Shop Local this Christmas

Related imageThe Shop Local campaign was launched in 2013 encouraging consumers to support their local, independent traders on the high street. There are many advantages to shopping locally including low food miles, finding something quirky and unique, building communities and getting better service to name just a few. Here at Isca Foods we are passionate about supporting local businesses. Many of our products are sourced from within the South West and collected from the producers themselves from jams and chutneys from Waterhouse Fayre, cheeses from Devon based Quicke’s and Sharpham and pies and pasties from Chunk of Devon in Ottery St Mary.

Christmas is an important time for many small businesses and this year why not support local and buy your gifts closer to home? We are lucky here in the South West that there are so many great community shops, deli’s and farm shops selling excellent local produce. We’ve listed a few of them below, so why not take a chance and make someone’s Christmas local this year?

Greendale Farm ShopImage result for greendale farm shop
Located just outside of Exeter this is so much more than a farm shop. With a butchers, deli and cheese counter, cafe and a host of farm animals roaming the grounds, a trip to Greendale is a real family day out. The farm shop itself sells a wide range of locally sourced products from fresh fruit and veg, local cheese, handmade pies, sliced cooked meats and charcuterie and specialist meat cuts by their award-winning butchers; you need look no further for your foodie treats this Christmas!

download (1)Fine Foods of Braunton
A family run delicatessen based on the gorgeous North Devon coast, this unassuming shop also boasts a cafe serving delicious freshly ground coffee and a selection of cakes and savouries. The deli prides itself on sourcing the best of local produce from cheeses, wines and spirits, olives, local creams and yogurts and sliced meats as well as handmade gifts. It’s ethos of good old fashioned service from knowledgeable staff makes it not just another shopping trip but a great experience.

Otterton-Logo.-Colour_crop-e1536159423675Otterton Mill
Set beside the River Otter in East Devon this historic mill draws visitors for its beautiful setting, reputation for fantastic food in the award-winning restaurant and their range of tasty treats in the food shop. A huge range of fantastic cheeses, delicious freshly baked bread and cakes, local sausages, handmade pies, sliced meats, olives and more as well as handmade unique ceramics, glassware and jewellery  in the gallery are on offer here. Pop along for lunch or afternoon tea and we bet you won’t leave empty handed!

Image result for stokeley farm shopStokeley Farm Shop
This thriving country farm shop based near Kingsbridge in South Devon is proud to support local producers and the local community, regularly holding live music events, crafting evenings and this years widely anticipated Christmas Market. It has everything you would expect from a farm shop: butchery, bakery and deli as well as fresh, homegrown fruit and veg. Their deli is bursting with local delights including olives, charcuterie and award-winning artisan cheeses as well as local chutneys, jams and pickles.

45541231_1986106681479573_4920883604579418112_nThere are of course many more fantastic deli’s, farm shops and community shops throughout the South West that we haven’t listed here, this time of year is the perfect opportunity to explore, find your new favourite and treat your loved ones to unique gifts. With fantastic local produce, low food miles, individual and often homemade items and bespoke service from someone who really knows their business and products, why not support your local deli, farm shop or community enterprise this Christmas?

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World Cheese Awards 2018

Last week saw the return of the prestigious World Cheese Awards in Bergen, Norway. Thousands of cheeses from all corners of the world assembled to be judged by an expert panel of more than 230 judges. A number of our very own West Country cheese producers made the top half of the list; we’ve listed some of them below and congratulate all the winners on their tremendous success.

QuickesGroupQuicke’s Goat Milk
The Quicke’s are no strangers to awards and have been producing their traditional cloth-bound cheeses for the last 500 years. This Goat Milk cheese is matured for six months, during which time it develops a clean, buttery and slightly nutty flavour. It was judged worthy of a Gold award at this years awards.

Dorset Blue Vinny
Dorset Blue Vinny also scooped a Gold at the World Cheese Awards while alsoDorset_Blue_Vinny02 winning Best Blue Cheese at the Great British Cheese Awards. Made on Woodbridge Farm in Dorset, traditionally the ‘blueing process’ was encouraged by dragging mouldy horse harnesses through the milk however nowadays this practice has fallen out of fashion and instead long narrow pins spike the cheese, allowing air into it which helps the mould to grow and the flavour to develop.

