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  #41  
Old 06.02.2009, 20:44
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Re: The Cheese Club: New Cheese Thread

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Hello again all Cheese Lovers!

Thanks to everyone for your support in helping me get the Cheese Club going in December. Just to remind you of what we are trying to do...

The philosophy for the Cheese Club is to supply unusual cheeses from small family dairies all over Europe (but concentrating on the UK and Switzerland), either BIO (organic), un-pasteurised or just rare individual styles. We also have tasty crackers, breads and chutney's as well as cheese themed gifts and, coming soon, kitchen tools and books. We can also make up specific gift packs for your clients or friends.

We got off to a flying start just before Christmas, our star cheese by far being our Colston Basset Blue Stilton. This was overshadowed, surprisingly, in January by our Gorwydd Caerphilly - the only Farmhouse Caerphilly made in Wales. We have just sold out (it was very popular with a certain chef around here...) but there is more on the way as I write. Other British Cheeses coming later this month will include isle of Mull Cheddar from Scotland, and a Cheshire Cheese from Appleby's farm near Whitchurch in Shropshire. Cheshire is Englands oldest recorded cheese going back at least 1000 years.

Our Tasting Pack this month consists of 4 BIO Cheeses from St Gallen and Graubünden together with a BIO fruit bread from the village of Santa Maria. The cost is 47 CHF plus delivery of 9.50 (free delivery over 120 CHF or you can collect). More details here

Yesterday we received some serious quality cheese samples from Dublin which will form our March Tasting Pack of Irish Farmhouse cheese. From the first tasting last night, the star is Cooleo Extra Mature (on the right below) from Co Cork. A 12 month plus matured hard cows cheese, golden coloured with strong flavours of butterscotch. Other possibles will include St Gall (named after the 13th C Irish saint who founded the abbey in St Gallen) and Desmond, made in West Cork by American Bill Hogan who studied cheese making here in Switzerland. Here are the samples before I got started on them... To our Irish members here, please feel free to offer your opinions.



Finally our Cheese Cellar is open to visitors where you can sample some Cheese Tasting plates with a glass of wine or 2, a perfect way to round off a skiing or hiking trip We're easily reached by public transport, contact me to arrange a visit.

I'll be posting more cheeses on this thread in the coming months as and when they come in. If you have any requests, please let me know and I wil try to source them

Happy Cheese Munching!

www.cheeseclub.ch

Interesting thread
  #42  
Old 06.02.2009, 20:46
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Re: The Cheese Club: New Cheese Thread

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Is that an invitation?
Probably not a legal one.


Nice to see that you have another of my locals: Ashdown Forester (It only has one 'R')
  #43  
Old 08.02.2009, 21:36
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Re: The Cheese Club: New Cheese Thread

Barely twenty four hours since my last visit to the cheese shop, and the onion marmalade has all gone, the Lanark Blue has been reduced to an it's-ok-I-didn't-eat-all-of-it-so-I-shouldn't-feel-so-bad nibble at the back of the fridge, the Molestmore Goat is looking significantly smaller than it did last night, and half the Black Bomber has disappeared (must be mice).

Bostin' stuff!

Though I think I'll just live on raw vegetables and beer for the next few days as penance for my tyrophilic immoderation.
  #44  
Old 08.02.2009, 22:01
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Re: The Cheese Club: New Cheese Thread

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hi mike, is this the cheddar i was looking for the last time i went to your shop? the one coated in read, the creamy cheddar? do you have another delivery in 3 weeks time? i need it before i go on vacation
Godminster, that's the one. Britshop will be selling the 200gr round ones, we sell the 400gr and 1 Kg ones cut to any weight you like. You should also try the Black Bomber next time, it's similar but stronger!
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  #45  
Old 08.02.2009, 22:04
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Re: The Cheese Club: New Cheese Thread

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Is that an invitation?
Well, you know what some of our neighbours are like up here.

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Barely twenty four hours since my last visit to the cheese shop, and the onion marmalade has all gone, the Lanark Blue has been reduced to an it's-ok-I-didn't-eat-all-of-it-so-I-shouldn't-feel-so-bad nibble at the back of the fridge, the Molestmore Goat is looking significantly smaller than it did last night, and half the Black Bomber has disappeared (must be mice).

Bostin' stuff!

Though I think I'll just live on raw vegetables and beer for the next few days as penance for my tyrophilic immoderation.
Did the LB (AKA Kilt Lifter)help with the goat tickling?
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  #46  
Old 08.02.2009, 22:46
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Re: The Cheese Club: New Cheese Thread

I imagine this with a fresh baguette and a lovely bottle of red wine ... mmmmhhh

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Barely twenty four hours since my last visit to the cheese shop, and the onion marmalade has all gone, the Lanark Blue has been reduced to an it's-ok-I-didn't-eat-all-of-it-so-I-shouldn't-feel-so-bad nibble at the back of the fridge, the Molestmore Goat is looking significantly smaller than it did last night, and half the Black Bomber has disappeared (must be mice).

Bostin' stuff!

Though I think I'll just live on raw vegetables and beer for the next few days as penance for my tyrophilic immoderation.
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  #47  
Old 08.02.2009, 23:35
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Re: The Cheese Club: New Cheese Thread

@grumpygrapefruit,

Due to your excellent tip here I discovered the Caerphilly Cheese from Gorwydd Farm - very, very delicious!!
Merci.



