Cheese Showcase: Danish Blue

Castello have been producing their signature cheeses since 1893 with varieties including traditional, regional recipes as well as their own unique crafted cheeses.

Danish Blue is a sharp and salty cheese with a soft and creamy texture. Originally the cheese was made using goat’s milk to traditional French recipes resulting in a similar profile to Roquefort however the Danish cheesemakers wanted a more mild and balanced flavour better suited to sensitive palates and so the switch to cow’s milk was made. In appearance the Danish Blue is pale, creamy off-white with distinctive blue veins throughout.

This cheese is available in 130g retail packs as well as whole wheels and other catering sizes. Click here for more info.

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Midweek Meals

We don’t know about you but we struggle cooking fresh, healthy meals during the week. We get home from work late and feel daunted by the idea of cooking dinner from scratch. For many of us, this often leads to over indulging in take-away and pre-cooked ready meals or simply surviving on snacks and nibbles in the evenings which, as we all know, isn’t good for us. The solution could be preparing ahead, investing in a slow cooker which allows the prep to be done either the day before or in the morning before work or finding a few quick and easy recipes that are also tasty and nutritious and can be cooked throughout the week with both ease and convenience.

gnocchi (2)Gnocchi with Butternut Squash, Spinach and Cornish Blue (serves 2)
This is undoubtedly one of our favourite midweek meals, delicious roasted butternut squash, wilted spinach and creamy blue cheese served with fresh potato gnocchi, this dish full of texture and bursting with flavour. The chilli flakes give the squash a bit of a kick while the Cornish Blue provides a rich creaminess. Try for yourselves following the recipe below:

Ingredients:cornish blue (2)
½ butternut squash, peeled and cut in cubes,
1 pack fresh spinach leaves
½ onion, sliced into wedges
2 garlic cloves, finely chopped
100g Cornish Blue
300g fresh gnocchi
2 tbsp olive oil
2 tsp dried chilli flakes
salt and pepper

Method:
1: Heat the oven to 220C, Gas Mark 7 and add the olive oil to a baking tray.
2: Once pre-heated add the squash, garlic and onion to the prepared baking tray and add the chilli flakes, salt and pepper. Mix thoroughly for an even coating of spices and roast for 30-40 minutes or until lightly coloured.
3: Turn off the oven and remove the baking tray then add the spinach and stir through until mixed with the squash.
4: Return the baking tray to the oven for 4-5 minutes.
5: Bring a pan of salted water to the boil, once boiling add the gnocchi and cook for 2-4 minutes or until all of the gnocchi floats to the top of the water.
6: Serve the gnocchi immediately and top with the squash mix. Crumble over the Cornish Blue and add a drizzle of olive oil (we like to substitute this for balsamic glaze and truffle oil if we’re feeling decadent!)

salmonTeriyaki Salmon with Pak Choi and Noodles (serves 2)
This oriental inspired dish is full of flavour but quick and easy to prepare using store cupboard ingredients. The oily rich salmon is perfectly complimented by the sweet, salty sauce and the pak choi adds a delicious crunchy texture. Find the recipe for this dish below:

Ingredients:
2 salmon filletsSmokedSalmonFillets
2 tbsp vegetable oil
1 tbsp chilli flakes
1 tbsp clear honey
1 tbsp mirrin or dry sherry
3 tbsp dark soy sauce
2 tsp ginger, peeled and grated
2 pak choi, leaves separated
2 garlic cloves, grated
1 pack fresh egg noodles

Method:
1: Heat the oven to 200C, Gas Mark 6 and place the salmon fillets in a baking tray.
2: Mix 1tbsp vegetable oil, chilli flakes, honey, mirrin or dry sherry, 2 tbsp soy sauce and ginger in a small bowl. Pour over the salmon making sure it is completely covered and bake for 10 minutes.
3: Heat the remaining vegetable oil in a wok and add the garlic. Stir until softened then add the pak choi leaves and fry until starting to wilt.
4: Add the noodles and remaining soy sauce and cook for 5 minutes, taking care not to let the noodles stick.
5: Serve the pak choi and noodles in shallow bowls and top with the salmon, spooning over the remaining liquid from the baking tray.

