A Toast to Tradition: Lanark Blue
We begin with the formidable Lanark Blue, Scotland’s poetic answer to Roquefort. Crafted by the pioneering Humphrey Errington in Lanarkshire, this blue-veined marvel is a bold tribute to Scottish cheesemaking. Its strong, assertive taste, marrying tangy and sharp notes with an inherent sweetness, is a fitting ode to the robust character of Burns's poetry. Lanark Blue, with its creamy to crumbly texture, is a celebration of the rustic Scottish countryside and a nod to the nation's rich dairy heritage.
The Sophistication of Strathearn
Next, we venture to the Strathearn Cheese Co., where the semi-soft Strathearn cheese awaits. This cheese is a masterstroke of flavour, matured for four weeks and washed in a brine infused with Glenturret single malt whisky. This unique process imparts a semi-soft texture and a whisky-washed rind, offering a robust and flavoursome experience. As Burns himself was known to enjoy a dram, pairing your haggis with this whisky-infused cheese might just be the perfect way to honour his spirit.
A Cheddar with Character: St Andrew's Cheddar
No Scottish cheeseboard is complete without a nod to the world-renowned cheddar, and St Andrew's Cheddar is here to fill that spot. Jane Stewart's 18-month aged creation is a testament to the timeless tradition of Scottish cheesemaking. Its powerful, tangy flavour and golden curd, combined with a crumbly yet creamy texture, make it a stand-out addition to any Burns Night celebration.
The Nutty Notes of Corra Linn
Next up is Corra Linn, a cheese that embodies the heart and soul of Scottish cheesemaking. Made from the raw milk of Lacaune sheep, this firm cheese is matured for over a year, resulting in a texture that's both firm and crumbly. Its nutty notes and subtle earthy undertones make it an exquisite pairing with medium-bodied red wines or craft ale, perfect for toasting to the bard's legacy.
Blackmount Goat's Cheese: A Creamy Finale
Our cheeseboard concludes with the Blackmount goat's cheese, an ash-coated lactic delight that's as intriguing as Burns's most complex verses. This cheese, handcrafted by the skilled Selina Cairns, is shaped into elegant pyramids, reflecting the beauty of the Scottish landscape. Its smooth, soft mouthfeel and robust, meaty flavours, balanced with a hint of goatiness, make it an ideal finale to our Burns Night celebration.
Pair these cheeses with your favourite Scottish whisky or ale, and raise a glass to the immortal memory of Robert Burns, the bard who continues to inspire and unite.
"Here's to cheese – the poetry of food – on Burns Night. Slàinte mhath!"
]]>Sparkling Apple Juice with Yoredale Wensleydale
This creamy, crumbly Yorkshire cheese pairs brilliantly with a crisp, sparkling apple juice. The juice’s effervescence and fruity notes complement the cheese's mild, slightly sweet flavour. It’s a match that brings out the best of English countryside flavours.
Elderflower Presse with Cornish Yarg
This semi-hard cheese is known for its fresh, creamy texture and herbal undertone. Combine it with a glass of elderflower presse. The floral and sweet notes of the presse elegantly balance the earthy, grassy notes of the Yarg, creating a dance of flavours that's both refreshing and unique.
Ginger Beer with Baron Bigod
Pair a soft and creamy Baron Bigod Brie with a zesty ginger beer. The ginger beer's spiciness and fizz cut through the richness of the brie, cleansing the palate and adding an invigorating kick to each bite.
Cranberry Juice with Tunworth
The creamy and earthy Tunworth Camembert finds a vibrant partner in cranberry juice. The juice's tartness and slight sweetness contrast nicely with the cheese's buttery flavour.
Black Coffee with Reypenaer Mature Gouda
Finally, something a little unexpected. Reypenaer Mature Gouda, with its caramel-like sweetness and nutty undertones, meets its match in the robust bitterness of black coffee. This combination creates a rich interplay where the coffee's warmth and sharpness cleanse the palate, accentuating the Gouda's deep caramel notes, while the cheese softens and highlights the coffee's aromatic qualities.
These pairings showcase the versatility and depth of flavours that can be achieved with non-alcoholic beverages and British artisan cheeses. Each combination offers a unique taste experience, adding an extra layer of enjoyment to your Dry January explorations.
