What if Leprechauns spent all their time making cheese, instead of shoes, and their cheese was the prized possession hidden in pots at the end of rainbows, instead of gold?
It would be this Irish Cheddar.
Since being established in 1959, Wexford Creamery has been renowned for their award-winning, traditional Irish Cheddars. Situated south of Dublin in Ireland’s “Sunny Southeast” (where more sunshine graces the pastures than anywhere else in the country) County Wexford is a lush, green and magical land where cows can graze for 10 months out of the year. Wexford Cheddar is derived from a single recipe and made solely from locally sourced, free-range, Friesian cow’s milk- recognized as some of the creamiest milk found on the Emerald Isle.
With cheese this good, it is understandable to think Ken, pictured on the Wexford Mature Irish Cheddar packaging, could be a leprechaun disguised as a farmer, but in fact Ken is one of the dairy’s real farmers responsible for consistently supplying high quality milk. Wexford is 80% farmer owned, which contributes to the creamery’s extraordinary relationships with area farmers and their passionate dedication to quality and consistency.
Awarded the Kerrygold Cup for being “Best Irish Mature” and taking Gold in Nantwich’s Extra Mature Category (to just name a few honors) Wexford Mature Cheddar, aged for 12 months, is smooth bodied, with a full, rich flavor and a hint of sweetness.
It makes a wonderful St. Patrick’s Day Fondue:
8 cups Wexford Mature Irish Cheddar, shredded
2 cups Guinness beer (or more, if desired)
1 t Worcestershire sauce
1 t mustard powder
1 T (at a time) flour or corn starch for thickness (if desired)
1 loaf crusty baguette
vegetables of choice (carrots are a favorite with this fondue)
salt and pepper to taste
* This recipe was used as described above for a crowd who had a taste more for the mild. For additional flavor, add more Guinness or mustard powder or add finely minced garlic or onions.
Cut the crusty bread in fat circles and then quarter them. Put aside with the vegetables.
Put a 7″ fondue pot or enameled pot over low heat. Put the shredded cheese into the pot and stir continually until melted.
Slowly stir in the Guinness so it incorporates well. Add the other ingredients and continue to stir until all are fully incorporated.
If garlic is desired, saute the minced garlic in a small fry pan and a little olive oil prior to adding to the fondue. If the fondue is not thick enough, add one tablespoon of flour or corn starch at a time until desired thickness.
* Some say they have better luck with the cheddar not getting lumpy if they boil the Guinness and other ingredients first and then add the cheese in slowly.
** If the cheese does curdle and becomes lumpy, you can also blend in a food processor until it becomes smooth – but this may take a bit of doing, don’t give up hope.
If not using a sterno to keep the fondue warm, eat it right away when it is still hot. You may have to reheat it when it gets too cool.
If you don’t have fondue spears or forks, the open pot is easier to dip vegetables into, especially those hard to keep on a fork.
Another quick, easy St. Patrick’s Day recipe for Wexford Mature Irish Cheddar is:
WEXFORD CHEDDAR & GUINNESS DIP
8 oz cream cheese
2 cups Wexford Mature Irish Cheddar, shredded
1/3 cup of Guinness
1 little yellow onion, chopped
1 tsp Dijon mustard
chives (to garnish)
Add all the ingredients into a food processor and blend until smooth. Add salt (if the salt in the cheese is not enough for your taste). Cover with plastic wrap and chill overnight (or at least several hours). Garnish with chives and enjoy!
It must be true then….
They’ve caught a leprechaun at Wexford Creamery, didn’t they?
Or do they really just make Irish Cheddar this good?
Wexford. “The heart and soul of Irish Cheddar making”.
Happy St. Patrick’s Day!
March 1st is St. David’s Day, a day of continuous celebrations in Wales to honor their patron saint. Since his biography wasn’t documented until the late 11th century, few certain details of St. David’s (or Dewi Sant as he is known in the Welsh language) life are known. But his 6th century religious stewardship in Wales, as a Celtic monk, abbot, bishop and the archbishop of Wales– with many miracles attributed to him– transcends time and continues to be an inspiration for so many.
However great St. David’s achievements were, his message to “Do the little things.” (Gwnewch y pethau bychain, in Welsh), from his last sermon, just prior to his death in 589, are actually St. David’s most famous words. This phrase still carries such strength and perspective, that it is very well-known throughout Wales even today.
