Taste Bud Time Travels

Photo: aussiegall / everystockphoto

I've always been fascinated by history, in fact I preferred factual books to fiction when I was at school, which probably explains why I did better at my History O Level exam than I did in English Literature.
My love for the past and how it has shaped the modern world is still strong. Food throughout history is a particularly enthralling subject.


You could say that my kitchen has become a little time travel machine or maybe even the Tardis. I may not be like Doctor Who saving worlds across the universe but I have been making some new discoveries through culinary activities.

Just over a year ago I met Alan Coxon at a food and craft festival in Woburn. Some of you may remember him as the television chef who had his own show 'Coxon's Kitchen College', he also appeared on Great Food Live on UKTV Food. Alan is the food archaeologist, so for him food history is his passion. Alan Coxon is a mine of information when it comes to food, he loves facts, details. Mention an ingredient or a recipe and he will tell you where it comes from, the history and any weird and wonderful fact you care to imagine.

Photo: © childsdesign

****
Alan's passion led him to create three vinegars based upon and inspired by ancient recipes. He took cues from three very different cultures – Medieval, Roman and Ancient Greek. From these, Ale-Gar, Roman Vinaigre and Ancient Greek Vinaigre were born. It wasn't a simple process or quick development to make them. From start to finish it has taken Alan 10 years to perfect the recipes as well as the bottles.

So back to my time travelling. I have been using these vinegars with abandon in my cooking. Although they are vinegars, they are not sharp and mouth puckeringly sour, so don't think of them as a malt vinegar that you splash on your fish and chips. The flavours are complex, yet subtle and soft and much more like a fine wine, in that respect.

I have used the vinegars in all manner of ways from dressings to marinade, in sauces, casseroles, stir-fries, even in sweet dishes, they really are that versatile. The Ale-Gar is based on a 15th century recipe, the vinegar being created from chocolate stout malt which has a unique flavour with a slight taste of cinnamon. I've used this in just about everything! Simmer a quantity until it has reduced to a syrupy consistency and you have a wonderful drizzle for duck.

The Roman Vinaigre is made from quality wine and distinctly herbal in character. I noticed the chamomile flavour first which is quite unusual but quickly grew on me. Try it drizzled over fresh sliced peaches with prosciutto, it is wonderful.

The Ancient Greek Vinaigre is also wine based, bitter-sweet and fresh. There is a hint of coriander which I found makes it ideal to use in Asian recipes, particularly oriental stir-fries.

These vinegars are a truly wonderful addition to the kitchen, not only do they taste good they look good too in handsome bottles. They are very nearly ousting the balsamic and rice vinegar in the cupboard, not to mention the Worcester sauce.

You can buy online from foodbyalancoxon.com

Put to the test: Raw Nibbles Caramel Slice

Photo: © childsdesign

***   
When someone offers you a slice of cake, it’s pretty hard to refuse, so when I received an email from Raw Nibbles asking if I’d like to review one of their products, it was a done deal!

You may have noticed that I haven’t been reviewing products very much lately, on my blog. There’s a simple explanation for this – I am very picky now, which I hope is a good thing.
Emails regularly drop into the Cheeky Spouse inbox from PR companies, in a bid to get me interested in reviewing various products for them (for free, I might add!), but I’m always looking for things that are a little less mainstream in favour of something different.

Raw Nibbles products certainly fit the bill. They’re from a (very) small Norfolk company, made by hand in small batches and everything is raw. I don’t know much about gourmet raw food and I am making an effort to learn, I promise you, but what I do know is, that it isn’t just carrot sticks!

Up for the test was a Raw Caramel Slice. It looks just like a gorgeous hunk of Millionaires Shortbread but there’s no butter in there and being dairy free it is perfect for vegans.
You don’t miss the butter though as the biscuity base is rich and nutty tasting that more than makes up for that.

On top of the biscuit is the caramel, all oozing and soft, just as it should be, but not made from cane or beet sugar, as you would expect. I noticed the ingredients list contains coconut sugar, agave nectar and dates, so I suspect that is what gives the sweetness and toffee-like flavour. Clever stuff!