Cornish Blue
This cheese previously won World Champion at the World Cheese Awards in 2010 and this year won Super Gold, an accomplishment awarded to the top 78 cheeses who then compete for the title of World Champion. Made by the Cornish Cheese Company on Bodmin Moor, the rich Cornish milk gives this cheese a creamy, buttery flavour and slight sweetness not commonly found in English blues.

Check out our website http://www.iscafoods.co.uk/cheese/ for our full list of award winning cheeses.

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Should we be eating less meat?

A report published by Waitrose this week has found that a third of Britons have stopped or reduced their meat intake following growing concerns of the impact on our carbon footprint as well as animal welfare standards. One in eight are vegetarian or vegan and a further 21% are ‘flexitarian’, eating a diet mostly consisting of vegetables with occasional meat products. While we love steaks, burgers and bacon butties there is no denying the environmental impact such huge quantities of meat eating has on our planet and simply reducing our intake rather than cutting it out altogether could make a massive difference. We’ve listed a few alternative meat free products below, give them a try and you never know you might be converted!

Chunk-of-Devon-Chunki-Roast-Veg-Pasty.s-450x443Chunk of Devon Roasted Veg Pasty
Based in Ottery St Mary, Chunk of Devon are multi award-winning producers of pies, pasties and savoury snacks made using locally sourced ingredients. Earlier this year they changed their roasted vegetable pasty recipe to make it suitable for vegans. Roasted sweet potato, butternut squash, potato, red onion and herbs combine to make a delicious snack or lunchtime treat. Wrapped in a wholemeal flour pastry and covered in a pea glaze this has real depth of flavour and is suitable for everyone! In March this year they also launched their new goats cheese and butternut squash pie with red onion wrapped in buttery shortcrust pastry which is one of our favourites vegetarian or not.

Squash and Coconut CurrySquash_Curry_3_(1_of_1) 
Lodge Farm Kitchen are producers of gourmet, handmade frozen ready meals based in Ross-on-Wye. Using locally sourced ingredients and prepared by expert chefs their meals are firm favourites with our customers and a wholesome, nutrient rich meal can be ready in minutes. This squash curry is delightfully fragrant with organic butternut squash, coconut, cumin and fresh coriander; just add rice! Lodge Farm’s roasted vegetable lasagne has also become one of our bestsellers, made with courgettes, aubergines, peppers and mushrooms and topped with a bechamel sauce we promise you won’t miss the meat!

115631011_0_640x640Alpro Desserts
A renowned vegan friendly brand, Alpro have been making their soya milk desserts, yogurts and drinks since 1973. Both delicious and naturally lower in fat than their dairy alternatives they offer a variety of flavoured desserts including rich and silky dark chocolate, velvety vanilla, sweet and creamy caramel and smooth milk chocolate. Their milkshake drinks are also available in sweet and refreshing strawberry and luxurious chocolate flavours.

Cheese
The majority of our cheeses are now suitable for vegetarians with only a few exceptions. Traditional cheese making techniques include the use of rennet totawvalleyrange_hra7-n2 separate the curds and whey in a process called coagulation, rennet was traditionally sourced from the stomach of newborn calves. However now it often comes from either fungal/bacterial sources or genetically modified micro-organisms making the cheese suitable for vegetarians. All of our traditional farmhouse cheeses, stilton and most flavoured cheeses are suitable for vegetarians but if in doubt all the information is available on the cheese pages on our website.
http://www.iscafoods.co.uk/cheese/

Small differences in our eating habits can make a huge difference both to our planet and our own individual health. Initiatives such as #MeatFreeMonday are raising awareness and encouraging people to give up meat for just one day a week to help contribute to reducing our carbon footprint. With so many delicious alternatives available why not give it a go?

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Christmas Cheeses

e339924a-47c5-48c2-a261-daadcf4d6c95-christmas-cheeseDare we say it but Christmas is now well on the way and it’s time to start thinking of all the festive goodies you’ll be able to indulge in in just a couple of months time. Yule tide seems to be creeping into autumn and no sooner is the sun cream and flip flops packed away than the tinsel and fairy lights are filling the supermarket shelves. We love Christmas and it’s no surprise that we also love Christmas cheeses. Whether it be a creamy blue Stilton, an oozing Camembert or something a little different like our Apple, Cinnamon and Raisin Lancashire, we have everything you’ll need to spread the Christmas cheer this year.