St. David’s Day is recognized outside of Wales as well. In America over 1.75 million people claim Welsh ancestry and at least eight US presidents have Welsh roots, including Thomas Jefferson and Abraham Lincoln. Welsh migrants traveled mainly to Pennsylvania in the nineteenth century to dig coal in the anthracite mines, attributing to largest Welsh population having settled in that area.
Historically debated are the reasons why the leek became one of the two national symbols of Wales (the other is the daffodil) but both are proudly worn each St. David’s Day. The leek also features strongly in the day’s cuisine along with cheese, a staple ingredient in many of the most traditional Welsh dishes.
Collier’s Powerful Welsh Cheddar is the best selling and top award winning cheese in Wales. The Welsh term “Collier” refers to coal miners and Collier’s Cheddar was created from a closely guarded, traditional recipe that was favored by the Welsh colliers for its rich, delicious flavor that was powerful enough to cut through taste-bud destroying coal dust. Wales’ historic mining tradition and their noble contribution to the world’s mining industry is reflected in every aspect of Collier’s unique qualities.
With a long, deep character, a distinctive crunch derived from the calcium deposits clearly seen on the surface of the cheese, and a savory yet slightly sweet taste, this exceptional cheese is carefully matured up to 20 months to create an incredible taste sensation.
Enjoying Collier’s Powerful Welsh Cheddar in celebration of St. David’s Day or any time a powerful cheddar taste is needed or preferred is definitely the sort of little thing for which St. David would give approval, since each bite of Collier’s cheese carries with it so much history and significance.
Searching for the perfect St. David’s Day recipe that would incorporate leeks & Collier’s led to adapting a traditional Welsh potato, leek, cheddar soup, below. (Thanks, Kim, for all your help!)
2 large russet potatoes (total weight approx 1lb
2 medium/large leeks
1/4 cup unsalted butter
2 cloves garlic, minced
2 cups low-salt chicken broth
2 cups water (from boiling potatoes)
1 cup Collier’s Cheddar, shredded (½ for soup, ½ for garnish)
1/2 cup milk
1 6oz jar Devon Crème Fraiche (sour cream can be substituted)
bacon (to garnish)
scallions or chives (to garnish)
Salt & fresh ground black pepper (to taste)
Clean potatoes with scrub brush and water. Cut potatoes into big chunks, then boil for approximately 20 minutes until soft. **If you don’t like potato peel in your soup, then peel potatoes first – but I like the more rustic approach and included the peel.
Melt butter in a large soup pot over low heat. Chop leeks, mince garlic and add them to the butter, increasing the heat to medium-low until they start to soften (about 10 minutes). Add chicken broth and 2 cups of the water you boiled the potatoes in. Simmer over medium heat until leeks are very tender (approx. 20 minutes).
Fry bacon in a skillet until crispy. Then drain on paper-towel lined plate and put to the side.
- My 6 year old sous chef preparing the bacon.
Drain potatoes and transfer ½ of them into your food processor with ½ of the broth/leek mixture to be pureed (unless you have a giant food processor that can handle the whole batch at one time).
Puree until very smooth. Transfer the blended mixture to a large soup pot and do the same with the other ½ of the mixture/potatoes. Heat the entire batch in the soup pot over medium-low heat.
- Sous Chef adding the cheese.
Whisk the milk and Devon Crème Fraiche in a bowl until smooth, then whisk it into the soup. Add 1/2 cup of the shredded Collier’s Cheddar.
Season to taste with salt and pepper. Garnish with bacon bits, and the scallions or chives and the remaining Collier’s Cheddar.
My 2 sous chefs adding seasoning.
But who could do without one of the most well-known traditions in Welsh cuisine, rarebit. Matt Tebbutt, TV Celebrity Chef (BBC Saturday Kitchen & UKTV Food Market Kitchen) and owner of The Foxhunter restaurant, near Abergavenny in South Wales has developed a range of recipes that show just how much, Collier’s can enhance a recipe – including this delicious Welsh Rarebit seen here:
And here are a few other delicious ideas from our home gourmands:
Elizabeth’s Collier’s Cheddar and Chive Scones
1 ½ cups self-rising flour
1 teaspoon backing powder
¼ teaspoon mustard
3 tablespoon cubed chilled butter
1/3 cup whole milk
¼ cup fresh minced chives
3 oz fine grated Collier’s Cheddar cheese
A cookie cutter, 2 inches in diameter
Preheat oven to 425°F. Put the flour, backing soda and mustard in the food processor and pulse to combine. Add butter and process for about 20 seconds until the mixture resembles sand. Tip in to a large bowl and make a well in the center.