The final layer is raw ‘milk’ chocolate. Again, no dairy. Raw chocolate isn’t so strange and the more types I’ve tasted, I’ve found it to be extremely delicious with such a smooth texture that doesn’t cling to the tongue – an altogether pleasant sensation.

That generous hunk, which was enough for two to share, most definitely gets a thumbs up and I’m not even a vegetarian/vegan. Even the most ardent dairy lover wouldn’t miss the butter, cream or milk.

Could these type of raw food indulgences be the way forward to treating yourself more healthily? I’ll let you decide after you’ve had a look at the Raw Nibbles website www.rawnibbles.co.uk

Restaurant quality food at home: David Oliver Fine Foods

As a home cook, I don't often buy ready meals, not because I think they're substandard or because I'm snobbish in any way, but I just love to cook, so it rather goes against one of the parts I enjoy about food.
On this occasion it may seem odd that I'm writing about pre-prepared meals, but I was given the opportunity to try some restaurant quality complete meals and give my feedback on them. It's not often that I get the chance to test out something as premium as these so obviously I was enthusiastic.

David Oliver Fine Foods produce a range of dishes using the finest ingredients from specially selected sources and prepare them using the same techniques that are used in quality restaurant kitchens.
The creators David Holliday and Oliver Shute, both chefs and friends, set up their business to make exceptional ready meals, recognising that there was a lack of good quality complete meals that led to them feeling frustrated by the mediocre offerings.

David has a wealth of experience in the world of food, he was the head chef at The Pot Kiln and later went on to run The Harwood Arms in Fulham, the first London pub to receive a Michelin Star. He now owns his own catering business, Season 2 Taste, based in Henley-on-Thames.
Oliver too is well experienced in food, he has worked with Clarissa Dickson Wright and as a private chef to distinguished guests at Scottish castles to chateaux in France and luxury chalets in Chamonix. He now runs his own outside catering company, The Pot Kiln Anywhere and co-owns The Game and Wild Food Cookery School.

Knowing about their background I was expecting something really good and I wasn't disappointed.
There are four meals in the range: British Beef & Dorset Ale, Guinea Fowl & Lentils, Rabbit & Flageolet Beans and Classic Venison Stew. All are complete meals which means you get a good balance of meat and vegetables in a satisfying sauce. No need to serve them with anything more than a piece of crusty bread.

British Beef & Dorset Ale
This stew is described as being able to take you back to the sort of meal that your grandmother used to make with its earthy root vegetables, melt in the mouth Yorkshire beef and deep rich beer gravy. I think I could agree. The beef is indeed meltingly tender and the vegetables (carrots, swede, turnip and mushrooms) are perfectly cooked and even after reheating they retain a good texture. The flavour is deeply savoury and comforting, enriched with butter and honey and flavoured with thyme, perfect for a cold evening.

Guinea Fowl & Lentils
Claiming to be be a "bit of a show stopper" because it contains a whole breast of guinea fowl in it. I loved it, not just beacause of the whole breast, but because of the moistness of the meat which is flavoursome and tender. The mixture of puy lentils, carrots and smokey pieces of bacon cooked with wine are the perfect accompaniment, wholesome and fulfilling. I maybe would have preferred the skin on the guinea fowl to have been crisp – but bearing in mind the way it has to be heated that wouldn't be achievable without drying out the meat – but it was fine nevertheless.

Rabbit & Flageolet Beans
The first thing that hits me is the lovely scented herbal flavour from the rosemary which gently suffuses the whole dish. As well as the beans, there are courgettes which are perfectly cooked. They have not turned to a mushy consistency which is very pleasing. The large pieces of rabbit have a good flavour although they are slightly on the chewy side. I haven't had rabbit very often, but I do know that it needs some long slow cooking to make it more tender.

