/s320/Ailsa+craig.jpg" width="240" /></a></div>
Ailsa Craig (the cheese) is now back in stock. 170g approx. Pasteurized goat's milk, vegetarian rennet, bloomy rind made in Stewarton, Ayrshire. Named and shaped after the block of granite in the outer Firth of Clyde, it is a great addition to any cheeseboards.<br />
The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-62033481190395840762013-04-26T08:00:00.001-07:002013-04-26T08:00:09.381-07:00Bosworth leaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_xZo4KoF3CmSlZ-95NvmiBU9wF8sQIc6uHjJEIYPJxaU2_hhoKT1DCkMvjkbNEFE2tht6t4e8axUlk73_g6yCjkolrX6bVMiqzGuiO5s3SWihE4Zm8P9RlQ9a5S8-YjYUXcD0h5DTWT0/s1600/Bosworth+leaf.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" lwa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_xZo4KoF3CmSlZ-95NvmiBU9wF8sQIc6uHjJEIYPJxaU2_hhoKT1DCkMvjkbNEFE2tht6t4e8axUlk73_g6yCjkolrX6bVMiqzGuiO5s3SWihE4Zm8P9RlQ9a5S8-YjYUXcD0h5DTWT0/s320/Bosworth+leaf.jpg" width="240" /></a></div>
I was going to write about the new season, the start of Spring, the lambs jumping in the meadows..... but it is actually snowing in the Lothians!<br />
I have just cut into a Bosworth leaf and it is amazing! Made by Stella Bennet at Innes cheese, it is a round cheese made with unpasteurised goats milk, then wrapped in a chestnut leaf. The texture is soft and fragile and the taste is creamy and not too strong. Stella has been making goats cheese since 1987 and the dairy is run by her son Joe. it is their technique of production that makes the cheese particularly good, as they use the milk still warm from the milking, keeping the full flavour of the milk.<br />
Available in no less than 200g!<br />
The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-74546874295918135902013-04-18T09:01:00.003-07:002013-04-18T09:01:58.658-07:00Francis by James McCall<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VC5-sNsvGH_u8iMK591Pgx5_5UW4qZ506qU3xHLlr92OGl2SfVUuT4BVYfzAZ9amJuDAywveXqnCOXfhLX3R2tr46rY0GmzdSa0511MmEWmH2bXpRpybE_Oo8ADaG6MDpbbWBNJRRP_m/s1600/Francis.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" dua="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VC5-sNsvGH_u8iMK591Pgx5_5UW4qZ506qU3xHLlr92OGl2SfVUuT4BVYfzAZ9amJuDAywveXqnCOXfhLX3R2tr46rY0GmzdSa0511MmEWmH2bXpRpybE_Oo8ADaG6MDpbbWBNJRRP_m/s320/Francis.jpg" width="240" /></a></div>
We are now stocking Francis from James's cheese, Dorset. Winner of the best New Cheese Award at the British cheese awards 2012, Francis, named after the late James Aldridge, is a pasteurised cow's milk cheese made by Lyburn cheesemakers in the New Forrest.<br />
The cheese is then washed in a traditional in a traditional French culture and matured for 8-10 weeks in specialised temperature and humidity controlled maturing rooms.<br />
Francis has a wonderful pungeant aroma, its texture is supple with softness under in the rind.<br />
Also in stock: Burwood Bole and Little Colonel, both from James's cheese.<br />
For more info please visit: <a href="http://jamesscheese.co.uk/">http://jamesscheese.co.uk/</a><br />
The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-17661539699381000142013-04-18T08:21:00.001-07:002013-04-18T08:21:40.326-07:00Scottish cheese update - April 2013After a long winter, we found ourselves now waiting for the new season to start. I spoke to many cheese makers yesterday and here is the report:<br />
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Dunlop dairy is working on a small amount of Ailsa craig and Glazert (both goats) should be available from next week. <br />
Errington cheese Co. will start producing Corra linn pretty soon but none will be available until 3 to 4 months.<br />
Highland fine cheese Co. are still making St Duthac (sheep's milk blue) but will pause production of the Goat's blue until further notice.<br />
Loch Arthur creamery is still waiting for the go-ahead to sell their Farmhouse product and whilst they have started production of Criffel, it will not be available for another 6 weeks.<br />
