Battlefield Blue Bake – Cheese-maker David Clarke’s recipe

Pam visits Sparkenhoe Red Leicester cheese….

14th August 2014

Last month we sent Pamela Curran, cheesemonger in training, to see how Sparkenhoe red Leciester Cheese is made. The Clarke’s are the only-remaining makers of unpasteurised farmhouse red Leicester cheese in the world. Here is her story…

Matching cheese & beer

10th November 2013

With interest reviving in food in the last twenty years, two particular industries in the UK have flourished: artisan cheese and craft beer. And what better way to enjoy these two classic British foodstuffs, by sampling them together!

Cheese is often associated and matched to wine. Yet beer’s naturally hoppiness and crispness can….

Hafod Homity pie – cheese-maker Sam Holden’s recipe

27th September 2013

Cheese-maker Sam Holden of Holden Dairy has a favourite way to cook Hafod cheese is the Hafod Homity Pie below “… or of course you could do a Hafod Welsh rarebit…”

This recipe is one in a collection of recipes gleaned by The Courtyard Dairy from the cheese-makers themselves, detailing how they love to make amazing dishes with the odds and ends of cheese!

Rennet in cheese – the science: how does rennet work?

12th June 2013

Rennet is one of the most important tools in making any cheese. But how does it work and what does it do?

The story of Sparkenhoe Red Leicester, Red Leicester actually made in Leicestershire!

10th August 2012

Close to the edge of Leicestershire (barely a mile inside) is Sparkenhoe Farm, near Hinckley. Hinckley, with its clay loam underfoot, is the traditional red-Leicester area. And it was here, in 2005, 49 years overdue, that farmhouse red Leicester production was revived with the creation of Sparkenhoe red Leicester by farmers Jo and David Clarke.