Classic Venison Stew
David Oliver rightly declares venison as being the "king of meats" although I personally don't agree that it is underrated. This dish though, has certainly done it justice with big chunks of tender venison cooked in a red wine sauce, with sizeable pieces of sweet potato and new potato. It has a great flavour, not too gamey and the pieces of smoked bacon give it nice roundness. A good robust stew and my favourite.

They are all great meals if you're looking for high quality food that doesn't have any unnecessary ingredients or additives. They'd be fantastic for a dinner party and a sure fire way to impress your guests. Whether you choose to hide the packs or not, is up to you!

For more information and to order online visit: www.davidoliverfood.co.uk
Pictures taken from the David Oliver Fine Foods website

Serious Pig

I receive lots of requests from PR companies wanting me to review various food (and non-food) products for them, and I have to admit many of these aren’t suitable for inclusion in my blog. But this time I was asked to consider some Snacking Salami from Serious Pig. I had already sampled a tiny nibble when at the Real Food Festival recently and was impressed enough to take Ceres PR up on their offer, after which, they duly sent some in the post.

Serious Pig is a new British company that started out as most good ideas do, down the pub over a pint or two. George Rice and his friends were feeling peckish, but the bar they were at offered very few inspiring snacks to nibble. George being passionate about pigs and all things packed with porky goodness hit upon the idea of a wholly British Snacking Salmi.

After much legwork and research to find the most excellent British free-range pork and track down the best charcuterie experts, George finally developed the ultimate recipe.

Well, what did I think? It ain’t half bad, smokey, chewy, meaty with just the right amount of saltiness and packed full of flavour, enough to satisfy any ravenous carnivore.
There are two types to choose from, Classic which is lightly smoked and made with cracked black peppercorns and then there’s the Spiced, made with smoked paprika and a pinch of chilli flakes.
I liked both of them in equal measure, the Spiced isn’t too hot, but gives a nice savoury warmth. The Classic is spicy but in a different way with the peppercorns giving little bursts of fragrant bite.

Perhaps some of you are thinking that a Snacking Salmi is not a new idea and I’m more than aware that there is already something on the market that claims to be ‘a bit of an animal’, but Serious Pig is different. It is wholly British and made with free-range pork, a provenance I’d prefer over the other brand.

Because the salami doesn’t need to be refrigerated and has a long shelf life it is great for taking on trips, picnics and anywhere you care to eat it. The stripy packaging, echoing a butcher’s apron, is minimal and easy to open too, therefore lightweight with the minimum amount of fuss – no stray sausages shooting through the air as you try to rip open the packet!
A great grab ‘n’ go snack food with quality to boot.

Currently available in Selfridges, pubs, delis and farms shops across the country.
It is also availble online from: www.seriouspig.co.uk
Photo: ©childsdesign 2011

Douwe Egberts Aromettes®

I was offered the chance to try out a brand new coffee product from Douwe Egberts and being a coffee lover, I thought why not, even though it is a well-known brand.

From the look of the packaging you may be forgiven for assuming that it's instant coffee, but it is fresh ground coffee cleverly pressed in to one cup portions.
It can be tricky getting the amount right to achieve the perfectly flavoured cup, but the handy coffee bean-shaped pellets can be dropped into your cafetiere or filter machine and used just as you would loose ground coffee.

As each Aromettes® is a tightly compressed bundle of coffee, all the aroma is firmly locked inside, only releasing its fresh roasted taste as soon as it's hit by hot water. The Aromettes® broke down instantly and were really easy to use and as there was less chance of me spilling ground coffee all over the place (which often happens) they were less messy too.

I was sent two varieties, smooth aroma and intense aroma, the first being a lighter roast suitable for everyday drinking and the second a richer, deeper roast, perfect for after dinner or if you need a pleasurable caffeine kick.
I do like the flavour and it is what I would expect from Douwe Egberts. It isn't an out-of this-world gourmet coffee, but if you're looking for something to please all palates, then it is a safe choice.
With its fun-shaped portions, is it a novelty? Well that depends on how you conduct your home entertaining, but it is practical, simple and the results are good.

