#tunworth cheese

[ravenadottir]

I've been on a massive Love Island marathon-watch (seriously, watched S4 in like a week) and I was wondering, did you ever do what it would be like those cute intro videos for the LITG S2 gang? Y'know, like "Hi, I'm Bobby! I'm 24, from Glasgow and I'm here to bring a little bit of sweet and spicy into the Villa. Joking! But I'm a pastry chef, so I'm obvs taking my own apron with me." I would LOVE your take on it, all the OG boys and girls, Lurik, Casa Amor faves, the works

islanders' intro

i think about this a lot and i'm shocked i've never sat down to try and figure it out. because there might be a lot of length, it's fair to make a couple of parts for this ask.

i'm starting with OG boys + OG girls. and i love the one you gave us for bobby, but i would like to add a couple of things, so let's see:

bobby. "Hi, I'm Bobby! I'm 24, from Glasgow and I'm here to bring a little bit of sweet and spicy into the Villa. Joking! But I'm a pastry chef, so I'm obvs taking my own apron with me." *smiles and plays with a dreadlock* "i'm looking for someone who's not afraid of being themselves. i want to be in the middle all the time so the person i'm with has to like that too." *chuckles* "if she's a good friend and enjoys cheesy jokes because my personality is a Tunworth!" *insert record scratch effect here and the studio goes silent* "get it? turnworth? the cheese?" *chuckles again* "anyway, i like people who are sincere and perhaps are not afraid to be honest... i don't mind cold blooded people since i'm from glasgow..."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

gary. "my name is gary. i'm from chatham and i'm 23." *smirks* "i don't have the best luck with love and i guess i'm trying to change that... i'm a crane operator, so... not the ideal place to meet a nice bird. *his pictures continue to roll in the back and he notices them* "did my nan send you these?" *a high school gary with glasses and skinny appears* "she couldn't find a more flattering one? jeez, nan, i'm trying to find a woman here. anyway! i'm looking for someone who's not into drama, who's chill and can keep up with me on the outside. i'm always at the pub with my friends so she would be there with me! *winks* "i don't have many friends on the outside but that's also something i want to change." *a picture of him and dicky appears* "he's the reason why i applied to the show. he's always busting my arse to find someone and... i mean... signing up for a show where other 75 thousand hot people did the same sounds like infallible logic to me! it's gonna be a blast!" *chuckles* "i'm hoping to shake off the curse of always being a friend."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

ibrahim. "hi, i'm ibrahim, i'm 22 and i come from birmingham. i'm a professional golf players and- *notices the calendar picture floating on the screens behind him* "oh my days, please don't show those...* rubs his eyes* my friends call me rahim..."

producer: "can you tell us a bit more, rahim?"

"well, i grew up with older brothers so i'm the youngest. i um... i started playing golf because of my uncle."

"i meant about your past relationships. tell us more about your last girlfriend."

"um... so... it didn't work..." *chuckles*

"um... okay! that's a wrap!"

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

noah. "h-hi, i'm noah. i'm 25 years old and i'm from romford. i work as a librarian." *smiles nervously* "i'm looking for a girlfriend, i guess you can say. i don't like being single... even though i enjoy the silence."

“hun, you can relax, no one here bites.” said the producer. "tell us more about your girlfriends.”

“well, i um, i had a serious relationship that ended a few months ago.”

“swell, darling! what's her name?”

“um, it's priya. we sort of... gave it a second try but broke up after three months.”

the producer says, amused. “i’m sorry, did you say priya?”

“yes... is-is there… a problem?”

"not at all, hun."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

rocco. "hey, what's cooking, i'm rocco, i'm 21 and i come from belfast." *smirks* i come from everywhere actually. i love traveling in my van, meeting new people... making connections. i'm looking for something that transcends this plain... i've been everywhere you can imagine so i have a lot of experience. there was this one long set of staircases, you probably never heard of it, and i bet with a friend i would get to the top, and the more i pushed myself the more excited to get to the top i got." *winks* "i guess i've been chasing that feeling ever since. i love connections, people, relationships. i want to be able to say i lived the life i set out for myself." *runs hand on his hair* "my type is every girl! i can't say i like one specific type of girl... but she has to be fit, mate! and a little feisty. and she doesn't beat around the bush." *smirks* "that's my job."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

