Cheeseboards are often seen as a festive treat however they can be enjoyed throughout the year especially on these long summer evenings. We’ve written previous blogs on what cheeses to put on a cheeseboard but for this one we are focusing on the best chutneys to pair with which cheeses to really bring out the best flavours in both products. The chutneys we recommend are from Waterhouse Fayre, a jam and chutney producer based on the outskirts of Tiverton.
Haystack Tasty Cheddar with Devon Ale Chutney
This cheddar from Barber’s Farmhouse Cheesemakers is deliciously strong with a sharp depth of flavour and delightfully crumbly texture. For such a strong cheese we recommend the Devon Ale chutney, this bestselling chutney is packed full of flavour and really holds up to the robustness of the cheddar. Made using local apples and onions together with ale from the Red Rock Brewery near Teignmouth, this is a truly Devonian product and makes a fantastic pairing to cheddar.
Tuxford & Tebbutt Stilton with Whortleberry Chutney
The classic Tuxford & Tebbutt Stilton is rich and creamy with a deliciously tangy finish combined with a soft, melt-in-the-mouth texture. This is one of our favourite cheeses and we struggled to match a chutney that didn’t detract from the wonderful flavour. Eventually we decided on this one with whortleberries. Whortleberry is the Devonian name for wild blueberries and this chutney really is a celebration of the fruit and the lovely, not overly sweet flavour perfectly compliments the tangy-ness of the Stilton.
Cornish Brie with Mango Chutney
This Brie from Trevarrian Creamery is mild and creamy with a smooth, buttery texture. We know that cranberries are the traditional accompaniment to Brie but we thought we would mix things up a bit and instead recommend this fruity Mango chutney. Made using chunks of ripe mango with fresh garlic and ginger this chutney certainly packs a punch and is a refreshing match for the creamy Brie.
Ticklemore Goat with Red Onion Marmalade
The Ticklemore Goat from Sharpham Cheese is smooth and light with a subtle lemony flavour and soft, crumbly texture. Goats cheese is another of our favourites so we didn’t want to overwhelm the delicate flavour and sometimes the classic pairings simply cannot be bettered. This Red Onion Marmalade is delightfully sweet which contrasts with the tangy flavour from the goats cheese – truly a match made in heaven.
Click here to view the full range of Waterhouse Fayre chutneys as well as their delicious jams.
Got another cheese pairing recommendation? Let us know via our social media pages below!
It’s British Pie Week! To celebrate we are posting recipes for our five favourite pie fillings all this week from Steak & Stilton to Goats Cheese & Butternut Squash. Today’s pie is a classic Steak & Stilton.
This is a classic for a reason, tender steak, hearty gravy and tangy blue Stilton all wrapped in buttery pastry. This is a comforting winter dish, guaranteed to warm you up this week.
Ingredients (serves 4):
400g braising steak, cut into cubes
25g plain flour
2 tbsp vegetable oil
1 onion, diced
1 bay leaf
1 clove garlic, crushed
1 tbsp dried thyme
400ml beef stock, made using 1 stock cube
2 carrots, peeled and diced
1 pack ready made puff pastry
1 egg, beaten
Salt and pepper
1: Put the steak in a bowl and toss together with the flour.
2: Heat the oil in a non stick sauce pan and fry until lightly browned. Transfer to a plate.
3: Add more oil to the pan if necessary and fry the onion and garlic until softened.
4: Return the beef to the pan and add the stock, bay leaf, thyme and carrots. Season with salt and pepper and bring to the boil. Cover and simmer for 1 hr 30 minutes or until the beef is tender. This can be done in advance.
5: Remove the bay leaf and crumble in the Stilton.
6: Pre heat the oven to 200C, Gas Mark 6.
7: Prepare a floured surface. Halve the pastry and roll into 2 balls. Take 1 and roll it out to the thickness of a £1 coin and the correct size diameter for your pie dish. Do the same for the lid.
8: Line your pie dish with the pastry and spoon in the filling, brush the rim with egg and add the lid. Trim the edges and crimp together to seal. Make a small hole in the centre and brush with the remaining egg.
9: Bake for 30-40 minutes or until the pastry is golden brown. Serve immediately.
Tried this recipe? Tag us in your foodie creations via our social media pages below 🙂
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.
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 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.
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. 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.
Our Blue Stilton is made at the Tuxford & Tebbutt creamery in Melton Mowbray, famed as being one of only six creameries permitted to make traditional Blue Stilton after the cheese was granted protected designation of origin.
The ‘King of English cheeses’ has been produced at the creamery since 1780 and today is as popular as ever. The producers at Arla’s Tuxford & Tebbutt creamery focus on traditional methods while making the cheese including using open vats and individually maturing and grading each cheese.
This traditional approach results in a rich and complex cheese that has a deliciously smooth creaminess and wonderful crumbly texture. It is currently available in whole 4kg rounds, 2kg ½ moons and in retail 200g packs.
There are many ways of enjoying Stilton either simply as part of an after dinner cheeseboard with crackers, grapes, celery and chutney with perhaps a glass of port or baked into souffles for those more adventurous. At this time of year we’ve been enjoying it in a light salad for lunch with pear, walnuts and prosciutto parma ham with a balsamic dressing which we would highly recommend!
Dare 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 recipe 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.
A 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.
Red 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
The 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!
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.
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’.