I have three pleasures each morning, arriving at the shop. A good cup of coffee, the old oak tree opposite the shop and a group of eight little sparrows who constantly fly across to the shop looking for a few crumbs (which of course we now provide). It took just 8 days for the old oak tree to go from leafless to an absolute sea of vibrant green. What an inspiration! To hell with the Olympics, Springboks, Proteas, politicians and crime! Drive around with your window open and experience the myriad of aromas wafting in, heralding a fresh start.
It's a busy time on the cheese farms right now. Goat farms are kidding, sheep lambing and cows calving – what do buffalo do …
Perhaps I'll stick to waxing cheese.
We have planned two happenings for you – Spring Day Sale on Saturday 30 August and the Heritage day - 24 September – Cheese Gourmet Country Tour
Beer and cheese? Why the hell not! Can a cheese stand up to the maltiness of a beer? Will it overpower a lighter Lager? Lets find out!
Traditionally, beer and cheese are farmhouse products. In fact, not so long ago the average farmer 's diet consisted of beer, cheese and cold meat; commonly referred to in England as a "ploughman 's" lunch. Farmers often made cheese when they had an abundance of milk that they wanted to keep and brewed during the winter when they couldn 't farm. And both beer and cheese have a similar origin, grass. Barley is a cereal grass used in making beer and milk is a by-product of a cow eating grass. As a result, beer and cheese complement each other by sharing some common characteristics in both aroma and flavor, while the carbonation in beer also lifts the palate and brings out many nuances in the cheese.
In case any of you believe that I was referring to your mother-in-law in a derogatory fashion let me clear up my greeting from the last news letter –
Turophile - A lover of cheese. Taken from the Greek word turos (cheese) and the root phil (love).
Whether it was January cabin fever, a lack of power failures or a sighting of the sun for the first time this year, I don\'t know, but goodness me the shop was busy on Saturday. Your wonderful support is enabling us to expand our range and hopefully bring you unusual and interesting fare – Thank you.
This Saturday – February 2nd we are having one of our very popular tasting days.
Peter James Smith will be cooking his sausages for tasting and we will be launching his Scotch eggs (a free-range hard boiled egg wrapped in sausage meat and deep fried), as well as his new range of beef sausages and chipolatas.
All the sausages have just taken off this year. I think the lack of preservatives and no cereals really make...
Greetings to you all.
Hopefully you escaped silly day yesterday without too much embarassment. Seeing we are going Italian this weekend I thought some of you might remember the classic April fools joke staged by the BBC. It involved a documentary on the fact that the spagetti trees were currently being harvested.
Mr Dimbleby, the narrator, explained how each year the end of March is a very anxious time for Spaghetti harvesters all over Europe as severe frost can impair the flavour of the spaghetti.
He also explained how each strand of spaghetti always grows to the same length thanks to years of hard work by generations of growers.
Needless to say, not the entire British public was amused!
We have lined up some great tasting experiences for you this Saturday April 5th between 10h00 and 13h00.