One of the lovely things about shopping at a Market, is that you get more of a chance to engage with the stallholders to talk about their products; how they are made, where they are made, hints and tips on how to use them to their best.
This is one of the reasons we love the heritagecheese stall so much. Their staff are always happy to talk about their products. During the week they are at Borough Market, speaking to the many hundreds of customers who are curious to learn about their quality cheeses. So all their staff are very knowledgable, and passionate.
So why not come and talk to them this Saturday, and sample some wonderful UK cheeses. They'll be in the lower park, 10-3pm.
We've lots of gorgeous new serve wear just landed, perfect gifts for housewarming, birthday, engagement and weddings etc! This natural stoneware baker is great for baking your Camembert cheese, fantastic for dinner parties. The natural stoneware baker has been half dipped in pristine white glaze to give a stunning contemporary two toned finish which contrasts perfectly with the heat resistant slate trivet. Complete with mango wood knife with wide blade which makes it perfect for spreading your hot out of the oven delicious melted Camembert! #servewaregifts#bangorni#giftshop#cheeseheads#dinnerpartyideas
The late great Anthony Bourdain once wrote "You have to be a romantic to invest yourself, your money, and your time in cheese." We have to agree, there really is something beautiful and romantic about cheese. The way one base ingredient with age and care can make so many distinct varieties is amazing. It's a food that just amplifies everything it partners with, music, food, wine or whiskey, a nice bit of cheese makes everything better. Cheese is magic!
At Lazybones our cheese boards are ever evolving. Pictured are three we are quite enamoured with at the moment. We know you will love them as well! Come try some while you enjoy some great live music and see.
What's on this plate:
Bleu Cremeux – just as the name states, is a mild and creamy cow’s milk cheese. Made in the Auvergne region of South France. The cheese is characterized by its blue-green mold. The Bleu Cremeux has a relatively clear and sharp flavor. Particularly mild, the Blue Cremeux is the perfect blue cheese for beginners. It pairs great with a medium/full bodied red or a lightly peated whiskey.
Black rind Pecorino - produced from unpasteurized sheep milk, it is skilfully aged for at least 120 days or more, and it is specifically from this ageing process that it receives its typical distinct taste, which is has a sharpness yet simultaneously a creaminess and sweetness. The rind is treated with olive oil residue during its ageing period. This cheese has a higher salt content, so in terms of pairing it tends to work best with a wine that has seen a little bottle age or a fuller bodied whisky which has been produced with a wider cut during distillation.
Crémeux d’Argental is made from cows milk, it is a soft white mould cheese with a slight hint of mushrooms and a delicious soft, silky interior. Crémeux d’Argental is a cheese in its own right and should not to be confused with a French Brie. It has indulgent buttery characteristics as it is produced from milk that has been specially filtered to yield a silkier texture than Brie. This cheese is quite subtle and can pair well with white wines, lighter bodied reds, milder blended and triple distilled whiskey.
John Kuhn was one of the most adored Packers in recent history. But we argue he will be a Packers Hall of Fame inductee — as soon as possible. Head to the site to see the whole article & all 11 reasons.
Nederlanders houden van kaas, voor de echt liefhebber heeft deze post geen verdere uitleg nodig. Maar voor als je nog niet overtuigd was hier een leuk feitje: “de gemiddelde Nederlander eet maar liefst 20 kilo kaas per jaar”. Onze favoriete kazen zijn brandnetelkaas en oude kaas! Welke kaas eet jij het liefst?
Dutch people love cheese, fun fact: “the avarage dutch person eats 20 kilos of cheese per year”. Our favorite types of cheese are nettle cheese and old cheese! Which cheese do you like the most?