lottie. "hi, i'm lottie... never call me charlotte." *stares at the camera* "i'm 24 years old, from melbourne. i'm looking for someone loyal. loyal, did you hear me? i'm so sick of dealing with boys who think dating is a free pass for going around..." *sighs* "i want to find someone who has their shit together, like me. it's about time." smirks and sticks tongue out* "my type is someone who's not only loyal but keeps it real. i call people out on their bullshit and whoever is with me needs to do the same." *sighs again* "i'm a makeup artist so you know i'm not exactly swimming in prospects! i hate to say that, because it's a stereotype, but it's true!" *laughs* i'm looking forward to meeting the girls as well, because i think a firm alliance can't go wrong... if you have friends everything is easier."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

marisol. "i'm marisol, 24, from portsmouth and i'm a law student. my friends say my type is problematic, but in this day and age, who isn't?" *smiles* "i can always tell when someone is lying, i'm very good at that. and i can't help but analyze people sometimes... i just like to be prepared for what's to come." *chuckles* "i'm here to meet someone that can keep up with me. i'm always caffeinated and that counts for a lot! between school, family, friends and my personal hobbies, i never stop... maybe that's why i'm single. hopefully they can keep up with me."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

hope. "hello! i'm hope, 26 years old, from london. i'm a brand ambassador and i'm soo ready to settle down." *laughs* "my type ios definitely tall, dark and handsome, very quiet, very gentleman-y... almost shy, d'ya know you what i mean?! i've been single forever because i just dive in! i can be a little... intense when i'm in love, but i don't think you can find someone who doesn't! *laughs* i'm also excited to meet the girls... i think we're gonna be great friends. at least, i hope we do."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

hannah. "hi, i'm hannah, i'm 21, and i'm from st. albans." *joins hands with a dreamy look* i'm hoping to find my prince charming this summer! my type is someone older, more experient and wise. i also have a problem with connecting because i can come across as shy but... i don't know, i have a feeling things are gonna work out!" *giggles* "i've been single forever so i'm ready to meet everyone! i'm currently working as a social media assistant but i'm hoping to change name tags soon... i want to be a writer and i think coming to love island will help me come out of my shell..." *giggles again* "get it? shell, island...?"

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

priya. "hello! i'm priya, i'm 29 and i'm from manchester!" *crosses legs* i'm a realtor, but i'm definitely one of the good ones, hun! i can hook you up..." *gestures phone* i've been single for i-don't-know-how-long!" *laughs and flips hair* "my type is tall, dark and handsome, shy and... well, i'm not gonna say he has to be rich, but surely it doesn't hurt doesn't it?!" *chuckles* i'm also excited to meet the girls, i'm a very fun person to have around so i know they're gonna love me! i can't wait for the parties we're gonna have because it's been really long since i had a holiday, so i'm really looking forward to it!" *cracks fingers* "i'm not saying i'm stepping on people's toes but... i came here to find someone, so if i see someone i like, i'm definitely going for it... even if he's coupled up."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

[anonymoushouseplantfan]

Clarence House tweeted out a recipe for Cheesy Baked Eggs. Looks really good, The recipe calls for a "strong soft cheese" like Tunworth or Golden Cenarth which I've never even heard of before. I love cheese and I feel like I'm missing out. I imagine they'd be like Brie? Hopefully they will be easy to find in the US. I definitely wanna try this recipe!

OMG!

https://twitter.com/ClarenceHouse/status/1259468807451656193

I hope no one is offended by this, but I love the pandemic’s effect on the royal content. Yes, I miss the events, but I love the recipes, gardening tips, decor pics and, most of all, the fact that Amner Hall seems to be a culottes-free zone.

[theburgerlist]

𝙂𝙞𝙛𝙩𝙚𝙙 🍪 Annabel runs @culinarytreattrail which takes you on food tours around soho, but recently she’s been bringing the tours to your homes by creating these amazing treat boxes from lots of London’s independent bakers. Beer & biscuit chocolate bars from @thecarelesscollection which are BEAUTIFUL. They have the silkiest caramel inside. @jo_s_browniesandbakes with a peanut butter & Salted caramel brownie, and a triple chocolate brownie, which are super soft and baked to perfection, even 2 days after. Cupcakes and a sour cherry & amaretti brownie from @nicks_fine_foods which I am IN LOVE with. A double chocolate sable, and a chocolate, pecan & sea salt cookie from @mielbakery which were very nice. A cookie from insta famous @creme.london. I also had a box of cheese from @paxtonscheese, which included aged cheddar, tunworth soft cheese, and a beautiful stilton. Their cheeses are VERY good! Everything in this box was just so good, and Annabel is still curating these boxes for you to order! Drop her a message or an email. . . . . . #cookie #cookies #cookies🍪 #cookiesofinstagram #cookiestagram #brownie #brownies #brownielovers #brownielovers #browniecake #brownieslover #cake #cakes #cakesofinstagram #chocolate #chocolatecake #chocolatecupcakes #cupcake #cupcakes #london #londonfood #londoneats #londonist #londonlife #soho #soholondon #cupcakesofinstagram #cupcakelove #chocolatelover #chocolates #londonbakery (at London, United Kingdom) https://www.instagram.com/p/CINll21nXDb/?igshid=n8qz508uszl4