halloumiBaked Halloumi with Harissa & Honey (serves 2)
This recipe is a new addition to our repertoire but is already a firm favourite. It has everything your taste buds want: salty halloumi, tangy lime, sweet honey and spicy harissa and we love coming home to a cooked meal ready in only 20 minutes. Serve with some fresh crusty bread or traditional Middle Eastern flatbreads; this is a guarantee of smiles all round. Find the recipe below:

Ingredients:halloumi 2 (2)
2 250g portions of Halloumi
2 tbsp clear honey
1 tbsp harissa
juice of 2 limes

Method:
1: Heat the oven to 200C, Gas Mark 6. Line a baking tray with parchment paper leaving enough to wrap over the tray. Place the Halloumi in the middle of the baking tray.
2: Mix together the honey, harissa and lime juice in a small bowl, pour over the halloumi making sure to cover completely.
3: Cover with the remaining parchment paper
4: Bake for 15-20 minutes.
5: Serve immediately with crusty bread

Tried any of these recipes? Tag us in your midweek meal creations on social media via the pages below :)

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Cheese Showcase: Blue Cheese

It seems that the origin of most innovative creations come from human error. Take the story of how blue cheese came into being; it is thought that a drunken cheese maker left behind a half eaten loaf of bread in moist cheese caves. On his return he discovered the mold covering the bread had transformed it into a blue cheese and the rest is history! Today this naturally occurring mold has been refined and cultivated and almost all blue cheeses are now made by adding this to milk during the cheese making process. The cheese is pierced during maturation which allows air to react with the mold and results in the characteristic blue veining common in most blue cheeses.
Blue cheese is one of our favourite varieties with flavour profiles ranging from mellow and creamy to sharp and tangy, below we explore some of our bestselling blue cheeses.

stilton 2 (2)Stilton
Perhaps one of the best known of the blue cheeses our Stilton is produced by the Tuxford & Tebbutt Creamery, one of only six creameries in the UK permitted under the EU Protected Designation of Origin status to produce traditional Blue Stilton. It is a rich, complex cheese with a smooth creaminess when young developing into a tangy sharpness when mature. The texture is light and crumbly with a straw-like colour and dark blue veining throughout. We like this crumbled over salads with pear and walnuts or stirred into creamy pasta with some mushrooms or bacon. The cheese is available in whole 4kg rounds and 200g retail packs, click here for more info.

Dorset Blue Vinny
Dorset Blue Vinny was once made in almost every farmhouse in Dorset until the Second World War when production died out. The cheese was resurrected in the 1980’s using a 300 year old recipe and is today made on Woodbridge Farm by dorset blue (2)Michael Davies. This is a lovely, mellow blue cheese with a creamy, crumbly texture. Due to its artisan production the colour varies greatly from cheese to cheese, typically it is a deep yellow on the outside with a much lighter, creamy colouring towards the centre and dark blue/green veining throughout. Try this in a creamy leek and potato soup or on some crackers with a light, fruity chutney. The Blue Vinny is available in whole 3kg rounds and 150g retail packs, click here for more info.

Devon Blue
Made by Robin Congden of Ticklemore Cheese in Totnes, the Devon Blue is produced by hand using cows’ milk sourced from a local farmers co-operative. devon blue (2)This is a moist, crumbly cheese with buttery, clean flavours and soft texture. As the cheese matures it develops slightly sweet, caramel tones resulting in an intriguing, complex cheese. The colour of Devon Blue is pale and creamy with subtle blue veining throughout. Try this in a savoury cheesecake with walnuts and rosemary or in a warming blue cheese and broccoli soup with chunky bread. Devon Blue is available in whole 3.5kg rounds and 130g retail packs, click here for more info.

