After the Christmas binge, it's time to empty the fridge and prepare for the annual January belt tightening. Thank goodness food is generally VAT free so we've momentarily escaped the wrath of the Chancellor.
With extensive testing by a non-robust sample of testers, I have come to the conclusion that any unpasteurised cheese consumption will lead to the most colourful and creative of dream making. Who needs Leonardo di Caprio in Inception when you have a smelly cheese to hand?
This theory has been endorsed by a British Cheese Board study who claim that 'Eating cheese before you go to bed will not give you nightmares but different varieties could help you choose the dreams you do want to have' and that 'different cheeses appeared to give participants different kinds of dreams'.
'Cheddar enhanced dreams about celebrities. One girl said she dreamt of helping to form a human pyramid under the supervision of film star Johnny Depp. [now there's a reason to eat more cheddar]
Stilton was the wild card, especially for women. Around 85 per cent of women experienced bizarre dreams after eating Britain's iconic blue cheese, including talking soft toys, dinner party guests being traded for camels and a vegetarian crocodile upset because it could not eat children.'
I wonder what a study from the French or Swiss Cheese Boards would come up with... no dreams about vegetarians, that's for sure! I'm going to have some camembert tonight and see what happens.
Anyway, my top cheeses this Christmas were:
1. Tomme Fleurette: Swiss flat round soft cheese. Very oozy tasty and beautiful. My number one this Christmas - go and find some at Kase Swiss in Borough Market
2. Stichelton: British unpasteurised and much tastier version of Stilton. Neals Yard Dairy stocks this
3. Magic Blue cheese: I can't remember the proper name. '***** Blue' came from Kase Swiss in Borough Market. Unfortunately it was so small and so delicious, it was eaten straight away and the label disappeared but if you ask Kase Swiss, they'll know
4. Vacherin Mont d'Or: French soft cheese from Mons, Borough Market. Apparently the producers have been told to back off the bacteria levels so it's not been as gooey as in the past, but still beautiful
5. Gruyere Alpage: Kase Swiss again and the only 'hard' cheese in my list. This is full of flavour and SOOO much tastier than anything you'll find in the supermarket. Perfect with onion soup.
Showing posts with label Stichelton. Show all posts
Showing posts with label Stichelton. Show all posts
Tuesday, 4 January 2011
Monday, 18 January 2010
Che - three letters that start a revolution
Week 3
The snow has melted - hurrah! But it's all gone very grey - boo!
Christmas seems like a long long time ago and we're struggling with those New Year's resolutions... so stuff that idea and start enjoying life again with something nice!
Food of the Week
Stichelton cheese
To the normal eye, this stuff looks like Stilton, smells like Stilton and tastes like an amazingly fantastic Stilton but those three extra letters 'che' make all the difference and are creating a revolution of their own!
It's not a Stilton. Stilton refers to the cheese that we know and love that only six dairies across Leicestershire, Nottinghamshire and Derbyshire are licensed to produce using locally produced, pasteurised milk according to EU law.
Stichelton is different. It's still made in Nottinghamshire but the main difference is that it uses 'raw' unpasteurised organic milk (as many traditional English cheeses used to be made). Because of the 'raw' milk, it has to be called something different and so the name Stichelton was chosen - the ancient name of Stilton town as per the Domesday Book.
So what's the difference?
I bought some for Christmas and found it a much softer, creamier cheese than you would expect from a Stilton, still with a strong and distinctive tang from the blue mould and an exceptionally long aftertaste. Everyone loved it, remarked on it's 'delicious-ness' and it disappeared very quickly!
Try it and I'm sure you'll agree this is in a different league.
Best Way to Serve
So there's not much left from Christmas now, but there's definitely a few of us who are stockpiling the Christmas cake! Brighten up a January evening with a chunk of Stichelton, a hunk of Christmas cake and a large glass of port or red wine.
For a slightly healthier option and in tune with the seasons, try a salad of chopped chicory, sliced apple, crumbled Stichelton and some walnuts, topped with a simple vinaigrette.
A little known fact...
Britain now boasts around 700 varieties of cheese – 100 more varieties than France produces, and twice as many as Italy*.
Where can I buy it and what's it going to do to my bank balance?
