Rindwash on Sunday Brunch C4 10 Jan 2016, celebrating British cheese making.

11 Jan

The best British cheeses stand proud side by side with their continental cousins.

 

Since April 2013, i have appeared on Sunday Brunch 10 times, we have spoken about over thirty cheeses from all over Europe, 14 of them ( including today’s ) are British.

My concern is always about artisan making, I do not have any nationalistic concerns, this attitude is outdated, We only have one planet, the same one for all of us, so when something good is happening you have to speak about it.

These  are the cheeses that were selected for this show as a mean to illustrate the quality British cheese making.

 

 

Tor

I selected that cheese purely on taste. This cheese is made from thermised goat milk ( gentle heat treatment ) which may indicate that the maker does not own his own goats but collect from a dairy farmer. I cannot confirm any of that, as nobody from Whitelake answered my mail. In the absence of more information, I will refrain from saying anything more about that cheese and invite you to consult another page on this blog from August 2015 where we focused entirely on goat cheeses. Peter Humphries at Whitelake is a cheese maker, i am not too worried about the communication break down, after milking, cleaning and disinfecting, cheese making, cleaning and disinfecting again, ripening, milking, and so on there is not much time to do the talking, that is why i am happy to do some of it. It shan’t be long before we fill up the gaps…

http://www.whitelake.co.uk/

 

Baron Bigod

The only Brie style cheese made in the UK from unpasteurised milk!!!

Let us hear from Johnny and Dulcie.

“We are Johnny and Dulcie Crickmore, 3rd generation dairy farmers near Bungay in Suffolk. We have a herd of Montbeliarde cows, many of which were hand picked by Jonny from small fermiers in the Jura Region of France. They have been bred specifically for cheesemaking and good milk quality, rather than quantity. The rest have been bred in, with some cross-breeding to Brown Swiss and Jersey.

We began learning our cheesemaking skills from scratch, two years ago. We began with a cheesemaking course at Welbeck School of Artisan Food and some consultancy from Ivan Larcher, French cheesemaking consultant. We have spent a lot of time researching, visiting other cheesemakers and consulting with Neals yard Dairy in London, who have been very helpful with advice whilst we are developing our cheese. We have sadly never been able to visit a true French Brie maker (they guard their secrets closely!) so we have taught ourselves the art of Brie style cheesemaking, through much research, trial and error. We pay very close attention to the microbiological behaviour of our cheese and plot the behaviour of every batch carefully on a graph, to determine ways of navigating the seasonal changes in milk composition and to attain consistency of quality.

We gravity feed all milk, to avoid pumping/dropping and damaging the milk. We strive to feed as much home grown forage and fresh grass as possible, to produce the highest quality milk. We are working towards once-a-day milking soon, in order to reduce animal stress and improve milk quality. All our cheesemaking processes are performed by hand, no mechanised stages. Our goal is to make a traditional farmhouse cheese to rival the French Brie de Meaux. This is something that has never been achieved in the UK before. We still have a long way to go but we are working hard!

We have recently begun to produce a raw cultured butter, the only one in the UK made on the farm. for the story, please see here: http://fenfarmdairy.co.uk/raw-butter/

We also sell our raw drinking milk to the public, through the UK’s first farm gate milk vending machine. This venture has been so successful that we are now the UK representatives for DF Italia milk vending machines. We sell the machines to other UK dairy farmers, which has proved a great way of helping farmers to get a fair price for some of their milk. ”

http://fenfarmdairy.co.uk/

 

What do I think?

This is the British benchmark for Brie making.

It is stunning, I tried it at four to 5 weeks maturation, well balanced, little sharpness if none, it is richer than some of the French Brie i know, the Montbeliarde are responsible for that, their milk is sensibly richer in fat than the cows traditionally used in making its French cousin, great contrast between the slightly oozy under the rind and a firmer chalky heart. There was a lovely yellow tinge to the flesh, hold tight come May and June, this yellow tinge will deepen as the cows come back on a full grass diet, i personally cannot wait….

Most recommended.

 

DiVine

Let us listen to Claire at Burt’s cheese.

“Burt’s Cheese started out life in January 2009 in Altrincham, Cheshire as a hobby on my kitchen table. It was a career in the dairy industry, that inspired me to follow my passion for cheese-making, I was lucky enough to visit many diaries across the UK and Europe but I think it was my trips to Italy that really inspired me. I had returned to work in early 2010 after taking maternity leave, and in July that year entered the International Cheese Awards – Nantwich, I was incredibly proud when Burt’s Blue won Gold in the Specialist Cheese-Makers Class. I think the award gave me the confidence I needed and I made the decision to leave my career at Dairygold, scale-up production and turn my hobby into a business, by the end of 2010 Burt’s Cheese moved into a small premises (a room at the back of the local cookery school), situated on a local business park.

Unfortunately, the premises were so small it couldn’t grow as a business so we moved and Burt’s Cheese is now based near Knutsford, Cheshire. With the larger premises I was able to take someone on and develop the range from the original Burt’s Blue to include the Drunken Burt and now DiVine, now under the skill and patience of myself and Cheese- Maker Tom Partridge we produce a range of award winning Cheeses. We were also really proud to be named by the Observer Food Monthly as Best Producer 2013-2014.

