Quicke's Slow Food Cheddar

fx

Sat, 19 Mar 2016 18:42:49 GMT

Thanks, no this particular cheese is not raw, you would instead need to look for soft goat milk cheese for instance.

Anneke

Sun, 29 Apr 2012 19:13:16 GMT

I just had to see the ceeshe. Made with milk from a happy grass fed cow you say? Wow. Even being a vegan, I must admit that if I had a cow I"d make some ceeshe. We"ve enjoyed making sourkraut in the past. Lot"s of good enzymes and probiotics there. So is the ceeshe raw too? I know there are even some raw foodies who eat raw ceeshe. Thanks for sharing the photos!

fx

Mon, 22 Dec 2008 13:16:04 GMT

Mike, thanks for visiting and hold on for a large article about James Montgomery"s cheddar tomorrow, his farm is very close to Keen"s!

Mike Jones

Mon, 22 Dec 2008 10:47:52 GMT

Another great article. We often stock Quicke"s Mature Cheddar but I prefer Keene"s as it"s made with raw milk. My favourite cheddar of all time though is not made in the West Country but in Lincolnshire on the East coast of England. Lincolnshire Poacher Vintage is a 2 year old raw milk cheddar made on the farm by Tim and Simon Jones (we"re not related).

I think I need to send you some!

fx

Tue, 14 Oct 2008 05:49:33 GMT

Hugo, at last somebody mentions James Montgomery! I have visited him too and will publish the article in December. Still have a whole head of his cheddar in my fridge. Although I"ve never visited one of their brick-and-mortar stores, it also seems to me that Neil"s Yard is definitely the place to go for serious cheese in the UK!

Hugo

Tue, 14 Oct 2008 05:03:45 GMT

Thanks for another great article. I think it"s worth pointing out that the *really* great cheddars are the ones from the smaller farms that only make unpasteurised cheddar. The two really famous ones in the UK foodie circles are Keen"s and Montgomery"s (known affectionately as Monty"s). These are truly top drawer cheeses that rival any of the other world greats. Regularly going to Neal"s Yard you"ll often hear the question "is the Keen"s or the Monty"s better at the moment" with each of the two having their loyal punters. It"s also worth noting that the variety and quality of artisan English (and Irish) cheeses available in Neal"s Yard is non-pareil, with other places in the UK rapidly catching up too.

fx

Thu, 4 Sep 2008 08:21:40 GMT

Pamela, thanks for your praise! Quicke"s cheddar is highly commendable, but hold on for another article about James Montgomery"s cheddars, they are one notch up the scale with their highly artisanal operations. I"ll post 4 more articles about traditional cheesemaking which I shot this summer, they"ll come at the rate of one a month. See you back on FXcuisine.com soon!

Pamela Le Bailly

Wed, 3 Sep 2008 09:46:56 GMT

One of the most fascinating articles I have ever seen, particularly the 360� panoramas. I can also vouch for Quickes cheese. It puts every other cheese in the shade for sheer depth of taste.

fx

Fri, 25 Jul 2008 08:13:26 GMT

Nate, don"t get near a microscope when eating Mimolette, or you might loose your appetite!

fx

Fri, 25 Jul 2008 08:12:28 GMT

Aptronym, thanks for visiting!

fx

Fri, 25 Jul 2008 08:11:47 GMT

Louise, Britain has lots of fine ingredients but lacks a culture to use them properly, although this is changing with the TV chef rage. I think the future will be tastier!

fx

Fri, 25 Jul 2008 05:17:54 GMT

Jules, thanks for visiting, I hope you get to visit Quicke"s one day, lovely people all of them!

fx

Fri, 25 Jul 2008 05:14:49 GMT

Barnaby, thanks for visiting! Cheddar saves quite well, you might be able to buy a small one and make it your stash for a couple months. I think you can buy some online at Neils" Yardin the US, certainly not cheap though!

fx

Fri, 25 Jul 2008 05:13:35 GMT

Luke, cheese mites dig tunnels that lets air and all sorts of molds inside the cheese. You end up with dark, stinking veins when you cut the cheese, courtesy of Cheese Mite Tunnelers Inc.

Luke

Tue, 22 Jul 2008 19:26:07 GMT

Are cheese mites really that bad? I mean, what about mimolette and milbenk�se?

That said, excellent tour, and the photos are beautiful as always.

Barnaby Dorfman

Tue, 22 Jul 2008 17:13:31 GMT

I love your huge pictures and the sense of the experience that you share. Cheddar cheese is a personal favorite. I love cheddars from Vermont and also have some serious cheese-lust for Washington State University"s "Cougar Gold."

Jules

Tue, 22 Jul 2008 11:13:31 GMT

Thank you for a very interesting article. I love Quickes cheese and am very lucky that my local farm shop sells it.

louise

Sat, 19 Jul 2008 16:45:15 GMT

It"s so nice to see someone advertise that some British food is great! You have to hunt for it, but it is there!

It"s a shame that the word "cheddar" is now so devalued that people assume that it"s only ever used for cheap and nasty processed "cheese".

aptronym

Fri, 18 Jul 2008 08:19:47 GMT

Thank you so much for this behind the scenes tour. I found it fascinating, educational, and mouth watering :) :)

Nate

Thu, 17 Jul 2008 13:45:43 GMT

Thank you so much for taking us on this illuminating excursion behind the scenes.

BTW, I love Mimolette! But I love a cave-aged Cheddar even more.

fx

Thu, 17 Jul 2008 10:23:11 GMT

Paul, the first instance of cinematic censorship in Britain was a movie showing microscope shots of cheese mites feasting on a Stilton rind. The Stilton producer union had it banned by fear of ... a slump in sales!

fx

Thu, 17 Jul 2008 10:22:02 GMT

TechSamaritan, thanks for your visit!

fx

Thu, 17 Jul 2008 10:21:45 GMT

Saxit, yes I saw that on Wikipedia, I guess they don"t include a microscopic shot of the cheese on in the commercials for Mimolette, might turn a few people off!

Ahmet Cihat Toker

Thu, 17 Jul 2008 10:09:38 GMT

great article. got two questions.

Were you able to learn what type of starter they use? You wrote yogurt like starter, but i doubt they use yogurt making bacteria.

what do they do with the whey? is there an english ricotta perhaps?

I"d love to see a similar article on cheese making in the cheese paradise of the world. switzerland i mean.

JD

Thu, 17 Jul 2008 10:07:45 GMT

more articles on Cheese Please! Love this stuff as I"m from Wisconsin the land of cheeseheads!

Paul Mckenna

Thu, 17 Jul 2008 08:59:39 GMT

Top class piece.
You can get quality foods in Britain but its not cheap or easy to find.

I thought cheese mites were part and parcel of the cheese making process. Mature Stilton is disgusting with them.

Paul

TechSamaritan

Thu, 17 Jul 2008 07:00:41 GMT

Wonderful tour!

Saxit

Thu, 17 Jul 2008 06:43:01 GMT

Did you know that there are actually at least two cheeses flavoured with cheese mites? German Milbenk�se and the French Mimolette.