[plandiet]

Baked Cheese (For Cheese Lovers)

We just published a new #recipe on our website, we are pretty sure you will enjoy it. Let us know what you think about it, and don't forget to claim your new favorite recipe book to start off your #keto journey!

RecipesBreakfastOur best Breakfast RecipesLunchOur best Lunch RecipesDinnerDessertsSnacksOur best SnacksDrinksHow to KetoHomeAboutContactData protection Tunworth is a creamy, Camembert-style cheese – it smells fabulously funky and tastes intense, rich and savoury. You can bake this studded beauty straight away to enjoy as a festive starter, or give your embellished cheese as a gift that’s ready…

[findmotivation]

52 Best Cheese Jokes For Kids And Adults

52 Best Cheese Jokes For Kids And Adults

Find here the collection of some funny, hilarious cheese jokes for kids, adults, teens, and of all ages of children. These jokes are shared here to create humor. Because laughing creates a positive impact on you physically and mentally. Cheese Jokes For Kids 1. Did you buy a lot of cheese today? Yes, I bought a Tunworth! 2. Did you hear about the cheesy comedian? He had some crackers! 3. Did…

[tan-talks]

Le Conquerant Demi Pont L’eveque, Kinsman Ridge, Manon, Mandolin, Nut Rebel, Pecorino Fiordaliso, I’ Serbo, Tuscan Blend, Sartori Reserve Extra Aged Fontina, Giuntella, Cacio De Roma, Bermondsey Hard Pressed, Sartori Reserve Raspberry BellaVitano, Cave Rebel, Sartori Classic Cheese Parmesan, Brie Coco, Woolly Rind, Tunworth, Casatica, Fitness Rebel, Chimney Rock, Maffra Mature Cheddar, Re di Pecora Erborinato al Tè Nero, St. Tola Hard Cheese, Lindy Hop, Cremet, Beehive Fresh, Sartori Classic Cheese Asiago, Fontina, Pecorino allo Zafferano, Sharpham Rustic, Fermiere, Fior Di Latte, Brie d’Alexis, Sharpham Rustic Chive & Garlic, Martha’s Heat, Sartori Classic Cheese Romano, Regal Blend, Anster, Red Wine Rebel, Impromptu, Rupert, Pawlet, Keltic Gold, DriftWood, Duet, Pecorino Ginepero, Green Dirt Farm Fresh Spicy Chilis, Sharpham Savour, Keens Cheddar, Camembert de Portneuf, Elk Mountain, Applewood Smoked Chevre, Evans Creek Greek, Crescenza di Bufala, Sharpham Elmhirst, Romaniae Terrae Pecorino allo Zafferano, Pecorino Con Caglio Vegetale, Weybridge, Paprika Rebel, Pecorino Romagnolo, Baronerosso di Capri, Lo Sburrato, Green Dirt Farm Fresh Nettle, Sartori Reserve Extra-Aged Asiago, Brown’s Gulch, Goat Fromage Blanc, Blu ‘61, Sartori Limited Edition Family Heirloom BellaVitano, Kirkham’s Lancshire, Farm House ClothBound Cheddar, Briscola, Barely Buzzed, Paesanella Fresh Ricotta, Vigneron, Paesanella Caciotta, Nocturne, Green Dirt Farm Fresh Garlic & Peppercorn, Farmhouse Gouda, Paensanella Bocconcin, Squaquerone di Bufala, Pecorino Pera, L’Amuse Signature Gouda, Royal Rebel, Pacific Rock, Le Wayreumont, Oasis, Mt Tam, Pecorino Nel Granaio, Maffra Dargo Walnut, Sicilian Blend, Kabritt, Hillis Peak, Wild Garlic Rebel, Devil’s Gulch, Melange, Inverness, Mettowee, Harvest, Pecorino al Pepe, Forest Rebel, Pecorino Camomilla, Crotton, Paesanella Dry Ricotta, Red Hawk, Mossfield Organic, I’ Rugoso, Salsa Asiago, Traditional Halloumi, Montchevre Goat Cheese Log, Maffra Wensleydale, Maffra Peppercorn Cheddar, Woodside Chevre, Picolo, Pecorino a Latte Crudo, Monteo, Pecorino Ortica, Castle Blue, Takelma, LaClare Farms Chandoka, Pecorino alla Canapa, Pepper Rebel, Aphrodite Haloumi, Vesuvius, Mountain Rebel, Peppercorn Gouda, Rubi, Etzy Ketzy, Bleu Benedictin, Largo, Pecorino Querciaiola, Green Dirt Farm Fresh Plain, Desert Red Feta, Maffra Sage Derby, St.Tola Log, Konig Ludwig

