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Old 10.08.2011, 12:30
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Re: The British Cheese Centre of Switzerland

Scottish specials at the Zurich HB market today until 8pm include Blarliath cheddar (pasteurised) and Caboc - double cream cheese log rolled in oats (the oldest style of Scottish cheese) and Black Cowdrie - single cream cheese log rolled in oats and black pepper, all made by Rory Stone in Rothshire.

Godminster and Westcombe cheddars in stock and plenty of blues of course. We also have some Rappi Gold and Maisebier in the fridge.
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  #482  
Old 10.08.2011, 14:01
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Re: The British Cheese Centre of Switzerland

now why did i read that as Blairlieth... ?
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  #483  
Old 24.09.2011, 10:03
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Re: The British Cheese Centre of Switzerland

Bagels for breakfast this weekend anyone?

I actually forgot to update this thread, you may have heard that we have moved within the Viadukt market and now have a much bigger island right by the front doors... and we also have a Bagel Bar. We sell bagels to go either fresh or frozen but we can also toast them and serve with cream cheese, cheddar or stilton. Varieties include plain, wholemeal, sesame, onion and raisin & cinnamon (just sold out of poppy)

Our new Beer Station also has about 50 different British bottled ales.



The British Cheese Festival is on this weekend in Cardiff and last night I was sent the awards list, I have 2 Gold Medal winners in stock right now, Gorwydd Caerphilly and Strathdon Blue (and a few of my other cheeses that are out of stock right now also won Golds) and I have a few Silver and Bronze medal winners including Duddleswell Bio sheep and Brother Michael, a slightly smelly washed rind cows milk cheese from West Sussex that is proving very popular.

Cropwell Bishop are making a new Blue Stilton which they are calling "Traditional"... it is made the old way using animal rennet (instead of vegetarian) and that, as well as the fact that it is made in small quantities by hand, means it is very different, much denser and creamier, like heavy butter. It really is the best Blue Stilton that I have ever tasted and so far, all my customers agree!

I get another delivery next week and we will be getting Isle of Mull raw milk cheddar back (the hard spicy one) and a new one from them, Isle of Mull Blue... it's a stilton style cheese but made with raw milk and they tell me it is pretty powerful.

Finally, I'm heading down south next weekend to Morges on Saturday (for the British Classic Car Show) and Geneva on Sunday for the Expat Expo. Full details on this thread.

Have a great weekend!
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  #484  
Old 04.10.2011, 12:38
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Re: The British Cheese Centre of Switzerland

There's no HB market now until 19th October but we're still open at the Viadukt. And for blue fans one of the best is back.

Blue Monday from Scotland.

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  #485  
Old 04.10.2011, 13:11
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Re: The British Cheese Centre of Switzerland

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Blue Monday from Scotland.
Ooh. That looks soft and spreadable and milder than Stilton. A bit like a posh Dairylea.

Is it? If it is, I bet it'd be great on toast.
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  #486  
Old 11.10.2011, 17:23
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Re: The British Cheese Centre of Switzerland

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Ooh. That looks soft and spreadable and milder than Stilton. A bit like a posh Dairylea.

Is it? If it is, I bet it'd be great on toast.
Having bought some on Saturday, I can confirm that it is soft, spreadable and milder than Stilton. It's even nicer than Dairylea.

Oh. And the bagels. I'm not normally a foodie (I'm more of a food is fuel bloke), but OMG, the bagel with Stilton and Port Jelly was fabulous. If you're anywhere near the Viadukt, then get yourself there and have one (or several).
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  #487  
Old 11.10.2011, 17:31
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Re: The British Cheese Centre of Switzerland

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Oh. And the bagels. I'm not normally a foodie (I'm more of a food is fuel bloke), but OMG, the bagel with Stilton and Port Jelly was fabulous. If you're anywhere near the Viadukt, then get yourself there and have one (or several).
now you know why we always FIGHT over bagels on Thursday evenings!
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  #488  
Old 11.10.2011, 18:00
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Re: The British Cheese Centre of Switzerland

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Having bought some on Saturday, I can confirm that it is soft, spreadable and milder than Stilton. It's even nicer than Dairylea.

Oh. And the bagels. I'm not normally a foodie (I'm more of a food is fuel bloke), but OMG, the bagel with Stilton and Port Jelly was fabulous. If you're anywhere near the Viadukt, then get yourself there and have one (or several).
You should try it (or any blue cheese) with my Somerset Perry (Pear Cider).

We will be pairing Perry (no pun intended) with 10 different blue cheeses and our new range of Skeffington Vintage Ports at a degustation on Saturday.

And I've just remembered, I forgot to give you your beer glasses - you get a free glass with 6 bottles of beer, no idea how many bottles you bought, but it looked like you were planning on opening your own pub.
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  #489  
Old 12.10.2011, 12:19
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Re: The British Cheese Centre of Switzerland

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You should try it (or any blue cheese) with my Somerset Perry (Pear Cider).

We will be pairing Perry (no pun intended) with 10 different blue cheeses and our new range of Skeffington Vintage Ports at a degustation on Saturday.