Beat together the egg and milk then reserve 1 tablespoon of the mixture. Pour the remaining mixture into the flour and work it in using a fork. When the dough is starting to take shape add the chives and cheese and mix only until blended throughout. Turn out on to a floured surface and kneed briefly to make a soft, smooth dough. (work in more flour if the mixture is sticky.)
Roll or pat out the dough to a thickness of about 1 inch and stamp out rounds with cookie cutter. Arrange them on a greased baking sheet, spaced slightly apart and brush them with the reserved egg and milk mixture. Bake in preheated oven for about 15 minutes until risen and golden. Serve warm with butter and marmalade.
*sometimes I like to add a ½ teaspoon of cayenne pepper to the dry ingredients.
Samantha found Collier’s very addictive, writing, “First I sprinkled the cheese on my tomato based vegetable barley soup….then sprinkled some more. After that, for dessert, I paired the crisp juiciness of a Honey Crisp apple with the cheddar, for a simple delicious treat. I couldn’t stop eating it and also made these BBQ Chicken, Tomato & Collier’s Quesadillas – and this Tex Mex salad too! It’s a wonderful cheese. Absolutely delicious!”
And finally, if you are lucky enough to be in the Pittsburgh, PA area on March, 2nd, Chris Swire, Welshman and founder of Collier’s Powerful Welsh Cheddar, our own Adrian Hurrell, and other special guests, will be conducting a Welsh Cheese Tasting in honor of St. David’s Day at the McGinnis Sister’s location in North-Adams Township. Follow this link for more information: http://www.mcginnis-sisters.com/events.aspx
And look out for Chris Swire who will be dressed for the occasion.
- Chris Swire in traditional Welsh dress
Perhaps not everyone thinks of cheese first for Valentine’s Day, but how is this for a romantic surprise: hearts and flowers made purely of rich, beautiful Windsor Red. Yes, really, the flowers are cheese.
Windsor Red is a bright, eye-catching and delicious medley of flavor.
A traditional mix of Port and Brandy is responsible for creating the dramatic color cascade. The rich red blend is very similar in taste to Elderberry wine but has a bit more vibrancy and panache in both appearance and flavor.
Made from pasteurized cow’s milk, this famous smooth and mild cheddar-type from the southern United Kingdom gains a lovely sweetness and warmth from the Brandy and Port. The free spirited veining makes each bite a different tantalizing experience from just a hint of wine flavor to a more aromatic and stimulating realization.
Obviously the striking creamy white and red marbling made Windsor Red stand out for a Valentine’s Day spread; however, its smooth, firm but pliable texture was perfect for sculpting romance! And it is really very easy to achieve.
You will need, of course, the cheese. It depends how elaborate your vision is as to how much cheese you will need. You will also need a cheese plane, a heart-shaped cookie cutter (or actually Play Doh cutter – many thanks to my 3 year old for lending hers as it was the more perfect size than my cookie cutter.) a small, sharp cheese knife, kitchen scissors, cocktail stirrers (preferably green that come in different sizes – but that is hard to find so, I used some wooden olive spears) and your choice of plates, platters, bowls and vases and any other accessories. Be creative!
First, let the cheese come to room temperature. Measure the cookie cutter(s) you plan to use against the portion of cheese so that you don’t plane into the section you are cutting into “cookies.”
Cookie cutting tips: use the small, sharp knife to evenly cut your block of cheese into smaller layers. If you use a knife that is too big and you are dealing with a large piece of cheese, you may start smushing the cheese as you cut and possibly break it. With a small, thin knife you can very carefully cut even pieces – but be careful to hold the cheese so the knife won’t pull it apart when it gets to the end section of cutting. You may have to carefully cut toward your hand (but hopefully not into it!). Use the cheese plane to even or smooth any surfaces.
For the flowers: plane the surface of the cheese. If your pieces are larger than 1 inch(ish) slivers, use the kitchen scissors to cut the slivers lengthwise into two pieces and then into smaller “petal” pieces. Use the stirrers as stems. Take the small slivers of cheese and wrap one at a time around the top of the stirrer. Gently squeeze the cheese at the bottom, around the stirrer so it molds to it. Stagger the “petals” over each other, so they look like petals of a rose. Continue to squeeze the bottom around the stirrer so they will stay on. They can be small like buds or larger like a rose in full bloom.