🧀

[cheeselist]

Winslade

Winslade is a pasteurised cow’s milk cheese, made with vegetarian rennet, by Hampshire Cheeses, who also make Tunworth. Hampshire Cheeses have a fantastic spread of accolades, from Supreme Champion at the British Cheese Awards to supplying restaurants such as Manoir aux Quat’Saisons, and retailers such as Selfridges and... Neal’s Yard.

It’s a camembert/vacherin cross in style. That is, Vacherin Mont d’Or - not the firmer Vacherin Fribourgeois (see older post) - a Swiss washed rind cheese made in the winter months when the cows are not milking enough compared to the summer Comté production. And, like, Vacherin Mont d’Or, it can be warmed and eaten top down like a fondue.

However, I decided to eat it without baking first. Cracking open the squidgy, four inch rounds of Winslade is something of a puzzle - it’s belted in with a spruce band that, in the end, I just had to saw through with a sharp knife. Underneath the criss-crossed bloomy rind is a puddle of rich goo; a creamline that’s basically the whole cheese. It’s so extremely rich and unctuous, it’s like spooning clotted cream. The cheese has pine notes and lemon, and is quite earthy, almost bitter near the edge (possibly the spruce oils creeping in here). It’s not too salty, and in some ways quite mild.  But it’s a wonderful trip, eating through the layers to something only slightly firmer in the centre.

Fun facts: one of the Hampshire Cheese founders is Charlotte Spruce. Also, the strips of spruce bark, traditionally used in Vacherin Mont d’Or production, are harvested by a ‘sanglier’. Now that’s niche.

Winslade round, £10.10, Neal’s Yard Dairy

[danjconn]

2.9km run ✅ 5.2km walk✅ Yoga ✅ Now time for Smashing Security with @lisa_forteuk, @caroletheriault and @gcluley, bacon and Tunworth cheese sandwich and LOTS of @edinburghnapier study 🎉🥳🎉 Can't believe getting to The Chattri has been cancelled more times than Defcon but we will get there eventually! #study #revision #mscmadness #running #walks #countrysideinthecity #downsonthedoorstep https://www.instagram.com/p/CC--27olbmX/?igshid=1msm7w7z0u7xq

[aakibhusen-blog]

Peace And Loaf Restaurant Menu & Peace And Loaf Prices 2020

Harmony And Loaf Menu, Prices and Locations

Peace And Loaf Restaurant Menu Harmony And Loaf Restaurant offers premium nourishments and delectable sharable snacks alongside a choice of unmistakable wines, lagers, and mixed drinks. However, it's elusive the most recent Peace And Loaf Menu with Prices.

To support you, Here on this page, we'd distributed refreshed Peace And Loaf Restaurant Prices including Peace And Loaf Restaurant Menu, Peace And Loaf Restaurant menu costs, Peace And Loaf Restaurant Prices, Peace And Loaf Menu, Peace And Loaf Prices, Peace And Loaf Drinks Menu, with Peace And Loaf Kids Menu.