And I've just remembered, I forgot to give you your beer glasses - you get a free glass with 6 bottles of beer, no idea how many bottles you bought, but it looked like you were planning on opening your own pub.
Sounds yummy - hope we can make it

I think that our "pub" might also need to be stocked up soon (in spite of earning 4 pint glasses just a few weeks ago...!). Together with the beer glasses we have been given/"collected" from pubs in the UK we might also soon have enough glasses to open a pub....
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  #490  
Old 13.10.2011, 15:37
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Re: The British Cheese Centre of Switzerland

Finally, Red Leicester is back. Our original RL is an excellent cheese, farm made with raw milk, but it was quite expensive for what is with respect, quite a simple cheese. But we have found another, made by Long Clawson Stilton dairy in Leicestershire, this time with pasteurised milk and it has been winning a lot of awards.

It is still a far way from the insipid factory made supermarket versions, it is properly cloth wrapped in smallish 3kg wheels. The colour is intense but varies nicely throughout the wheel. The texture is harder near the edges and slightly soft and crumbly in the centre and chewy throughout and the flavour is sweet and nutty. For such a simple cheese, it has a lot of character.

I have it at the Viadukt market now, it is also at Markthalle Trivisiano in Winterthur and it will also be at the HB market next Wednesday and I'll try to find time to get it on the web shop this weekend.

Price is 4.90 / 100gr.

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Old 13.10.2011, 15:40
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Re: The British Cheese Centre of Switzerland

What gives Red Leicester its colour? (And does it affect its flavour?)
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Old 13.10.2011, 16:20
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Re: The British Cheese Centre of Switzerland

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What gives Red Leicester its colour? (And does it affect its flavour?)
300 years ago Leicester cheese makers were a bit sick of market punters mistaking their cheese with cheddar (at the time it was creamy white) so they came up with a cunning marketing trick, to add beetroot to the cheese which gave it its name of Red Leicester. They soon realised that blood red cheese was not so appetising, so they added carrot and sunflower etc. To get the colour from the veg into the cheese, they used alum to "carry" it but about 150 years ago scientists learned that alum was a deadly poison which is why lovers of the cheese didn't come back for more after a few years, they hadn't gone off it, they had gone off to the graveyard.

Since then, we have been using the ground up shell of the annato spice from South America (a Brazilian girl told me recently that the girls back home also use it as make-up).

About 100 years ago or so, some factory cheese makers in the states were dissapointed that their industrial cheddar didn't look so nice (hardly surprising since they were using cheap, poor quality milk and only maturing for a couple of months instead of a year or more) and one of them saw Red Leicester and thought some English cheddar is orange, they could make their cheddar orange by using artificial colour and it would make the cheese look interesting.

Unfortunately they were copying the wrong cheese. Which is why today, cheap industrial cheddar, in the UK supermarkets too, is orange. A cheap way to disguise cr@p cheese like substance.

Rant over.

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Old 13.10.2011, 16:25
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Re: The British Cheese Centre of Switzerland

Thank you for the explanation.

But you do realise you left some of your porn attached, don't you?
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  #494  
Old 13.10.2011, 22:44
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Re: The British Cheese Centre of Switzerland

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Finally, Red Leicester is back. Our original RL is an excellent cheese, farm made with raw milk, but it was quite expensive for what is with respect, quite a simple cheese. But we have found another, made by Long Clawson Stilton dairy in Leicestershire, this time with pasteurised milk and it has been winning a lot of awards.

It is still a far way from the insipid factory made supermarket versions, it is properly cloth wrapped in smallish 3kg wheels. The colour is intense but varies nicely throughout the wheel. The texture is harder near the edges and slightly soft and crumbly in the centre and chewy throughout and the flavour is sweet and nutty. For such a simple cheese, it has a lot of character.
Tried a sample today, and it's good.

Bought beer instead, need to work my way through them all to find the best, then buy a heap of those!

Also, hope the evening celebrations are going well!!
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  #495  
Old 25.10.2011, 15:42
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Re: The British Cheese Centre of Switzerland

Both your wingman at the HB market and the old ladies at the cheese counter of Jelmoli are out of Rachel and I was told the next shipment was not due until late 2017. Please tell me this is not true and that you will set off straight away to Somerset to collect and bring back large quantities of the caprine delight.

If that is, for whatever reason, impossible for you right now, I will settle for a (slightly) later date, but please do tell me when exactly, so that I know for how long I need to undergo the withdrawal therapy.
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Old 25.10.2011, 16:16
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Re: The British Cheese Centre of Switzerland

It's possible it she will be back mid November, but end of November (2011) is certain. We do apologise profusely for having had to put you through this traumatic period.

Would a free chunk of Corra Linn, our new hard raw sheeps milk cheese from Scotland be suitable compensation?
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Old 25.10.2011, 16:22
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Re: The British Cheese Centre of Switzerland

Is that a free chunk of Corra Linn to all Readers, GG, or just the esteemed Member for Rustyness?
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Old 25.10.2011, 16:28
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Re: The British Cheese Centre of Switzerland

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Is that a free chunk of Corra Linn to all Readers, GG, or just the esteemed Member for Rustyness?
They only make it once a year, with the summer milk, and we only got 10Kg, so no, only for the Rachelless Mr Rustyness.
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Old 25.10.2011, 20:00
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Re: The British Cheese Centre of Switzerland

Hey GG, will there be mint jelly at the HB stall tomorrow? My daughter's been bugging me about it since early last week ...
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Old 25.10.2011, 20:11
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Re: The British Cheese Centre of Switzerland

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Hey GG, will there be mint jelly at the HB stall tomorrow? My daughter's been bugging me about it since early last week ...
I'll try to remember to bring some... it may be under the counter so you'll have to ask!
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