Issue No. 18 - August/September 2003
you came direct to the Cheesewire and want to visit our main site,
Work Behind the Scenes
Mail Order Poly Boxes
Teddington Cheese Club
Restaurant Show - September
Low cost Worldwide
Potato and Taleggio Gratin
and last months competition winner
Lets us have your views
Welcome to the 18th Issue of 'The Teddington', an issue full
of cheesy news and information. Also, a summer greeting to our latest
Restaurant and Hotel customers who may be receiving our newsletter
for the first time.
We invite you to discover one or our favourite
cheeses - Taleggio (Italian) and a superb recipe to try.
Now that summer is here, an exciting cheeseboard
is the easy answer to your entertaining problems. We have put together
an exciting arrange of cheese for August, which we hope you will
enjoy. Take 5 or 6 of these cheeses, together with some crunchy
biscuits (Bath Oliver) or bread and a selection of pickles and fruit
(try pears, figs, fresh dates and big slices of watermelon) takes
care of the food. All you have to do is open some wine and help
yourself to your favourite cheeses.
- For July/August we are offering
15% off our Island Bakery Organic Biscuits;
- Buy two bottles of wine and
recieve a 10% discount of the cost of the two wines
Paint a Picture
Many children visit our shops and our web site
regularly to help choose cheeses for their families. In this issue
we are having a competition to involve our younger readers. The
aim is to paint or draw a picture related to cheese or cheese
making. It could be a picture of a milk cow, sheep or goat, a
picture of cheese being made or enjoyed or simply a picture of
a cheese itself. Remember how Wallace and Gromit loved cheese
and thought the moon was made of cheese!
The winning picture will be printed in black and
white on the front cover of the next issue of the Teddington Cheese
Wire and in full colour on our Internet version of the Cheese
Wire which is sent to customers all over the world. Entrants must
be under the age of 16.
All entries must be received by 15th September
2003 (please include your name, address and telephone number).
The winner will receive the 'Family Cheeseboard' selection. Entries
will be accepted by post or e-mail.
of the last competition, Name that Cheese, was Sean Gurney
correctly guessed 9 out of the 10 cheese photos - an excellent
a cheeseboard and knife and we thank you to everyone who entered
back to top
Cheeses of the last few weeks
We have been lucky enough to have some superb cheeses
in the last few months, all of which have been enjoyed by those
customers who visit the shop and through our website.
Berkswell - has a firm, ivory
paste with a fabulous flavour.
Beenleigh Blue - a moist yet
crumbly ivory texture and avoids the salty flavour often associated
with blue cheese.
Berkase, Fabro, Cambozola
and Klein Ziege - we had a German Cheese week.
Sage Derby - the marbling
of sage leaves providing a distinctive and aromatic flavour.
Mahon - Has an orange rind
and a firm texture. Made with pasteurised cows milk and matured
for 2-3 months.
Ardrahan - Washed rind cheese. Has a distinctive
Old Amsterdam - A mature Gouda
made on a large scale but earning a loyal following. The texture
is moist and firm and the flavour full and nutty.
Havarti - A supple, creamy
cheese with innumerable irregular holes throughout the paste.
WORK BEHIND THE SCENES
Regular customers and readers of
this newsletter will know how much we value our suppliers. In fact
they are often mentioned by name on our cheese cards and on our
web site. A great many of our cheeses are bought directly from the
farms where they are made, so when we place an order we usually
get a chance to discuss the cheese with the person who makes it.
This helps us learn how to bring out the best in the cheese as well
as equipping us to answer your questions.
As more and more people discover
the superior flavour of traditionally-made food, cheese is a great
example of how small-scale production can create something that
not only tastes far better than its mass- produced counterpart but
is also about as simple and unprocessed as food can get.
This simplicity and integrity is
very much in evidence when we visit the farms where our cheeses
are made. At Greenacres farm in East Sussex, Kevin Blunt milks his
own goats which have grazed in his own fields before his wife Alison
adds the rennet and a dash of salt to make their award-winning Golden
Cross cheese. Despite the short list of ingredients, the Blunts
produce a cheese of exceptional texture and flavour thanks to the
quality of their milk and their skills as cheesemakers.