Peace And Loaf Main Menu With Price

                                             A LA CARTE MENU

STARTER:

Pork Cheek, Plumb, Nam Jim, Asian Condiment Price: £15

(V) Cauliflower, Parmesan Cake & Custard, Tarragon Price: £11

Octopus, Smoked Eel Peanut Butter, Fennel, Beetroot Price: £15

(V) Hen of The Woods, Oatmeal, Truffle, BourbonPrice: £12

Red Mullet, Rhubarb, Pork Pie, Black Olive Price: £12

MAIN COURSE:

Halibut, Date, Apple, Celeriac, Frozen Duck Liver Price: £27

Lamb, Artichoke, Tongue, Brown Shrimp, Purslane Price: £28

(v) Parsnip, Miso, Walnut, Leek, Isle of Mull Price: £22

Char Sui Iberico Pork, Cheek, Belly, Bao Scallop Price: £28

Dover Sole, Curry Sauce, Dill Pickles, Whitebait, Butter Potato Price: £28

DESSERT:

Chocolate, Popcorn, Salted Caramel, Olive Price: £9

Apple, Walnut, Toffee, Cheddar Price: £9

White Chocolate, Orange, Fennel, Blackberry Price: £9

Squash Parfait, Jamaican Gingerbread, Spiced Pumpkin Price: £9

Assiette Of Desserts For Two To Share Price: £20

Selection of British Cheeses & Biscuits Price: £12

                                        PRIX FIXE MENU

TO START:

Ham Hock, Mustard, Egg, Pineapple, Chips Chalk Stream Trout, Tartar, G&T, Cucumber Hay Baked Beetroot, Barley, Tunworth (v)

TO FOLLOW:

Lamb, Smoked Eel, Miso, Mint Sauce Cod, Hen of the Woods, Alexanders, Brown Shrimp, Cauliflower Artichoke, Leeks, Isle Mull, Walnut (v)

TO FINISH:

Treacle, Douglas Fir, Exotic Fruits Parsnip, Rosemary Tart, Pear Yellison Goatscheese, Truffle, Honey, Walnut Side Dishes £4.25 Each Triple Cooked Chips / Greens Hollandiase / Clapshot / Thai Slaw /Cray Fish Mac & Cheese

                                           Drink Menu

COCKTAILS

Short:

Amaretto Raspberry Sours Price: £9.95

Disaronno & lemon juice combined over ice finished with a dash of

Chambord

Geordie Bramble Price: £9.95

Jack Cains Northumbrian Gin combined with lemon juice & sugar finished

with a dash of Creme de Mure

Bloody Mary Price: £10.95

The hangover classic! Finlandia Vodka combined with tomato juice, spice and

a dash of sweet sherry.

Long :

His OR Her Mojito Price: £10.95

Havana 7 Anos muddled with lime, mint & sugar, topped with Prosecco for

Her OR Lager for Him. (Can be done classic if that is more your thing)

Toffee Apple Price: £9.95

Thunder Toffee Vodka shaken with Calvados & apple juice served long over

ice

The Tommy Coulson Collins Price: £9.95

Martini :

eace Of Pimms Price: £9.95 Pimms No.1 shaken with Finlandia Vodka, Creme de Fraise & Burren Strawberry & Mint Balsamic Vinegar Apple & Elderflower Martini Price: £9.95 Hendricks Gin shaken with apple juice, elderflower cordial & garnished with cucumber Espresso Martini Price: £9.95

Peace And Loaf Drinks Menu Prices

website:http://menupricelist.co.uk/

[style-yesnews]

銅鑼灣｜Roganic by Simon Rogan｜高顏值．院友生日飯

繼續補記生日飯：上週五與一班可愛的院友，在米芝蓮二星英國名廚 Simon Rogan 設立的 Roganic，享受一頓精緻美味、高顏值，同時難得價格又親民的生日飯，大家都非常滿意。

餐廳前身是滿載回憶的 Murasaki 紫，雖然前者的消失令人惋惜，但取而代之的 Roganic / Aulis（主打晚市 Chef Table）除了來頭更勁（詳見 Simon Rogan 網站），環境及食物水準也更加驚艷，單是一進去那���登 Earth tone 加上植物自然元素的酒吧，已經徹底迷到我！

用餐環境也舒適雅緻而且毫不拘束，讓人暫時放下纏繞心頭的煩事，能夠短暫專注在美食世界中，多好。首先上檯的 Amuse bouche 是精巧可愛的 pea, cod roe, caviar : 小巧的新鮮豌豆清甜而富彈性，配上鹹鮮的魚子醬，滋味出奇地合拍，加上超薄脆的撻身，兩個字：��彩！