A bit about the cheese, DiVine is the newest addition to the Burt’s family, launched in 2015, made much in the same way as the Burt’s Blue but instead of piercing to encourage the development of blue veins through the paste, the cheese is washed in cider (although the paste may occasionally develop some blue) when the coat has developed it is then wrapped in vine leaves.The ‘paste’ of cheese takes on some of the flavour characteristics of the cider, sometimes you almost pick up a smokey note from the oak barrels. You can expect the ‘younger’ cheese to have a slightly ‘chalky’ centre, which then softens as it continues to mature. The vine leaves help capture all flavours and help it develop characteristics more like a typical washed rind cheese as it matures.

The cider is Golden Valley from Gwatkins – Abbeydore, Hereford. Golden Valley takes its name from the small corner of Herefordshire where cider has been made for centuries.(http://gwatkincider.co.uk/) we used their cider because Tom our cheese- maker is from Hereford and so although it’s not local to the dairy it has a strong connection to us. The vine leaves we buy from a local deli, they are Greek. I guess the idea comes from wanting to develop our range, Tom has always been keen to try new things. And we’ve typically taken inspiration from some of the French and continental cheeses where leaves are used.

We were really pleased when our Cheese – Maker, Tom Partridge winning Gold in the Novice Class at the International Cheese Awards 2014 and a Gold award at the British Cheese Awards last year.”

http://www.burtscheese.co.uk/

What do I think?

It is fantastic, more-ish, i enjoy particularly the mixed flora present on the rind of the cheese, you ought to unwrap gently the vine leaves to uncover this surface flora, it gives complexity to the cheese without ever making it too strong. This cheese is very well balanced, the cider used for its making does flavour the cheese, it is not overpowering though, It is a very well balanced cheese indeed.

Most recommended.

 

 

COTE HILL BLUE

Let us listen to Ross Davenport speaking about his parents and the cheese.

“Michael and Mary Davenport have been farming at Cote Hill Farm

for over 30 years. Their herd of 70 Friesian/Holstein and Red Poll cows produce the milk for the cheese. Michael milks the cows twice a day and Mary and son Joe use the milk to make into cheese.

During the summer the cows graze clover rich pasture and in the winter eat grass and maize silage together with red clover haylage, which are all grown on the farm.

This home produced forage, together with the high standard of cow management produces top quality award winning milk that is rich in butterfat and protein and by using the milk unpasteurised it allows the cheese to achieve an individuality that is unique to Cote Hill Farm.

We liken cheese making to that of producing a fine wine, the individuality of the land is reflected in the character of the cheese.

Michael starts milking the cows at 6am and the milk is pumped directly into the cheese vats to start making our Cote Hill Blue. Mary adds a small amount of starter to start the acidification but we rely on the natural milk bacteria in our milk to complete the process. After 3 hours the curds are hand ladled into the moulds. After 24 hours Mary rubs salt onto the surface of each cheese and they go into the maturation room. Four weeks later they have a lovely blue/grey mould on the surface with delicate blue veining inside. We wrap them in waxed paper ready for sale where they will continue to mature into a soft buttery texture.

We diversified into cheese making  because we love cheese and because of the poor price we were being paid for our milk.  It has enabled us to stay in farming  and to stay living here at Cote Hill Farm.

Our Cote Hill Blue is a soft blue veined cheese with a distinctive rind and a creamy texture with a delicious lingering flavour that envelops the mouth.

It has won a Super Gold at the World Cheese Awards in 2014,

Gold Medals at The British Cheese Awards, Nantwich International Cheese Show, and a Great Taste 2 Star Gold.”

http://www.cotehill.com/

What do i think?

It is gorgeous, never aggressive, well rounded, quite rich, we have to thank the Red Poll cows for that. The rind and the inner pate combine very well in mouth adding a tad more complexity.

 

The experience of taste is a very personal one, i was glad to wear those fantastic products on behalf of the makers as i am for all artisan cheeses i have worn so far. There will be more appearances on Sunday Brunch C4, plenty more chances to promote artisan cheeses wherever in the world it is made!

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Your best tweets about Rindwash on goat cheese on Sunday Brunch C4 , 30 August 2015.

31 Aug

Louise Walker ‏@louisewalker09 

Don’t want to miss @Rindwash on @SundayBrunchC4 today #gettingupearly

Sunday Brunch ‏@SundayBrunchC4 

The kids are alright, they’ve got @Rindwash for company.

paul farquharson ‏@paulyfarquhar 

I’m loving the goatee mate looking good @Rindwash

Tracy MacMillan-Cole ‏@macvintage 

@Rindwash how lovely to see that Jerome is on @SundayBrunchC4 today! #cheeserules

Louise Walker ‏@louisewalker09 

Haha love @Rindwash #frenchaccent #cheese

Elaine Logue ‏@LpoolLainey 

Jerome AND goats cheese! Good combo!!!! Great to see you back on the tele @Rindwash 🙂

Steve Young ‏@SteveJYo 

@SundayBrunchC4 @Rindwash Whatever floats your goat.

Ruth Hughes ‏@gwennosaunty 

@SundayBrunchC4 @Rindwash Is he from Birmingham originally?That accent doesn’t sound french at all!!! #Oh la la!

Kieron Watts ‏@KieronDWatts 

@SundayBrunchC4 @Rindwash Cheese guru! 🏾🏾

Des Carroll ‏@DesCarroll1966 

@SundayBrunchC4 @rindwash Blessed are the Cheesemakers! Where is the booze?

Daddii ‏@sayahugo  @SundayBrunchC4 @Rindwash this is so funny even though I don’t have any idea what is he talking about?!!!