Douwe Egberts Aromettes® are available exclusively from Tesco. RRP £3.69
Thanks to The Bottom Line Consultancy for supplying the samples
Photos: ©childsdesign 2011

Quickasteam

I've been trying to ween myself off certain pieces of kitchen gadgetry, mainly because past purchases have led to disappointment or simply because what I thought would be a labour saving device has turned out to be more trouble than its worth.


I've had my fair share of gizmos that ended up gathering dust in the back of the cupboard, a pasta machine, that was fun to start with, but why make it when shop bought is perfectly fine. Then there was the bread machine, which did get used several times, but I was never happy with the texture of the loaves it produced and the ice cream maker, which requires the bowl to be placed in the freezer for hours on end before I could even start churning the ice cream, but most annoyingly of all, is that I rarely had room in the freezer to fit it in, in the first place.

My cynicism for culinary contraptions almost stopped me taking up an offer from a PR company (Mad as a March Hare) to try something out for them. Luckily nothing too complicated or electrical was required for testing and I'm now completely sold on it.

You may be familiar with those clever little Toastabags, well they've now brought out another cook in the bag method called Quickasteam.
Most people have a microwave (yes, even me) and the Quickasteam bags allow to steam cook anything from vegetables through to fish and chicken, whether it's fresh or frozen. It takes only a fraction of the time that it would take using a conventional hob or oven so saves time and is very economical with the gas or electricity, which is very welcome considering the rising price of utility bills.

I was sent two packs of bags, one large set suitable for 3-6 servings and a smaller one for
1-2 servings. They're very easy to use, I dropped in some new potatoes with a sprig of thyme, salt and pepper and a knob of butter, sealed the bag, placed it in the microwave on high for about 4 minutes, and ping! they were done to perfection.

The great thing about cooking this way is that the bag keeps in all the flavour and if you're health and nutrition conscious, all the goodness too, although you may want to skip the butter.

I also cooked some curly kale which turned out rather well. There was the barest amount of water on the leaves, left after washing them, this generated just enough steam to make the kale tender but not wet and mushy. Another plus point for the bags is they keep in most of the cabbagey pongs, I shall bear this in mind when doing cauliflower, anything to avoid infusing the house with smell of boiling brassicas.

At just £1 a pack, I think I'll be ordering some for myself when this little lot runs out.

For more information and to buy online: www.toastabags.com
Pictures taken from Toastabags website.

Fudge Kitchen

I haven't had any decent fudge for a long time, so I was pleasantly surprised when Fudge Kitchen offered to send me a selection to try.

The very next day, the postman arrived with quite a weighty package, I almost dropped it, when he passed it to me as I misjudged its heft.
I opened the corrugated cardboard box and inside was a dark green carton with a flash of gold from the maker's logo.
I couldn't wait to see what was within and lifted the lid to reveal four generous pieces of fudge wrapped in paper and individually labelled – all a very luxurious affair.

Each piece of fudge was a sizeable slice, which appeared to have been cut from a vast log. There was Traditional Toffee, Belgian Chocolate Swirl, After Dinner Mint and Rich Chocolate Orange.
The accompanying booklet with its enticing pictures and copper-inked type certainly gives an overall feeling of opulence, which I later found to be highly appropriate.

Fudge Kitchen hand make their fudge every day in their shops. The process involves stirring the mixture in huge copper cauldrons, it is then turned out on to marble slab to be worked by hand. If you have the pleasure to visit one of their shops you can see for yourself how it's done, I was content to watch a video on their YouTube channel.



I'll start by saying that this probably the best fudge I've ever had. Previous experiences have found that lesser fudges can be rather chewy, not so with Fudge Kitchen's offerings. As soon as you pop a piece into your mouth it melts into a glorious creamy and silky texture, but be warned you need to have a very sweet tooth, fudge after all, does contain lots of sugar.
You really only need a little nibble at time unless you're a real sugar fiend.

Sweetness aside, the flavours are immense, my favourite in particular, is the Rich Chocolate and Orange. Generous with chocolate, the fudge is dark, almost black, velvety and there are little explosions of orange zest with just the right amount of bitterness.
After Dinner Mint is just like a certain thin confection, whose box bears a clock logo, but far more substantial. A chunky core of cool mint fudge is wrapped in a broad band of chocolate.