Everything else is available.<br />
Enjoy!The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-24898353061515203462013-04-10T08:32:00.000-07:002013-04-10T08:32:04.613-07:00Tomme de Savoie Fruitiere<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyYY_nuOhZyszFNvLvcdu6NRMdC22DBXWDK_uwDF7Ivuyl4TAiJ6J9SDYIY01jxJGGdiR13SEe2taklK2zc6-hzdYSzOkNpSuddSqhnOutKcJVu_d8WnyVrzvBKSB60BtuBCDOWR3AuBe/s1600/Tomme+de+Savoie+Fermiere.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" bua="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyYY_nuOhZyszFNvLvcdu6NRMdC22DBXWDK_uwDF7Ivuyl4TAiJ6J9SDYIY01jxJGGdiR13SEe2taklK2zc6-hzdYSzOkNpSuddSqhnOutKcJVu_d8WnyVrzvBKSB60BtuBCDOWR3AuBe/s320/Tomme+de+Savoie+Fermiere.jpg" width="320" /></a></div>
Just cut and sampled Tomme de Savoie for a tasting tomorrow. Amazing creamy texture and nutty flavour.<br />
Tomme de Savoie is a raw cows milk cheese from the French Alps (Savoie and Haute-Savoie) from Tarine Cows (Tarentaise and Abondance).<br />
the term fruitiere refers to the provenance of the cheese, in this case from the Cooperative des Thones.The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-48152883534298013702013-03-21T05:48:00.001-07:002013-03-21T05:50:01.023-07:00Recruitment opportunity<h2>
Cheese Manager</h2>
An opportunity has arisen within the cheese management sector of our business. <br />
Essential to this role is a background working with cheese. The role will involve care of cheese, customer and producer relations. <br />
An early start date is preferred.<br />
For further details and to apply please contact: <a href="mailto:jill@clarksfoods.co.uk">jill@clarksfoods.co.uk</a> <br />
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<br />The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-26453533343398632832013-03-19T05:28:00.000-07:002013-03-19T05:30:47.941-07:00The 10 best British cheeses<span lang="EN-GB" style="font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><a href="http://www.independent.co.uk/life-style/food-and-drink/features/article8535279.ece"><span style="color: purple;">http://www.independent.co.uk/life-style/food-and-drink/features/article8535279.ece</span></a></span><br />
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<span lang="EN-GB" style="font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Here is the link for the Independent's choice. Happy to say that we stock 8 out of the 10. Great to see Connage Dunlop in the selection.</span>The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-88012959432450676202013-03-04T06:26:00.002-08:002013-03-15T09:20:35.425-07:00Mimolette Extra vieille<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu4VU6uHkCu16Tnbvud_rCEBe2yj_TZnMXtqf0o8xTPUuJjMhotw9qrSig-AH8WuB87YO74hCsU5vrYgkWC8_6eER7E8EqbmRePRyJV-auLDyxJ0vPWIjRDlu9BHTwl-QREssIGmIGicAK/s1600/Mimolette.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" jsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu4VU6uHkCu16Tnbvud_rCEBe2yj_TZnMXtqf0o8xTPUuJjMhotw9qrSig-AH8WuB87YO74hCsU5vrYgkWC8_6eER7E8EqbmRePRyJV-auLDyxJ0vPWIjRDlu9BHTwl-QREssIGmIGicAK/s320/Mimolette.jpg" width="320" /></a></div>
Mimolette or Boule de Lille has it used to be known is a hard cheese made from pasteurised cows milk, coloured with annetto, with hazelnut flavour. Produced in the North of France, our Mimolette is matured for 18months giving the cheese a very brittle texture and wonderful flavour.<br />
The origins of the cheese goes back to 1675 whilst France was at war with Flanders, King Louis XIV ordered a cheese to replace the very popular Edam. The producers encourage the development of cheese mites on the rind to dry out the cheese even more. Mimolette is very versatile, use it as an aperitif, shaved on soups or salads, served on the board.The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-13476944094265185902013-02-22T08:19:00.001-08:002013-02-22T08:19:31.272-08:00Pule - aka Donkey CheeseAn interesting article about "Pule" the famed Donkey cheese for Serbia! (not really from a donkey but a Jenny)<br />