Stephen K. Chand ‏@SKCwitter 

@SundayBrunchC4 @simonrim @timlovejoy @Rindwash #OMG I love this guy! Can’t rush #thecheeseguy! Haha #didyoulearnanything? #boom! 🙂 😉 :p x

peter morgan ‏@pedmorgan 

@Rindwash @SundayBrunchC4 amazing as usual, putting humour with cheese , perfect mix

Katie Beckerton ‏@kbeckerton 

Love @Rindwash on @SundayBrunchC4 #cheeselover

Pedro the Fisherman ‏@Eagle_CFC 

@Rindwash Great to see you on the show again! The cheese looked good!

rose McCoy ‏@birmanlady 

@SundayBrunchC4 @Rindwash you didn’t show the name of the last goat’s cheese , I love eating goat’s cheese

Cass Blakeman ‏@WistfulCass 

Hope @rindwash is invited on EVERY #Food Programme. He’s fabulous: a hilariously funny, genuine cheese guru #JeromeTabarie #SundayBrunch+1

Will Atkinson ‏@hillfarmdairy 

Huge thanks to @Rindwash for taking us to @SundayBrunchC4! And to @larrylamb47 for giving us best in show! Drop in if ever nearby.

Hannah Riordan ‏@hannah_riordan 

Love the cheese guy on Sunday Brunch who takes none of Lovejoy’s usual crap.

Faye ‏@DamonLover_Faye 

is annoyed that she missed @Rindwash on @SundayBrunchC4

Stephen K. Chand ‏@SKCwitter 

#SKCocktail & #SKCheese after watching @SundayBrunchC4 @Rindwash #legend! Pre @ButchersSocial #SundaySocial Drinks! x

Sarah ‏@brockhallfarm 

Thanks so much to the fab @rindwash for the appearance of #CapraNouveau on @SundayBrunchC4 &for chef @simonrim pronouncing it Best In Show

Sallyjane Bird ‏@BimBirdy 

@brockhallfarm @Rindwash @SundayBrunchC4 @simonrim we cheered!

Larry Lamb ‏@larrylamb47 

@hillfarmdairy @Rindwash @SundayBrunchC4 Lovely to meet you and the team -especially the girls!!will be up to see you soon LL

More on goat cheese …

25 Aug

how to cut goat

Far from being a recent trend, the domestication of goats and the use of its milk is thought to date back a little over 10,000 years ago in the Fertile crescent where many nomadic tribes settled, this boomerang-shaped region that extends from the eastern shore of the Mediterranean Sea to the Persian Gulf was until modern times a rich food-growing area which provided nomads with vast supplies of food for themselves and their goats and therefore a chance to settle down. Many different civilizations flourished in and from this small region, They first learnt about and crafted many of the foods we now eat and drink, spreading these practices as far as Poland where pierced vessels were used for draining curds as early as 7000 years ago.

Though there are some written records of the existence of cheese as an industry such as the Sumerians, the Hittites, these records are rather patchy and do not make light on how cheese may have been made.

There is no doubt that centuries later ( estimated date of events 1178BC ), Goat cheese had become an integral part of the Mediterranean culture, the Cyclops Polyphemus in Homer’s Odyssey had “milking pens for goats and big cheeses aging on racks”. Homer’s account of the Cyclop making cheese ( written around 800BC ) is rather precise and can not have been invented, it is far too similar to modern cheese making to have been romanced! Cheese making had then already reached quite a level of professionalism.

Later by Pliny the Elder who Circa 77 AD in his Historia Naturalis said “Herds of goats also have their special reputation for cheese”. While telling us that many cheeses from every corners of the Empire could be found in Rome, he quoted as well that “The cheese of the Gallic goats always had a strong medicinal taste” which seems to indicate the Gauls enjoyed their cheese very ripe.

2000 years later we are still learning…

ABOUT THE MILK:

Though the overall composition of goat milk is quite close to that of cow’s milk, a closer look at its composition is necessary to appreciate the differences between these milks.

Average goat’s milk composition (g/l) against cow’s
Water 890 – 910
Total dry matter  116 – 134
Fat 28 – 42
Lactose 44 – 47
Nitrogenous matter (protein)
Caséin 18 – 26
Other 8-10
 Enzymes, vitamins, microorganisms

Unlike cow’s milk , the absence of carotenoid pigments gives milk and goat cheeses their characteristic white color . A more detailed analysis of the composition is necessary to appreciate the differences between these milks.

 

Proteins:

The nutritional value of goat protein is excellent, they contain all the amino acids essential to the body in adequate proportions. Goat’s milk yield sensibly less cheese than cow’s milk.                                                                                       Goat’s milk has low levels of alpha S1 casein protein ( mostly associated with Cow Milk Allergy ).

The allergenic mechanism is rather complex, intolerant or allergic individuals should seek medical advice.

Fat:

Goat’s milk has sensibly smaller fat globules as well as higher levels of medium chain fatty acids which may result in a quicker and easier digestion process. Goat’s milk lacks agglutinin which is why the cream does not split.  Also, when the proteins found in milk denature (clump up) in the stomach, they form a much softer curd than cow’s milk which may as well encourage better digestion. Three fatty acids caproique, caprique and caprylique are to be found in goat’s milk, in much higher number than cow’s milk, they are the culprits for the tangy goat cheese taste but they are as well sought after. As the cheese ages it loses water and their concentration is therefore higher and their taste stronger! If you do not like the tangy flavour, you ought to eat the cheese young then.