It could be the sugar rush but this fudge blasts your brain into space – a not unpleasant experience!

For more information and to buy online, visit their website: www.fudgekitchen.co.uk



Featured on The Artisan Food Trail



Photo: ©childsdesign 2011

This is My Chocolate: Chocri

Have you ever dreamed of creating your very own chocolate bar? One that has your favourite toppings and flavour combinations, or maybe you'd just like to experiment? I know I certainly have. I'm often thinking up intriguing mixtures of tastes, but I've yet to find something ready made.

Very recently, I was approached by Chocri to try out their unique concept in chocolate, which is a brand new innovation for us here in the UK. Originally founded in Germany in 2008, co-owners Franz and Michael followed their passion for good chocolate to start a company offering a bespoke chocolate bar making service.

The beauty of the process, is that you, the customer have the opportunity to design your very own chocolate bar online. Starting from a choice of plain, milk or white premium Belgian chocolate (which is organic and fair trade) you can choose from over 100 different toppings in any combination and then name your confection.
I was able to design two bars, and at first found the choice mind boggling, but the only difficult thing about using the website is making a decision. Orders are for a minimum of two bars and can have up to six toppings each. It would be easy to go over the top but I managed to exercise some restraint and put together two very different chocolate bars; Cheeky Spouse Craver and Cheeky Spouse Indulgence.

Cheeky Spouse Craver
This is for when you have one of those moments when you want chocolate to comfort the child inside. It is sweet and satisfying.
I opted for the half and half chocolate bar, milk chocolate on one side and white on the other. This was dotted with roasted almonds, caramel chocolate drops, raisins and peanut butter drops.

Cheeky Spouse Indulgence
For my take on something a bit more grown-up, dark chocolate was a must. I chose more elegant toppings; Bourbon vanilla, pistachios, candied rose petals and for an elegant flourish, real gold flakes.

From the moment I placed my order I was kept informed by email as to when my chocolate bars went into production which was all very exciting – I couldn't wait to find out what my chocolate looked like.
The toppings are placed with care so there is an even coverage and the chocolate is smooth with a real depth of flavour. They look very attractive in their personalised packaging.

With Christmas on its way I think Chocri would make a great present for the chocolate lover you know. If you're not sure what toppings they would like, then there are gift vouchers available.

For more information and to buy online visit the website: chocri.co.uk

As part of the National Chocolate Week celebrations, Chocri will be taking part at the Chocolate Unwrapped event in London 
16–17 October 2010. 
Why not go along to see what they're all about? 
chocolate-week.co.uk/chocolate-unwrapped

Photos: ©childsdesign 2010

Total Greek Yogurt

My fridge is never without a pot of natural yogurt resting on its shelf, I would say that it has become an essential store cupboard mainstay. From breakfast to dinner it always has a place in my kitchen, I like to stir it into my morning muesli, make pasta sauces or even put it into cakes or muffins.

Having been asked to try out the full range of Greek yogurts from Total, I've had an interesting time experimenting with it in my cooking. Total is available in three different fat contents; 10%, 2% and for the diet conscious, 0%. They are real Greek yogurts not 'Greek style' that's often sold as the supermarket own brand type, so they are made traditionally and naturally resulting in a thick, creamy and delicious consistency.

All three variants have a clean and not too sour taste which makes them a perfect cream alternative to accompany desserts. There is a new split pot too, with honey to drizzle into 2% fat yogurt, This is absolutely gorgeous. The honey is the real thing, no stretching it further with flavoured sugar syrups and there's a generous amount – great to take anywhere – just remember to pack a spoon.

I found Total easy to cook with, both the 10% and 2% fat versions are very stable when heated, they don't split which can often be the case with other yogurts.
I used some stirred through a pasta sauce I made using chorizo and parsnip which gave just the right amount of creaminess to cling to the tagliatelle.