Tuxford & Tebbutt Stilton
A classic choice, this traditional blue Stilton has been made to the same recipe1V9A0088 using time honoured techniques since 1780. It is one of only six creameries in the world permitted to use the name Blue Stilton under the EU Protected Designation of Origin. Each cheese is matured individually and graded and turned by hand resulting in a delicious Stilton with rich and creamy flavours and a piquant finish.

Somerset Camembert
letterbox_resizeimage593x426xnXdgilhT5jA perfect treat for Christmas this Somerset Camembert from Lubborn Creamery, Cricket St Thomas is rich and creamy with a soft, edible rind. As it matures the curd softens and a buttery, yellow colour and full flavour develops. As a real treat try baking in the oven with some rosemary, garlic, thyme and maybe even some dried cranberries for that real festive flavour.

FD41066FHMCHEESERed Waxed Wensleydale and Cranberry 
Cranberries really come into their own over the Christmas period and this creamy Wensleydale is a welcome combination. Perfect as a gift for a cheese lover or great on a Christmas party cheeseboard this red waxed Wensleydale truckle from Ford Farm in Dorset is a sweet, fruity cheese with a rich creaminess and crumbly texture.

Christmas Apple, Cinnamon and Raisin 
Bowland31_1The clue’s in the name with this one, creamy Lancashire with apples and raisins and coated in cinnamon this makes a fantastic dessert cheese or is perfect for those with a sweeter tooth. A unique cheese with tangy, fruity flavours and a slightly crumbly texture it has both sweet and savory notes.

We hope you like the sound of some of these cheeses, however we have so much more in stock so head over to the cheese pages on our website http://www.iscafoods.co.uk/cheese/ or call 01392 661001 to request a Christmas brochure!

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Warming Autumnal Recipes

Cold, crisp mornings, early evenings and golden leaves signal the beginning of autumn and autumn means soups, casseroles, pies and puddings, in short, it means the beginning of comfort food season which we love! We’ve listed a few of our favourite recipes that are perfect for this time of year.

madrasWe’ll start with a curry. A nice hot, spicy curry is enough to warm your cockles and you can even swap the beef in this recipe for some meats that are at their best this season such as pheasant and venison for that extra rich flavour. This is a quick and simple recipe and if you like your curry even hotter just add some fresh chillies, sliced or whole.

41S7GTkMlNL._AC_SX354_SY510_QL65_Ingredients:
1 onion, chopped
500g braising steak, cubed
2 tbsp sunflower oil
1 405g Goldfish Madras curry sauce

Method:
1: Heat the oil in a saucepan and add the chopped onion
2: Add the beef and fry until browned
3: Mix the Goldfish Madras Curry sauce with 300ml water and add it to the beef and onions. Cover and cook for 1 hour or until the beef is nice and tender. Serve with boiled rice and your choice of accompaniments.

ChinnsSausage_omlo-b1Halloween is well on the horizon now and if you have kids in the house you may already have started the pumpkin carving, this recipe uses up the delicious orange flesh inside and is easy to prepare; once everything is chopped and boiling you can leave the oven to do all the work and get on with carving those pumpkin faces.
Ingredients:
1 tbsp sunflower oil4069277079_79155c9468
8 W F Chinn Cumberland sausages
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tbsp fresh sage, chopped
1 small pumpkin, peeled, seeds removed and chopped
1 tbsp white wine vinegar
1 tin chopped tomatoes
1 tin cannellini beans, drained
500ml chicken stock
salt and pepper to taste

Method:
1: Preheat the oven to 180 degrees, Gas mark 4
2: Heat the sunflower oil in a saucepan over a medium heat, add the sausage and fry for 4-5 minutes or until golden-brown
3: Add the onion and fry until softened then add the garlic and sage and cook for 3 minutes
4: Add the pumpkin and white wine vinegar, increase the heat and cook until most the liquid has evaporated
5: Add the tomatoes, cannellini beans, chicken stock, salt and pepper and bring to the boil
6: Transfer to a casserole dish and cook in the oven for 1 hour, the sausages should be cooked through and the pumpkin tender.

