Welcome to the The Teddington Cheese Wire, the bi-monthly newsletter featuring
the world of cheese.
The Teddington Cheese attracts customers
living all over Britain from Clacton to Cardigan and from Swanage to Stornaway.
Local customers visit us to taste and discuss the world of cheese. We hope
this newsletter will bring the shop closer to our customers further afield.
In each issue we will cover a wide range
of cheese issues and include regular features:
Cheese focus: We take a close look
at a different cheese each month exploring its history, the production
methods used and the people involved.
Farm focus: Making a quality cheese
starts with choosing the right animals and growing the right grass on which
they graze. We examine the animals and the farming practices essential
for the production of the finest cheeses.
Tools of the trade: Cheese has been
made for thousands of years and the methods and tools which have evolved
Products: New products, services
and gift ideas at the Teddington Cheese.
Cheese tips: Tips on selecting,
storing and serving cheese.
Recipes: Recipes to try.
Tools of the trade:
The Cheese Iron
The cheese iron is an invaluable tool
for the cheese maker, grader and cheesemonger. Its is used to assess a
cheese without the need for cutting it open.
The iron is placed against the cheese and is pushed firmly into it. The
resistance felt whilst pushing in the iron gives an indication as to the
type of cheese to expect. After one or two turns a plug of cheese is gently
withdrawn and can then be examined as follows:-
1. The plug is passed under the nose to
check for any off-flavours and to assess the degree of maturity from the
2. A check is made for visual defects,
mottling, dirt contamination, open texture, bleaching and graininess.
3. The iron is turned over and the back
surface examined; if the cheese has the right moisture level it will shroud
the blade with a clear film of fat, a dry curd will leave no fat or small
particles of rolled curd on the surface.
4. A small piece of cheese from the end
of the plug is taken and rolled between the thumb and forefinger which
gives an indication to the condition of the cheese and releases more aroma.
5. Finally, the plug is returned to the
cheese and the gap in the surface filled with the cheese moulded between
the fingers. All this takes only a few seconds after which we know if the
cheese needs further ripening or can be taken and sold.
BACK TO TOP
Greenacres Farm, Whitesmith, Lewes, East Sussex
An unpasteurised mould ripened goats
cheese based originally on the Saint Maure recipe. Log shaped and around
5 inches long it has a bright white paste, firm but creamy texture and
a mild to medium mellow flavour.
Kevin and Alison Blunt live on a small
holding near Lewes in East Sussex. They have three sons and have been making
Golden Cross for over nine years, enjoying success at a number of cheese
Originally Kevin studied Biochemistry
and Alison, Human Biology, but like many of us they were looking for the
'good life'. With limited funds, they were able to buy a basic small holding
in East Sussex and started out with just a few goats and egg laying hens.
Unfortunately the small holding did not include a house, so they had to
make do with a caravan for the first two years.
The cheese was developed by Kevin, Alison
and Regis Dussartre, who was making cheese locally. When Regis announced
his retirement from cheese making the Blunts' herd of goats had grown and
was producing enough milk to start making cheese on a small scale. Together
the three of them developed the recipe for Golden Cross and Kevin and Alison
have since become expert cheesemakers.
Based on the Saint Maure recipe, it is
made from unpasteurised milk, has a coating of ash and uses the same moulds
and equipment, but this is where the similarity ends. Kevin and Alison
have made some slight changes which make Golden Cross a unique cheese.
It does not have the characteristic straw
running through the centre (Alsion tells me that the Environmental Health
officers would have difficulty in accepting straw in a cheese). The softer
Saint Maure needs the straw to keep the cheese together but the Golden
Cross is slightly firmer and thus, a little more robust. Golden Cross is
suitable for vegetarians unlike Saint Maure.
The Golden Cross is ready to eat 10
to 14 days after making and can be matured for a further 4 weeks, its texture
becoming harder and dryer. Each cheese weights approximately 250g reducing
to 200g when mature. It is available both ashed and plain throughout the
year, but supplies are very limited in the autumn and winter months.