When it comes to excitement and
sheer variety, French cheeses are second to none, and this is based
not only on centuries of cheesemaking tradition but also on an instinctive
feel for good ingredients which is at the core of the French palate.
One of our French cheese suppliers
buys cheese from small farms all over France and matures them in
his cellars near Lille. The array of cheeses in his premises reflects
the diversity of the French regions; with separate cellars devoted
to Comté, Mimolette, Epoisses and an astonishing range of goats
cheeses, all of which are inspected daily as no two cheeses reach
maturity in the same way or at the same time. Humidity and temperature
are strictly monitored, and traditionalists insist that the bacterial
cultures resident in a really well-seasoned cellar have a unique
part to play in the flavour of these famous cheeses.
While our own maturing rooms may
not yet be 100 years old, we do try to buy as many cheeses direct
from the farms and to learn whatever we can about the process that
makes a farmhouse cheese taste so special.
We always aim to offer you the best
in terms of variety and flavour, and to keep learning so as to do
justice to the hard work and talent of the cheese makers whose produce
we all enjoy so much.
If you ever want to try a cheese
we do not stock then please do let us know and Richard Adamson (head
Cheesemonger) likes to track down and try new cheeses.
This is a feature of 'The Teddington Cheese Wire', where you the
customers and readers have your say.
We receive many e-mails from customers giving feedback on the
cheese. As well as finding out what our customers want, we also
discover new ideas and facts. In this edition, some of the comments
are published. If you have any ideas or feedback on anything that
may be covered by The Teddington Cheese Wire please feel free
to drop us an e-mail.
well on time for wedding celebrations in Germany and was unanimously
appreciated, ravenously consumed and fantastically ripe."
"I would like
to thank The Teddington Cheese for the wonderful service! My friend
recieved the parcel on his birthday and was so pleased with it."
"I think your
site is one of the best Internet shopping sites I have come across."
Cheese Tips -
mail-order cheese packaging
customers know, we send all of our deliveries out in polystyrene
boxes. With recycling in mind, most people are reluctant to
throw them away, and over the years we have received a few suggestions
on what to do with them.
1. If you
have a greenhouse, why not make a few holes in the bottom of the
polystyrene box, fill it with compost and use it for growing seedlings.
2. Place the
boxes in the boot of your car, and you have a ready made coolbox
for your shopping.
The name Taleggio is taken from the area where this
cheese was first made, Val Taleggio in Bergamo. Originally the cheese
was made in the mountains but its production has spread from the
Alpine regions to large areas of the Po valley. The making of Taleggio
is believed to go back to the tenth or eleventh century, with the
first documents mentioning the cheese, along with grana, in the
year 1200. However, until the early 1900's it was simply called
'stracchino': a name which is still used, especially in Lombardy,
and which defines not so much a specific cheese, as the large family
of soft, square-shaped cheeses very popular in the region.
The origin of the generic term 'stracchino' relates to the Lombard
dialect word 'stracch' which means tired or exhausted. It relates
to the condition of the herd upon finally reaching the plain after
their long stay on the Alpine pastures. The cows, although worn
out by the long journey, were still able to produce milk fit for
making cheese, and this cheese they called stracchino.
The cheese-makers of the Taleggio valley felt they wanted to differentiate
their valuable cheese from the others in the area, but it wasn't
until 1955 that the methods of making Taleggio gained some protection.
A controlling body was introduced and it ensured the quality of
Taleggio, but is wasn't until 15 September 1988 that Taleggio was
granted the ultimate accolade, a Presidential Decree. This put it
along side other famous Italian cheeses such as Gorgonzola and Parmiggiano
Reggiano. The areas in which Taleggio can be made are restricted
to the provinces of Bergamo, Brescia, Como, Cremona and Milan in
Lombardy; the province of Treviso in Veneto and Novara in Piedmont.
The producers association for the protection of Taleggio cheese,
formed by the major producers in March 1979 sees that all the regulations
are applied. Our Taleggio is made in a small creamery and is faithful
to the age-long traditions. Full cream pasteurised cows' milk is
heated in a cauldron to a temperature of 30-36ºC. A lactic starter
culture is added to cause the milk to sour, followed by calf rennet
which causes the milk to coagulate and produce the curds. These
curds are then broken and placed into moulds which are then put
into special warm rooms with a high humidity, for 18 hours.