If you're curious as to how yogurt can be used in cooking take a look at Total's website where there is a vast range of recipes to try.
I made the Labneh balls which are very easy to prepare. Simply strain the 10% fat yoghurt, mixed with salt, through a cloth overnight, to leave a dense fresh cheese and then take pieces of it and roll into balls. I drizzled them with fresh lemon juice and extra virgin olive oil and dressed with fresh mint leaves and thyme sprigs. They are best served with some Mediterranean flatbreads.

There's still more yogurt in the fridge, and luckily it has good keeping qualities while still sealed, so I have more for further cooking adventures.

For further information and recipes etc. visit: www.totalgreekyoghurt.com
Photos: ©childsdesign 2010

Bacon and Chestnut Risotto

Risotto is one of my favourite comfort foods, it's also so versatile, the creamy rice being the perfect foil for a variety of additional ingredients.

Recently, I received a pack of ready-cooked and peeled chestnuts from Merchant Gourmet, so it seemed a perfect opportunity to pull out one of my favourite recipes.
Preparing chestnuts yourself can be tricky and dare I say, a dangerous business. Before cooking it is essential to make a good slit in the side of the chestnut otherwise they can explode on heating. I discovered that they are capable of nearly blowing the oven door off its hinges!
With Merchant Gourmet's chestnuts being peeled too, it saves time as well as preventing painful bits of shell getting stuck down the back of your fingernails.

Here I've combined smoky bacon with the sweetest of chestnuts – these two ingredients have always been perfect partners on the Christmas table, so why not give them a chance any other time of the year too.
Don't be put off by the use of red wine as it gives a good flavour – the colour may be a little suspect but this dish is all about the taste.

Serves 2

Ingredients
1 tablespoon olive oil
112g smoked streaky bacon, cut into pieces
1 onion, finely chopped
1 garlic clove, finely crushed
1 tablespoon fresh thyme leaves, chopped
170g arborio rice
freshly ground black pepper
half a glass red wine
500ml hot chicken stock, it's fine to use a stock cube
knob of butter
20 (approx) ready cooked and peeled chestnuts
grated Parmesan, to serve

Method
Heat the oil in a large heavy saucepan and add the bacon, fry for a couple of minutes and then add the onion and garlic, cook until the raw smell disappears from the onions. Be careful not to let them burn – you just want them to be pale and translucent.

Stir in the thyme and tip in the rice, fry gently, whilst stirring, so that the rice becomes completely coated. Then add the wine, keep stirring until all the liquid has been absorbed. Season generously with black pepper.

Now add a little of the stock and on a gentle heat keep stirring the rice as it cooks to release its starch and give a creamy texture. When the rice has absorbed all the liquid, add more stock. Continue to stir. You will need to repeat this process until all the stock is used up. The risotto is done when the rice has increased in volume. It should have a lightly nutty bite to it and also be moist with a liquid creamy sauce.

Keep the risotto on a low heat while you melt the knob of butter in a frying pan. Add the chestnuts and sauté them until golden, tip them into the risotto along with the butter and mix in well.

Serve in bowls topped with grated parmesan.

For more information about Merchant Gourmet's products, visit their website:
www.merchant-gourmet.com





Food photos: ©childsdesign 2010

Pleased to Be in a Pickle

I had a nice little challenge this past bank holiday weekend, and that was to cook curry using a recipe. I'm probably what people call an instinctive cook and rarely use a recipe or just have one as a guideline, so when I was offered the chance to try recipes from Tracklements using their chutneys, I was somewhat out of my comfort zone, after all I wanted to make sure I was being faithful to their instructions so I could properly appreciate the end result.

Ok, maybe I deviated a little, after all, the letter from Tracklements Customer Club did say that it was OK to adapt them, if I wanted.
For the prawn curry I stuck to the formula, but the lamb and lentil curry was tailored around what I had, or didn't have in the pantry. No puy lentils, so red lentils instead and I left out the stock cube and bouquet garni, dropping in a preferred bay leaf.

