incredibly – Incredibrie Cheesy

Summer Cheeseboard

August 31, 2016April 12, 2020 Ellen Moyse

Which cheese should you put on your cheese board? It’s almost the end of August, the height of British Summer Time, the sun is very occasionally popping its head out from the clouds and the odd wild blackberry is beginning to appear. Temperatures are really trying to rise but still only stretching to about 25 degrees on a good day. Yet English enthusiasm never wains, and with the same stoicism we supported Eddie the Eagle with in 1998, we flock to the beaches to lessen the pale glow and invite…

Homemade Burrata

June 26, 2016April 12, 2020 Ellen Moyse

Success consists of going from failure to failure without loss of enthusiasm Winston Churchill Turns out, cows don’t just poop out cheese. We recently acquired a rather fantasmical piece of equipment which seemed like it would open up a world of possibilities and launch Incredibrie Cheesy in a thrilling new direction. Hopefully not the same direction as One Direction (RIP). We’ll give you a clue, it’s more exciting than a cheese grater, even more exciting than a cheese slice, EVEN more exciting than a personalised cheese knife… Yes, you guessed it,…

Mont D’Or

May 17, 2016April 12, 2020 Ellen Moyse

Origin: Franche-Comte region of la gaie France We Paid: Rien, but it cost out lovely friend Livi £10 (per rond) Quick Description: A stinky, smelly stunner, great for dipping bread in General Info: This one came from Borough Market in London. A lovely fromagier there once told us that the Mont d’Or season is fleeting. Production begins in August and runs through to April, but the majority are made mid-winter with raw milk (unpasteurised) when the cow’s milk is ideal for soft and squishy cheeses. We got ours on April 1st…

Baked Camembert (Redcurrants, Rosemary & Garlic) with Focaccia

April 12, 2016April 12, 2020 Izzy Watson

SERVES 4 people COOKING TIME 35mins/1h40 mins DIFFICULTY easy/medium ‘This is so gooey and delicious, I cam-em-bear it!’ –cheese fanatic, Elle Spittlehouse, 2016. If you give this recipe a go be sure to tweet us a photo to @incredibrie using the hashtag #brielliantrecipes

Baked Camembert (Chilli Apple & Prosciutto)

April 2, 2016April 12, 2020 Ellen Moyse

SERVES 4 people COOKING TIME 40 mins DIFFICULTY easy If you give this recipe a go, tweet a photo to @incredibrie using the hashtag #brielliantrecipes

Baked Camembert (Fig, Walnut & Honey)

March 23, 2016April 12, 2020 Ellen Moyse

SERVES 1 cheese lover (or 4 normal people) COOKING TIME 40 mins DIFFICULTY easy recipe If you give this recipe a go, tweet a photo to @incredibrie using the hashtag #brielliantrecipes

Tartiflette

February 26, 2016April 12, 2020 Izzy Watson

SERVES 4 COOKING TIME 1h20 DIFFICULTY easy If you give this recipe a go, tweet a photo to @incredibrie using the hashtag #brielliantrecipes

Wensleydale

February 12, 2016April 12, 2020 Ellen Moyse

We’ve gathered our favourite Wensleydales from the factory. They all come from North Yorkshire! Hawes to be precise, down some rainy country lanes, which is the only place allowed to call their cheese Wensleydale. Special Reserve Yorkshire Wensleydale We paid: £1.14 per 100g Brief description: A mature Wensleydale Smell: ‘It smells like a milky baby’ – Isobel Watson, 2016. I don’t know what babies she’s been smelling, but it doesn’t smell very mature (it’s been ageing for just over a month – Elle suggested ‘month-old milk’ for the brief description…). It’s not…

Munster

December 31, 2015April 12, 2020 Ellen Moyse

Origin: Munster We Paid: £1.50 per 100g. 2.04€ per 100g Quick Description: Christmas time, mistletoe and wein! During this fabulously festive period we present you with a (faguely) festive fromage – Munster, a gooey Alsatian cheese that stinks to high heavens. (If you’ll never get to heaven in a baked bean tin then you certainly won’t make it on this cheese because the smell would knock you out before you got there). Smell: It smells of feta when it’s gone off, wet socks and mouldy carpets. This ‘smell’ category has to come…

Dutch Farmhouse Cheese

December 11, 2015April 12, 2020 Ellen Moyse

Origin: Nederland We paid: Nothing, it was a birthday present. Someone else paid €2.20 per 100g – only around £1.58 with the excellent (as long as you’re British) exchange rate at the moment. Brief description: A medium-hard cheese with an oily rind, both creamy and grainy texture and a strong classic flavour. WHAT THE DEVIL IS IT?: NOBODY SEEMS TO KNOW. It’s an oily cheese, claiming to be ‘FARMHOUSE MULDER PIQUANT’. After a few rounds of ‘This isn’t spicy though’, ‘why does it say piquant if there’s no chilli?’ we…