以精彩的小吃「碰撻」後，接著一同細味新鮮出爐的 soda bread。含原片燕麥的 soda bread 鬆軟可口，淨食已很美味，再配上極其幼滑香馥的 cultured butter，真的一口也不忍心吃剩！

終於開始三道菜午餐，頭盤有三款選擇，不少食友都選了 grilled salad, Westcombe, truffle：香烤過的蔬菜固然美味，但既香口���濃稠的芝士醬汁才是靈魂所在；以素食來說講真有點重口味，但我超喜歡！  

我則選了 grilled lamb belly, honey glaze, caper powder：羶香柔嫩的羊腩排以 caper 調味後，多了一份誘人鹹香，吃時可按需要額外蘸點額外蛋黃醬，帶來更扣人心弦的邪惡美好滋味。

  主菜也有三款，不少院友包括我都是選了 Codfish、Amaranth、Smoked Sauce：出落有如白雪公主的鱈魚，肉質滑溜有彈性又富有魚油魚汁，配上香濃煙燻醬汁，效果美味之極！同上的羽衣甘藍、酸角豆等配菜，則為菜式添上清新及健康元素。

    六位院友都是芝士迷，甜品前又加點兩份 Tunworth Cheese、Hazelnut、Cranberry、Trompette $130 來分甘同味：軟滑的芝士雪糕初吃感覺有如木槺布甸／雪糕，但慢慢濃郁的芝味就會滲出來，銷魂非常！忠實芝迷可以就這樣配上榛子碎吃，受不到太濃味道的，則可以挖深一點，拌勻碗底的果醬同吃，就會易入口很多。

甜品方面，我們放棄了另外兩款選擇，一同選點叫好叫座的 apple tart, juniper ice cream，上圖是 3-4 人的份量，我們六人就有兩份。此撻撻身輕薄、香酥好吃，果肉也非常香甜有口感，但最美妙還是那輕甜不膩的 Homemade Caramel Sauce，記得要加多點、再多點！

  午餐最後還有 Petit Fours，剛好作為三位靚靚八月之星的小蛋糕，謝謝院友們請客了！整體來說，非常滿意這裡的環境氣氛以及精緻食物，相信不久後又會再來，品嚐更多美味菜式～

Roganic 地址：銅鑼灣告士打道255號信和廣場UG樓8號舖 電話：28178383 Facebook：Roganic Hong Kong ** 想得知最新飲食情報，可追蹤 甜魔媽媽；欲得知甜魔一家消息，就追蹤 Matthew and Chloe 吧~~

飲食資訊由熱新聞提供 原文連結: 銅鑼灣｜Roganic by Simon Rogan｜高顏值．院友生日飯 更多相關內容

中環娛樂行 ✧ DALLOYAU ✧ 甜蜜蜜合家歡生日飯

Yan Lo 甜魔媽媽的新天地，在這裡與大家分享美食、育兒，以及旅遊資訊~~~24小時為你介紹不同的餐廳，各國美食精選等！

[girleatslondon]

Second of 4 courses: Jerusalem Artichoke, Pickled Pear, Tunworth (cheese). I definitely would pick this from a menu. Such a great veggie that I have no idea how to prepare and would certainly never be able to make taste like this. Again, it was fresh and light and just left me drooling for my next course... --------------------------------Salon Brixton, whilst serving up a delicious 4 course set menu (for the very reasonable £36 p.p.), is not just for those of us that are lucky enough to be able to eat (or choose to eat) everything. If you let them know when booking, the talented chefs in the teeny kitchen will cater for all your dietary needs. Tasty and interesting food. A particularly good choice for date night. . . . #taste #london #food #foodie #londonfood #nomnom #chef #londoncity #londoner #foodporn #foodlover #eat #visitlondonofficial #instafood #foodpics #diningoutlondon #dailyfoodfeed #toplondonrestaurants #eatlondon #lovefood #foodgasm #topcitybites #eeeeeats #foodpic #lunch #pescatarian #dinner #foodinlondon #vegan #vegetarian (at Salon)

[theburgerlist]

