Assiette of cheese

Saturday, December 20, 2008
As served last Monday, 15 December at a dinner party in Cheltenham.

3 of the 4 cheeses were local - from Gorsehill Abbey Farm in Broadway. Why buy continental cheese when what you find on your doorstep can be far better?

Michael and Diane Stacey have been farming at Gorsehill for over 35 years, though it is only in the last 5 years they have started selling their organic cheese.

St. Eadburghs - Won silver at the World Cheese Awards, 2007. Similar to brie and camembert, but in my opinion surpasses both. They always have a variation of ages to choose from depending on how soft you like your cheese. This one is mature -absolutely perfect, still a bit semi-hard in the middle, but creamy & soft on the outside, kept together by the rind.

The freshly made St. Eadburghs are similar to their St. Agnes cheese, which in turn is similar to feta, and this can be used for cooking, such as cheese and onion tarts, or a canape, in exchange for goats cheese for those who do not like the 'goat' flavour.

St. Oswold - best English cheese and best semi-soft cheese at the British Cheese Awards 2007. It is a rind washed cheese.

St. Kenelm, similar to cheddar, but so much better. Lightly pressed, it develops the unique rich nutty flavour and crumbly texture as it matures with age.

Blacksticks Blue
accompanied them - my new favourite blue cheese, with oatcakes, Miller Damsel wafers, prunes, apricots, grapes and celery.

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