Lactose:

Goat’s milk isn’t much lower than cow’s milk (contains about 10% less than cow’s milk) and yet, countless lactose intolerant patients are able to thrive on goat’s milk. Although the answer for this is unclear, it has been hypothesized that since goat’s milk is digested and absorbed in a superior manner, there is no “leftover” lactose that remains undigested which causes the painful and uncomfortable effects of lactose intolerance.

Minerals:

The concentrations of calcium, phosphorus, potassium and magnesium of goat milk are superior to those of cow’s milk, except for sodium, and very much higher than those observed for human milk.

Goat’s milk Cow’s milk Ewe’s milk Breast milk
Calcium

Phosphorus

Potassium

Sodium

Chlore

Magnesium

Calcium/Phosphore

1260

970

1900

380

1600

130

1,3

1200

920

1500

450

1100

110

1,3

1950

1500

1400

460

1100

180

1,3

320

150

550

200

450

40

2,1

Cheese making:

Goat cheese exhibits a wide variety of forms and flavours.

The majority of cheeses are soft lactic cheeses (85% of manufacturing ) fresh or refined, this is a slow natural process.

The remaining 15% are mixed both lactic and rennetted in varying proportions depending on the recipe, they are fresh or refined.

Within the goat cheese family the “ Chevre “ constitutes a family.

They are mostly lactic, with a minute quantity of rennet whenever used.

They come in many different shapes, pyramid, barrel, log, and are either white aged or coated in charcoal.

We have chosen the two following cheeses to illustrate this family.

Stawley

stawley

http://www.hillfarmdairy.co.uk/our-cheese/

The curd is formed slowly over 24 hours, and ladled by hand into small, cylindrical moulds. The cheeses are then drained, salted and moved between dry and humid environments to allow the cheese to develop its texture, rind and flavours. It can be eaten young from ten days old, when it has mild, creamy, lactic flavour, or matured for four to six weeks, to produce a more complex cheese with a firmer texture.

Valencay AOP

pyramide

This shape may be familiar, many British goat cheeses are produced in this shape.

This Valencay is an appellation cheese coated in charcoal, made in the province of Berry.

The making differs little from Stawley, most cheeses of the chevre family are made in that way, what makes the difference is the quality of the milk used and the way the cheese is being aged.

Charcoal ones tend to have less surface acidity than white ones.

As it happens, the Valencay this time was spicier, a good three weeks older than Stawley, a lot drier. i enjoyed both.

Valencay came from Une Normande A Londres,  www.unenormandealondres.co.uk

Both those cheeses started their life in the same manner

-Fresh:  the cheese is supple, rather wet, it has a delicate milky flavour with barely a hint of goat tang. Have a look on the spice rack and make your very own flavoured fresh cheese or have it plain with a drizzle of honey, fig jam…
– 8 days old: The pate is become more homogenous, milky flavours are replaced by more subtle floral and caprine ones.

-15 days old: A fine blue, brown, white or yellow rind, depending on the flora used for ripening, starts to form on the now semi-dry cheese.
-3 to 4 weeks old: The cheese is now dry, the pate is quite compact and firm, it breaks when cut with a  cold knife. Its taste is all the more complex, white cheeses may be somewhat spicy closer to the rind, ash coated ones are less spicy but have more of an undergrowth taste.

Above 4 weeks, Now you are talking, anything goes, if the cheese has been looked after well till that point, it will be edible, just so you understand how far it can go, there is a cheese made in France called Crottin de Chavignol, a crottin is the excrement of a horse, horse dung, indeed when very ripe this cheese does look like it, to say it packs a punch is a euphemism, so spicy it almost burns!!!

When it comes to keeping your chevre at home, a larder would be grand, it would be good to have a constant temp no higher than 14c, a good humidity 80% minimum and ventilation. They will keep happily in a plastic box in your fridge, if you have something to keep slightly above the bottom, keep the lid partly closed so as to encourage ventilation, the box will allow you to keep some humidity but not too much, some drops of condensation may form on the lid, wipe the excess so the cheese doesn’t get soaked. The cold from your home fridge is a dry cold it may dry your cheese too fast, abstain from using cling film with chevre as there is a build up of bitterness which i find rather unpleasant.

You may remember the cheese families as discussed in another Sunday Brunch appearance.

Capra Nouveau

capra_nouveau

an unpasteurized goat washed rind semi soft cheese made by Brockhall farm, Sarah has sent me the following headlines to describe her cheese.

” Original inspiration 

– a Vacherin but with more punch and easier to serve!
– this cheese has been named a Top 50Food in Britain in 2012 and has consistently gained 3 Great Taste Gold Stars
– a smaller version of the Capra Nouveau, the Capra Baby, won a Super Gold at last year’s World Cheese Awards
Description
– a semi-soft, aromatic rindwashed cheese, washed daily in our own cider.
– flavours of fruity-woodiness (from the spruce band), complexity
– fruity and vivacious at 4 weeks, nutty and deep at 7 weeks+ (normally sold at 5 weeks)
– beautiful antique-rose/peachy-apricot colours
Make
– Only the milk from 3 milkings is used
– Only the milk from our own herd of pedigree Saanen goats (as with all our cheeses)
– Milk heated to 30 degrees, rennetted at 31 degrees, curds brought to 36 degrees
– lightly pressed and turned over 4 hours
– salted and banded the next day
– washed in our own cider and brine mix every day from the first week until 4.5 weeks, then brushed only
– turned and tended every single day, to ensure an even and attractive appearance
Brock Hall Farm
unique in that we only have a herd of pedigree goats, all registered with the British Goat Society
– we are a small team of local women/girls
– the goats are milked every day at 0500 in the morning and 1500 in the afternoon and we work 365 days a year to make this cheese
Hope that’s enough information. With thanks and all warm wishes, Sarah “