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Christmas brings with it a plethora of culinary traditions and delights, and one pairing that stands out us (not surprisingly!) is cheese with Christmas cake. Let's delve into this exquisite combination, focusing on three cheese superstars: Wensleydale, Lancashire, and Stilton.
Wensleydale: A Yuletide Delight
Wensleydale, a cheese as timeless as the rolling Yorkshire dales from whence it hails, is a quintessential Christmas cheese. Its mild, creamy, and slightly tangy flavour makes it a delightful complement to the rich, fruity Christmas cake. The subtle sweetness of Wensleydale, often enhanced with cranberries or apricots, dances gracefully with the spiced, dense texture of the cake. This pairing is like a festive carol - familiar, comforting, and always welcome at the holiday table.
Lancashire: The Perfect Dance Partner
Lancashire cheese, known for its crumbly yet buttery texture, offers a splendid contrast to the dense sweetness of Christmas cake. Originating from the historic county of Lancashire, this cheese is a testament to the fine cheese-making traditions of the region. When paired with Christmas cake, Lancashire cheese's slightly tart and zesty flavour cuts through the richness of the cake, creating a harmonious balance that tantalizes the palate. This is a duo that tells a story of textures and flavours in perfect unison.
Stilton: The Bold Finale
Stilton, the king of English blue cheeses, brings a bold and intense flavour to the festive pairing. With its rich, pungent aroma and creamy texture, Stilton creates a striking contrast with the sweet and spicy notes of Christmas cake. This pairing is not for the faint-hearted; it's a bold statement that celebrates the richness of the season. The robustness of Stilton, with its veiny, blue streaks, adds a depth of flavour that transforms each bite into a luxurious experience.
Pairing Perfection: Tips and Tricks
Here are some top tips from our cheesemongers to follow when pairing cheese with Christmas cake:
Whether you prefer the creamy subtlety of Wensleydale, the crumbly tang of Lancashire, or the bold richness of Stilton, each cheese adds a unique dimension to your Christmas table. So this year, why not embrace the delightful duo of cheese and cake, and give your taste buds a festive treat!
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The Lifespan of Cheese - A General Overview
First things first, how long cheese lasts depends on its type. Hard cheeses like Parmesan can last longer, sometimes several weeks to months, whereas soft cheeses like Brie have a shorter shelf life, often lasting only a week or two. However, these are just general guidelines. For cut pieces of cheese, we generally advise a lifespan of about a week for soft cheeses, and between ten days to two weeks for hard cheeses.
The real magic lies in how you store them.
The Storage Sorcery - Keeping Cheese Happy
Wax On, Cheese Fresh
We wrap all cut pieces of cheese in waxed paper. This isn't just for aesthetics; it’s a cheese lifesaver. Waxed paper lets the cheese breathe while maintaining its optimal humidity. If you've carefully unwrapped your cheese, reusing this paper is a great way to prolong its life.
Fridge Fundamentals
Most cheeses prefer the cool, stable environment of your fridge, particularly the salad crisper drawer. This spot maintains slightly higher humidity, keeping your cheese from drying out. For the historians among us, cheese was traditionally kept in cheese safes in cool cellars. Modern homes, with their central heating, have made the fridge the next best place.
Wrap it Right
If you don’t have the original waxed paper, beeswax wraps work wonders for hard cheeses, while cling film is okay but can sometimes alter the taste. Blue cheeses are best kept in tin foil to contain their strong aromas.
Airtight but Not Out of Sight
Storing cheese in an airtight container like Tupperware can prevent it from absorbing other odours in the fridge. Just remember, strong-smelling cheeses should get their own private quarters to avoid flavour cross-contamination.
Room Temperature: The Flavour Unleasher
This might be the most crucial tip: Cheese reveals its true character at room temperature. For the perfect cheese experience, take it out of the fridge about an hour before serving. Arrange it on a board and cover with a damp tea towel to keep it fresh as it comes to temperature.
Signs of Cheese Distress
Keep an eye out for dryness, mould (that isn’t part of the cheese already!), and off smells. These are telltale signs that your cheese is unhappy and probably past its prime.