<a href="http://www.huffingtonpost.com/2012/11/13/most-expensive-cheese-pule_n_2122323.html">http://www.huffingtonpost.com/2012/11/13/most-expensive-cheese-pule_n_2122323.html</a><br />
Available to order only! :)The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-10996828041432828082013-02-18T04:10:00.004-08:002013-02-18T04:10:41.184-08:00Brebis Fougere - Herve Mons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8MGBRGPsZzqRNExJ1JXED3X8j41JE4zbcFHq1WVPv96ZMHBA-qzliH3Ygc7mlSkWK5DGDvjGVfAg__7-nNrPVCJgXA1_DMHBTz2YLtHTMWxV5GcutZ3nLqdPdVhZTmy-pf2RPPx_Oc38/s1600/Brebis+fougere+-+Herve+Mons.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8MGBRGPsZzqRNExJ1JXED3X8j41JE4zbcFHq1WVPv96ZMHBA-qzliH3Ygc7mlSkWK5DGDvjGVfAg__7-nNrPVCJgXA1_DMHBTz2YLtHTMWxV5GcutZ3nLqdPdVhZTmy-pf2RPPx_Oc38/s320/Brebis+fougere+-+Herve+Mons.jpg" uea="true" width="320" /></a></div>
Pungeant and creamy!<br />
Brebis Fougere is a small (300g) washed rind ewes milk cheese from Corsica. Also known as Filetta (fern) Brebis. The cheese matures for 4 -6 weeks, has a lovely creamy pate with hints of mushrooms and the washed rind offers beautiful contrast.<br />
Matured to perfection by Meilleur ouvrier de France: Herve Mons.The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-38788615537106701602013-02-07T08:05:00.002-08:002013-02-07T08:05:23.262-08:00Highland Heart<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeX-V6_gOV0zHxixzpEzT99ee5u0Urua_mYY8wZ7puXZSlo7ABUkAya8Ym2DDf5cKnP2rmYC92NcZU4rnmh6e0Qv8xENZ3lBbsW0eWBxr5NwebNlCAtyovMli3gUqCiQUE0wslcFTKL7G/s1600/Highland+Heart+002.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="clarks Speciality Foods" border="0" height="320" jea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeX-V6_gOV0zHxixzpEzT99ee5u0Urua_mYY8wZ7puXZSlo7ABUkAya8Ym2DDf5cKnP2rmYC92NcZU4rnmh6e0Qv8xENZ3lBbsW0eWBxr5NwebNlCAtyovMli3gUqCiQUE0wslcFTKL7G/s320/Highland+Heart+002.jpg" title="Highland Heart - Connage Highland Dairy" width="240" /></a>Look at what we have just received in time for Valentines day! Highland Heart is a lovely little heart shaped, bloomy rind, soft cheese made with organic, pasteurised milk from Connage Highland Dairy on the shores of the Moray Firth. Approx. 190g</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghu3ZKJMifGht4LZTuudHIfr7JvN03dFFQnXq0capXyUrPV98B8hnNYC51reB_H6OkdX1Ry8pIdM4Cy7AmLVhJyDCQNw4ApScrhe0cD-7JpJFq138Fla6lXAHCBo6eGiME9ztkLAnfOf1X/s1600/Highland+Heart.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-14391266053963360412013-02-04T06:25:00.000-08:002013-02-04T06:25:09.752-08:00Driftwood<img alt="" height="320" id="il_fi" src="http://images.clarksfoodsonline.co.uk/images/products/zoom/1354916165-35563400.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" title="" width="320" /> Driftwood is a fantastic example of a goats log. Coming from White Lake Cheeses in Somerset, Driftwood has a unique citrus flavour. Driftwood's rind is ash covered and it has a silky smooth texture. The milk is thermised and the cheese is vegetarian.The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-21734698365023952162013-01-17T06:30:00.001-08:002013-03-19T05:30:01.016-07:00Scottish cheese map<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBc1rcFX3jJmpYk42hBS9ba5TLung-7NIipuVtTNyBEBE7ZXKXysHOg74W4M1GygUVH75DTr01u8A5LIL9L8QnnEk4jlPytZoE7FtCl7CtwuRSI8hGiunofXCd0Xou69aSoStlcc_eYg_c/s1600/scotland_map_a4_2013.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBc1rcFX3jJmpYk42hBS9ba5TLung-7NIipuVtTNyBEBE7ZXKXysHOg74W4M1GygUVH75DTr01u8A5LIL9L8QnnEk4jlPytZoE7FtCl7CtwuRSI8hGiunofXCd0Xou69aSoStlcc_eYg_c/s400/scotland_map_a4_2013.jpg" width="283" /></a>Here is the updated map of Scottish cheeses 2013. The latest additons are Ogs Castle, Connage Gouda with Cumin, Barwheys' Beastie, Jezebel and Fearn Abbey. With so much choice, we'll have no problems helping you choose your perfect cheese board. Remember Robert Burns on his Birthday 25th January by offering the very best of Scottish food (and cheese!).</div>
