Recipes

Sunday Brunch Cheese Lady

Sunday Brunch Cheese Lady
Sunday Brunch Cheese Lady

Sunday Brunch Cheese Lady: Featuring three wonderful British kinds of cheese that are in desperate need of your help, this selection is sure to please. By purchasing this box, you will be assisting in the continuation of the manufacturing of these cheeses and ensuring that they are available for future generations, as well as receiving a great cheese selection sent to your home.

They are made by British cheesemakers who have been especially hard hit by the decline in the restaurant industry in the United Kingdom this year. By purchasing a product from this area, you are assisting in the preservation and future of some of the most traditional and most inventive current cheeses produced in the United Kingdom.

…and this is what you refer to as a “blue cheese!” In addition to being deliciously creamy and silky in texture, Colston Bassett has an invigorating salty blue cheese tang that helps to temper its richness.

Westcombe is one of just four true Somerset farmhouse Cheddars produced in the world, and it is my personal favourite. The cheese has a really rich and nuanced savoury flavour, with a slightly acidic finish that is a delight to eat. Also, I’ve coupled it with some homemade piccalilli to make a delectable ploughman’s lunch.

Sunday Brunch Cheese Lady
Sunday Brunch Cheese Lady

Calling all cheese enthusiasts! During this celebration for the release of Morgan McGlynn’s new book The Modern Cheesemaker, she will lead us through an evening of cheese tastings and provide insight into the skill of artisan cheesemaking.

Morgan McGlynn is one of the industry’s most promising young women; she owns and operates Muswell Hill Cheeses in London, where she also serves as the resident cheese expert for Channel 4’s Sunday Brunch, as well as the cheese adviser for Harrods, Selfridges, and Fortnum & Mason, and as an expert judge at the World Cheese Awards.

The Modern Cheesemaker teaches you how to make 18 different kinds of cheese, ranging from the rich and gooey to the wonderfully stinky, as well as all of the cheeseboard favorites – from simple, fresh cheeses such as mozzarella and ricotta to salty and versatile halloumi, feta, and paneer, to perfect, melting Swiss cheese, aged Cheddar, and Brie.

Sunday Brunch Cheese Lady
Sunday Brunch Cheese Lady

The Modern Cheesemaker will enhance your awareness of this key element and its production by starting with the very fundamentals of the producing process and progressing through a guide to milk kinds and the seasonal nature of cheese. Morgan will offer us a behind-the-scenes look at the cheesemaking process and provide her professional advice on everything from making, storing, and maturing cheese to tasting, slicing, and discovering new cheeses.

We’re thrilled to be collaborating with Appleby’s, Cheesemakers from Hawkstone Abbey Farm, Marchamley, Shrewsbury, for this event, and look forward to seeing you there. Additionally, Sarah Appleby will be on hand to exhibit their cheeses, which you will have the opportunity to sample and enjoy while sipping on a glass of fine wine.

The Kirkham family has been producing cheese for three generations; this is a typical, creamy, unpasteurised Lancashire cheese with a deliciously moist, pressed texture and a mellow taste, produced using traditional methods.