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The Cheeselover: A memory of Daphne Zepos

http://thecheeselover.blogspot.com/2012/07/memory-of-daphne-zepos.html

Wednesday, July 4, 2012. A memory of Daphne Zepos. I was shocked and saddened to read today of the untimely death of Daphne Zepos, founder of the Essex Street Cheese Company and a leading light in the US cheese community. I spent a brilliant day with her in New York a couple of years ago when she showed me round New York's best cheese shops including the Bedford Cheese Shop, Stinky Bklyn and Saxelby's Cheese and generously shared her knowledge of the American artisanal cheese scene. This blog has moved!

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The Cheeselover: Another clever cheese plate

http://thecheeselover.blogspot.com/2012/05/brilliantly-original-cheese-plate.html

Saturday, May 5, 2012. Another clever cheese plate. A couple of nights ago I was at a dinner to celebrate 36 years of one of Bristol's best local restaurants Bell's Diner. The current chef Chris Wicks has only been at the stoves there for 12 years or so but put his personal spin on some of his predecessor's creations including - believe it or not - Tartex paté. En croute. (Tartex was a 1970s paté substitute for veggies of which there have always been plenty in Bristol.). May 5, 2012 at 3:17 PM. All my ch...

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The Cheeselover: Capra Nouveau

http://thecheeselover.blogspot.com/2012/04/capra-nouveau.html

Friday, April 20, 2012. I've got a bit behindhand with my cheese posts - this was one I tasted about a month ago at my local deli, Chandos. It's a washed rind goats cheese from a Shropshire producer called Brock Hall Farm. The surface looks almost as if it has been knitted and the interior is seductively yielding - a bit like a Vacherin. It's quite assertive and fruity in flavour, but not strong and not at all 'goaty'. If I hadn't been told I'd have said it was a cows' cheese. This blog has moved!

thecheeselover.blogspot.com

The Cheeselover: A perfect cheese trolley

http://thecheeselover.blogspot.com/2012/08/a-perfect-cheese-trolley.html

Sunday, August 19, 2012. A perfect cheese trolley. Cheese trolleys, as I've discovered from previous exchanges, divide cheese lovers. There are those who think no restaurant worth its salt offers anything less than 30 cheeses and others of us (betraying my own preferences) that reckon there's no way most restaurants can keep even 20 in good condition. But Le Pot d'Etain. I've ever eaten (matured by Fromagerie Berthaut. I guess the locals love their cheese so there's no problem with sad cheeses left linge...

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The Cheeselover: Pomi-fritti fromage Corse

http://thecheeselover.blogspot.com/2012/07/pomi-fritti-fromage-corse.html

Sunday, July 1, 2012. Apologies, first of all for the unannounced absence from the blog. I've been devoting my energies to the relaunch of my website Matching Food and Wine. And to tell the truth haven't come across much in the way of cheese to report on lately. But this is the mother of all melted cheese experiences! It was in the unlikely venue of a Corsican wine bar and restaurant in Bordeaux called A Cantina. Including a dish, pomi-fritti fromage Corse, with chips and. The restaurant also offered a d...

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The Cheeselover: February 2012

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Friday, February 24, 2012. A clever cheese plate at Dabbous. I've said this before but it always surprises me how little effort restaurants make to serve their cheese with style so it was good to find this clever cheese plate at one of London's hottest new openings, Dabbous. What caught my eye was the fact that it came with baked apple. In fact it was more like the sort of sticky, caramelised apple you find on the top of a tarte tatin - though not as sweet. Sunday, February 5, 2012. Basically they're a c...

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The Cheeselover: Why can't we have cheese bars in Britain?

http://thecheeselover.blogspot.com/2012/09/why-cant-we-have-cheese-bars-in-britain.html

Sunday, September 2, 2012. Why can't we have cheese bars in Britain? It was, of course, inevitable that New Yorkers would do it first but I have to say I'm insane with envy about Murray's new Cheese Bar. Even after reading this review. In Serious Eats which picks a few holes in the experience. Plenty of people, I argue. Cheese is expensive, there's not enough profit in it. ( Then serve high-margin drinks . . . Who devised the pairings at Casellula has been poached by Murray's. September 2, 2012 at 5:34 PM.

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The Cheese Chap: James Aldridge: the Godfather of British cheese

http://www.cheesechap.com/2012/10/james-aldridge-godfather-of-british.html

Cheese of the Week. About The Cheese Chap. James Aldridge: the Godfather of British cheese. If you love British cheese, then you should read up on a chap called James Aldridge who died in 2001. He was a key figure in the resurrection of farmhouse cheesemaking in Britain in the 1980s and 90s, and his influence can still be felt today. And by cheesemonger Carl Bennett. Who worked with Aldridge for 17 years, the washed rind cow's milk cheese is named after his former mentor (Aldridge's Christian name was ac...

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The Cheese Chap: Top five crazy Continentals

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Cheese of the Week. About The Cheese Chap. Top five crazy Continentals. Cheddar and Camemebert are all well and good, but sometimes only a cheese matured in a sheep's stomach will do (in Bosnia anyway). Here are my top five weird and wonderful European cheeses. Norwegians serve it on bread with fruit, honey or cream, presumably just before bedtime. Sir iz Mijeha - Sack Cheese. First published in Good Cheese magazine. To read more click here. Subscribe to: Post Comments (Atom). Cheese of the Week: Anster.

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The Cheese Chap: August 2014

http://www.cheesechap.com/2014_08_01_archive.html

Cheese of the Week. About The Cheese Chap. Burrata: move over mozzarella. Photo: She Paused 4 Thought. Its hard to walk anywhere in Puglia without bumping into an olive tree or tripping over a grape vine. The regions fertile plains, which stretch along the heel on the boot of Italy, are carpeted with more than 60 million olive trees and hundreds of vineyards that flourish under the baking sun. . Subscribe to: Posts (Atom). Top five websites for wedding cheese 'cakes'. Top five cheese and cake matches.