Cheese, a Love Affair
Remember, cheese is more than just food; it’s an experience. By understanding and respecting its storage needs, you can ensure every cheese encounter is as delightful as intended. And if you're ever in doubt, get in touch with us and we’ll be happy to advise!
Embrace the Cheese Journey
Every cheese has a story, from the pasture to your palate. Proper storage not only honours the craftsmanship that went into making each cheese but also enhances your enjoyment of it. So, treat your cheese well and it will surely return the favour with every delicious bite.
Whether you’re preparing for a solo cheese indulgence or planning a dazzling dinner party, knowing how to keep your cheese at its best will undoubtedly elevate your culinary adventure.
]]>1. The Prime of Fresh Artisan Cheese: A Week to Ten Days of Peak Freshness
Let's delve into the heart of what we do – the artisan cheeses. These are cut fresh, just for you, ensuring they're at their absolute best. They'll stay in perfect condition for around a week to ten days when stored properly at home. So, if you're planning a cheese-laden Christmas celebration, consider visiting us about a week before Christmas. This ensures your cheese is in its prime for your festive gatherings!
2. Planning Ahead: Foil-Wrapped and Waxed Cheeses for the Early Birds
For those who like to get a head start on their Christmas preparations, we have a delightful selection of foil-wrapped and waxed cheeses. These varieties are perfect for purchasing in advance, as they'll maintain their quality right through to the New Year. Ideal for those who prefer to have everything sorted well before the Christmas rush.
3. Avoid the Rush: Pre-Order and Beat the Queues
We all know the hustle and bustle of the week before Christmas. To make your life easier, we offer a pre-order service. Choose your favourite cheeses in advance, and we'll have them ready for you, saving you time and sparing you the queues. This way, you can enjoy more of the festive season with less stress.
4. For the Eager Beavers: Our Vac-Packing Service
And for those who are keen to get their festive preparations done early, our vac-packing service is just the ticket. If you need your cheese sooner, we can vacuum pack it, extending its shelf life without sacrificing flavour. This service is perfect for those travelling over the holidays or who want to tick off their Christmas to-do list well in advance.
So, when it comes to buying Christmas cheese, it's all about timing it right. Whether you're a planner or a last-minute shopper, we've got your back. Drop by our shop in Chapel Allerton, or order online, and let's make your Christmas cheese dreams come true!
]]>It’s time to stock up on some cheesy delights with our Black Friday Bonanza! 🎉
👉 Here's the Deal: Grab 5 x £10 vouchers, or a £50 gift card for only £35! Yes, you read that right – a whopping £50 value for just £35! 🤯
🔥 Use Code: BLACKFRIDAY50 🕛 Offer ends: Midnight, 27th Nov – Don't miss out!
Perfect for Christmas gifts or a cheeky treat for yourself. 🎁😉
Grab yourself a Black Friday bargain here!
#BlackFriday2023 #CheeseLovers #ShopLocalLeeds #GeorgeAndJoseph #GiftVouchers #SayCheese
]]>While the excitement of Christmas can tempt us to stock up on cheese well in advance, it's essential to strike the right balance. Buying your cheeses too early might mean they won't stay at their prime until the big day.
We all know the Christmas rush can lead to long queues at our shop in the days before Christmas. You can avoid the crowds by planning ahead. We’ve got a couple of suggestions to ensure you can dodge the hectic queues while ensuring you’ll get you favourite cheeses for Christmas.
We offer a pre-order service at George & Joseph, so you can guarantee your cheese choices and either collect or have them delivered closer to Christmas. No need to worry about missing out on your must-have Christmas cheeses.
If you need to get your hands on your Christmas cheese even earlier, we've got a handy trick up our sleeves. We can vacuum-pack your selected cheeses to keep them in perfect condition until Christmas (for a small charge). Just ask in our shop and we can take care of this for you.
So, in summary, timing is everything when it comes to Christmas cheese. Strike the right balance between freshness and avoiding the queues. Consider pre-ordering from us to secure your cheese dreams, and don't forget about our vacuum-packing service for early birds.