If you are using a bowl as a vase (as pictured) take the scraps of the cheese, form a ball, and use it as florist foam so you can poke the stirrers or olive spears into it and your cheese flowers won’t fall out. If you are arranging the cheese flowers in a bud vase or something larger, cut the wooden “stems” in different sizes for a better visual display.
After arranging your stunning cheese display, ENJOY! Have a wonderful, cheesy (in a good way!) Valentine’s Day from Coombe Castle USA.
January 20th, the day set in the American Food Holiday Calendar for Cheese Lovers. Many simply celebrate by savoring their favorite cheese with our without accompaniments. Others, by creating impressive sandwiches or omelettes featuring their cheese of choice. While others take this opportunity to explore new cheeses, diving into a flavor profile not before known by their palate. Coombe Castle’s Creamy Cinnamon Cheese is a perfect cheese to honor any way of celebrating National Cheese Lover’s Day.
Mixing the ancient spice of cinnamon with apples and raisins, Creamy Cinnamon has a lovely, inviting mouth feel and warm, sweet flavor. The ancient cheddar-type, Lancashire, was chosen to be the base for this inventive cheese for its crumbly yet firm texture, full-bodied, rich, buttery character and clean, sharp, slightly-salty taste.
A delicious curiosity as a table cheese, Creamy Cinnamon’s lovely balance of flavors also lends itself to a host of recipes, like this one sent to us from the home kitchen of S. Leuzzi.
Apple Creamy Cinnamon Cheese Danish
(makes 2 danishes)
Ingredients for Danish:
1 box of frozen Puff Pastry Sheets (defrosted)
8 ounces of Creamy Cinnamon Cheese (room temp)
3 tablespoons ricotta cheese
1/2 teaspoon vanilla extract
dash of salt
5 tablespoons of sugar, divided
2 Gala apples, peeled and sliced into 1/4” slices
1/2 teaspoon cinnamon
1 egg mixed with 1 tablespoon of water
3/4 cup confectioner’s sugar
1 tablespoon of milk
Preheat oven to 400 degrees
In a medium bowl place Creamy cinnamon cheese, ricotta cheese, 4 tablespoons of sugar, vanilla and salt. Using an electric mixer with a paddle attachment, mix until creamy.
Place apple slices in a bowl with 1 tablespoon of sugar and cinnamon. Toss.
Roll out first puff pastry into an 11 x 8 rectangle. Cut off the top corner and make a triangular notch at the bottom.
Make slits down both sides, leaving the center uncut.
Fill the center of the pastry with half of the cheese mixture and smooth out.
Place sliced apples down the center of the pastry on the cheese mixture.
Fold over the ends and then braid the alternating pieces.
Brush with egg wash and bake for 20 minutes or until puffed and golden brown.
Repeat with other pastry sheet.
Mix confectioner’s sugar and milk to make icing. When danish comes out of the oven. Pour icing on and serve warm!
Enjoy and HAPPY NATIONAL CHEESE LOVER’S DAY
The holidays are upon us, bringing delightful discussions of cheeseboards and delicious cheese dishes. Mac & Cheese tends to be a favorite preparation. With so many incredible Mac & Cheese recipes out there to choose from, it may be a daunting task to find one sure to be a crowd pleaser.
We looked to Paul Kemp, of igourmet.com (a specialty food online retailer), for advice. He is a food connoisseur for sure – specializing in cheese – but is also known for his deft culinary skills and knowledge.
One of Paul’s favorite Mac & Cheese recipes comes from Laura Werlin, a celebrated author and speaker on the subject of cheese and a James Beard winner.
When Paul wanted to create a spicy Mac & Cheese masterpiece, he chose Laura Werlin’s “The Best Ever Macaroni & Cheese” recipe and substituted Coombe Castle Fiery Spice (English Cheddar with green and red bell peppers, green and red chili peppers, crushed chili and garlic), Coombe Castle Moroccan Spice (English Cheddar with North African Harissa - a hot red sauce made from chili peppers, garlic, coriander, caraway and cumin) and Quickes Traditional Oak Smoked Cheddar, in place of the more traditional suggestions.
The eating experience was incredible! Savory and bursting with a thrill of hot spiciness. It had all the qualities of, yes, the best Mac & Cheese ever but with a powerful and delicious fiery punch (not at all for the faint of heart!). With a beautiful presentation as well; one you just wanted to dive right into.
Here is the full recipe. Paul also topped his dish with walnuts, adding a lovely texture and taste.
