Category Archives: Cheese Boards

10 Interesting Facts About Cheese

Loved and celebrated around the world, there is more to the humble cheese than meets the eye. With over 2000 varieties produced across the globe (700 made right here in Britain) we have put together a list of 10 interesting facts about cheese that may just change the way you look at the stuff!

Interesting facts about cheese
Cheese comes in so many delightful shapes, tastes, smells and sizes!

 

10 Interesting Facts About Cheese

1. Cheese isn’t just made with cows milk, but also with sheep milk, goat milk and less commonly buffalo milk, horse milk and even camel milk! Cheese made from Moose milk is successfully made on a farm in Sweden, despite the short lactation period of the Moose.

2. The Romans loved cheese! Some of the large Roman houses had their own separate special kitchen called a Careale specifically to create cheese in. Not only did they smoke cheese but they also added different flavourings to cheese too. As their empire became so large, each location was able to produce its own unique cheese, depending on the local ingredients available and the varying techniques used.

3. Some people actually eat cheese that contains living maggots! Cazu Marzu is a sheep’s milk cheese where they add a bug called the “cheese fly”. These hatch and become maggots, which get to work on the cheese, leaving it partially decomposed. Even though it is considered a delicacy in Sardinia, it is actually illegal to eat due to the potential for the bugs to breed in your gut and cause serious illness! Most people eat this cheese wearing protective eye-wear as the maggots can jump and land in your eye – something you definitely want to avoid!

4. A Turophile is the word used to describe a true connoisseur & lover of good cheese.

5. Vieux Boulogne (a French cheese made with cows milk and washed in Beer) is widely considered to be the smelliest cheese in the world. Washed rind cheeses have a strong scent by nature. Stinking Bishop is an English cheese washed in fermented pear juice that also has quite a pong! Bear in mind that just because a cheese smells really whiffy, doesn’t necessarily mean that it tastes bad!

Good Cheese
These are just 2 of the 700 different cheeses made right here in Britain – Wookey Hole Cave Aged Cheddar and the Colston Bassett Shropshire Blue

 

6. It wasn’t until 1954 that cheese came off rationing after the second world war, a whopping 9 years after it actually ended. During the war itself, cheese was rationed to just 2oz per person, per week. The only cheese that was allowed to be produced was a hard cheddar style cheese.

7. In America, the last week in June is celebrated as national cheese week. Last year, British cheese week was celebrated from the 26th May to the 1st June.

8. Contrary to popular belief, mice actually prefer chocolate over cheese every time! Mice love sweet smelling food so they would be more tempted by a piece of chocolate than a chunk of cheddar.

9. Cheese is most flavoursome when eaten at room temperature, so if you are serving cheese at a dinner party, be sure to get it out of the fridge about an hour before serving.

10. Surprisingly, the three countries that consume the most cheese (average per person, per year) are:

  1. Greece
  2. France
  3. Iceland

 

Why Not Try Our Different Types of Cheese!

 

Try Our Cheese TodayTry Our Cheese Today! Fancy having a look around our shop?  Visit here www.thecheesemarket.co.uk to view our scrumptious cheeses

Snowdonia Beechwood Smoked Cheddar Cheese – Cheese of the Week

Our cheese of the week is the delectably creamy + subtly smoky Beechwood Smoked Cheddar Cheese by the Snowdonia Cheese Company.

Snowdonia Beechwood Smoked Cheddar Cheese
Snowdonia Beechwood Smoked Cheddar Cheese wrapped in a stunning yellow wax

Who Makes This Smoked Cheddar Cheese?

The Snowdonia Cheese Company are the creators of this beechwood smoked cheddar cheese. Based in beautiful rural North Wales & established in 2001, the company has grown to be one of the best cheese producers in the entire country, if not the world. It produces plenty of award winning cheese and is most famous for its Little Black Bomber Mature Cheddar.  They have expanded their range over the years, which now includes 10 truckle cheeses of different flavours.

Taste and Flavour

This cheddar is still beautifully mature and strong flavoured, yet the smokiness is subtle and not overpowering. The cheeses are slowly smoked over sustainably sourced Beechwood, rather than chemically smoked, which is how the more subtle smoky flavour is achieved. We really believe that you can taste the difference between this hand crafted smoked cheese and the commercially produced chemically smoked cheeses. The flavour is without doubt, far superior.

This cheese is still creamy though and totally addictive with its mellow depth + warmth. This was recognised with a Gold Medal at the Global Cheese Awards.

Beechwood smoked mature chedday by Snowdonia
Beechwood smoked mature cheddar – fantastic texture and creamy, subtly smoky flavour

Enjoy Smoked Cheddar Cheese With….

This cheddar is very versatile in the kitchen. Add this smoked cheddar cheese to a ploughman’s lunch to give a twist on the traditional recipe. Grate it into pasta bakes or on top of soups and tomato based stews. This will certainly liven up a green salad too!

Don’t forget that these truckles look stunning on any cheeseboard and the packaging makes them great cheese gifts too.

Creating the Perfect Cheese Board

 

Dinner Party Favourites – Cheese board

Forget todays boring board meeting with a fabulous cheese board for eating!

The Perfect Dinner Party Cheese Board
An Ideal Dinner Party Cheese Board

An impressive cheese board can be created with minimal time & effort. Simply follow the advice below and your cheeseboard will be the perfect finale to a memorable dinner party.

  1. Select between 3 – 5 cheeses – Aim for 3 to 5 cheeses. Any less and there will not not enough variety, any more and it will overwhelm the palate.
  2. Start with a soft cheese, hard cheese & then a blue cheese – As a rule of thumb, start with one hard cheese, like the Quickes vintage cheddar, one soft cheese, like the Tunworth & one blue variety like the Oxford blue. This way you have three great cheeses with varying flavours and textures to really hit the taste buds. From this starting point you can then add more. Great accompaniments to these types of cheeses would be a) a washed rind cheese like the Golden Cenarth or b) a light goats cheese like the award winning Rosary Garlic & Herb Goats Button.
  3. Make it interesting – Giving a theme is a great way to add extra interest to your dinner party cheese board. It could be an all British Board or a Fantastic French selection, a Gorgeous Goat cheese platter or even an alliteration of Brilliant British cheeses beginning with B.
  4. Choose Artisan Cheeses – The best way to impress is to choose cheeses that are artisan and not readily available in the supermarkets. Some artisan cheese suppliers will provide you with detailed information about the cheese (like where it originates from and who created it) with your order, so you can dazzle your guests with not only the flavours of the cheeses but their history & awards too. Cornish Yarg with garlic is a great example of a cheese with an award winning flavour and an interesting story.
  5. Accompany them with style – Don’t let the board down with poor biscuits; add a selection of artisan biscuits, breads or other accompaniments that help enhance the flavour of the cheeses without being bland. Don’t forget the chutneys and grapes!
  6. Know your knives – Whilst not an essential addition, a knife for each cheese is always helpful. A specialised soft cheese knife is a nice touch for cutting the soft cheeses & a cheese wire always makes a novel addition to the board.
  7. Prepare  –   

I.  Aim for approximately 100g of cheese per person, more if the board is part of a main meal.
II.  Remove the cheeses from the fridge roughly 2 hours before serving so they can reach room temperature allowing their tastes and textures to be fully appreciated upon serving.
III.  Take off wrappers but leave on rinds.

We hope these tips on creating the perfect cheese board help you create a selection that disappears from the plate in seconds but is a talking point for weeks to come.

Or if you feel like you need a little extra help in creating that perfect cheese board selection, getting in touch via our website: www.thecheesemarket.co.uk