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Salers AOC – One of the great french farmhouse cheeses

Many years ago we won a trade competition organised by the French Food & Wine Board (sadly no longer in operation, cut backs are universally widespread) for the best cheese counter in the UK. The prize was an all in trip with hire car to the Auvergne with organised visits to farms and dairies.  The Auvergne […]

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Parmesan Reggiano – the facts

Parmigiano Reggiano – The Facts! Parmesan cheese has long been a favourite staple in Italian cuisine. Whether grated on pasta or eaten whole, this delicious cheese emanates from the Provinces of Parma, Reggio Emilia, and Modena, also across Bologna and Mantua. Made using unpasteurised milk, the finished cheese has a hard texture and is a […]

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Beat the January Blues

January is a great way to start afresh. Bottom the freezer and use up all the odds and ends. Here is a quick and easy recipe that makes a really tasty blue cheese potato cake – we use Roquefort for a luxury finish but any blue or hard cheese will still produce great results.  A  way to […]

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The Cheese and Chips Debate

The Cheese & Chips Debate continues One or two of our little tweets caused quite a storm on social media recently. Who would have thought that #chipsandcheese could stir up such strong emotions…? After local paper, The Lincolnshire Echo, covered the animated discussion, it set our creative juices (taste buds) flowing. Chips and cheese is […]