With these tips, you'll be well on your way to creating a Christmas cheeseboard that's both delectable and hassle-free. Embrace the cheesy joy of the season, and let George & Joseph Cheesemongers be your trusted cheese companion this Christmas! 🧀🎄
]]>What makes their Gorwydd Caerphilly cheese truly exceptional? It's the dedication to perfection. Unlike others, they let their cheese mature for longer, resulting in a fuller, more award-winning flavour. 🧀🏆
In 2014, they crossed the Welsh border to North Somerset, all in the pursuit of sourcing milk from a single, special herd. 🐄 Their new dairy sits just 5 miles from the famous Cheddar region, drawing milk from pasture-fed Holstein-Friesian and Jersey cows. 🥛🐄
But it's the rich Jersey milk that gives their cheese that creamy, uniquely delightful flavour you won't find in any other Caerphilly. 🥇🇯🧀
At Gorwydd, they stick to tradition. 🕰️ They use unpasteurised milk and rely on skilled hands, not machines, to craft their cheese. The result? A multi-award-winning masterpiece. 🏆🌍
In 2019, at the World Cheese Awards in Bergamo, Italy, Gorwydd Caerphilly took the 11th spot among 3000 cheeses! 🌟🇮🏆
We’re showcasing Gorwydd Caerphilly in our monthly cheese selection - grab yours from our website today! 🧀
#CheeseMasters #ArtOfCheese #GorwyddCaerphilly
]]>All the cut pieces of cheese that we sell are wrapped in waxed paper. This is designed to help the cheese to stay in great condition for as long as possible. You can re-wrap the cheese in the waxed paper if you unwrap it carefully.
It’s best to keep cheeses in the refrigerator at home. Historically, cheese would have been kept in a cheese safe (a wooden box with mesh sides) that was kept in a cool larder or cellar. Modern central heating means that most homes are too warm for cheeses to be kept in this way most of the time.
Fridges present a bit of a challenge though; they tend to dry out food that isn’t wrapped up. If you’ve ever put a piece of cheese into the fridge without wrapping it up, then you’ll know what happens – when you go to take it out it has dried out and started to crack. This is the effect of the fridge sucking some of the moisture from the cheese.
To stop this happening, you can do several things:
Keep your cheese wrapped up. There are several things you can use to wrap your cheese.
Keep your cheeses in a box with an airtight lid – something like a Tupperware box or even an old ice cream container will do the trick. Ideally keep any blue or strong-smelling cheeses in a separate container, as they can taint the other cheeses.
Keep your cheeses in the salad crisper at the bottom of the fridge – there’s a bit more humidity there, so the cheeses won’t dry out as quickly.
Finally, remember that cheeses are at their best when they are eaten at room temperature. Remember to take your cheeses out of the fridge for about an hour before you plan to eat them. You can arrange them on a board and then cover with a clean tea towel, sprinkled with a little water, to keep them fresh as they come up to the perfect temperature to eat.
]]>Zoom ahead almost exactly four years, and we moved just around the corner to our current shop on Harrogate Road.
These past ten years have been quite the rollercoaster – we've weathered power cuts, battled floods, tackled pandemics, and more. Amidst all that, we've hosted a plethora of events both within our shop and in partnership with other fantastic local businesses. We powered through lockdown by sending out thousands of orders and slicing through tonnes of cheese!
Being part of Chapel Allerton has been an absolute joy. Witnessing its growth into a vibrant shopping destination alongside the incredible independent businesses surrounding us has been heartwarming. The support we receive from our local comrades is truly heartening.
We've even snagged some awards along the way – crowned Best UK Cheese Retailer in 2018, as well as Best Business in the Cara Chapel Allerton awards. This year, we're proudly waving the flag for Best Retailer at the Farm Shop & Deli Show Awards, along with the People's Choice title at the Academy of Cheese Affineur of the Year competition.
To share the celebrations with everyone, we're giving you all a generous 10% off everything in-store and online throughout this week. If you're indulging in some online retail therapy, pop in the code 10YEARS on our website to snag your discount!
Looking to the future, we're excited for the next ten years. Stay tuned for details of lots of new events and exciting news heading your way! 🎉
Set to be the biggest cheddar event the world has ever seen, the first edition of the Great British Cheddar Challenge will take place on Saturday 16 September, with tasting boxes now available to reserve. Founded by James Grant of No2 Pound Street in Buckinghamshire, the event was inspired by the cheesemonger’s own battle with neck cancer, which resulted in him losing his sense of taste for over a year.
