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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 … Continued

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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 … Continued

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Summer Redcurrant Fruit Tart

A very kind fruit fairy left a bumper tub of freshly picked redcurrants on my doorstep last week. I promptly went to work, using a fork to pull the stalks off the ripe fruit to make Redcurrant Jelly to accompany delicious English Spring Lamb, chicken, in fact any light meats. I always add a spoonful … Continued

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Baked Camembert with Fresh British Asparagus

Try our quick & easy baked Camembert recipe using fresh, seasonal British asparagus. Lincolnshire grows some amazing asparagus and we love to make the most of the short season in our cheese cafe. Remove the packaging from the cheese and line the Camembert box with a square of baking parchment. Place back in the box, … Continued

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Land of Blue Cheese & Honey

Honey doesn’t have to be confined to toast or as an added ingredient in a hot toddy to stave off sore throats. Try drizzling a lovely, dark runny honey over your favourite blue cheese.  Cote Hill Blue, Gorgonzola, Picos Blue, Stiltons – in fact any of these top blues will work. The flavours of the full on … Continued