1/2 pound dried elbow macaroni, large size
4 tablespoons (1/2 cup) unsalted butter
1/2 cup fresh bread crumbs
3 cups whole or lowfat milk
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/8 teaspoons cayenne pepper
10 ounces Coombe Castle Fiery Spice Cheddar, coarsely grated (about 2 1/4 cups)
4 to 5 ounces Coombe Castle Moroccan Spice Cheddar (about 1 1/4 cups)
2 ounces, Quikes Oak Smoked Cheddar, finely grated (about 1/4 cup)
Preheat the oven to 375°F. Butter a 1 1/2 quarter soufflé dish or other straight-sided casserole. Set aside.
Bring a medium-sized pot of water to a boil. Add the macaroni and cook 2 to 3 minutes LESS than the package directions suggest. You want the pasta to be underdone. Transfer the macaroni to a colander, drain, and rinse with cold water. Shake off as much excess water as possible and set aside.
In a large sauté pan, melt 1 tablespoon of the butter. Add the breadcrumbs and stir until thoroughly coated. Put the crumbs on a small plate and set aside. Wipe out the pan with a paper towel and set aside.
In a small saucepan, heat the milk over a medium heat until very hot but not scalded.
In the sauté pan you used for the bread crumbs, melt the remaining 3 tablespoons butter over a medium heat. When the butter begins to bubble, add the flour and stir until cooked, about 1 minute. Slowly pour in the hot milk and whisk continuously until all of the milk is incorporated and the sauce has begun to thicken, about 5 minutes. Remove the pan from the heat and add the salt, pepper, cayenne, 1 1/2 cups of Fiery Spice , 3/4 cup of Moroccan Spice, and all of the Quickes Oak Smoked Cheddar. Mix well until the cheese has melted.
Add the cooled macaroni to the cheese sauce and pour the mixture into the prepared dish.
Sprinkle with the remaining Fiery Spice and Moroccan Spice, and top with the bread crumbs.
Bake for about 30 minutes, or until the bread crumbs are golden brown and the casserole is bubbling (or until you can no longer resist the aroma of melting cheese permeating your home).
Let sit for 5 to 10 minutes, then serve.
Serves 4 to 6
Thank you to Paul for adding a twist of English spice to our holiday cheer.
Happy eating to all!
Sticky Toffee pudding is well known as the traditional English dessert, but what about Sticky Toffee– the cheese? Coombe Castle has the original Sticky Toffee Cheese, which is a perfect blend of mild, English cheddar with just the right flavor and texture to compliment the traditional ingredients of Sticky Toffee pudding: toffee, dates and raisins. If there is ever a cheese that can be used to break the silence, Sticky Toffee Cheese’s unexpected sweetness is the ultimate conversation starter. The look of surprise-meets-joy on someone new trying this unique treat is contagious.
Really, there is never a time of year not to add a little sweetness and uniqueness into life, but October tends to start a sweet embrace that lasts through to the new year. Halloween, holiday parties, family gatherings… opportunities for trying new things or presenting this opportunity for others are plentiful.
In October, at the request of igourmet.com (a leading online gourmet food retailer in the States), Sticky Toffee Cheese made its way to represent England at the annual Fork & the Cork event in Wilkes-Barre, PA. Sticky Toffee Cheese was, by far, the favorite and most commented on cheese at Great Britain, spurring many repeat tasters to the counter or those shepherding another with the call, “You’ve got to try this!” When one friend or spouse was waiting for the Sticky Toffee Cheese to hit the other’s taste buds, the knowing look of anticipation from the first taster was equally as riviting as the reaction from the new taster.
But it’s not just in Pennsylvania where people have a tooth for the sweet….
The Culinary Arts students at Newtown High School — yes a high school with a wonderful program for young, aspiring chefs — in Connecticut, eagerly took samples of Sticky Toffee Cheese to explore in their studies. Sticky Toffee Cheese turned out to be a great practice “secret ingredient” for the Newtown team’s upcoming Naugatuck Valley Community College Iron Chef Competition.