Inviting cheese lovers everywhere to get involved, the Great British Cheddar Challenge will see cheesemongers across the country selling tasting boxes of six unlabelled artisan cheddars. These will then be discussed during an online blind tasting event on 16 September, presented by comedian and cheese judge, Marcus Brigstocke, alongside experts from the cheese industry.
The Great British Cheddar Challenge will invite cheese lovers to challenge their perceptions of cheddar. With artisan cheddar accounting for only 3% of cheddar sales in the UK, Marcus and co. will guide viewers through some of the finest examples of artisan cheddar ever made – exploring how the seasons, the grass, the cows, the makers and the unique microflora in maturing rooms have influenced each truckle – before a People’s Choice Award vote to find the nation’s favourite cheddar.
To take part in this unique event, reserve your cheese box now. You can choose to add on wine to accompany the cheese. If you opt to add on wine we'll include a bottle each of Leivlander Chenin Blanc and Visconti Della Rocca Primitivo Salento.
Delivery is included to mainland UK addresses.
You’ll receive around 100g of six different cheddars (enough for 4 people to enjoy), along with a downloadable tasting/scoring sheet.
You’ll also receive a link to the live tasting event which takes place on Saturday 16th of September 2023, starting at 19:00.
We’ll send out all boxes in the week leading up to the live tasting.
You can order your cheese box here.
]]>When we went abroad on holidays though, cheese seemed to appear on the breakfast menu. Perhaps my family were more Continental than I previously thought …
I’ve been travelling through Europe for the past few weeks, and in every hotel there has been a selection of cheeses available alongside all the other breakfast options, presented as part of a “Continental” breakfast.
I’d heard that cheese isn’t actually a traditional part of breakfast in most European countries.
So where have we gotten this idea from about serving cheese for breakfast in Europe?
I’ve done a bit of digging and it seems that in France cheese is not usually a part of a typical French breakfast, which tends to be sweet and carby (think croissant and jam with a coffee). However most French hotels rated over 3* will tend to offer a breakfast buffet which includes cheeses along with meats as well as all the sweet/carby choices.
In Italy it’s a similar story, with around 7% of Italians reporting that they prefer a savoury breakfast to a sweet one. In Switzerland the preference tends to be the same, with possibly some cheese but again it’s not a big thing.
In Germany though, there’s more of a preference for savoury choices such as cheese and meats to be served alongside sweet options like jam and honey.
What’s your take on cheese for breakfast? Drop your answers, views and experiences into the comments below …
]]>If you’re looking for something a bit different for your wedding celebration then why not go for a cheese display that will wow your guests and feed them at the same time?!
We can cater to all sizes and budgets – we’ve done everything from minature towers for small gatherings of less than 10 people, right up to giant towers of cheese for celebreations with over 250 people.
You can buy direct from our website for an off-the-peg cheese cake if that’s your thing.
If you’d like something bespoke, then give us a call and book in for a cheese consultation with one of our expert team. We’ll take time to sit down with you, listen to your needs and help you put together the perfect cheese cake. You’ll get an hour long consultation and we’ll feed you lots of cheese to help you choose the perfect combination!
Click here to find out more …
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This cheese has it's roots way back in the 11th century. We're talking ancient times, when Cistercian monks whipped up the original cheese recipe using sheep's milk. These guys were like the OG cheese creators, passing down their cheesy secrets to the locals of Swaledale.
As time rolled on, the recipe evolved and changed. They started mixing things up with different types of milk – cows and goats joined the party, adding their own flavour vibes.
Fast forward to the 20th century, and things hit a bit of a rough patch. Cheesemaking in Swaledale - as in the rest of the UK - took a nosedive, and by 1980, only one farm was holding down the cheese fort. Longstaff Farm, kept producing the cheese, with Marjorie Longstaff handing over the reins to the the Reed family in 1987.
David and Mandy Reed continued making Swaledale, and in 1996 they secured two PDOs covering cows' and sheeps' milk versions of the cheese.
David Reed died suddenly in 2005, and his wife Mandy died in a tragic accident in 2012. Their children Sam and Louise continued the business until 2015, and it was then sold to The Swaledale Cheese Company in 2019. They moved production from Richmond to Leyburn, and so had to revoke the PDO statuses of the cheese.
