IN THE FIRST INSTALMENT OF “THE CHEESEBOARD” WE SPEAK TO HARVEY & BROCKLESS WHO GIVE US THEIR TIPS TO BOOST YOUR CHEESE COUNTER POST CHRISTMAS.


T


Brockless are still full of good cheer! Owen Davies and Tracey Colley


share their inspiring ideas for your cheese counter...


BEST INTENTIONS


“When January comes round, cheese sales can fall a little flat, especially whilst everyone tries to lose the extra festive pounds. To support your customers in their New Year’s resolutions and the quest for a healthier lifestyle then focus on lower fat cheeses such as goats’, ewes’ or buffalo.


Goats’ milk cheese has a growing


fan base as it contains up to 20% less cholesterol than cows’ milk. It’s possible to stock any number of delicate tasting goats’ cheeses. For


he festive season may be over. Fortunately, the team at the speciality and fine food wholesaler and distributor, Harvey &


variety of contenders that are all very much on trend at the moment. Here a


selection of my favourite British Blues: n


soft texture n


creamy Beauvale n


Two Hoots Rosethorn has a lovely Cropwell Bishop’s deliciously Brinkworth Dairies perfectly


proportioned 250g truckle Royal Bassett n


Mrs Bell’s Blue from Shepherds Purse, made with ewe’s milk and milder than Roquefort


MADE FOR SHARING OR A COSY FONDUE FOR TWO


farmhouse Brie, handmade using raw milk from the farm’s Montbeliarde herd in small batches by Jonny and the Fen Farm Dairy team. Authentic, complex, earthy and extraordinary.


example our own Cheese Cellar Dairy goats’ curd is very popular and is incredibly versatile for cooking.


Another best seller is Quicke’s goats’ milk cheese which was awarded best English Cheese at the British Cheese Awards 2015. The highly regarded, Somerset based dairy, White Lake has launched a new semi-hard, rind


A FRESH NEW LOOK “Review your range and look for some exciting additions to generate interest post-Christmas. My current


recommendations would be: n


Baron Bigod: A genuine British


washed ewe’s milk cheese called Sheep Rustler with a clean, nutty taste.”


Rollright: A new semi-soft cheese with a buttery texture and blushing, orange-peach coloured rind and a dusting of white moulds. Made in partnership with respected cheesemaker, David Jowett, at the dairy on King Stone Farm. Every aspect of the make is carefully monitored by hand. New cheeses are turned six times in their moulds, before being hand salted and allowed to mature. During this six to eight week process, each Rollright is hand turned daily and regularly washed in brine - which helps to ripen it to a soft, unctuous and melt in the mouth finish.”


n JANUARY BLUES


“Remember, Stilton and Blue Cheese is not just for Christmas. There is a wide


“Make the most of the colder weather by promoting Alpine-style cheeses that are perfectly suited for baking, dipping and sharing. In January, the Harvey & Brockless team start staff training for Swiss cheese brand Emmi. We’re promoting their premium Kaltbach range of Alpine cave-aged cheeses, which include traditional cheeses such as Le Gruyère and Emmentaler AOP.


Seasonal products like Vacherin Mont D’or, Morbier, Raclette and Reblochon are all ideal for melting


until runny, gooey and delicious. Many people tend to seek out these Alpine cheeses used in traditional fondue recipes after being converted during their winter skiing and snowboarding holidays. Remember, there are also British


alternatives available that are suited to baking such as Winslade, Kern (available in March) and Rollright. As well as being great for sharing with friends, fondue is also a quick, simple solution for a romantic, candle lit supper for two on Valentine’s Day. So share the cheesy love this winter!


The Delicatessen Magazine 15


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