Borough Market (in the new Jubilee Market section), open Thursdays, Fridays and Saturdays
Neals Yard Dairy: Covent Garden and London Bridge, open Mondays to Saturdays
www.nealsyarddairy.co.uk
Price: £23.50 for 1kg so about a fiver for a substantial chunk
Restaurant of the Week
32 Great Queen Street
This week's choice is 32 Great Queen Street on...surprise suprise! 32 Great Queen Street between Covent Garden and Holborn tube stations
There is no website so you'll have to call them to book a table on 020 7242 0622
Why is it good?
1) It's a great location
2) It's all about great British food and seasonal produce
3) It's relaxed and it's not too expensive and you can get a good range of wines by the glass and by the carafe too
It's like the best gastro pub you've been to, up a level, in a comfortable, seated environment without the pub bit. Almost like a British version of a Paris brasserie without the old men drinking Pastis. Around £30-40 per head.
Try the rib of beef for two with twice cooked chips. They insist (understandably) on serving it rare so prepare yourself to be like a caveman for the time it takes to finish it off. They also have great fish and vegetarian dishes on offer.
*Source: Julia Harbutt, organiser of British Cheese Awards
The snow has melted - hurrah! But it's all gone very grey - boo!
Christmas seems like a long long time ago and we're struggling with those New Year's resolutions... so stuff that idea and start enjoying life again with something nice!
Food of the Week
Stichelton cheese
To the normal eye, this stuff looks like Stilton, smells like Stilton and tastes like an amazingly fantastic Stilton but those three extra letters 'che' make all the difference and are creating a revolution of their own!
It's not a Stilton. Stilton refers to the cheese that we know and love that only six dairies across Leicestershire, Nottinghamshire and Derbyshire are licensed to produce using locally produced, pasteurised milk according to EU law.
Stichelton is different. It's still made in Nottinghamshire but the main difference is that it uses 'raw' unpasteurised organic milk (as many traditional English cheeses used to be made). Because of the 'raw' milk, it has to be called something different and so the name Stichelton was chosen - the ancient name of Stilton town as per the Domesday Book.
So what's the difference?
I bought some for Christmas and found it a much softer, creamier cheese than you would expect from a Stilton, still with a strong and distinctive tang from the blue mould and an exceptionally long aftertaste. Everyone loved it, remarked on it's 'delicious-ness' and it disappeared very quickly!
Try it and I'm sure you'll agree this is in a different league.
Best Way to Serve
So there's not much left from Christmas now, but there's definitely a few of us who are stockpiling the Christmas cake! Brighten up a January evening with a chunk of Stichelton, a hunk of Christmas cake and a large glass of port or red wine.
For a slightly healthier option and in tune with the seasons, try a salad of chopped chicory, sliced apple, crumbled Stichelton and some walnuts, topped with a simple vinaigrette.
A little known fact...
Britain now boasts around 700 varieties of cheese – 100 more varieties than France produces, and twice as many as Italy*.
Where can I buy it and what's it going to do to my bank balance?
Borough Market (in the new Jubilee Market section), open Thursdays, Fridays and Saturdays
Neals Yard Dairy: Covent Garden and London Bridge, open Mondays to Saturdays
www.nealsyarddairy.co.uk
Price: £23.50 for 1kg so about a fiver for a substantial chunk
Restaurant of the Week
32 Great Queen Street
This week's choice is 32 Great Queen Street on...surprise suprise! 32 Great Queen Street between Covent Garden and Holborn tube stations
There is no website so you'll have to call them to book a table on 020 7242 0622
Why is it good?
1) It's a great location
2) It's all about great British food and seasonal produce
3) It's relaxed and it's not too expensive and you can get a good range of wines by the glass and by the carafe too
It's like the best gastro pub you've been to, up a level, in a comfortable, seated environment without the pub bit. Almost like a British version of a Paris brasserie without the old men drinking Pastis. Around £30-40 per head.
Try the rib of beef for two with twice cooked chips. They insist (understandably) on serving it rare so prepare yourself to be like a caveman for the time it takes to finish it off. They also have great fish and vegetarian dishes on offer.
*Source: Julia Harbutt, organiser of British Cheese Awards
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