🍔🍔🍔 COMPETITION TIME! 🍔🍔🍔 I’m giving away burgers and drinks for FIVE PEOPLE at @gridironlondon. 🍔🍔🍔 Rules are simple: 👉🏻 Follow @theburgerlist & @gridironlondon 👉🏻 Like this photo 👉🏻 Tag up to 4 people you’d bring with you! Competition ends Monday afternoon. 🍔🍔 𝗖𝗼𝗺𝗽���𝗶𝗺𝗲𝗻𝘁𝗮𝗿𝘆 | If you know about meat then you should know about @turnerandgeorge. If not, then you’ve definitely heard of @hawksmoorrestaurants. @richardhturner from both the previously mentioned has his own restaurant in the form of @gridironlondon just off Park Lane. This menu has more bangers than Now That’s What I Call Music! Vol 47. I seriously wanted to try everything. The big focus is meat, obvz 🥩. It was hard to not choose the lamb or pork, but the burger and T-Bone steak were calling out to me. The burger has ogleshield cheese and onions. That’s it, nothing else needed because this is such a good burger. The meat quality is second to none and it was cooked so perfectly medium rare. The use of ogleshield is also the tipping point. It’s fruity and sweet, and smells amazing, plus you get that beautiful rind still attached. 🧀 I would definitely put this up there with some of the best burgers I’ve had. For pure meat quality alone, and the simpleness of being just a cheeseburger. The steak was nice too, probably a bit more medium than the rare we ordered, but again you can smell the quality a mile off. I also HAVE to shout out the most amazing side dish I’ve had of my LIFE. Their tunworth mashed potato with braised trotter and cracking was INCREDIBLE. So good we ordered another one. That gravy/jus was the perfect meatiest accompaniment to the potatoes. 🥔 The jalapeño tartare was so moreish. Lastly, their sticky toffee pudding is memorable. So much so that it’s made me forget where my previous sticky toffee was from. (at Gridiron) https://www.instagram.com/p/B1O8-0xHCg-/?igshid=1ffu0j26yxvv3

[winceats]

The Cheese Geek is a online cheesemonger that has been set out to provide the best quality cheeses with a click of a button. The man behind this innovative concept is Edward Hancock. He formed the company in 2017 in his home and realised it was more than a hobby and he moved into the first business premises a year later.

Prior to setting up The Cheese Geek, Edward was a fund manager, building algorithms for systematic funds, and it was this technological understanding that he applied his knowledge in creating an algorithm to allocate cheese to subscribers. He loved the idea of his subscribers getting the opportunity to learn more about what they were eating and also having access to the condiments that would go best with them.

This subscription box is like no other, they take pride and joy in getting your cheeses delivered fresh  and right to your door. They use sheep wool, a bi-product which is environmentally friendly – with no plastics or polystyrene – which maintains the right temperature for 48 hours after they chill it.

The Cheese Geek not only brings you the freshest cheeses but they also hold events as well; from small group blind tasting experiences, dinner parties and cheese and wine tastings, to weddings or corporate events of all shapes and sizes, they can provide everything you need. We had the pleasure of being invited to their ‘meet the cheese geek’ Christmas event last month, where we tried their Christmas cheeses. On arrival Edward greeted us at the door holding a tray of Tunworth cheese on honey glazed crackers- a delightful taster.

There were two tables set out one with a display of condiments and the other with a lot of tasty looking cheeses. We started off the evening with 8 different hard cheeses:

Mrs Kirkhams Lancashire – buttery, nutty, yoghurty. Sparkenhoe Red Leicester – smooth, nutty and buttery. Lancashire Bomb – strong, nutty and creamy. Montgomery’s Cheddar – crumbly, hard, grainy, aromatic, strong with a long finish. Keens Cheddar – strong, tangy cheddar with a mellow depth of flavour. Comte – fudge, Butterscotch, Toasted Hazelnuts. Vintage Poacher – tangy, nutty, melted butter on toast. Truffle Pecorino – Milky nuttiness, bordering on sweet caramel, with an earthiness emphasised by the truffles.

  We were given the chance to create our very own dream cheeseboard! To create our ultimate cheeseboard, we had to choose 5 of our favourite cheeses, this was pretty easy for my sister and I as we had pretty much the same taste! From the first 8 cheeses we chose the Bomb we just both loved how crumbly and creamy the taste and texture was, mouthwatering just thinking about it. Our second choice was the Truffle Pecorino with its milky and truffle taste we just wanted more.

