Issue No. 16 - February/March 2003
Back Issues:
Issue 15
If you came direct to the Cheesewire and want to visit our main site, click here


Worldwide Delivery
Fondue & Raclette Offer
Teddington CheeseClub

Don't Forget Offer

Spring Port & Stilton Offer

Cheese Focus:
Norbury Blue

Norbury Blue Cheese & Spiced Walnut Dip

Caption Competition:
Send us a witty caption and win a wheel of stilton!

Fondue and Raclette sets
for sale and hire

Photograph of a Swiss fondue set

For Sale
Swiss 'Alpe' fondue set 65.00
(complete with pot, stand, burner, 6 forks and 6 plates)
Raclette 'Ambiance' for half cheeses 175.00
Raclette ' Party' for quarter cheeses 115.00

Hire service
(for those who live close to our Teddington shop)

Fondue set 12.00 per day
Raclette 'Ambiance' £15.00 and
Raclette 'Party' 10.00 per day

Photograph of a raclette sets

The New Cheese Wire is here!!

Welcome to the Spring edition for 2003. We have now all recovered from our first Christmas and New Year at The Teddington Cheese shop. We thank all customers who placed an order with us or waited to be served and for your patience and support. We hope that our pre-order service and collection was useful, it made our job slightly easier, as it meant we could reserve certain cheeses in time.

A special thanks must go to Richard Adamson (Head Cheesemonger) whose dedication and willingness to forgo many hours sleep helped us through this 'new' experience.

In addition to our regular cheeses we also have brought back the 'Cheese of the Week'. Each week we will be choosing a different cheese which enables us and the customers to try a cheese which is in peak condition. When calling into the shop or placing an order by phone, fax, e-mail or via internet then why not ask about the cheese of the week?

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 us here).


English - Spring Hamper Offer

To celebrate the success of The Teddington Cheese to date we would like to offer you the chance of buying a Port and Stilton Hamper at 20% off.


Photograph of a Swiss fondue set

We have provided you with the offer as the Colston Basset Stilton we have at the moment is in superb condition and we would like to pass on our thanks for all the support, 'good lucks' and 'glad you are back' comments.

To buy this hamper please click here and it will take you to the hampers section





International Food Exhibition

Teddington Cheese was asked to rent a stand at the IFE in March (23rd - 26th) this year. It is being held in London, at the Excel centre, in the docklands area. IFE showcases the best and newest innovations in the food industry and its attracts visitors from all over the world. It is an excellent platform for our official re-launch.

We feel we can offer a very personal service, as well as providing a wide, varied and excellent selection of cheeses, biscuits, chutneys, hampers and cheeseboards etc to smaller hotels, restaurants and caterers in quantities they actually require and in superb condition.

If you or anyone you know would be interested in discussions how we can help them then please do get in touch or come to the IFE (or our shop) and see us personally/

We have set a Press Conference for 2pm on Sunday 23rd March for the Worldwide Official launch of the Norbury Blue Cheese (featured article below).

If you or anyone you know would like a ticket then please let us know by telephone (020 8977 6868) or via e-mail and we will send you one

To view the IFE website to see who else will be with The Teddington Cheese then visit:

Worldwide Deliveries

Over the past few months, we have had numerous enquiries about sending cheese abroad. Now that the the New Year has been and gone we have been looking hard at what we can offer our customers who live abroad. Some of you want to try farmhouse British and European cheeses for the first time, whilst others are ex-pats who miss the tastes of home. Whatever the reasons, we are pleased to announce that our new Worldwide Delivery Service is now up and running, so whether you want Norbury Blue sent to Nova Scotia or Cornish Yarg to Yucatan, we are now able to cater for your needs.

When shipping cheese abroad it is important to consider the type of cheese. We have taken great care to ensure that our packaging methods are as effective as possible at maintaining cheese in a good condition. However, it is a sad fact that some cheeses travel better than others. As a rule, hard or whole cheeses travel much better than soft, cut ones. Although your penchant may be for soft, pungent Epoisses, there is yet to be found a way of sending cut pieces half way across the globe, and them arriving intact.

Please also let us know as far in advance as possible as there are many import/export papers we have to complete first.