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The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-44501237207002504062013-01-07T03:57:00.000-08:002013-01-07T03:57:12.134-08:00Abondance AOP<div class="separator" style="clear: both; text-align: center;">
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Abondance is a cheese, a vallee, a village and a cow! Named after the village and vallee in Haute-Savoie, France, Abondance is an Alpine cheese with delicate hazelnut flavours and with a soft and creamy texture. A raw cows' milk, demi-cuit (half cooked) cheese. the origin of the cheese dates back as far as 1381, when it was first recorded to be served to the Papal conclave in Avignon. The cheese was awarded AOC status in 1990. Abondance must use the milk from just 3 breeds of cattle: Tarentaise, Momtbeliarde and of course Abondance. The milk is then heated (cooked) in copper cauldron, the curds collected with muslin cloths, shaped, salted and then matured for a minimum of 100days. The wheels weight between 6 to 12 kg. Abondance looks and taste fantastic on the cheeseboard but also makes a great ingredient for local recipes.<br />
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Please visit: <a href="http://www.fromageabondance.fr/en/">http://www.fromageabondance.fr/en/</a><br />
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The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-2381757972807988412012-12-28T03:30:00.003-08:002012-12-28T03:30:42.686-08:00Cairnsmore Ewes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTE0U-DqDUbUIeqOLaoEE4NicAVa2RrsF7fjwiNkHL9lhUNNKhh9mkK5o7VuOgvnA18tDI4g7dQUT3oLe9Rdavga7o9R9kMkgRZOKSx-aRWEOIPvWz4jC5eYXJTvtNnFKescrrVpOORKMI/s1600/Cairnsmore+Ewes.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" eea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTE0U-DqDUbUIeqOLaoEE4NicAVa2RrsF7fjwiNkHL9lhUNNKhh9mkK5o7VuOgvnA18tDI4g7dQUT3oLe9Rdavga7o9R9kMkgRZOKSx-aRWEOIPvWz4jC5eYXJTvtNnFKescrrVpOORKMI/s320/Cairnsmore+Ewes.jpg" width="320" /></a></div>
Cairnsmore is an organic sheep's milk from Galloway Farmhouse Cheese in Sorbie (south of Wigton), Dumfries & Galloway, Scotland.<br />
Cairnsmore cheeses are rindless, presented in vaccum pack bags. The texture is creamy and smooth and the taste is mild to medium strenght with a very pleasant grassy after taste.<br />
On the farm, the ewes enjoy a good life, on organic fields, are milked only once a day.<br />
Also available in the cairnsmore range: ewe's milk with Peppercorn, goat's milk and cow's milk.<br />
The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0tag:blogger.com,1999:blog-5910922004047765161.post-615635506635346032012-12-19T04:52:00.002-08:002012-12-19T04:52:43.031-08:00Chaource AOP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2qsPR6-iE6UXGhRafhbasJ5YbBZw_2q0uipuF1UkgmCI9buQ6eINEe9uGme1SLpwbn5a_10H2urnQtnmZI3K0yKYBBx8tIJ9Qy7t_aaj1rnxJkEIoI8KPEk27I9bm1WFsCUlH46ta4R9/s1600/Chaource+AOP.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" eea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2qsPR6-iE6UXGhRafhbasJ5YbBZw_2q0uipuF1UkgmCI9buQ6eINEe9uGme1SLpwbn5a_10H2urnQtnmZI3K0yKYBBx8tIJ9Qy7t_aaj1rnxJkEIoI8KPEk27I9bm1WFsCUlH46ta4R9/s320/Chaource+AOP.jpg" width="308" /></a></div>
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Chaource is a creamy raw cows' milk cheese with a soft and slightly salted pate and a bloomy rind.<br />
The cheese is made in the Aube and Yonne Departments, refered to the "wet Champagne". Sandwiched between Champagne and Burgundy.<br />
A minimun of 50% fat content, the cheese is available in 250g but a 450g is also produced. Presented in a wooden box, this mild and lactic cheese is ideal for those who prefer to stay clear of the stronger cheeses.<br />
Perfectly paired with a Chablis wine or served as an apeirtif with Champagne.<br />
The Cheese Bloghttp://www.blogger.com/profile/14240011430567108545noreply@blogger.com0