Whilst we were trying the cheeses, Tatty from ‘The Wine Down’ passionately described which wines would go with what. She had bought 5 different wines:

Tapiz Torrontes Extra Brut Muscadet de Sevre et Maine Sur Lie 2018 Domaine de la Tourmaline Edelzwicher Special Cuvee, Joseph Cattin 2017 Oliver Dubois Cuvee Prestige Pinot Noir 2017 VdF Royal Tokaji Late Harvest 2016

Next up on the cheeses were some of their soft cheeses:

Baron Bigod – buttery indulgence, smooth mushroom earthy-ness Bath Soft – brie-style, creamy, mushroomy with a hint of citrus Brie de Meaux – mushroom, damp leaves, butter Tunworth – mushroom, butter, cabbage Vacherin – creamy, smokey, decadent and gooey Epoisses – butter, silky, creamy

  From the soft cheese selection we chose our all time favourite Tunworth and Epoisses. Both different from each other but very delicious and addictive. Next were the blue cheeses, which paired nicely with ‘Royal Tokaji Late Harvest 2016’ a dessert wine. The sweetness of the wine brings out the salty flavours in the blue cheese, making them a great pair.

  Beauvale – creamy, mellow, salty spice Cropwell Bishop Blue Stilton – nutty caramel sweetness with a clean finish Burt’s Blue – Butter, Cream Shropshire Blue – Salt, Spice, Musty

For our final cheese we chose the Shropshire Blue – the best one we thought out of the blues. It was mouthwateringly good.

After choosing our favourite 5 we all moved to the table with all the condiments. There was a lot of fruit and herbs to choose from, to create our ultimate Christmas cheeseboard.

We thoroughly enjoyed ourselves and learnt a lot about the cheeses and tasted great wines. This is a great gift for someone special this Christmas, or if you fancy treating yourself – we highly recommend, you won’t regret it!

*Disclosure: This was an invite to The Cheese Geek Christmas Event. 

Meet The Cheese Geeks The Cheese Geek is a online cheesemonger that has been set out to provide the best quality cheeses with a click of a button.

[thetweedpig]

THE CHRISTMAS CHEESE BOARD http://bit.ly/2D369Dl #BaronBigod #CaisNaTire #Cerney #CropwellBishop #FoodandDrink #LincolnshirePoacher #Moleskine #MontdOr #Montgomery #PaxtonandWhitfield #Port #SparkenhoeVintage #TheCourtyardDairy #Tunworth @moleskine_world @paxtonscheese @thetweedpig

[justanothercookery]

Cheesy

Cheese and chive soufflé with roasted potato salad, tomato and avocado salad, and steamed carrots on Wednesday 14 June 2017

My mother: This soufflé is a lot more cheesy than the last one that you made.

Me: Probably because the last one that I made was a salmon soufflé.

Eggs. I had to use some eggs. Soufflé seemed like the perfect vehicle, especially when it uses five eggs in one go.

This is based on a Hugh Fearnley-Wittingstall recipe found in the Guardian. I adapted it in terms of the cheese that I used, the addition of white wine to the base, and the cooking time. It’s venturing away from being his, therefore, but the basis most certainly is.

It served four, but really we all ate too much of it. It could easily have served five or six.

50g butter

50g plain flour

225ml semi-skimmed milk

50ml double cream

100ml white wine

120g cheese (I used a mixture of cheddar, Tunworth soft cheese, and parmigiano)

2 tablespoons chopped fresh chives

1/4 nutmeg, grated

5 eggs, separated

Salt and pepper

Start by heating the milk and cream gently while you make a roux with the butter and flour. As soon as the butter and flour is beginning to ‘honeycomb’, pour over the warm milk followed by the white wine and mix until you have a smooth and fairly stiff sauce. 

Grate in the hard cheese and chop or crumble in the soft cheeses. Add the nutmeg and chives, mix well, and then leave to cool a little. It will be quick thick. Don’t forget that the yolks, to be added when it is cooler and won’t scramble them, will thin it a little.

Prepare your soufflé dish (21 or 22cm). Butter it and sprinkle with a little finely grated cheese. Make a paper collar to support the soufflé as it rises out of the dish and secure it with cotton or string.

Heat the oven to 200º Celsius.

Separate the eggs. Whisk the whites with a generous pinch of salt until they hold stiff peaks.

Beat the yolks into the sauce along with a small pinch of salt and grating of black pepper. Then fold in the egg whites, using a dollop to loosen the yolk sauce first, and then the rest with a metal spoon or spatular. 

Pour the mixture into your soufflé dish and place in the oven for 30 to 35 minutes. (Hugh said 25 minutes: the middle was like soup.) As soon as it is puffed, golden, and just set, bring it to the table in triumph.