Worldwide Delivery Charges

We have arranged very competetive rates with DHL Worldwide Express and our delivery costs directly reflect these rates.

These are being finalised at the very moment and will be published on our website in the week beginning 17th February.

The first kilogram of a consignment is the most expensive since it includes the actual collection and delivery costs for the package. Additional items can be added at a much lower rate because the only extra cost is that of the aircraft fuel, since collection and delivery costs have already been covered.

If you are interested (and we hope you are) then please do let us know, or e-mail us and we can talk you through, advise and give you a quote on what it will cost to ship your favourite cheese or a new one to you.

All deliveries will take 1 working day unless indicated otherwise. Please contact us for prices and restrictions to other destinations.


Cheese focus:

Norbury Blue is the only blue cheese made in Surrey and also the closest farmhouse cheese to our Teddington Shop.

We first tasted Norbury Blue before we had bought the shop and it was the first cheese we decided to stock. We were the first retail outlet to stock Norbury Blue and it has been a success since that first day.

The cheese is an unpasteurised cows milk cheeses and everything in the process is done by hand (in fact Michaela Edge's hands even do the spiking)!

Michaela only began making cheese last year after converting their old granary into a dairy. The milk is now bought from Michaela's father which allows a greater control over the quality and quantity of cheese made.

We buy the cheese in at a young stage and mature them in our shop under controlled conditions. Norbury blue has a creamy texture with a slightly salty aftertaste. It has a much stronger flavour than many of our other blue cheeses and is delicious with a bordeaux wine or a port.

To buy some Norbury Blue click here

To buy some port click here

To buy some Bordeaux click here



Norbury Blue Cheese and Spiced Walnut Dip

This dip is best made a day in advance, so the flavours can mature before it is served. Accompany with an assortment of crackers or Bath Oliver biscuits.


3/4 teaspoon ground cumin, 1/4 teaspoon coarse salt, 1/8th teaspooon cayenne pepper, 1 tablespoon vegetable oil, 4oz/125g walnuts, 3 tablespoons sugar, 1lb/500g Norbury Blue cheese, crumbled at room temperature, 5oz/155g cream cheeses at room temp, 2oz/60g unsalted butter at room temp, 2 tablespoons brandy or rum.


1. Line a baking sheet with foil;
2. In a small bowl stir together the cumin, salt and cayenne. Warm oil in a saucepan over medium heat. Add the walnuts and saute (stir all the time otherwise niuts burn) until lightly brown (about 4 minutes). Add the sugar and stir until it melts and turns amber, about 3 minutes. Add the cumin mixture and toss to coat. Turn out onto the prepared sheet and cool for 30 minutes;
3. In a food processor, combine 375g of the Norbury Blue, cream cheese and butter. Process until smooth. Mix in the brandy/rum and transfer to a bowl. When the walnuts are cool, chop coarsely and add to the bowl along with the remaining Norbury Blue. Stir untiil blended;
4. Spoon the cheese mixyure into a 20-24fl oz/625-750 ml bowl. For the best flavour, cover and refrigerate overnight to blend the flavours;
5. bring the dip to room temperature before serving.

To buy some Norbury Blue click here

Photograph of a Swiss fondue set

Michaele and Paul Edge at the launch of their Nornury Blue cheese at Norbury Farm, Mickleham.


This is Richard Adamson's (Head Cheesemonger) first day back at the The Teddington Cheese last year. Please e-mail us a witty caption by 15th March. Winner wins a wheel of stilton and deliverd to any address in the UK.

Photograph of a Swiss fondue set

The Teddington Cheese Club

Have 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.

Gift Idea:

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.


St David's Day - 1st March
St Patrick's Day - 17th March
Mother's Day - 30th March

Photograph of a Swiss fondue set

We can send cheeses anywhere in the UK
Including delivery to UK addresses

Only 30.00
Available as part of the cheese club

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Featuring in Cheese Wire 17:

  • cheese when pregnant
  • owners of Teddington Cheese
  • hampers and cheese board
  • catering for parties
  • perfect fondues

The Teddington Cheese has just managed to purchase some very attractive stainless steel cheese knives (standard, soft and hard cheese knives), cheese boards and presentational cheese and butter knife packs.

Please see website for pictures and more details.

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