Tag: isobel

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…