Here are some great recipes the Newtown Chefs came up with:
Pumpkin Bread Pudding with White Chocolate and Sticky Toffee Cheese
· Unsalted butter, for the pan
· 8cups 1/2-inch cubed cinnamon swirl bread
· 2cups heavy cream
· 1cup whole milk
· 1cup white chocolate chips
· 6large egg yolks
· 1/2cup sugar
· ½pound Coombe Castle Int. Sticky Toffee Cheese
· 1cup canned pumpkin puree, not flavored pie filling
· 2 tablespoons bourbon
· 2Tbs. brown sugar
· 2Tbs butter
1. Preheat the oven to325°F. Butter a 10-inch glass baking dish.
2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
3. Combine the cream, milk and 1/4 cup white chocolate in a small saucepan over medium heat and bring to asimmer.
4. Whisk together the yolks, sugar, ¾ white chocolate, ¾ Sticky Toffee cheese and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Whisk in the bourbon.
5. Scatter the bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.
7. While cooking cook 2 Tbsbutter and 2 Tbs brown sugar over medium-low heat until amber brown (2-3 min)
8. Once desired color slowly add heavy cream until thickened (5 Min.)
9. Sprinkle remaining ¼ cup of Sticky Toffee cheese over the bread pudding and drizzle with caramel sauce.
Apple-Pear and Sticky Toffee cheese cobbler topped with curry meringue
· ¼cup Sticky Toffee cheese
· 4individual fillo dough baking cups
· 1tbs ground curry
· 3.5tbs sugar
· 1 ts ground cinnamon
1.) Separate both eggs keeping nothing but the egg whites in a small bowl.
2.) Whip eggs in an electronic mixer until completely covered in foam.
3.) Add in a mixture of 3 Tbs sugar and 1 Tbs curry slowly until creamy consistency.
4.) Scoop out mixture onto a sheet pan and bake at 200 degrees for 1 ½ hours- 2 hours, until dry.
5.) While cooking, dice both apple and pear into ½ inch cube.
6.) Caramelize the apple and pear using ½ tbs sugar and 1 ts cinnamon until soft, remove from heat.
7.) Add mixture of pear and apple with the Sticky Toffee cheese and mix.
8.) Pack mixture into the fillo cups and top with meringue
Savory pancake with pancetta and sticky toffee cheese with caramelized pears and lemon parsley crema
· 1cup pancetta
· 1cup Sticky Toffee cheese
· 1/8cup parsley
· 1cup sour cream
· 2cups flour
· ½ ts baking soda
· 1ts baking powder
· 1 ts salt
· ¾ ts sugar
· 2eggs, separated
· 2cups buttermilk
· 4tbs melted butter
1.) Combine flour, baking soda, baking powder, salt, and sugar in large bowl and mix.
2.) Whisk together egg whites and buttermilk in a small bowl.
3.) In another bowl whisk the egg yolks with the melted butter
4.) Combine the two mixtures and whisk until combined.
5.) Add this mixtue to the dry mix and whisk thouroughly without lumps.
6.) Finely dice the pancetta and cheese and add to pancake mix.
7.) In a non-stick pan melt ½ ts butter and ladle a pancake about 2 in in diameter cook for 1-2 minutes on each side.
8.) In another pan melt 12 ts butter and 1 ts sugar
9.) Slice pears and add to pan.
10.) Cook until carmalized and soft.
11.) In a small bowl mix sour cream and 1tbs lemon juice.
12.) finely mince parsley and add tocrema and mix
***AT THE TIME OF THIS POST, IT IS UNCLEAR IF THE NEWTOWN HIGH SCHOOL CAME IN FIRST OR SECOND AT THEIR IRON CHEF COMPETITION. THE SECRET INGREDIENT WAS… FENNEL.
The last day of the 2011 British Cheese Week celebration and the 2nd day of National Cranberry Month in America brings a few more recipes for the cheese that straddles both perfectly: pure Yorkshire Wensleydale with Cranberries.
Vicki sends a delicious Gluten Free Apple & Wensleydale with Cranberry Cheese Pie
Writing, “Here is a picture of my not so pretty, but oh so yummy gluten free Apple and Wensleydale Cheese Pie. (I forgot to take a pic before my mom and I dug in).
I use the pre-made gluten free pie crust from Whole Foods (their “gluten free Bakehouse” brand). This is the closest pie crust I’ve found to tasting like a regular pie crust, even when I’ve made my own. My mom and I decided this would be a great fall treat for the holidays!!!!”
