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  #861  
Old 20.05.2020, 11:37
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Re: The British Cheese Centre of Switzerland

We're closed again tomorrow for Ascension so we'll stay open till 8pm again tonight. Appleby's raw milk Cheshire and raw milk Stichelton have just arrived and we have loads of beer in stock.

We also have loads of beers and one beer tap running, you can't drink at the bar but we are pouring beer to go in plastic beakers, or bring your own flasks and bottles and we'll fill them. On tap right now is Hobgoblin IPA. Cheers!
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  #862  
Old 23.06.2020, 15:08
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Re: The British Cheese Centre of Switzerland

The Viadukt Market is now fully open again to the usual hours of 09.00 - 20.00 Mon - Sat. And my cheese shop is (almost) fully stocked again and we're serving cheese plates, as well as beer and English Bubbly, from our little bar and from next week we should be serving Bagels again.

New cheeses just arrived include: Smoked Lincolnshire Poacher, Hawes Wensleydale, Fowlers Sage Derby, Cornish Kern and Yarg, Ribblesdale Goat and Oxford Blue.

Thanks for supporting us over the last three months, it's been a very tough time.

https://britishcheese.ch/shop.html
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  #863  
Old 23.06.2020, 16:30
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Re: The British Cheese Centre of Switzerland

I'm still not going to the office. As soon as I return from my summer break, I will start going to the office again, so I'll pop in for a refill. In the meantime, I think I'll just order ordered online. I can't live without some decent blue cheese.
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  #864  
Old 23.06.2020, 16:45
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Re: The British Cheese Centre of Switzerland

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I'm still not going to the office. As soon as I return from my summer break, I will start going to the office again, so I'll pop in for a refill. In the meantime, I think I'll just order ordered online. I can't live without some decent blue cheese.
Thanks Caleb. It'll be in the post tomorrow, the Oxford Blue is superb at the moment!
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Old 23.06.2020, 17:00
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Re: The British Cheese Centre of Switzerland

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Thanks Caleb. It'll be in the post tomorrow, the Oxford Blue is superb at the moment!
I love Oxford Blue. Would you eat the Oxford Blue's rind though? It usually looks GROSS.
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  #866  
Old 24.06.2020, 09:45
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Re: The British Cheese Centre of Switzerland

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I love Oxford Blue. Would you eat the Oxford Blue's rind though? It usually looks GROSS.
Absolutely yes. With 90% of cheeses, the rind is edible and is often the best part of the cheese - it's a concentration of the paste, the inner bit, of the cheese. My usual advice is to try it. If your teeth can get through it and you like the taste, then eat it!

I eat most cheese rinds but I find the rind of Stilton to be too dry and bitter, but most rinds can be used in cooking, to add flavour to soups and sauces.

More info on eating rinds on this Blog post - To Rind or not to Rind
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  #867  
Old 24.06.2020, 12:50
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Re: The British Cheese Centre of Switzerland

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Absolutely yes. With 90% of cheeses, the rind is edible and is often the best part of the cheese - it's a concentration of the paste, the inner bit, of the cheese. My usual advice is to try it. If your teeth can get through it and you like the taste, then eat it!

I eat most cheese rinds but I find the rind of Stilton to be too dry and bitter, but most rinds can be used in cooking, to add flavour to soups and sauces.

More info on eating rinds on this Blog post - To Rind or not to Rind
Ahh, that cheese on the picture looks like my kind of thing. A few more days - I love when the cheese comes to meet me half way.

Very good tip re rind. Thanks. To you and Tom
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  #868  
Old 24.06.2020, 13:12
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Re: The British Cheese Centre of Switzerland

One more thing: <<(but beware, some cheaper industrial versions do use a parafin wax on the very outside of the rind which will ruin your soups flavour)>>
How would I know that's what they used? (The term "cheaper" is a bit unreliable? )
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Old 24.06.2020, 23:28
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Re: The British Cheese Centre of Switzerland

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More info on eating rinds on this Blog post - To Rind or not to Rind
Interesting blog. I have tended to avoid most rinds up to now. I will reconsider now
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  #870  
Old 25.06.2020, 07:41
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Re: The British Cheese Centre of Switzerland

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Interesting blog. I have tended to avoid most rinds up to now. I will reconsider now
I try all natural rinds, but my question was very specific to Oxford Blue, the rind of which is particularly sticky and gooey, from the wrapping and label that's slapped on it from early on.
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Old 25.06.2020, 09:59
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Re: The British Cheese Centre of Switzerland

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I try all natural rinds, but my question was very specific to Oxford Blue, the rind of which is particularly sticky and gooey, from the wrapping and label that's slapped on it from early on.
I'm guessing the Oxford Blue you had last time was the baby 300gr cheeses, on small cheeses you get more rind in proportion to the paste and as it gets older it can become quite overpowering. Right now I have the larger cheeses and the rind is thinner and more gentle.

This is the baby cheese



And the larger one we have now

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Old 25.06.2020, 15:47
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Re: The British Cheese Centre of Switzerland

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I'm guessing the Oxford Blue you had last time was the baby 300gr cheeses, on small cheeses you get more rind in proportion to the paste and as it gets older it can become quite overpowering. Right now I have the larger cheeses and the rind is thinner and more gentle.
Hmmm, you might be right. If I remember correctly, last time I had Oxford Blue it must have been a piece off a 20cm in diameter wheel, which might be a bit too big for 300g. Dunno. Let's see...your package should arrive tomorrow.
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Old 11.07.2020, 09:53
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Re: The British Cheese Centre of Switzerland

20% off Thomas Hoe Red Leicester until the end of next week. Thomas Hoe is a firm and aged Red Leicester with nutty caramel flavours



And all of our Gins and Gin Liqueurs are 10% off on online orders until Monday night, we can post anywhere is Switzerland next week.

We're open till 8.00 tonight and our little bar is fully functioning again, although you need to keep social distancing as everywhere else.
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