This operation is very important since it is in this phase that
a fermentation takes place, and it is this which produces the springy
texture of Taleggio. The cheeses are then soaked in a brine bath
and matured for 25 to 50 days at a temperature between 3 and 8ºC
and a humidity of 85-90%. Such conditions are characteristic of
the 'Casere', the natural caves that can be found in the Valsassina
and used for centuries for the maturing of cheese; in a similar
way to the Roquefort cheese in the caves of 'Les Causses'. Each
cheese is square shaped with sides measuring 20 to 25cm and has
a thickness of 5 to 7cm, weighs 2kg and has a fat content of 48%.
The rind is soft and thin with a rosy light-brown colour and often
covered with irregular spots of greyish mould.
The paste is soft, slightly stringy and straw-yellow in colour under
the crust; and a little firmer, crumbly and white coloured towards
the centre. The fragrance is unique and aromatic, and when mature
it can become pungent. The taste is sweet, delicate, slightly sourish
and sometimes tangy. The cheese is easily digested; this is attributed
to the moulds on the crust. Taleggio is excellent for the cheese
board and also for cooking. When sliced and added to the top of
hot dishes it melts into an appetising cream.
£1.49 per 100g at The Teddington Cheese
Sweet Potato &
675g (1 1/2lbs) sweet potatoes
225g (8oz) Taleggio
125ml (4fl oz) whipping cream
1 clove of garlic, crushed
1. Heat oven to 350F/180C, gas
2.Peel sweet potatoes and slice thinly
3. Slice Taleggio
4. Butter a gratin dish and layer with the cheese garlic and potatoes,
ending with a layer of cheese
5 .Season with salt and papper
6.Pour over cream and bake for an hour.
We have managed to acquire a much better deal woth DHL for worldwide
We estimate that this will save you up to 30% of those prices listed
on the website.
If you are interested in sending cheese abroad then please do conatc
us fr a delivery quote and what type of cheeses export well and
how long they take.
Conatct us on: 020 8977 6868 or
by e-mail on email@example.com
3kg order to USA now costs £21.12 (reduced from £33.25)
3kg order to New York now costs £17.34 (reduced from £33.25)
3kg order to France now costs £17.59 (reduced from £23.45)
3kg order toGermany now costs £17.59 (reduced from £23.45)
Show - Olympia
15th - 17th September 2003
The Teddington Cheese have agreed to particpate
and sponsor the demonstration area within Henrietta Greens' Food
Lovers fair at the Restaurant Show, 15th-17th September 2003 at
This is honour for us at the Teddington Cheese
and something we are really looking forward to.
As part of sponsorship we have been asked (well
Richard Adamson has agreed) to do at least six 30 minute lectures/talks
on cheese, designing a cheeseboard and how to serve cheese.
This will be fantatstic opportunity for The Teddington
Cheese to show the top restaurants and hotels from around the
UK what we can offer and how we can provide them with quality
British, Irish and Continential cheese and great value and in
If you would like some tickets then please do
let us know by sending an e-mail to firstname.lastname@example.org.
TEDDINGTON CHEESE CLUB
the Teddington Cheese Club and receive fabulous cheese selections
throughout the year. You will also receive a message to say when
our bi-monthly newsletter 'The Teddington Cheese Wire' has been
published on our website. Each selection costs just £30 including
delivery throughout the UK and you can elect to receive from four
to all of them!. There is also the option of selecting cheeses for
special occasions such as St Patrick's
or Burns Night.
a gift of membership.
Membership of the Teddington Cheese Club makes a perfect gift. When
placing an order simply enter the recipients details in the delivery
address section and include any greeting message you would like
. We will send the certificate of membership together with the greeting
card directly to the recipient on a date of your choice. The recipient
will have the opportunity to change the delivery date of any cheese
selection delivery to take account of any holidays they may have
our website - www.teddingtoncheese.co.uk for more information and
a range of choices.
|BACK TO TOP
articles © www.teddingtoncheese.co.uk