Tag: incredibriecheesy

Summer Cheeseboard

Ellen Moyse
Summer Cheeseboard

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…

Brillat Savarin

Izzy Watson
Brillat Savarin

Origin: Ile-de-France region of la belle France We Paid: £2.90/100g from a gorgeous little cheese shop called La Cave à Fromage in Hove. Click here to visit. What is it? A cheese that’s soft and ridiculously creamy, and hits the bulls-eye flavour wise, (maybe a little too hard). Une petite french histoire: Allow us to introduce Brillat Savarin…the man, the myth, the legend, gastronome extraordinaire, short on hair (there’s not a lot there), cheese-munching, woman loving (probably) JEAN-ANTHELME BRILLAT SAVARIN. Often touted as the first foodie, Savarin achieved what us mere mortals can only dream…

Homemade Burrata

Ellen Moyse
Homemade Burrata

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

Ellen Moyse
Mont D’Or

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 (Fig, Walnut & Honey)

Ellen Moyse
Baked Camembert (Fig, Walnut & Honey)

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

Izzy Watson
Tartiflette

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

Wensleydale

Ellen Moyse
Wensleydale

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

Ellen Moyse
Munster

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

Ellen Moyse
Dutch Farmhouse Cheese

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…

Black Cheddar

Ellen Moyse
Black Cheddar

The night, dark corners, Izzy’s soul and… charcoal cheddar? Origin: Good ole motherland We paid: £2.12 per 100g The spookiest holiday of them all is upon us…Christmas!!! (Joking). In celebration, we made like Meg & Mog and flew our broomsticks to Chapel Allerton near Leeds to find some weird cheese. Please welcome to the stage English Cheddar mixed with charcoal (yes, actual charcoal). ‘Why?’ we hear you cry! Sorry fans, we have no idea. Freaky flavour: If Izzy was the North, and Ellen was the South Pacific then like Moses this…