I tried it first two years ago, it has come to age since then so i am rather excited to try it again.

http://shop.brockhallfarm.com/products/capra-nouveau

Harbourne blue

harbourne

http://www.nealsyarddairy.co.uk/cheeses/Harbourne%20Blue.pdf

Made by hand using only local milk, Harbourne Blue comes in 3kg rounds that have been matured for 2½ months. Each cheese is approximately 20cm in diameter, 15cm tall and has a fat content of 48%. It is made all year round, although it is in short supply during the winter and early spring. A cracking cheese.

Did you know Ticklemore actually produces three blue cheeses all of them made from a different milk?

Beenleigh blue made from ewe’s milk

Devon Blue from cow’ s milk

and Harbourne blue from goat’s milk.

Oh i forgot the kids! 

Goat cheese is gathering quite a following but there is a downside, farmers find it at times difficult to sell the kids, goats, as indeed every dairy animal, must give birth to produce milk!

Many farmers do sell their own kids meat on site, you may want to try Gourmet goat at Borough Market, the kids come from

Ellie’s dairy who actually started only recently to sell their own raw goat milk ( which i duly purchased to make some cheese) and cheeses at the very same location.

My own made:

As mentioned above, i have purchased a liter of raw milk from Ellie’s dairy, http://elliesdairy.blogspot.co.uk/ , they produce a fantastic range of cheese so you don’t have to do what i did, you can support them by trying Shaggy’s beard, a lovely goat camembert like cheese, why not go and see Joe at Borough Market, he is the cheese maker!

As soon as i purchased the milk, i left it ripen for 24 hours at above 21c, that day 26c in the kitchen,

i am as ever passionate with old style cheese making, so this time i had in mind to try to coagulate my milk with a fig branch  ( as mentioned by Homer in Iliad: ” As when fig-juice is added to white milk and rapidly coagulates the liquid, and the milk curdles as it is stirred, so speedy was his healing of raging Ares “ ), after 24 hours ripening the milk, there was already a start of curdling, lactic purely as nothing had been added, so i started warming up the milk on a pan bain marie so as not to scald it till i reached 60c ( gentle pasteurization ) then i score a couple of branches of fig tree ( given to me by the gardener at the Horniman museum http://www.horniman.ac.uk/ ) with a knife so as to release some sap, and i formed figures of eight so as to spread the enzyme while stirring, i did not have to wait for too long, the coagulation was quite dramatic in sharp contrast with previous experiments with thistle or stinging nettle. Ficine may be used as rennet, it is quite potent, beware though too much of it may impart a bitter taste to your fresh cheese.

I let the curdled milk cool down for a few hours before i ladled the resulting curd in a mould to drain for about 12 hours before i turn the cheese and drain for another 12 hours at ambient temp.

No, it is time for salting, which i will repeat a couple of times while still turning the cheese to even drainage.

IMG_20150815_121015[1] IMG_20150815_121530[1] IMG_20150815_121737[1] IMG_20150815_180144[1] IMG_20150817_123734[1]

So there you have a cheese Polyphemus would be proud of.

A fresh cheese for now, eat it within two weeks, flavour it with whatever takes your fancy as i did a few weeks ago with these Figs and walnuts given to me by Marianna at http://oliveology.co.uk/

goat fig walnut

or ripen it up, 80 up to 90 % RH at temperature ranging from 8c to 14c with good ventilation, it is not easy to recreate these conditions in your home, drying the cheese in the fridge though works, you ll end up within a couple of months with a rock hard piece of cheese that resembles the Belper Knolle which many of you like already.

As usual i was left with quite a fair amount of whey, i drank some, and used the remainder to make bread, burger buns, and pancakes…

Oh, all cheeses spoken about in this item have been made in a food safe manner.

Have fun guys, speak to you soon.

Sources:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2951635/

http://drinc.ucdavis.edu/goat1.htm

http://public.terredeschevres.fr/1_PRINCIPAL/1_3_1_lait/1_composition.html

http://www.westonaprice.org/health-topics/milk-homogenization-heart-disease/

http://www.sciencedirect.com/science/article/pii/S0958694697000654

http://webpeda.ac-montpellier.fr/wspc/ABCDORGA/Famille/Produit/ACIDES%20GRAS.html

http://www.masseiana.org/pliny.htm#BOOK XI

http://www.poetryintranslation.com/PITBR/Greek/Odyssey9.htm

http://sparks.eserver.org/books/iliad.pdf

http://www.red23.co.uk/RAW-Unpasteurised-Organic-Biodynamic-Goats-Milk-1-Pint_p_393.html

http://www.crsad.qc.ca/uploads/tx_centrerecherche/Rapport_Fromage_a_pate_molle.pdf

Best tweets about Rindwash appearance on Sunday Brunch C4, 4 January 2015. Back to the Seventies! Focus on Fondue.