For the filling:
6 cups thinly sliced granny smith apples
3/4 cup sugar
2 tablespoons all purpose gluten free flour
1/2 teaspoon ground cinnamon
dash of ground nutmeg
1/4-1/2 inch thick slices of Wensleydale and Cranberry cheese
Thaw 2 pie crusts. In a large bowl mix together apples, sugar, flour, cinnamon, and nutmeg. Put half the apple mixture in one of the pie crusts. make a single layer of cheese, then add the remaining apple mixture. Put a couple pats of butter on top of the apples, then carefully flip the second pie crust over the top of the pie (as you can see by the picture, this is not a perfect science). Cover the edge of the pie with foil or a pie ring and bake at 375 for 50 minutes or until top starts to “golden”. Cool on a wire rack.
(This recipe can also be made with a regular double crust pie recipe for a non-gluten free option)
Hope you enjoy!!
Sela writes, “I crumbled up cheese w/ sliced green and red apples, pears and peaches. YUMM!!!”
And Samantha created Cinnamon Apple and Wensleydale with Cranberries Cheese Crepes
She noted, “Sauteed apples with brown sugar and cinnamon were the perfect accompaniment to the Wensleydale with Cranberries. My grandma absolutely thought the cheese “Made” the dessert. Making the crepes with whole wheat pastry flour made the dessert not only delicious, but healthy too.”
3/4 cup whole wheat pastry flour
2 tablespoons of sugar
1/4 teaspoon salt
1 cup of milk
Mix eggs, flour, sugar, and salt. Gradually add the milk until you get a smooth batter (consistency of light cream) . Refrigerate 30 minutes.
Heat crepe pan over high heat and brush with melted butter, unless non-stick pan. Ladle 1 to 2 tablespoons batter onto the pan (crepe should be paper thin). When edges are brown flip and finish other side.
Filling and topping ingredients:
Wensleydale with Cranberries (at least 2oz to fill and top – to taste)
1/4 cup of butter
2/3 cup of brown sugar
1/4 teaspoon cinnamon
4 golden delicious apples, peeled cored and sliced
Heat the butter. Add the sugar and once it caramelizes add the apples. Cook apples until they are soft.
Take a crepe and fill it with some apples and Wensleydale and cranberries, either fold in half or roll it closed. Top with more apples and cheese.
Or fill with vanilla or cinnamon ice cream and top with apples and cheese.
October is National Cranberry Month in America. For two days, the official celebration of this North American native fruit overlaps with British Cheese Week, which ends October 2nd. So, what better cheese to showcase this time of year than Wensleydale with Cranberries?
First created around 1145 by Cistercian Monks who settled in Northern Yorkshire, Wensleydale is named for the ancient village of Wensley that lies in the valley (or dale) of the Ure River, which flows through the region.
Cranberries are one of America’s food treasures. This healthy, little red fruit is known for being high in antioxidants, having a refreshingly tart flavor and a beautiful, festive color. Legend has it “cranberry” is actually derived from the original name of “craneberry” as the fruit’s flower resembled the shape of a crane’s neck.
Our Wensleydale with Cranberries blends pure, traditional Yorkshire Wensleydale together with juicy, sweetly tangy cranberries for a truly remarkable marriage of flavor. Made with pasteurized cow’s milk, Wensleydale’s fresh, clean taste- with delightful lingering notes of honey- and its flaky, open texture simply begs to be joined with fruit. It is a thrilling cheese for both the palate and the eye.
The dramatic presentation of this cheese’s creamy-white interior flecked with succulent, richly colored cranberries is a must during the holidays but is also a wonderful whenever cheese. Definitely sweet enough to dazzle as a dessert cheese, Wensleydale with Cranberries’ unique, balanced flavor will also vibrantly enhance salads and beyond.
Cranberries and Wensleydale cheese are an enchanting combination of flavors that pair well with lighter, fruity red wines, sweeter whites or Champagne.
Here are a few ways our home gourmands celebrated British Cheese Week with this beautiful English cheese:
Euna’s Vegetable Dip with Wensleydale and Cranberry Cheese
1lb Wensleydale Cheese crumbled
16 oz of sour cream
2 carrots diced
1 cucumber diced
1 stalk of celery diced
salt and pepper to taste
Mix all ingredients together
Serve with crackers or vegetables.
Jen wrote in, “One of the best cheeses I’ve tried because I love cranberries. And great with beer. I put it on my salad with nuts…4 days in a row. It spiced up the boring Italian dressing. Also I sautéed broccoli, carrots and red peppers and sprinkled Wensleydale with Cranberries on top. Finally— sliced on gluten free rice crackers with corona lights to wash down was perfect.