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I imagine this with a fresh baguette and a lovely bottle of red wine ... mmmmhhh
Thank you for reminding me.
Why it is just not possible to find a proper baguette in the whole of London... sigh
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  #48  
Old 09.02.2009, 00:32
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Re: The Cheese Club: New Cheese Thread

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Godminster, that's the one. Britshop will be selling the 200gr round ones, we sell the 400gr and 1 Kg ones cut to any weight you like. You should also try the Black Bomber next time, it's similar but stronger!
do you think you could reserve 1 400gr for me? i will be traveling by the start of march. as it is 1 month away, it would be better for me to reserve 1 from the new delivery, if there are any, i am just afraid that 1 month would spoil the real taste of that cheese.

also, will reserve some different variety, wait for my message, just finalizing some travel requirement and plans hehehehe
  #49  
Old 09.02.2009, 00:40
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Re: The Cheese Club: New Cheese Thread

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do you think you could reserve 1 400gr for me? i will be traveling by the start of march. as it is 1 month away, it would be better for me to reserve 1 from the new delivery, if there are any, i am just afraid that 1 month would spoil the real taste of that cheese.

also, will reserve some different variety, wait for my message, just finalizing some travel requirement and plans hehehehe
The batch I have in now will be fine (and will improve) until April. I'll be getting another batch in 2 weeks which will be fine until June. I'll hide one anyway!
  #50  
Old 09.02.2009, 00:41
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Re: The Cheese Club: New Cheese Thread

Bloody mice!

Where's the Black Bomber gone to?
  #51  
Old 09.02.2009, 00:47
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Re: The Cheese Club: New Cheese Thread

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@grumpygrapefruit,

Due to your excellent tip here I discovered the Caerphilly Cheese from Gorwydd Farm - very, very delicious!!
Merci.
Some info about the cheese below, it is nothing like supermarket Caerphilly! You can get it in London in best condition at Neals Yard or from my mate Hamish Johnstone, also some Waitrose cheese counters have it.

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Gorwydd Caerphilly is a tomme-style cow's milk cheese from Wales; its taste is bright, earthy, and quite lemony. The heart of the cheese is crumbly and slightly acidic; the rest of the paste, when mature, has a silky, smooth texture. Historically known as a Welsh coal miners' lunch, Caerphilly's fantastic, rustic flavor has propelled it onto the plates of well-heeled gourmets worldwide. Pair it with Viogner, Riesling, or even Chardonnay.

Gorwydd Caerphilly was established in 1996 by Todd Trethowan Before then real farm made caerphilly was not made since before WWII. Todd learnt the art of cheesemaking over a ten year period with several leading British cheesemakers. The cheesemaking is now conducted by husband and wife team Maugan and Kim Trethowan. Maugan is Todd's brother and business partner and Kim, who originates from New Zealand, is also responsible for maturing the cheese. Despite their success, the team continue to produce their hand made cheese using the minimum of mechanisation, a lot of hard work and careful attention to detail
.
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  #52  
Old 09.02.2009, 01:01
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Re: The Cheese Club: New Cheese Thread

Yes, my local Waitrose had it. Thanks for the additional information!

The shop of your friend looks great - definitely will go and visit.
  #53  
Old 06.05.2009, 17:51
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Re: The Cheese Club: New Cheese Thread

A couple of new cheeses just in that I will be serving tomorrow morning at Swiss Caths Brew & Browse book shop in Adliswil, ZH. We'll be doing a free tasting from 10.30 till 13.00 and Cath will be selling her books at 10% off

Devon Oke & Curworthy, both from the Curworthy dairy in Devon are really sweet and mild cheddar style cheeses, the Devon Oke is just more mature and has a lovely white wine flavour. Really creamy too.

I'll also bring along some Stilton and Lincolnshire Poacher Vintage, the strong 2 year cheddar. Hope to see some new faces tomorrow!
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  #54  
Old 19.06.2009, 10:02
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Re: The Cheese Club: New Cheese Thread

A big new delivery just in this week.

Gorwydd Caerphilly, Appleby's Double Gloucester (real raw milk farm made cheese!), Quicke's, Isle of Mull & Lincolnshire Poacher cheddars, Cornish Yarg, a fantastic Wensleydale, Red Cheshire, Devon Oke & Curworthy, Singletons Lancashire as well as Duddleswell Organic Sheep, Beenleigh Blue sheep (the best cheese in the world IMO) and mini Capricorn goat cheeses from Somerset. And Stilton, of course.

Most of these are for sale on line for delivery anywhere in Switzerland but all are available for sale & free tasting at our shop in Thalwil, ZH at Seestrasse 11, 8800 (PDF map here). Free parking now on Saturdays. Saturday afternons we also tend to open a few bottles of interesting stuff to help with the tasting .

If you can't get to the shop, I'll be at Swiss cath's Brew & Browse in Adliswil in the evening of June 25th and Orell Füssli in Zurich on July 4th (I'll post a seperate thread for that) and, if you work at Credit Suisse, Uetlibergstrasse, ZH, I'll be in the restaurant on Thursday 2nd July lunchtime and evening (if you don't work at CS but would like me to visit your company, please get in touch).

Finally, seeing as we only sell British cheese now, we are changing the name of the shop to The British Cheese Centre of Switzerland. Posh, or what?
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Last edited by grumpygrapefruit; 20.06.2009 at 08:19. Reason: Forgot Caths do!
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bio cheese, british cheese, caerphilly, cheddar, cheshire, irish cheese, stilton




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