4 Jan

Michaela Simpson ‏@MichaelaS69 

Thank goodness for sky plus – just realised I missed @Rindwash on #sundaybrunchc4 when I nipped to make breakfast – #rewind

Steve Ashworth ‏@steve_ashworth 

@Rindwash @SundayBrunchC4 they looked great! #fondueenvy

jsbdave ‏@jsbdave  22 min22 minuti fa

@Rindwash Always enjoy watching your segments on Sunday Brunch. Brilliant 🙂

Poco Drom ‏@pocodrom  31 min31 minuti fa

Great to see @Rindwash getting some love after his @SundayBrunchC4 appearance. He is a cheese hero and a star!

Elaine Logue ‏@LpoolLainey  51 min51 minuti fa

@Rindwash Great show today Jerome. Potatoes dipped in cheese… What’s not to love! 🙂

Lucienne Simpson ‏@luciennesimpson  2 h2 ore fa

Haha, yes! Maybe just put something unstable but edible on your spoon, and try scooping. Job done! @Rebecca_anne_m @Rindwash @SundayBrunchC4

Bacon Free Brekkie ha ritwittato un Tweet in cui sei menzionato

God I know. Does melting cheese in the microwave then eating it with a spoon count as fondue?! @luciennesimpson @Rindwash @SundayBrunchC4

Ian Maullin ‏@ianmaullin  2 h2 ore fa

@SundayBrunchC4 we need @Rindwash on every week informed & entertained

Rebecca Anne Milford ‏@Rebecca_anne_m  2 h2 ore fa

Very true. And the way I suggested does just take me back to uni & having munchies at 3am… @luciennesimpson @Rindwash @SundayBrunchC4

Lucienne Simpson ‏@luciennesimpson  2 h2 ore fa

I think it’s all about the risk. Dipping stuff with a skewer & not dropping it back in = challenge @Rebecca_anne_m @Rindwash @SundayBrunchC4

Rebecca Anne Milford ‏@Rebecca_anne_m  3 h3 ore fa

God I know. Does melting cheese in the microwave then eating it with a spoon count as fondue?! @luciennesimpson @Rindwash @SundayBrunchC4

Marion Calver Smith ‏@mazzersmiff  3 h3 ore fa

@SundayBrunchC4 @rindwash hey, Jerome should be given a regular spot. What a brilliant chap!

Lucienne Simpson ‏@luciennesimpson  3 h3 ore fa

YES @Rebecca_anne_m LOVE @Rindwash on @SundayBrunchC4 .. I now want all the cheese.

Steve Ashworth ‏@steve_ashworth  3 h3 ore fa

@Rindwash great passion as always about the cheese. Love it!

WhatTheBearSays ‏@WhatTheBearSays  3 h3 ore fa

Loving Jerome @Rindwash on @SundayBrunchC4. Bring him back every week

Sunday Brunch ‏@SundayBrunchC4  3 h3 ore fa

After the break Jerome (@Rindwash) is back with some wicked winter fondues…

Erin Bonner ‏@Batfink123  3 h3 ore fa

@SundayBrunchC4 @Rindwash dont think jimmy will be trying any?? Looks white a sheet bless him

Sunday Brunch ‏@SundayBrunchC4  4 h4 ore fa

Jerome (@Rindwash ) has brought us some tantalising fondues today.

sim w ‏@leecity68  2 h2 ore fa

#sundaybrunch get Jerome French cheese man on every week ! Puts presenters in place effortlessly

Dany Drummond ‏@DanyDrummond  3 h3 ore fa

The cheese man on @SundayBrunchC4 is the best thing that’s been on this programme in ages #givemegruyere #applyenergy

ben clark ‏@ben10clark  3 h3 ore fa

That French cheese man on @SundayBrunchC4 is a legend

Harry Paye ‏@HarryPaye  3 h3 ore fa

@SundayBrunchC4 The cheese man is your best guest ever better than the bat lady

Paul Duffock ‏@PeCrook  2 min2 minuti fa

@Rindwash well done Jerome – the highlight of the show today @SundayBrunchC4 much better than #girliebeers tasting!

Debbie McShane ‏@Debbiemcs1234  3 h3 ore fa

@SundayBrunchC4 @Channel4 love Jerome! He’s so funny & the fondues(?) looked amazing!!

Marion Calver Smith ‏@mazzersmiff  3 h3 ore fa

@SundayBrunchC4 @rindwash hey, Jerome should be given a regular spot. What a brilliant chap!

Liz Chapman ‏@lizziebuff  3 h3 ore fa

@SundayBrunchC4 @Channel4 love Jerome fondue man. He tells it like it is!!! Really made me laugh!! Can he be on every week?

John Spencer ‏@Spencerjohn7  3 h3 ore fa

@SundayBrunchC4 @Channel4 Jerome is so funny…he really doesn’t give a toss!!!!!

WhatTheBearSays ‏@WhatTheBearSays  3 h3 ore fa

Loving Jerome @Rindwash on @SundayBrunchC4. Bring him back every week

AmyJo ‏@AmyJoHowarth  3 h3 ore fa

French guy loves his cheese #sundaybrunch

Nik Koster ‏@nikkoster  3 h3 ore fa

Anyone watching Sunday Brunch? 10am on a Sunday and I feel like I’m being shouted at by a French man, usually that’s a Tuesday thing for me

Rachael Cummings ‏@Rachographer  3 h3 ore fa

@SundayBrunchC4 This French guy is hilarious!

