I forget to mention what may be the best bit. We all know blue cheese pairs well with pears (did you see what I did there?) well have you ever tried blue cheese with Perry (Somerset Pear Cider)?

I just have and I think I've created a new foody fusion heaven.

Sounds good. Can't promise I can make it on Saturday, but if not, will see if I can get a taster at the HB next Wednesday.

Any Red Leicester and Carrot & Orange Relish in sight?

If the last one is anything to go by, this is going to be bloody fantastic!

Sorry I can't be there.

What excuse have you made up to get yourself out of this one?

I have 6 jars of Carrot and Orange chutney "under the counter" and the new Red Leicester arrives tomorrow morning. It's harder, deeper in colour and pretty sweet and nutty (like, er, someone I know). Unfortunately it's pasteurised, but, it is cheaper!




Something to do with beer, canoes and a Squeeling Pig. Or so I have been told.

Mr Nicky will be very happy when he returns from his travels tomorrow night to find a Red Leicester stocked fridge

See you tomorrow old man

Yaayyy! Some things are worth waiting for! Will take a couple of jars of the chutney and some RL too. As I get easily distracted when there's a party going on, take my money first (before I forget and imbibe too much Prosecco ) ....
Will bring a small something for the evening too. Look forward

We're bringing some guests from Basel tomorrow.

NickJnr is hoping the Godminster will be in stock.

Cheers,
Nick

I'll bring more in the morning then!

Excellent. If you can keep his attention with the Godminster we'll be able to guzzle the port.

Cheers,
Nick

I don't know if it's like me asking for a burger and chips in posh restaurant, but there were some simple mature cheddar cheeses with chives/garlic/etc that I really used to like and miss from home. That and double gloucester.

Do you do that sort of stuff too or is it all mouldy cheeses?

Best thing to do is come along and see if there is something you like - and have a beer or three with a few EFers into the bargain.

Cheers,
Nick

Grumpy stocks some great cheddars, nothing mouldy but you won't find the kind of plastic wrapped flavoured cheddars that you may have bought in supermarkets, you'll find better

Blue cheese is rarely what people expect it to be, it should never be smelly and only a few of them should be spicy. If you can get started on it from a young age like many of my clients kids (it's great to see a 3 year old walking round the market with a massive chunk of Shropshire Blue in their fist) you will be hooked for life.

To start on it as an adult you have to get over the blue mould which we have been taught is one of natures warning signals. Most of my blue cheeses are very gentle and creamy (because they are the correct age - very young). I'll start you off with my Stilton and Blue Monday, then we can talk about some more "grown up" ones.


When I started selling cheese here I made a very important decision - to only sell "proper" cheese. The flavoured cheeses you are talking about are very popular with the UK supermarkets, but they are exactly the type of cheeses that give Britain a bad name for cheese in mainland europe.

Cheese is great served with fresh and dried fruit so you may ask what is wrong with adding that fruit to the cheese itself? Well first off, they make an industrial "block" cheese (meaning it has been has been made in a massive 50kg shrink wrapped block) which does not allow a rind to develop - the rind is where the cheeses character and flavour come from. Then, when it is still very young (and never mature) they put it through a crumbling machine and add the dried fruit to the lumps and crumbs. But the dried fruit must have preservatives added, otherwise it will react with the cheese and create a very odd and possibly dangerous blue/green mould.

The mix of dried fruit and cheese crumbs in then put into a mould and compressed back into a cheese shape. You are basically paying a factory to take 2 poor quality ingredients and mix them for you. Surely it is better to have the cheese as it should be made and add some dried fruit yourself to the cheese board? (I sell some great dried fruit too BTW).

All of the Stilton dairies now also make blended cheeses - white Stilton with apricots and ginger for example, and all of the ones I have spoken to about this admit it really is a crime and is quite disgusting. But the supermarkets want a cheap gimmick and if they don't make it, one of the other dairies will.

So come along and, as Nickers say's, try some real cheddar. You may be surprised

And Double Gloucester. Sorry, it is one of the more traditional British cheeses that just does not sell here... it just does not have enough character or "wow factor". But try my new Aged Red Leicester, that is selling very quickly.

I bought a huge block of red leicester for Mr Nickers on Thursday night - it was gone by Friday night

It is very good

I used to actually like White stilton with apricots cheese

yum yum, all good - tried some tasty stiltons and ports, picked up some red leicester and pear cider. also, the apple seller in the market has the cider press going and some fresh cider. yay!

Great tasting today, thank you Grumpy! Loaded up on some cheese and even got a bottle of tawny port. Mission accomplished

Ohhh i'm so gutted I got the dates wrong and missed out on this... Can't wait to the next one to come for some great cheese!

Are you organising any plougmans plate & beer event any time soon?

No more Ploughmans this year ow but there will be plenty of other cheese related events leading up to Christmas, including at least 2 more Port & Stilton days.

That was a busy day again so thanks to everyone here who came down and spread the word. I still have another hour of clearing up to do... after my beer break that is. Cheers!