Posted on October 1, 2010 by Paul Medhurst
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| goodness gracious, great balls of cheese... | | | Cheese...American wit Clifton Fadiman described it as “milk's leap toward immortality”... Charles de Gaulle pondered how you could “govern a country which had 246 different varieties”...we can’t tell you where it originated or when...but what we do know is that we LOVE it. Hard, soft, crumbly, smelly, blue vein, mouldy - it really doesn’t matter and Saturday, 24th September, sees the start of British Cheese Week - a series of events to promote the very best of British Cheese. What better reason do you need to spend the week indulging? Wallace (and the Nation) eat your heart out... www.thecheeseweb.com | | |
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 | everything but the cheese... the bigger cheese
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| |  | 4 mini cheese knife gift set
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whisk founder Paul Medhurst meets the makers: what starts life on the fertile pastures of somerset... | | | In the last few years eco -friendly has become something of a PR buzzword. However, for many of our suppliers, sustainability is more than just a marketing ruse - it permeates every level of their business. Godminster Vintage is one such supplier. There have been people living and working the land at Godminster, in Somerset, for over 5 Centuries, and records show dairy cows have grazed on its fertile pastures for over a hundred years. Godminster became certified organic in 1999 and, not long after, decided that Cheddar Cheese made the best use of their milk. | | And what Cheddar it is! Made to a 70 year old recipe, the cheese is allowed to mature for at least 12 months and the entire process is carried out locally, using traditional methods, to create a modern (and unusually creamy) British Cheddar. But there is a wider aim - to create a self-sustaining environment - and over the last decade Godminster have created and restored numerous natural habitats and reintroduced native species to replenish the ecosystem. Oh, and did we mention, the cheese tastes fantastic! Best 
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 | this month we are enjoying... | | | Not sure if you’d make the gastronomic grade? Then perhaps it’s time to get back to school. There’s a classroom (or kitchen) to suit every pupil and palate, whether it’s French, Italian, Thai, Moroccan, Japanese, Organic or British Local. If you want to fake it check out the ‘How to Taste Like a Professional’ course from Green & Blue Wines...but if you want to make it, better take a course at Leiths. For a hands-on authentic experience enrol at The Billingsgate Seafood Training School (and expect to smell the part as well as look it!). Just remember - the dog ate my homework won’t cut the mustard with us!
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