Blue cheeses are wildly different and their astonishing range of flavours mean we will never tire of trying new ones.

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The Best Cornwall Cheeses! (in our opinion)

In 2017 Cornish Kern, made by Lynher Dairies, was voted as the World’s Best Cheese at the annual World Cheese Awards. As a relatively small dairy this was a huge achievement and got us thinking about other great cheeses originating from our neighbouring county, we’ve listed a few of our favourite Cornish cheeses to nibble on below.

cheeseroundCornish Blue
Cornish Blue is made by the Cornish Cheese Company using local Cornish milk from a family farm on the edge of Bodmin Moor. The cheese differs from its traditional counterparts in that it is designed to be eaten when young, making its flavours much more mild, creamy and slightly sweet than its tangy cousins. The cheese production process is entirely carried out by hand by highly skilled cheesemakers, resulting in a delicious, crumbly blue cheese.

Miss Thymed
This creamy, delicate cheese is made by Whalesborough Cheese, a small batch artisan cheese makers based on the North Cornwall coast. Miss Thymed was created by taking their sweet, continental style Miss Muffet and blending it with Lemon & Thyme Cornish Sea Salt, creating a delicious citrus cheese perfectly complimented by nutty, savoury undertones.

Cornish Medium Gouda2599
This cheese is hand crafted by Giel Spierings and the skilled cheesemakers of the Cornish Gouda Company, based near Looe and producers of artisan cheeses. The cheese is made using rich milk from the farms own herd of Holstein Friesian cows and traditional Dutch cheese making techinques. It is matured for 5-6 months and is smooth and creamy with nutty flavours.

Garlic Yarg
Yarg is made by Lynher Dairies, one of the most successful artisan cheese makers in the country, who are based in Ponsanooth, Cornwall. This cheese is made to the same recipe as their award winning Yarg with the addition of wild garlic 486-1leaves which lends a gentle, fresh savoury flavour to the creamy, mild cheese as it matures.

These small scale dairies prove that local, natural ingredients, fresh, rich milk and highly skilled cheesemakers produce the best cheese – and even better, their right next door!

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Stilton and its Mysterious Origins

Alongside Cheddar, Stilton is one of the UK’s most famous cheeses. But unlike Cheddar its origins are steeped in mystery and until as late as 2009 it was universally accepted that it was never actually produced in the village of Stilton but took its name from being sold in the village. The cheese was sold from The Bell Inn which was a resting point for weary travellers on their way to and from London along the Great North Road. Its landlord, Cooper Thornhill, became an entrepreneur selling the cheese not just to travellers but into London itself and as demand for the cheese grew Thornhill began seeking new sources from neighbouring Leicestershire. It is believed that this is where the myth of Stilton originating from this area began. However extensive research uncovered convincing evidence of a cheese made in Stilton in the early eighteenth century.

Today Stilton has been given Protected Designation of Origin status which means that it can only be produced in the counties of Derbyshire, Nottinghamshire and Leicestershire by only six individual dairies: Colston Bassett, Cropwell Bishop, Hartington Creamery, Long Clawson, Tuxford & Tebbutt Creamery and Websters. In order to call their cheese Blue Stilton they must meet certain criteria; it must be made using local, pasteurised milk, must form its own crust and must have blue veining radiating from the centre of the cheese.stilton3

We are lucky enough to stock Stilton from both the Long Clawson Dairy and Tuxford & Tebbutt Creamery. Made to a traditional recipe dating back to 1780 the Tuxford & Tebbutt brand is a guarantee of award-winning Blue Stilton with delicious rich and creamy flavours and a piquant finish. Long Clawson Dairy was established in 1911 to ensure that the cheese and the methods used to make it would survive for generations to come. It is a bold, expressive cheese with rich and tangy flavours.

This rich and unique history results in a fantastic cheese. It is no wonder that it has stood the test of time and is still considered the ‘King of English Cheeses’.

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