The Ferraros couldn’t wait for British Cheese week to begin, writing, “We served up the Wensleydale with Cranberry with the US Open, a glass of sauvignon blanc and good old Triscuits! A great way to end a long weekend with awesome tennis, fine wine and a cheese that actually tasted like dessert. We felt like we were eating cheesecake!”
While Monika actually made cheesecake! Below is her recipe (which Coombe Castle tried and loved the English twist on a favorite dessert.)
Monika’s Wensleydale with Cranberries Cheesecake
Ingredients for Crust:
1 cup all-purpose flour 4 tablespoons sugar
1 teaspoon salt
10 tablespoons cold unsalted butter, cut into bits
Finely grated zest of ½ orange
Finely grated zest of ½ lemon
2 large egg yolks
1 teaspoon vanilla
Ingredients for Filling:
11 oz Wensleydale with cranberries, room temperature
1 lb whole-milk ricotta, drained in a cheesecloth-lined sieve set over a bowl 5-6 hours, chilled
4 large eggs
1 teaspoon vanilla
3/4 cup sugar
Finely grated zest of ½ orange
Finely grated zest of ½ lemon
3 tablespoons all-purpose flour
8 oz sour cream
Preheat oven to 350°F.
Directions for Crust:
Pulse flour, sugar, salt, butter and zests in a food processor until mixture resembles coarse meal. Add yolk and vanilla and pulse just until mixture begins to form a dough. Spread dough over buttered bottom of a 9.5 inch springform pan and prick all over with a fork. Chill 30 minutes. Wrap springform in foil and bake crust in middle of oven until golden brown, about 25 minutes, and cool on a rack.
Decrease temperature to 325°F.
Directions for Filling:
In standing mixer, beat Wensleydale until smooth. Discard liquid and cheesecloth from drained ricotta and add ricotta to mixer. Beat Wensleydale and ricotta until smooth and creamy. Add eggs one at a time to mixer, beating after each addition until incorporated and scraping sides of bowl before adding each egg. Beat in vanilla, sugar and zests. Beat in flour. Fold sour cream into ricotta mixture. Butter side of springform pan and pour filling over crust. Bake in baking pan in middle of oven 1 hour until cake is golden and just set in the center. Turn off heat and let cake sit in the oven for 2 hours. Let cake cool completely in springform pan on rack. Chill, loosely covered, at least 4 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
Thank you to everyone who sent in ideas for enjoying one of the most festive cheeses of England.
British Cheese Week: September 26th – October 2nd. An invitation from some of the most prominent cheese experts and gastronomes in the UK to explore the four corners of the United Cheese Kingdom: England, Ireland, Scotland and Wales.
The British Isles have an incredible range of cheeses from the most traditional, like Cheddar and Blue Stilton that continue to carry history forward in a most delicious way, to recent innovative inventions, like Sticky Toffee and Thai Curry Cheese with their unique show-stopping flavor profiles.For the past 30 years, Coombe Castle has been on the forefront of keeping British cheese-crafting traditions fresh and alive as well as embracing the spirited modern artistry by developing dazzling new cheese tastes. Each year we look forward to supporting The British Cheese Awards and week-long events to celebrate and honor the individuals and companies that likewise value the ancient art of cheese-making.
Quickes Traditional represents perfectly the present day passion and grace of British cheese-making and Coombe Castle was thrilled to honor them with the Best Export Award for their outstanding Goats Cheddar.
For over 450 years, Quickes Traditional has been making award-winning cheeses on their 1500 acre family farm in the Devon County village of Newton St. Cyres in the South West of England. Their well-tended herd of around 500 cows provides the rich, creamy milk from which each cheese truckle is hand-made and matured by one of Quickes nine skilled cheese-makers.
Quickes Traditional Goats Cheddar is made in the same style as their Traditional Cheddar, using only locally produced goats milk. Great care goes into achieving a perfect balance of goat’s milk with real cheddar flavor from start– up to a 12 month maturation finish.
Congratulations to Quickes Traditional and all the award winners at this year’s event. We hope everyone will take part in British Cheese Week and enjoy some of what makes Britain so Great.
Collier’s Powerful Welsh Cheddar was well received at the 3rd Annual Finger Lakes Riesling Festival. Well known supermarket chain, Wegmans, a key sponsor of the event, and importer, Atalanta Corporation invited Collier’s to join the fun this summer and it was smiles all around for everyone who experienced a true taste of Wales. The Finger Lakes Riesling Festival took place August 13th & 14th, in Canandaigua, NY and raises money each year for the Canadaigua Y.