chorizo risottoA rich and hearty risotto to warm you up this autumn, this recipe has very few ingredients and is a great quick meal you can have on the table in half an hour. The paprika coated on our chorizo rings adds a lovely hint of heat, however if you want to add a little more some fresh chillies work well or a splash of chilli sauce such as Tabasco.

chorizosartaIngredients:
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
100g chorizo, sliced
20g dried parsley
750ml chicken stock
1 tin chopped tomatoes
300g risotto rice
200ml red wine

Method:
1: Heat the oil in a frying pan, add the onion and garlic and cook until softened.
2: Add the chorizo and cook until it begins releasing its oils
3: In another pan heat the stock and chopped tomatoes together
4: Add the risotto rice to the onion and chorizo pan and cook for 1-2 minutes, then add the red wine
5: Stir and cook until most of the wine has evaporated and then add the hot stock and tomatoes a ladle at a time, stirring well each time. Only add more stock once the previous ladle is almost absorbed. You may not need all of the mixture.
6: Once cooked the rice should be tender but with a slight bite. Add some parmesan and fresh parsley to serve.

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All About Brie

somerset brie-228x228A soft cheese named after the French region from which it originated, Brie is a much loved classic, the most famous being Brie de Meaux and Brie de Melun which both have protected designation of origin status however unlike its English contemporaries such as Farmhouse Cheddar and Stilton, the generic name Brie was not protected and is now used to describe any soft, bloomy rinded cheese. There are now many varieties available all over the world, a few are also made here in the South West and we’ve listed some of our favourites below.

Somerset Brie
Made by Lubborn Creamery in the lush valley of Cricket St Thomas, this brie is made to traditional methods, allowing it to soften and ripen from the outside in and develop its fresh creamy flavours and soft, edible white rind. Pasteurised and suitable for vegetarians this is one of our best selling Bries.

Sharpham2465
Hand made using unpasteurised Jersey cows milk on Sharpham Dairy in Totnes, South Devon this mould-ripened Coulommiers style cheese has unique rich, buttery flavours and a soft, creamy texture. It is matured for four weeks during which time it grows its edible bloomy rind and gradually ripens from chalky to soft and gooey.

Tim_Schofield_Photo_150520-83 (1)St Endellion
A decadent version of classic Cornish Brie the St Endellion is enriched with locally made double cream for a rich, full bodied flavour. Made by the team at Trevarrian Creamy near Newquay the texture softens as it ripens and the cheese develops its characteristic golden colour, soft pale rind and deliciously creamy interior.

Any of these Bries are a perfect addition to cheeseboards, their soft, creamy texture makes an interesting contrast to the hard cheese options. Sharpham in particular is great melted on roasted vegetables and the St Endellion makes a fantastic dessert cheese while the Somerset Brie is delicious baked in the oven with some rosemary. However you like your Brie try one of these and we promise you won’t be disappointed.

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Women & Cheesemaking

Women have traditionally always been involved in cheesemaking. Famers wives and daughters were passed down cheese recipes and would control the dairy, making the butter, milking the cows and making the cheese. These women have inspired a new generation of quality, artisan cheesemakers and in celebration of their achievements we have explored the history and lives of three of Devon’s own women cheesemakers and the excellent cheeses they produce.

Mary-Quicke-portrait-croppedv2-1024x848Mary Quicke is the 14th generation of the Quicke family working on Home Farm, Newton St Cyres. Managing the cheese business since 1987, Mary has become a leading voice on traditional cheese production and in 2017 launched the Academy of Cheese; a not for profit organisation promoting cheese knowledge for both the industry and the wider public. She has also applied her cheese expertise to judging at the World Cheese Awards, British Cheese Awards and the American Cheese Society Awards. It’s no surprise that her cheeses have been award winning themselves; Quicke’s Traditional Mature, a rich, complex cheese with flavours ranging from buttery caramel to sharp and grassy, won 2 stars at the Great Taste Awards earlier this year while Quicke’s Oak Smoked, a well balanced mature naturally smoked over oak chips for four hours, scooped Gold at this years Artisan Cheese Awards. A passion for creating beautiful cheeses and an undefinable link to the land her family have worked for generations makes Mary Quicke a woman to be reckoned with.