The prawn curry used Green Tomato Chutney and the lamb, Plum Chutney, both tasted great and well spiced. The prawns were quite light and fresh compared to the lamb which was rich with notes of cinnamon which came from the chutney.

I also had the privilege of trying out their new Bengal Pickle, a lovely sticky, garlicky pickle made mostly with grated carrot – not what I was expecting, but it was gorgeous, especially when I got a little citrus burst from the occasional whole coriander seed. The consistency was just right for balancing on a bit of poppadom too, so it made the journey from plate to mouth without any embarrassing drips.

Well, the meal was most enjoyable and I still have enough chutney left to make more or to eat more traditionally with cheese.

For more information about Tracklements, visit their website: tracklements.co.uk

Photos: ©childsdesign 2010

The Big Yum

It didn’t take us long to munch our way through a bag of these no nonsense treats. Each crunchy, chocolate pretzel was so moreish, that one immediately led on to another, and they were gone so quickly, there was no opportunity for a photo (had to borrow one).

Very appropriately named, The Big Yum, have found a gap in the market for those still hankering after Pretzel Flipz – remember those? Big Yum like to call their snacks chocolate swerves, but in common with the aforementioned nibbles, they too are salted pretzels enrobed in (better quality) milk chocolate.

Looking at the thankfully short ingredients list, there is indeed a no nonsense approach – no added nasties, only what’s needed to make this an enjoyable treat.

What more can I say than, I really like them. Salt does combine well with chocolate and if there are any non-believers out there, you should try them for yourself.

For information and where to buy, visit The Big Yum Website: thebigyum.co.uk


Photos: Big Yum website

A Slice of Wales: Hafod Cheese :: Updated ::

I'm of the opinion that if you're going to make something then make it well. Don't cut corners and put the best you have into everything you do. This especially applies to food production – the end result is only as good as what goes into it. In this case if you want the best cheese then you need the best milk.

The people at Bwlchwernen Fawr, Wales' longest certified organic dairy farm make their Hafod cheese using raw (unpasteurised) milk to produce an exceptional cheese. The combination of organic Ayrshire milk and traditional cheese making techniques give Hafod its rich buttery and nutty flavours.

I had the pleasure of tasting Hafod at the Real Food Festival. Sam and Rachel Holden make only one type of cheese that is matured for 16 months and 30 months respectively, to produce two very different results. The younger (mature) version is much like a creamier version of cheddar, with a smooth rich flavour. The more mature (vintage) version is decidedly different. Very flavoursome, strong and nutty, but no mouth burn that you might expect from most mature Cheddars. The taste reminded me of a Gruyere, a telling sign of Hafod's Swiss origins. (A trip to their website tells you more)

A chat with Sam revealed the story about their herd of Ayrshire cows, not noted for being high yield milkers one would wonder why they had chosen this particular breed. When the herd was established they were selected more for their hardiness that would be suited to the farm's climate, but the lower quantity of milk is made up in quality.

Ayrshire milk is much better suited to cheese making with its high butterfat and protein levels, but what makes it more special, is that it has a smaller fat globule size than that of other breeds, thus resulting in a finer, creamier cheese texture.
Sam went on to tell me that as an added bonus Ayrshires are characterful cows, even if it does mean he has to chase them all over the meadow to round them up!

Hafod is available to buy at selected shops, but best of all, you can by online. A slice of 'letterbox' cheese can be posted direct to your door without the need to stay in and wait for the delivery – what a brilliant idea!


For more information on Hafod Cheese and to buy online,
visit their website: hafodcheese.co.uk

Small images taken from Hafod's website


:: UPDATE ::

By way of a thank you to me, for writing this review of their fine cheese, the nice people at Hafod sent me a slab in the post. It was a such a lovely surprise to come back from shopping to find the package sitting on the door mat.


Yes, it really does fit through your door!
The cheese was well wrapped and arrived in good condition after its long journey from Wales and it tasted as good as ever.

Accompanying the cheese was a useful information leaflet too, which was even stamped with a date my cheese was made – very special, indeed.


Featured on 
The Artisan Food Trail