The cheese itself is a creamy, slightly crumbly cow's milk cheese. It is wrapped in cloth and matured for around 8 months until it's ready to eat. It has soft, creamy flavour notes, and has slightly less astringent flavours than a Wensleydale.
Every bite of Swaledale Cheese is like a taste of history, a nod to the people who've kept the Swaledale story alive and kicking. So, next time you dig into that Swaledale goodness, remember, you're savouring more than just cheese – you're tasting a slice of a seriously epic journey.
Grab yourself a slice of Swaledale here!
We’re getting ready for our next cheese & wine warehouse party this coming Saturday!!
If you came down last time then you’ll know the drill. If not, then here’s the lowdown:
Once again, we’ve teamed up with Wayward Wines to co-host a monthly al fresco cheese and wine party at our railway arches in Leeds city centre.
With large, south facing sun-trap courtyards, it’s the perfect spot for a cheese and wine party! You get to soak up the sun, while indulging in the finest cheese and wine on offer.
Gates are open between 1pm and 9pm, come on down! No tickets needed, we’re kid and dog friendly too (so long as they’re well behaved!).
Wayward will joined by winemaker Mikaël Bouges and will be pouring an all-French selection of natural wines.
We’ve given our cheese menu a French twist, and we’ll be serving up Mac ’n’ cheese with Bleu D’Auvergne, and we’ve given our cheeseboards have been transformed to Le Chunch with a selection of fabulous French fromage!
We’ve also added olives, nuts and charcuterie plates to our food menu so there’s plenty of choices to munch with your wine.
We’ve also had a fresh drop of gelato from The Udder One - this time we’ve got vanilla, pistachio and salted caramel to choose from. Delicious!
The guys from Simpatico Sessions will be there laying down the soundtrack for a perfect Saturday.
You’ll find us at 61 and 62 Brussels Street, LS9 8AW. See you there!
]]>Affinage is the art and skill of refining a young cheese to maturity, developing flavours and textures along the way. An affineur is someone who practices affinage.
We were invited last year by the Academy of Cheese to take part in their Affineur of the Year competition. The challenge was to take charge of the maturation of some classic British cheeses, with an opportunity to put our own twist on them. As a team we had little experience in affinage, but we decided to jump in, learn and see what we could do.
Cheesemonger Emmanuelle took charge of the challenge for us. We were given some *very* young Fen Farm Dairy Baron Bigod (5 days old) and Cropwell Bishop Creamery Stilton (2 weeks old). Emmanuelle decided to wash the Baron Bigod with Horsforth Brewery Nightcrawler Stout. She also - after some experimentation with the rest of the G&J team - decided to inject some Moscato d’Asti into the Stilton after she had pierced it.
We travelled to London for the final judging with our precious cheeses. We were on tenterhooks as she cut into the cheeses at the ceremony, it was the first time we'd seen inside the cheeses and had an opportunity to taste them. The relief was palpable as we discovered blue veining in the Stilton, and found both cheeses had great flavours, textures and aromas.
It was wonderful to see all the other competitor's cheeses and to discover what they had done to mature theirs. The variety was amazing.
We were gobsmacked to be awarded the People’s Choice gong for our beer washed Baron Bigod.
Here were the other category winners:
Quicke's Cheddar by Andy from The Courtyard Dairy
Cropwell Bishop by James & Justin from No. 2 Pound Street
Baron Bigod - and overall winner - Perry from Rennet and Rind
Thanks to The Academy of Cheese for putting together such an amazing event and to all the sponsors, cheesemakers and cheese fans who we met along the way.
We were honoured to be amongst such a group of cheese legends, and we'll be back again next year!
]]>Father's Day is just around the corner, and what better way to show your appreciation for your dad than with the gift of gourmet cheese? Here at George & Joseph, we have curated an exquisite selection of Father's Day gifts that will delight any cheese-loving father.
Visit our website to explore our complete range of Father's Day gifts. With secure online ordering and nationwide delivery, it's never been easier to surprise your dad with the perfect gift this Father's Day.