Stewart Wilton ‏@stewartwilton  3 h3 ore fa

The man demonstrating fondu on #sundaybrunch is most French person in the world #hawheehaw

Lindsay ‏@Linnybug78  3 h3 ore fa

Loving this French fondue man on @SundayBrunchC4

ben clark ‏@ben10clark  3 h3 ore fa

That French cheese man on @SundayBrunchC4 is a legend

Rebecca Anne Milford ‏@Rebecca_anne_m  3 h3 ore fa

“It’s not traditional but ‘ey, what do you want?” Omg the French cheese guy on @SundayBrunchC4 is amazeballs. #SundayBrunch

Thorolf of Windhelm ‏@DunndelionRHCP  3 h3 ore fa

That French guy on Sunday brunch follows me. Claim to fame lei

Laura Harris ‏@LauraAJHarris  2 h2 ore fa

Love a cheese fondue @SundayBrunchC4

Katie Beckerton ‏@kbeckerton  3 h3 ore fa

Loving the fondue on @SundayBrunchC4

evieeeeeeeee..x ‏@everose1990  3 h3 ore fa

Jason Donovan was hilarious on @SundayBrunchC4 !! Awful at fondue!! #doubledipping #dribbling

Rebecca Anne Milford ‏@Rebecca_anne_m  3 h3 ore fa

God I know. Does melting cheese in the microwave then eating it with a spoon count as fondue?! @luciennesimpson @Rindwash @SundayBrunchC4

boothy ‏@cokeandsoco  3 h3 ore fa

@SundayBrunchC4 amazing looking fondue on the telly, on the day my big brother moves back to Switzerland. #appropriate #coincidence

Teamdonovan ‏@teamdonovan_  3 h3 ore fa

Never knew that cheese fondue could be so much fun!! Did you forget to have breakfast Jason?!!! #sundaybrunch

Catherine Stanley ‏@CatStanley15  3 h3 ore fa

Looks like Jason Donovan is struggling to eat cheese fondue on Sunday Brunch this morning…

Teamdonovan ‏@teamdonovan_  3 h3 ore fa

Never thought of having roast potatoes with cheese fondue…..Jason seems to be enjoying it!!! #sundaybrunch

Kevin Chapman ‏@lollujo  3 h3 ore fa

@JDonOfficial double dipping in the fondue on @SundayBrunchC4 – poor form…

Burt ‏@burloutray4  3 h3 ore fa

No sleep in as teen Burt needed taking to work. Plus side is I get to see an aggressive Frenchman explaining fondue on #sundaybrunch

Katie Levick ‏@Katie_Lev  3 h3 ore fa

Fondue on #sundaybrunch bringing back terrible memories for my tastebuds. #fondont

Deanne Saunders ‏@DeanneSaunders1  3 h3 ore fa

So so jealous watching @SundayBrunchC4 right now, would love cheese fondue for breakfast #sundaybrunch

Sue Doody ‏@Doods79  3 h3 ore fa

The fondue item on @SundayBrunchC4 is making me gip! Not helping illness

Amanda Purnell ‏@AmandaPurnell31  3 h3 ore fa

@SundayBrunchC4 loving the fondue man. Should be knighted for services to fondue!! #cheesepassion

Angela Peat ‏@AZPeat  3 h3 ore fa

@SundayBrunchC4 This cheese guy is hilarious without even knowing it! #Fondue #sundaybrunch

Teamdonovan ‏@teamdonovan_  3 h3 ore fa

@JDonOfficial is eating cheese fondue as tricky as it looked? #sundaybrunch

Nick Goulden ‏@NickKeenCity  3 h3 ore fa

Catch my @bearsdenmusic vid on @SundayBrunchC4 shortly – after the fondue tasting…

Sarah Worsley ‏@Oceanborn2011  3 h3 ore fa

Thanks to Sunday Brunch I’m craving cheese fondue at 10am.

Dan ‏@ThatConnArtist  3 h3 ore fa

This guy is a fondue maverick that gets results. I bet other people in the cheese community are scared of him. #SundayBrunch

Buzz Lightfeet ‏@BuzzLightfeet  3 h3 ore fa

@timlovejoy @SundayBrunchC4 fondue fun

Stuart W Hill ‏@Wadadli  3 h3 ore fa

#sundaybrunch a belligerent Frenchman # fondue

 

Lindsay ‏@Linnybug78  3 h3 ore fa

Loving this French fondue man on @SundayBrunchC4

Sally Hales ‏@feakins25  3 h3 ore fa

Fondue is apparently back in fashion #sundaybrunch

mark kelly ‏@upthevale  3 h3 ore fa

@SundayBrunchC4 … Can you ask the fondue guy to say “I’d like to book a room” please …

Guy Hoggarth ‏@ghogg697  3 h3 ore fa

Talking cheese and fondue now @SundayBrunchC4

Sonikmummy ‏@sonikmummy  3 h3 ore fa

@timlovejoy @SundayBrunchC4 I love #Fondue and that’s the traditional Christmas dinner in Switzerland. *source: my Grandmother is Swiss

talljon5 ‏@BigJF79  4 h4 ore fa

@timlovejoy @SundayBrunchC4 bit niche what percentage of people actually bother doing fondue?

Tim Lóvejøy ‏@timlovejoy  4 h4 ore fa

Fondue on @SundayBrunchC4 next week squash and Double Diamond

La Fondue Suisse on Sunday Brunch C4, 4 January 2015

2 Jan

Switzerland is known for its traditional Cheese Fondue, originally a hearty peasant dish made with melted cheese, wine and bread and served in a communal pot. Due to their ability to melt well, many Swiss Cheese varieties lend themselves to use in Cheese Fondue, Switzerland’s national dish.

