Issue No. 23 - November 2004
you came direct to the Cheese Wire and want to visit our main site,
Cheese/Gifts for Christmas
Every year we get a number of orders for cheese
to be sent or collected. Each year we try and prepare as early as
possible so we ask again this year that you get your 'Christmas
Cheese Orders' to us as soon as possible.
Due to high demand we have had to put a minimum
order value (before delivery charge) of £25 (delivery orders
Please read the attached document which gives some
simple steps to ensuring you receive the cheese you require at the
time you wish it to arrive.
For International Orders:
For Bespoke Hampers/Cheeseboards:
For Cheeses delivered:
For Predefined Hampers/Cheeseboards:
For Cheese Collected: 17th December
Please remember that some
cheeses (especially goats cheese, wigmore, waterloo and some small
individual cheeses) are in short supply at Christmas. The early
you place the order the greater the chance of receiving what you
A competition for
all our customers (new and existing). Please search the website
to tell us
'Can raclette cheese
Winner will be drawn
from all correct entries on 15th December a 1/4 Raclette Machine
(price £125) to be delivered anywhere in the UK.
Welcome to the Christmas issue of the Teddington Cheese Wire. Preparations
are well under way for Christmas and the superb publicity we have
received from reviews in the Independent, BBC Good Food and Daily
Telegraph has meant that inquiries and orders are coming in all
the time. To try and meet demand we have hired an extra cold room
to keep the extra cheese we need for the shop, Internet orders and
also the BBC Festive Food Show.
Christmas will soon be here and
we have now produced our Christmas Brochure - if you would like
a copy then please e-mail
us or give us a call 020 8977 6868.
Also as an incentive for getting
those orders in early to us:
All orders received on
November 20th or 21st will receive a 10% discount (excluding delivery).
September Free Prize Draw
Many thanks to all the entries we received
(25 in total). The winner was: Claire Barling and received a Balfour
- Cheese focus -
The origins of raclette
Raclette originates from Wallis, Switzerland, and
is traditionally thought to be more than 400 years old.
In 1812, in his description of the Simplon district
Dr. H. Schiner mentions a tradition in the Val d‘Anniviers, in which
sumptuous feasts begin and close with roasted cheese (“fromage rôti”).
Other authors talk of evenings in the Val d’Anniviers before the
animals are brought down from the Alps: “some shepherds sit ...
around a fire and keep watch over a quarter cheese round which they
have placed over the heat. As soon as the cheese begins to melt,
one of them takes... a knife, scrapes a slice of molten cheese from
the round and spreads it onto a piece of bread.” (V. Tissot, 1888).
Not until the beginning of the 20th century was ‘roasted cheese’
given a wider audience. As a part of a county exhibition in 1909,
the best regional wines were offered around, accompanied by ‘roasted
cheese’. For this purpose, it was christened with the name ‘raclette’.
This was a play on the French word ‘racler’, meaning ‘to scrape’.
Up until around 1955 halves of cheese rounds were
laid flat on wooden or stone boards, the cutting edge directed towards
the open fire or a coal pot. No particular technical equipment.
Today the equipment has changed and one can get 1/4, 1/2's and double
Raclette cheese costs: £1.55 per 100g
Preparing the cheese
Raclette cheese can be bought cut to the required size (half or
quarter cheese) or your requirements and with cleaned rind.Pre-heat
the raclette appliance for about 5 minutes and then lay the prepared
cheese into the holder.
Preparing the raclette
Allow the cheese to sizzle under the heat until the surface of
the cheese has attained the desired state: slightly melted for smaller
and more delicate raclettes, or grilled more strongly for larger
raclettes with roast aroma. Turn the cheese round away from the
heat source, tip the cheese holder using your left hand, and scrape
the raclette onto the plate. Use the smooth side of the Raclette
knife for this purpose, and take care not to exert too much pressure
when scraping. After every third or fourth raclette, a crisp rind
forms around the edges of the cheese's cutting side. Cut this off
using the jagged side of the raclette knife and serve together with
the raclette. This type of raclette is known as 'religieuse' and
it tastes absolutely heavenly. Raclette tastes best hot. The classic
ritual allows the person being served to begin immediately rather
than waiting until everyone has their share.
Traditionally, raclette is served with boiled potatoes, gherkins
and pickled onions. The cheese itself is seasoned with freshly ground
black pepper. However, there are no limits to culinary fancies:
pickled mushrooms or vegetables and a number of mixed herbs are
just as suitable. Wherever a large party meets together to partake
of a raclette, it will be impossible to avoid waits at the beginning
and between turns. Thus it is a good idea to serve cold meats, sausage
or ham with rye bread. Drink with dry and tangy white wine.
How to store raclette cheese
A party of less than 6 persons will probably not manage to finish
off a whole half cheese. Leftovers, well wrapped up, can be kept
refrigerated for 2 - 3 weeks. Larger wedges weighing more than 1kg
can be stored for up to 4 weeks. Hence it is often worth splashing
out on a half cheese and then consuming this during the course of
several meals. Raclette cheese can, of course, also be frozen. The
frozen cheese can be placed without thawing into the cheese holder
for the next raclette session. The uppermost layer melts just as
well as when the cheese is thawed out entirely. Less experienced
'racleurs' actually prefer using this method, since the cheese remains
more compact throughout the whole meal.
Festive Food Show
We have been asked by the BBC Good Food Show to partake in
this show as 'One of the 12 must's of Christmas'.
We have a stand MH2 in the Main Hall of Earls Court, London
from 10th-12th December.
We will be displaying and selling a wide range of our cheeses,
mini truckles and some new cheeses this year. Our full range
of cheese accessories will also be available to buy and order.
Orders for Christmas can be taken on the day ( 10% discount
if placed whilst at the show).
If you bring a copy of this Cheese Wire to us at the show
you will also receive 20% off all purchases.
Hope to see you at the show.
Christmas Selection 2004
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. (Can be delivered anywhere
in photograph are not included.
DOS and DONT'S
- ensure the cheese is ripe for the day you require it;
- keep them at room temperature before serving;
- wrap cheese in wax paper. Clingfilm makes them sweat;
- use several quality cheeses rather than many;
- smaller portions dry out quicker so use larger cuts;
- ask us at Teddington Cheese for advise if not sure.
We have just received from our manufacturers in Switzerland
a number of new raclette machines and fondues
New Twin Cheese Raclette
Suitable for 1 or 2 persons. Melts the
cheese in 3-5 minutes and comes with some fire gel to
heat the pans.
£36 (red only)
. Discover the tender melted taste of
Reblochon cheese. Easy to prepare: slice the Reblochon
in two round halves. Slide under heating rods and spoon
out the melted cheese onto a plate with boiled potatoes
and cold meats (ham/sausage). One reblochon serves 4-6
people. Size 26x23x16cm. Weighs 6kg. Plate stone warmer,
non-stick pan, suitable for dishwasher. 20cm pan - folding
Reblohonnade : £150
Teddington Cheese Club
you considered joining The Teddington Cheese Club?
month or on special occasions 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
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
£37.99 (including postage).
here for more details.
Quinta de la Rosa
here to see our ports.
Quinta de la Rosa, one of
the finest vineyards in the Douro Valley, is situated on
the banks of the river in the 'A' grade port growing area
and run by the Bergqvist family who have been involved in
the port trade since 1805.
We pride ourselves at Teddington
Cheese as having one of the finest ports around and it is
only available in limited shops in the UK. The 37.5cl bottle
of Special Reserve is also rarely found and is a superb
company with Colston Bassett Stilton or Roquefort.
our wine section for the latest ports and wines available.
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