It will come as no surprise that the best part of our Christmas Dinner will be the Cheeseboard (pigs in blankets aside). So much to choose from, so where do you start? you go traditional with a cheddar, soft and a blue or mix it up with a rind-washed, a Truffle or wine infused? Three, five or seven? Whatever you choose, it’s best to have a diverse board of mild through to full flavoured.
We go the whole whey!!.. So the cheeses we will have (if there’s any left after the Christmas madness) beginning with the mildest are..
Too much? Maybe, but if you have lots of people descending on you over the Christmas period a good tip to get the most out of your cheeses is to portion up in advance if you think you’ve got too much for one sitting. Then re wrap the remainder in wax paper and bring out for the next day’s celebrations. Stops your cheese looking like a dogs dinner!
If you read my first blog, you’ll remember I made Single Gloucester with Truffle back in September, Today, I went back to taste and pick up. I have been like an expectant mother, desperately hoping all will be well. Jonathan and I tasted one this morning and oh my gosh....AMAZING! First was the gentle aroma, then the colour, so pretty and speckled with truffle, then the flavour, the mellowness of the cheese mingled beautifully with the subtlety of the truffle.
Smiles all round...we were both pretty chuffed!!
That’s it for 2017.. Merry Christmas everyone, eat cheese and be happy!!
Lisa
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Earlier in the year I asked him if we could make a Single Gloucester with Truffle for Christmas. So this was my day..with Jenny, Jonathan, Olah and Andy.
Constantly moving your hands through the curds and whey to keep the curd a small size felt really weird but strangely satisfying. This was then left to settle for a while, so time for a light lunch of homemade bread, Single Gloucester (obviously), homemade chutney and a great cup of tea. I might add that to get to that lunch included an uplift service on the back of a tractor... an experience in itself!!
Next on the cheesemaking front was to drain the whey and then cut the curd into pieces and turn periodically, allowing as much whey to drain away as possible. The curds began to get heavier to lift and really began to solidify. There was more science going on, but I can’t possibly disclose Jonathan’s secret to his fabulous cheese!
Now comes the fun bit. After the curds were sliced they were then put through a mill which turned them in to small pieces again, then we introduced the black truffle. Jonathan let me do this, so I sincerely hope the cheese turns out well otherwise there are going to be plenty of happy Gloucester Pigs at Christmas! All we could smell was Truffle.
The last step was to put the cheese into molds and then begin pressing and turning them which is done over a few days. After only half an hour my Christmas cheese was beginning to take shape, all we have to do now is wait 2 months to taste the end result!!
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Insider tips for creating the perfect cheese wedding cake from The Cotswold Cheese Company
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"Eat Cheese. Be Happy."
It's always lovely to receive positive feedback. Thanks for the tweet @paultowner1. We appreciate you taking the time and we look forward to seeing you again.
]]>With Fathers day on Sunday 21st June, why not send them a Cotswold Cheese delivery? Fine food is the best way to any Dads heart!
We are offering a 10% discount off all online orders until next Sunday 21st June. Simply enter code IBRAOMNO72YX at the checkout.
http://www.cotswoldcheese.com/
Please note last order date for Father''s day is Thursday 18th June.
We’d love you to see us and let our mouse into your house!.
Looks fab!
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A cartoon inspired by our Moreton-in-Marsh shop and drawn for an upcoming children's book by a loyal customer Mr Curtis.
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Hi Lisa,
Do you have a rogues gallery of satisfied customers? If you do, you may like to add this to it!.
I thought you would like confirmation that the cheese was devoured with gusto on Saturday.
When I asked them to point to their favourite cheese, you will see that they all pointed to the one nearest to them!
It only goes to show that they loved them all!
Thank you again for all your help with the selection which made the evening a real success.
I am off to the Italian lakes (on the Swiss side) this coming Saturday so more cheese for me on the horizon.
Best regards,
Amanda
Sent: 28 March 2014 08:45
To: Jon Goodchild
Subject: Our wedding day cheese
Dear Lisa & Jon,
I am writing to say our cheese wedding cake went down a treat at our wedding last week. Everyone loved all of the cheese and the only cheese that was left for us to take home was some black bomber! Your recommendations of chutney went down extremely well.
As promised I am sending you on a picture of the cake for your gallery (in case you want it), as we have moved in to Sibford Ferris, with Moreton in Marsh only 20 minutes away we anticipate many visits to your shop there and also in Burford on a regular basis.
Once again thank you for your recommendations and your amazing cheese.
Kind regards
Oonagh & Martin (Garnham)
]]>Read it here..
http://content.yudu.com/Library/A2rc9k/CrumbsCotswoldsNo13M/
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