There is no standard recipe, nor is there even a single type of cheese that’s universally favoured for Swiss cheese fondue. One commonly used recipe is an equal blend of Gruyère and Vacherin Fribougeois, known as “moitiè-moitiè” or “half-half.” But if you’re in the east of Switzerland you may as well mix Gruyère with an Appenzeller. In Valais, a blend of Gruyère and Raclette, while in Bern, Emmentaler is mostly used.

The following Swiss cheeses may be used to make a Swiss Fondue:

Gruyere / Vacherin fribourgeois / Emmentaler / Tilsiter / Appenzeller / Etivaz / Raclette

Ingredients for the moitié-moitié ( serves 4)
600g of semi-white bread , cut into cubes 2 to 3 cm
1 clove garlic
0.3 l of dry white wine
3 cc of corn starch
400g Vacherin Fribourgeois
400g grated Gruyère
5 cl kirsch 
pepper
no salt!

Preparation:
Grate or slice the cheese into small pieces.

Peel and crush the garlic clove and rub on the bottom of the caquelon pot

Dissolve the cornstarch in the kirsch.

Pour some of the wine into the pot, add the cheese and heat through very slowly , stirring
constantly with a wooden spoon until the mixture reaches the boiling point.

You may want to add a bit of the remaining wine alternatively if the texture is too thick ( it shall not be liquid either! ).

Add liaison with kirsch and season with pepper.

Place the pot on your candle warmer and maintain a constant temperature.

Prick bread cubes with a long fork and dip them in the fondue until they are well coated
with the cheese mixture.

It is important to regularly stir the contents of the pot, forming a figure of 8 ( resembling the figure of 8 formed by the cheese maker stirring curds in the Vat )

Warning: if you share a fondue in the company of Swiss guests , be very careful not to loose your piece of bread in the mixture, you probably will have to agree to fill out a pledge as a form of punishment.

In accordance with the democratic traditions of Switzerland, it will be for other diners to choose your pledge.
If you have your meal in a mountain refuge, expect for example to be asked to tour the shelter barefoot and butt naked in the snow …

Fondue is a very rich dish, you may accompany your fondue with some hot tea which will help the digestion.

Winter cheese on Daily Brunch C4 Monday 24 Nov 2014

24 Nov

Nowadays most cheeses are available all year round, in standardized products there is little if no difference of taste between 1st January and 31 December. The makers of such products want you as a customer all year round, by not challenging you they often manage too!

Artisan cheese though is a very seasonal product which will be experiencing seasons, indeed the taste will vary along the year depending on the nature of the feed of the animal, fresh lush grass from Spring to Autumn and dry feed in the winter.

What can we call a Winter cheese?

A soft cheese made from the last succulent grasses of the Autumn that reaches maturation at the start or during the Winter.

I chose Burrata from Italianate at Borough market. http://boroughmarket.org.uk/the-parma-ham-and-mozzarella-stall-2 .     It is a rather fresh products, a week old, it was made in Puglia southern Italy where Buffala cows are grazing later than in Northern Europe which translates into a very floral cheese.

Look for raw soft cheeses if you want to taste the Autumn grass flavours.

A winter cheese can be too a hard cheese which traditionally was made in the mountains, the geography makes it difficult to keep large herds of cows therefore the farmers would pull their milk together in order to create hard cheeses of large size which could keep for long periods, specially when the weather was so bad that the mountain snow impeded their movement. These cheeses are called Fromage de Garde, keeping cheese.

To illustrate this type of cheese i have taken with a Monte Veronese from the Lessinia mountains North of Verona, Northern Italy, this cheese is 20 months old and has been ripened up to eight months in Passito wine, a local sweet wine. The cheese is supplied by http://boroughmarket.org.uk/lubriaco-drunk-cheese

A Winter cheese can be too a cheese rarely consumed in the Summer but often cooked with in the Winter.

Raclette is the most famous Winter cheese, you may well have already witnessed someone scraping such cheese on some potatoes, raclette indeed means to scrape.

To illustrate this type of cheese, i have taken the Bermondsey Hard Pressed from Kappacasein at Borough Market. http://boroughmarket.org.uk/kappacasein-2

It is essentially a British Raclette, it has received the James Aldridge price for best British raw milk cheese 2014. The BHP we tried was made since April 2014, it is a great table cheese reminiscent of a young gruyere, and it may be used for melting as a raclette.

I do recommend you to visit your local cheese mongers, sure they will be more than happy to take it from there.

Summer cheese, and the going is easy… on Sunday Brunch 6 July 2014.

10 Oct

rindwash

Summer cheese: A cheese made from Summer milk or a cheese that reaches maturity in the Summer. What cheese are well suited to the summertime eating? First of all, we will see three cheeses that are available in the trade, they may be purchased or they may inspire you to create your own! Then we will use a fresh curd cheese to create some savoury and sweet cheesy bites.

Our first cheese is the Lingot de Saint Nicolas

IMG_20140707_122757[1]

it is made from unpasteurized goat’s milk in Herault, Southern France by orthodox monks, it is a white aged goat cheese. For the purpose of this item, we are going to try the young Lingot, it is rather creamy, quite elastic ( take a long time to melt in mouth ) which makes for a rather long lingering floral and slightly caprine taste with hints of thyme essence which is raising curiosity…

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