15 - Christmas 2002 and New Year 2003
New Cheese Wire is here!!
As new owners of The Teddington Cheese we are very
proud to open its doors once again to regular and new customers.
After negotiations with Doug and Tony we officially took over on
the 8th November. We were delighted that within a week we were almost
fully stocked, repainted and open again. the support has been fantastic
and despite a few late deliveries we are able to stock 95% of the
cheeses sold before (plus a few new ones such as Norbury Blue -
made in Dorking).
We have been lucky to obtain the services of Richard
Adamson (former Cheesemonger at Kew and Teddington) and his experience
has been invaluable to us all.
We hope that the shop and also the internet site will be packed
with cheeses, ports, wines and other goodies which you will enjoy.
Should you have any comments or suggestions on cheeses, wines,
biscuits; or comments in general then please do let us know. We
are always open to ideas and willing to listen and talk about our
range of products. (e-mail
In this edition we are featuring Colston Basset Stilton and a recipe
I know you will love to make - Stilton Soup.
Our children wanted us to include something for children to make.
We include a very quick & easy recipe for 'Cheese Straws', which
they love to make and the eat! .
The season of goodwill and festive
cheer is almost upon us, and now is the time to start thinking
about those Christmas and New Year cheese requirements. We opened
6 weeks before Christmas, and we expect this will be our busiest
time of year. We cannot stress enough the importance of placing
your orders as far in advance as possible. We obviously want to
provide as many of our customers (new and former) as we can with
their ideal cheese selection. So, the only way to ensure that
you get that ultimate Christmas/New Year cheeseboard is to get
your order in before everyone else does.
Orders for Christmas must be received
by 10am on Thursday 12th December. After this date only a
limited number of cheese selections and hampers will be available
and then only until Thursday 19th December at 5pm.
Finally, to ensure that there
are no last minute delivery dilemmas, our last delivery date will
be Thursday 19th December (unless ordered already). This relates
both to deliveries for Christmas, as well as for New Year. If
you live in or near Teddington then why not pick your order up
and beat the queues by letting us know when and walking straight
in the shop!
The Christmas Selection
Perfect for the festive table from Christmas through
to the New Year.
Includes a wedge of Colston Bassett Stilton, a chunk
of Llanboidy, a Camembert, a Cabri and a Trami d'Alsace
- contains 1.1kg of cheese in total. To
buy this click here.
Decorations shown in photograph are not included.
Stilton is known as the 'King of Cheeses' and is now the
biggest cheese export to USA!
Stilton is protected by a certified trademark and its making
has been strictly controlled since the 1900's.
The best stilton is made from summer milk. During the first
month the cheeses are turned every day and at eight weeks
they are pierced with stainless steel needles to promote the
The cheese has a velvet, close texture with a pale ivory
paste, grading to amber at the edges and marbled with greenish
blue veins. The flavour ranges from mild with a sharp edge
when young to a rich and tangy when mature.
Stilton is traditionally served with port (see here for our
selection) and in some circles port is poured into the middle
and then eaten. However this is not recommended if you want
to eat the stilton over several weeks.
We have a variety of truckles, half truckles, baby and whhels
buy some Stilton click here
butter, 1 onion - finely chopped, 5-6 celery stalks,
30g of flour, 850ml (1 1/2 pt) vegetable or chicken
stock, 5 tbsp white wine, 150g Colston Bassett Stilton
- crumbled, 140ml (1/4 pt) cream. Garnish - crumbled
stilton and celery leaves.
1. Melt butter &
fry onion and celery until golden;
2. Add flour & stir mixture on gentle heat for 1-2
3. Slowly add the stock and wine;
4. Bring back to boil (stirring), then reduce heat and
simmer for 20-30 minutes;
5. Cool slightly and puree in a liquidiser;
6. Return to pan, add stilton and heat gently so that
7. Add cream, season and check soup is thoroughly warmed;
8. Pour into bowls & garnish - serve with crusty
To buy some Stilton click here
by Jozef and Benedict
85g of plain flour,
pich of salt and pepper, 85g of Montgommery's Cheddar
(grated), 60g butter, beaten egg to glaze.
- Set the oven at Gas Mark 5, 375
degrees F, 190 degreees C.
- Grease two baking sheets.
- Sift the flour, salt and pepper into a bowl.
Rub in the butter.
- Add the cheese and knead to a smooth
- Wrap and chill until firm.
- Roll out onto a floured board to
1cm thick. Brush with beaten egg.
- Cut into thin strips about 1/2cm
by 6cm - makes about 30.
- Bake for about 10 minutes or until
- Leave to cool on a wire rack.
- Cheese straws will freeze very
buy some Montgommery's Cheddar click here
to look after a cheese truckle
Follow these tips to ensure that
your cheese truckle stays in good condition
throughout Christmas and into the new year.
top inch of the cheese should be cut a wedge at a time.
Each wedge should be about 1 inch thick. Only proceed
to the next layer of cheese when the final wedge has
been taken from the previous layer. Always use a sharp
knife and try to keep the cut as smooth and flat as
Make sure that the cut surface is tightly covered with
cling film. Then over-wrap the whole cheese with a damp
cloth and store in a cellar, cool larder or the warmest
part of the refrigerator.
Year cheese selection
Mature, Berkswell, Colston Bassett Shopshire Blue, Greens Cheddar
and Epoisses. (Minimum weight of cheese 1kg). Including delivery
to UK addresses
as part of the cheese
you a Merry Christmas
and a Happy New Year
articles © www.teddingtoncheese.co.uk