The cheese is excellent on a cheese board
as well as being versatile in the kitchen - see the recipe section.
When it comes to a gift how many
times have we nipped out to buy a box of chocolates or picked up the
phone and asked for interflora? Why not Say Cheese? At the Teddington
Cheese we put together cheese selections and hampers and send them all
over the UK for next day delivery.
Placing an order is easy - simply
pick up the telephone, write, fax or e-mail us. Orders can be placed
well in advance or the day before for that forgotten birthday. We can
include a greeting card with a personalised message at no extra cost.
All major credit cards are accepted. Please telephone 0181 977 6868
if you need help in selecting a cheeseboard or hamper. Remember, we
can include biscuits, pickles, wines and port.
GOOD POINTS IN
A MILKER AND BREEDING GOAT
|1 - Eye, bright and gentle
2 - Head, shapely and intelligent
3 - Neck, long not course
4 - Shoulders, clean and neat
5 - Back, the line long and level 6 - Ribs, deep and well sprung
7 - Pelvis, wide
8 - Rump, sloping gently
9 - Escutheon, wide and reaching high
10 - Rear of udder, well developed
| 11 - Hocks, wide apart and
12 - Feet, sound and neat
13 - Teats, pointed and firmly attatched
14 - Udder, spherical and firmly attatched
15 - Barrel, ample for food
16 - Milk veins, prominent
17 - Body, deep allowing room for heart
18 - Pasterns, fairly straight
19 - Forelegs, straight, sound not too close
20 - Throat, clean and fine
Home-dried tomato & Golden Cross bites
serve as canapés or a starter for four
with a colourful garnish of leaves
1 log Plain Golden Cross
6 juicy, ripe tomatoes
rosemary and thyme
coarse sea salt
1. Slice tomatoes in half. Spinkle with
oil, herbs, chopped garlic and coarse sea salt. Place in a cool oven
(100-120°C) on a baking tray and cook for 2hrs or so - until tomatoes
are shrivelled but not dry - do not allow to burn.
2. Lightly toast slices of crusty bread. Rub the surface with peeled
clove of garlic and drizzle with good olive oil.
3. Cut the toast into 3cm squares. Place a slice of Golden Cross and
half a dried tomato on top.
4. Bake in medium oven (180°C) for 5-10mins (until warmed through)
Grilled Marinated Goats Cheese
1 log Plain Golden Cross
2 cloves garlic
1tsp red peppercorns or mixed pepper corns
2tbsp chopped fresh herbs (parsley, rosemary, thyme, marjoram)
100ml extra virgin olive oil
25ml balasmic vinegar
coarse sea salt
1. Mix marinade ingredients together
2. Slice Golden Cross log into 1cm discs
3. Pour over dressing and leave to marinate
for at least a few hours and up to 2 days.
4. Remove cheese from marinade and place
under hot grill until lightly browned.
5. Serve on salad of mixed leaves tossed
in the marinade from the cheese.
you considered joining The Teddington Cheese Club?
Every month you can
receive a selection of cheeses together with notes on their making and
history. Over the course of a year you will become acquainted with over
60 cheeses which you may otherwise never experience.
Why not make a gift of membership
to the Cheese Club. A certificate will be sent to the recipient outlining
the cheeses they are to receive and will include a greeting from yourself.
- Cheese Tips -
Presentation using a floor tile
To present a cheese board why not
use a ceramic floor tile. They are easy to clean, inexpensive and there
are a huge range of designs to choose from. Their size allows the tile
to be decorated with fruit and biscuits and the absence of a raised
rim makes cutting easier.
At the shop we use a range of rustic
pattern tiles for displaying our cheeses. On the underside of each
tile we stick rubber feet (stick on feet are available from most DIY
stores) to protect our work surfaces.
WHY NOT COME AND SEE US WHEN YOU ARE NEXT IN LONDON?
The Teddington Cheese,
42 Station Road, Teddington, Middlesex, TW11 9AA, ENDLAND.