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‘Lyburn Gold’ & pale ale rarebit with cauliflower

28 Feb 0 comments.

This will be the BEST Welsh rarebit you’ll ever eat – honestly! The cauliflower and pale ale make it extra creamy thick and velvety. Serves 6 50g unsalted butter 50g plain flour 165ml pale ale 165g Lyburn Gold cheese 3tsp balsamic vinegar 6tsp Worcestershire sauce 1 heaped tbsp wholegrain mustard 1 egg yolk 150g cauliflower, cut into small florets 600g pain du champagne 3tbsp chopped parsley to garnish Method To make the Welsh rarebit mixture, put the butter in a pan over a medium heat.  When the butter has melted, add the flour.  Stir with a whisk to make a

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Village Maid Cheese – part 2 ‘The Visit’

8 Feb 0 comments.

A while back we did short a blog about Village Maid Cheese to introduce you to one of our producers, their amazing products and their back story. Featuring one of their cheeses in our monthly sub box we decided it was time to pop down and visit the dairy and meet the maker! We were lucky enough to be invited by Jake Wigmore to visit his family business based in Risely, Berkshire. Jake has always been involved with the family cheese business to some degree, but more so in recent years.  Having met his partner Kayleigh whilst working in London,

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Mussenden

Portobello Mushroom & Grilled Blue Vinny Cheese

30 Jan 0 comments.

Woodbridge Farm, situated in the heart of Dorset, has been the home of the Davies family for over 40 years and is where Michael Davies resurrected the 300 year old recipe for Dorset Blue Vinny cheese back in 1980.  Blue Vinny was once made in every farmhouse in Dorset until production stopped during the Second World War!! Dorset blue Vinny pairs beautifully with earthy portobello mushrooms for a satisfying treat.  We would crack open a bottle of magenta hued Cerdon Bugey and serve with fresh sourdough bread. This simple recipe serves 4 but can easily be adapted for more or

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Emmentaler & Onion Rostii with Crispy Smoked Bacon and Fried Egg

27 Jan 0 comments.

What better way to start your weekend than a late brunch with friends and family… or just as treat yourself dammit, you deserve it!   This is a no nonsense, quick recipe, that’s packed with flavour making it the perfect way to start a lazy day… nom! Our Emmentaler is around 16 months aged. The recipe for this particular cheese has been perfected for over 5 generations so forget other pale imitations, this is the real deal. Specially selected at 5 months to be aged for a further 11, it is full of crystals, with notes of salty umami and

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Sharpham Ticklemore & Swiss Chard, Baked Gnocchi

24 Jan 0 comments.

At this time of the year we have an abundance of jewel coloured rainbow chard proudly standing above the hard frost covered ground in our raised vegetable beds.  With little else growing we fall to this hardy vegetable to add freshness and vibrant warm colours to many of our meals. Our girls are back at school and business is brisk, at meal times we want maximum bang with the minimum of fuss, so when we stumbled upon this recipe we simply had to share it with you.  This is a great recipe and uses the outer worldly ‘Sharpham Ticklemore’, created

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Village Maid Cheese

15 Oct 0 comments.

Do you have an inquisitive mind? Do you like to give things a go? Well prepare to be inspired by the fascinating story of Village Maid Cheese! Anne Wigmore, the founder of Village Maid Cheese, originally worked for the ‘National Institute for Research in Dairying’ in Shinfield.  With her well placed background in microbiology, in 1984 she started making different types of cheese at the institute for various projects, arranging tasting panels and travelling around the UK visiting small artisan producers. Fascinated, she was inspired to have a go herself! Wouldn’t you?! In 1985 wanderlust took hold and Anne left

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Better Cheddar…

23 Aug 0 comments.

We Brits have been making cheddar for a long time but it was in the 1850s when certain key producers (notably Joseph Harding; founder of the ‘Harding Method) refined, and put to paper, techniques still used to make this famous Somerset cheese today. But it hasn’t always been as easy to get hold of. Much as our French cousins still do in parts of France today, British farmers used to have much smaller herds and also lower yielding breeds too. That said, Cheddars were huge! 45-50kg in weight so were hard to move, were made collectively… and the cheese was

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Sharpham Ticklemore

Curating your heavenly cheeseboard.

7 Jul 0 comments.

It takes more than a few dry crackers from the back of the cupboard and a dollop of chutney to impress your guests.  You’re aiming for domestic goddess (let’s not judge), not domestic science, remember!  The key is to channel your inner artist and just let yourself go! In the beginning its important to consider the shape of your serving board (long and thin for a flight of cheeses or round for sharing) and of course the material.  You can use slate, wood, glass; anything that will provide a suitable wipe-able surface.  You’re trying to create drama, an interplay of

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Faringdon

Let’s get the cheese in, it’s time to celebrate again!

21 Jun 0 comments.

Our Celebration Cheese Cakes have been a distant memory here at L’affinage HQ for the last eighteen months as couples were forced to put their plans on hold waiting to see what would happen as restrictions were gradually lifted. Now there is palpable feeling optimism in the air. Fresh, new and exciting plans are being made and people are consulting with us over their beautiful cheese ‘pieces’!  We’ve already sent out a few, along with some lovely chunks of Colston Bassett Stilton and the gum tingling Keen’s Extra Mature Cheddar which found their way to a French wedding! With smaller

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Sharpham Ticklemore

Recipe: Baked Vacherin

23 Jan 0 comments.

It may be grey and cold outside but nothing can chase those clouds away better than comforting Vacherin which is currently in season.  If you’re a local you’ll simply spoon the cheese out and eat it at room temperature.  We however, prefer to cook it in the oven which elevates this cheese to a whole new level. Ingredients: 1 x Vacherin Mont D’Or 500g 3 x Shallots or spring onions finely chopped 2 Cloves of garlic finely chopped 20g Butter 1 Sprig of rosemary finely chopped Dash of chardonnay Method:  Warm your oven to 170 degrees In a pan soften

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