Mont d'Or

Ok! They are here now.
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!

Comte AOP Melodie by Marcel Petite

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.

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:
* Comte AOP Fort St. Antoine (matured from 10 to 15 months)
* Comte AOP Fort St. Antoine Symphonie (matured from 16 to 24 months).

Blu 61






  Blu 61 is the latest addition from Casearia Carpenedo near Treviso in Italy.

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.
it was decorated with cranberries.
A fabulous centre piece for your cheesboard!

Raclette au Genepi - tunnel de Sixt

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.

innes buttons

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.
From mother and son team, Stella and Rob make the cheese from their farm in Staffordshire.

Gruyere AOC Reserve

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: http://www.gruyere.com/uploads/files/429_v1.pdf 

Criffel now back in stock!

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.
Let's not forget that the Loch Arthur cheddar is also back and tasting great!

Scamorza affumicata - Smoked Mozzarella

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.
the texture is firm, elastic, stringy and dry and the taste is subtule smoky flavour with sweet, light caramel notes.
A great cheese to use in salad, sandwiches, pizzas, etc.

Tomme du Berger - Herve Mons

Tomme du Berger
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.
It brushed, washed and turn regularly as well as being matured to perfection by Meilleur Ouvrier de France: Herve Mons.

Ailsa Craig - Back in stock!

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.

Bosworth leaf

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!
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.
Available in no less than 200g!

Francis by James McCall

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.
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.
Francis has a wonderful pungeant aroma, its texture is supple with softness under in the rind.
Also in stock: Burwood Bole and Little Colonel, both from James's cheese.
For more info please visit: http://jamesscheese.co.uk/

Scottish cheese update - April 2013

After 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:

Dunlop dairy is working on a small amount of Ailsa craig and Glazert (both goats) should be available from next week.
Errington cheese Co. will start producing Corra linn pretty soon but none will be available until 3 to 4 months.
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.
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.
Everything else is available.
Enjoy!

Tomme de Savoie Fruitiere

Just cut and sampled Tomme de Savoie for a tasting tomorrow. Amazing creamy texture and nutty flavour.
Tomme de Savoie is a raw cows milk cheese from the French Alps (Savoie and Haute-Savoie) from Tarine Cows (Tarentaise and Abondance).
the term fruitiere refers to the provenance of the cheese, in this case from the Cooperative des Thones.

Recruitment opportunity

Cheese Manager

An opportunity has arisen within the cheese management sector of our business.
Essential to this role is a background working with cheese. The role will involve care of cheese, customer and producer relations.
An early start date is preferred.
For further details and to apply please contact: jill@clarksfoods.co.uk

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The 10 best British cheeses

http://www.independent.co.uk/life-style/food-and-drink/features/article8535279.ece

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.

Mimolette Extra vieille

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.
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.

Pule - aka Donkey Cheese

An interesting article about "Pule" the famed Donkey cheese for Serbia! (not really from a donkey but a Jenny)
http://www.huffingtonpost.com/2012/11/13/most-expensive-cheese-pule_n_2122323.html
Available to order only! :)

Brebis Fougere - Herve Mons

Pungeant and creamy!
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.
Matured to perfection by Meilleur ouvrier de France: Herve Mons.

Highland Heart

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