Curworthy Cheese was originally owned by Farmers Weekly, who were belstonepublishing a column on the everyday workings of dairy farming; on launch day Rachel Stephens was asked to help out as a ‘cheese cutter’. When it came time for the newspaper to sell the business, Rachel took a chance and moved the dairy to a purpose built creamery on her own farm a few miles away. For the first twenty years of production the milk used to make their cheeses came from their own herd, however it is now bought in ‘raw’ from local dairies and pasteurised themselves. As well as making the cheeses four days a week Rachel and the team also sell their cheese at various local markets and on a Tuesday this brings them to The Cheese Pantry, their small cheese shop in Hatherleigh market full of both their own cheeses and other locally made delights. A firm favourite of ours is their Devon Oke, made to a recipe dating back to the 17th century, it is mellow and creamy with buttery flavours and firm texture. In contrast to this classic recipe is the relatively new Dartmoor Chilli; made using Ring of Fire chillies from nearby DWKcraMW4AAeU-EDartmoor Chilli Farm and encased in distinctive red wax it has a slight mellow sweetness which is in contrast with the hot chillies. Cheesemaking can be a tough, physically demanding job, the cheeses are heavy and at Curworthy they are regularly turned to ensure even maturation, however it must be incredibly rewarding making and selling handmade cheese to the public. The cheese industry is full of interesting people and Rachel is certainly one of them.

Cornish Yarg was first made by Alan Grey in 1984, the story goes that he found the original 17th century recipe in an attic which was then sold and eventually ended up in the hands of Catherine Mead who formed Lynher Dairies, the sole producer ofcatherine-mead-in-maturing-store-1068x801 Cornish Yarg in the world. Today, Catherine leads one of the most successful artisan cheese producers in the world and not only that, she is also investing in the future of cheesemaking. She has designed an apprenticeship in cheese-making with Duchy College and is Chair of Jamie Oliver’s charity Fifteen Cornwall – a project aimed at developing understanding of raw ingredients, the science behind food and the importance of locally sourced produce. Her cheeses have been multi-award winning; the original Yarg won Gold at the 2017 World Cheese Awards while the Garlic version won Silver at this years British Cheese Awards. The fresh, creaminess of Yarg is complimented by the subtle mushroom flavours imparted 486-1from the nettle leaves wrapped around the cheese. These nettles are harvested in Cornwall by a team of gloved pickers before being rinsed and steamed ready to be used for wrapping. The Garlic Yarg is made to the same recipe as the original and it is the nettles that impact so significantly on the different flavours. The wild garlic leaves impart a gentle garlic flavour and provide a slightly firmer texture than the original. Catherine has built up a thriving business from a traditional recipe, her cheeses are now world renowned and she is involved in training the next generation of cheesemakers, ensuring that the artisan cheese industry continues to survive.

These three women have risen to the top of their field and all have had an impact on the cheese industry, from experimenting with new flavours and methods, deciding the big cheese winners and inspiring the next generation. Their own cheeses are superb and we hope they will continue to be made for years to come.

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Cheese Showcase: Curworthy Cheese

belstoneCurworthy Cheese has been made by Rachel Stephens on Stockbeare Farm for the last 25 years. Originally owned by the Farmers Weekly newspaper who were reporting on what dairy farming entailed Rachel was called in on launch day as a ‘cheese cutter’. When it came time for the newspaper to sell she saw an opportunity and moved the business to a purpose built creamery a few miles away to her own farm. Using milk from their own herd of Fresian cows, the cheeses are matured on site in a temperature controlled ripening room where the cheeses develop their natural rind with a light covering of mould. This small, family run dairy farm produces a variety of cheeses including their most popular Devon Oke and their newest cheese Dartmoor Chilli – made using chillies from nearby Dartmoor Chilli Farm.

Devon Oke
The sibling of traditional Curworthy cheese this recipe dates back to the 17th century and is believed to be even older than Cheddar. Taking its name from the nearby village of Okehampton this is a full fat hard cheese, matured for six months with mature, buttery flavours and creamy texture similar to Gouda. Curworthy Belstone is the vegetarian version made with vegetarian rennet.

Curworthy Chipple
Made using the traditional Curworthy recipe with the addition of fresh spring onions, this cheese is mellow and creamy with a fresh, supple texture. It is matured for up to six months and encased in attractive green wax at the final stage of maturation.