Make this Father's Day a truly memorable one for your dad with George & Joseph's exceptional cheese gifts. Order now and let your dad indulge in the flavours of pure cheese heaven!
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Here's Stephen receiving the award from Iain Hemming from the judging panel.
Some of the comments from the judges include:
“Excellent cheesemongers. Know their job. Good staff well trained."
“Strong team support and experience. Happy team & customers."
"Like the innovative tastings for customers with a view to converting to sales.”
We'd like to thank all our amazing customers, cheesemakers and suppliers for their support over the years, we couldn't have done this without you!
]]>We’ve joined forces with the legendary Wayward Wines to co-host a monthly al fresco cheese and wine party at our railway arches in Leeds city centre.
You might not know this, but as well as Wayward being our neighbours in Chapel Allerton, we both have adjacent railway arch warehouses down in Leeds, a couple of minutes walk from The Wardrobe and Sarto.
With large, south facing sun-trap courtyards, we’ve always thought they’d be the perfect spot for a cheese and wine party!
Picture yourself soaking up the sun, while indulging in the finest cheese and wine on offer.
Each month, we’ll be opening the gates between 12-8pm, and there will be cheese, wine, hot food, music and gelato!
Wayward will be pouring from their extensive range of amazing wines.
We’ve got your cheese options covered with hot cheese snacks, cheeseboards and gelato from The Udder One.
We’ll also have a selection of cheese and other goodies from our shop so that you can take home some treats for the weekend.
Dates are (all Saturdays):
29th April
27th May
24th June
15th July
26th August
30th September
You’ll find us at 61 and 62 Brussels Street, LS9 8AW. See you there!
]]>You have two options to choose from: either the cheese selection on its own or the cheese selection with a pack of Peter's Yard Sourdough Doughnut Crackers and a jar of Fine Cheese Company Fig Jam.
Our selection includes the Yorkshire Blue, which is our mildest blue cheese, perfect for those new to blue cheese. Made by hand and matured for eight weeks, it has a sweet flavour and a crumbly texture. Shepherd's Purse in Thirsk produces this cheese, which won Best English Cheese at the 2018 International Cheese Awards.
Westcombe Cheddar is a farmhouse cheese made in Somerset that's been produced for over 130 years, so you know it's the real deal. It has a smooth, rounded flavour with a balanced creaminess and acidity. It's bound in cloth using lard, then matured for 11 to 18 months, resulting in a beautiful yellow colour and firm paste.
For something a little more traditional, try the Old Roan Wensleydale. This cheese is produced in small batches using raw milk and aged for 3-4 months. It has a creamy texture and earthy flavours, with a fresh tang and a mellow finish.
And finally, we've got the delicious Baron Bigod Brie, produced in Suffolk using a Brie de Meaux recipe. It's made with the milk from the Crickmore family's herd of Montbeliarde cows, which produces rich, flavoursome milk that's perfect for cheesemaking.
So why wait? Treat yourself or someone you love to these amazing cheeses and taste the best of English cheese. Click here to get yours.
]]>🎉 We are thrilled to announce that we have have been shortlisted as regional finalists for the 2023 Farm Shop & Deli Show Awards! 🎉
Thank you to all our customers for your continued support and for helping us get to this stage. We couldn't have done it without you!
We are passionate about providing the best possible selection of artisan cheeses and deli products, and it's an honour to be recognised for our efforts. We are looking forward to the next stage of the awards and hope to bring home the regional title!
Stay tuned for updates, and if you haven't visited us yet, come and see what all the fuss is about! 🧀🍇🥖
]]>Are you looking for a way to improve your sleep without resorting to medication or supplements? You might be surprised to learn that a little bit of cheese could do the trick! According to a recent study, certain types of cheese may actually help you sleep better at night.
Researchers found that consuming a small serving of cheese before bed can increase the production of tryptophan, an amino acid that helps regulate sleep. In particular, the study found that types of cheese like cheddar, mozzarella, and parmesan were most effective at promoting restful sleep.
While it might sound counterintuitive to eat cheese before bed, it could be a simple and delicious way to improve your sleep quality. Of course, we always recommend speaking with your doctor before making any major changes to your diet or sleep routine.
If you're interested in learning more about this research, have a look at this article from The Huffington Post.
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