So after the Haggis is finished and you have had you’re fill of fine malt, what better way to end the night than with a Scottish themed cheeseboard to help celebrate Burn’s Night.
Like many fashion’s Fondue is about to make a return. Normally associated with the 1970’s and the dinner party circuit, fondue has suddenly become cool again with sales of fondue sets booming.
Christmas has been and gone, but you are still finishing off the turkey, ham and pickles for breakfast, dinner and tea! Overdosing on the leftovers of your Christmas day feast – you desperately need some inspiration to spring the taste buds back into action…
John Pearson has been one of the leading figures in the cheese industry for longer than he likes to remember! Having worked as a cheese consultant, grader and buyer for leading retailers such as M&S, he is now a respected judge and speaker on all things “cheesy” - we asked him for his thoughts on the perfect Christmas Cheeseboard.
A great idea from around my family table why not put a festive slant on your Christmas Cheeseboard by arranging your platter into the shape of a Christmas tree.
Firstly here is your fact of the day! Historically marmalade was made with quinces and the English word marmalade comes from the Portuguese word “marmelada” meaning quince preparation – but these days marmalade is more associated with oranges.
Cheeseboard Magazine Joint Editor Tim Barber was asked what makes up his Christmas cheeseboard and we find he likes to keep it simple…
In our launch publication, the Cheeseboard magazine asked comedian Al Murray – The Pub Landlord for his thoughts on his top 5 cheeses and why… It’s of no surprise he plumps for some great British cheeses whilst expressing his amusing thoughts on foreign cheese!
In our humble opinion, Spain gets a pretty bad press when it comes to cheese. This is by no means because of
a lack of variety, quality and passion from Spanish cheese makers, perhaps more to do with awareness. It seems that people know the Manchego but little else...
Autumn or winter the taste of these cheeses will warm you up and create a ferfect lunchtime snack. All these cheeses go perfectly with warm, crusty, freshly baked bread and a few almonds and grapes.
A Stilton truckle standing beside a decanter of port with nuts and a roaring fire is perhaps the quintessential Christmas match, based on the affinity of salty and sweet flavours. Which Port should you choose to accompany the King of English Cheeses?
There are so many great Irish cheeses out there, Tim Barber, Editor of The Cheeseboard Magazine decided to pull together his thoughts on the perfect Irish Cheeseboard to help celebrate St. Patrick’s Day on 17th March 2014.
Paul Howard is an independent wine educator, running Wine Alchemy. When asked where the company name came from he responds “if ever there was a description of the seemingly miraculous ability to create a potentially profound drink from the mere juice of fruit then alchemy it is! There are no rights and wrongs when matching cheese and wine. However, it’s worth knowing some guidelines and disasters that can be avoided. Here are ten tips for wine and cheese matching from expert Paul Howard. Some of these may surprise you!
With excitement building about the Grand Depart of the Tour de France starting in Leeds and heading through the beautiful county of Yorkshire – Cheeseboard Magazine Editor Tim Barber, looks at pulling together the perfect Yorkshire Cheeseboard. Perfect for that picnic by the roadside whilst awaiting the peloton!
Read Jane Tingle’s feature on the Gringa Dairy – making Mexican cheese in South London. Why not also follow Jane’s cheese blog at www.fromagehomage.co.uk
Hot on the heels of being named Best Cheese Shop at the British Cheese Awards – The Courtyard Dairy in Settle and its owner Andy Swinscoe picked up a double win at the World Cheese Awards held at the recent BBC Good Food Show.