Dartmoor ChilliDartmoor Chilli
Again made to the traditional Curworthy recipe but with the addition of fresh Serenade and Ring of Fire chillies sourced from the nearby Dartmoor Chilli Farm, this cheese definitely packs a punch! Matured for only 6-8 weeks a mellow, slightly sweet cheese is the perfect base for the addition of spice. It is encased in red wax and is also available in a red wax heart for those special occasions such as a cheese wedding cake topper.

Other Curworthy cheeses include Curworthy Black Wax, Devon Smoake, Curworthy Meldon, Curworthy Belstone and Curworthy Chipple. Visit our website to discover more of these delicious artisan cheeses.

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New Products from Devonshire Tea!

cbNothing is more calming after a full, stressful week than a hot cup of tea, sitting back in your favourite armchair and feeling your troubles melt away, perhaps with a slice of cake. Devonshire Tea is a small, independent company based in Axminster producing classic teas which are custom blended to their own recipes. We will be stocking their products from September and couldn’t resist telling you about them now.

In what can often be an overcrowded, fast moving market with constant re-imagining of exotic new flavours, Devonshire Tea’s ethos is good, simple classic teas blended to exceptional standards. At the moment they have four bespoke blends of high grade tea from India which are blended and packed in Devon.

devonshire_tea_earl_grey_packClassic Breakfast is their flagship blend and brings together a bold Assam from India and a golden Ceylon from Sri Lanka for a perfectly balanced blend with superb depth of flavour.
Earl Grey is a fragrant blend of the same Assam and golden Ceylon but with the addition of delicately scented Bergamot.
Delightful Afternoon is a speciality blend of bold Assam from North East India and delicate Darjeeling from the Himalayan foothills resulting in a subtle, light and refreshing tea.
Single-origin Assam is a bold, full-bodied tea sourced from the region of North-East India from which it takes its name.

teabags

All of their teas are sourced from ethical estates monitored by the Ethical Tea Partnership which protects both workers and the environment and in order to protect the environment further their teabags are also “stitched” rather than heat sealed. The impact of single use plastics has been widely reported recently and to reduce their own footprint, Devonshire Tea took on a different approach to sealing their teabags. The glue which is used by the majority of companies to seal them is made from a thermoplastic such as PVC or polypropylene which, although safe to consume, prevents the teabag from decomposing properly. In contrast Devonshire Tea fold the teabag paper and uses string to “stitch” it closed and attach the string.

All of their teas will be available in individual cartons and cases of six cartons for the retail sector, and cases of 200 for food service and catering. Check out their products on our website for more info!

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Cheese Showcase: Barber’s Farmhouse Cheesemakers

d456f295511931ec07bf34f4b07bf333Established in 1833 Barber’s is one of the oldest surviving cheddar makers in the world. Based on the same Maryland Farm for the last two centuries, they are proud to keep traditional cheesemaking practices alive using the finest Somerset milk from their own herd of 2500 cows. They are one of a handful of farms awarded Protection Designation of Origin status which certifies that the cheese they make is produced using locally sourced milk, traditional cheesemaking techniques and matured for at least nine months.

1833 Vintage Reserve
Named for the year in which Barbers Cheesemakers was established this cheddar has a powerful, complex flavour and a smooth, creamy texture with occasional crunch due to the formation of natural calcium lactate crystals. Only the best cheeses are graded highly enough to be matured for the full 24 months and emerge as this vintage 1833.

Red LeicesterARB_WEB_700x700px_RedLeicester_AW_grande
Milk quotas from the 1950’s to 1990’s meant that dairy farmers no longer needed to produce cheese to make ends meet and this resulted in the mass closure of small farmhouse dairies. Barbers were able to survive by shifting from cheddar to Caerphilly production and later on to double Gloucester and this red Leicester. A slightly sweet, mellow cheese this is matured for around four months with the addition of annatto which provides its distinct red colour.

Haystack Tasty
Developed using a new starter culture used to control the cheese ripening process, this cheese is strong and well rounded in flavour with a slightly crumbly texture. It is matured for up to 12 months to fully develop its distinct, rich flavours and is a firm favourite with us!

Barbers also produce the traditional mellow, mature and vintage cheddars as well as double Gloucester, Caerphilly and Cheshire cheeses. All are available in both bulk catering blocks and pre-packed sizes to suit your requirements. Call to order yours today!

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