Chiang Mai, a vibrant city in northern Thailand, offers a dynamic food scene blending local traditions and diverse flavours, from street eats to regional specialities
A vibrant city in northern Thailand, Chiang Mai has become a holiday hotspot, boasting a dynamic food scene shaped by local traditions and diverse influences. Whether you are a street food enthusiast or seeking regional specialities, the city offers a tempting array of dishes that capture its unique culinary spirit. Discover even more fabulous foodie travel experiences and our top eats across the globe in our travel hub. If you want to transport yourself to Thailand from the comfort of your kitchen, try more of our Thai-inspired recipes. 8 foods to try in Chiang Mai 1. Khao soi Chiang Mai’s signature dish: egg noodles in a rich, coconut-based curry broth, topped with slow-cooked chicken or beef, crispy noodles and a squeeze of lime. Khao Soi Khun Yai is known for its deep, smoky flavour. 2. Sai oua This coarse-grilled sausage is a northern Thai essential, made with minced pork, lemongrass, lime leaves, galangal and fiery chilli. Slightly tangy, try it sliced as a snack at Warorot Market, or grilled whole at Tong Tem Toh. 3. Nam prik ong A chunky relish that combines minced pork, fermented soybean paste, garlic, tomato and dried chilli. Served with crunchy veg and sticky rice, you’ll spot it at Huen Phen or among the array of dips for your roast bird at SP Chicken. 4. Crispy pork belly Known locally as moo krob, this lunchtime favourite is all about the contrast: melting layers of juicy pork under a blisteringly crisp skin. Try it slow-roasted in a clay oven at Neng’s Claypot Pork with rice and a rich pork bone broth. 5. Khao niaw mamuang Mango sticky rice is popular across Thailand, but Chiang Mai’s cooler climate brings a special fragrance to its Nam Dok Mai mangoes. Try Mango Tango near the night bazaar, or Mae Varee Fruit Shop for a sweet end to a market ramble. 6. Khao kha moo Braised pork leg on rice isn’t unique to Chiang Mai, but it has a cult following thanks to the city’s ‘cowgirl hat lady’ at Chang Phuak night market. Her tender pork is served over rice with pickled mustard greens and a soft-boiled egg. 7. Water buffalo larb Larb is a staple across Thailand, but Chiang Mai’s version is more savoury than sour and uses water buffalo for a bold, meaty character. Blood, bile or offal may also be added for depth. Adventurous eaters should head to Larb Ton Khao. 8. Roti gluay A Thai-Muslim favourite found at night stalls across the city, these crisp-fried roti are filled with banana and drizzled with condensed milk. Watch the dough get flipped and spun at Rotee Pa Day, near Tha Phae Gate.
28 British cheeses you've never heard of – but need to try
Cheese experts share the hidden gems around the country that any cheese lover needs to try
Britain’s artisan cheese scene is undergoing a quiet revolution, with a new wave of producers crafting extraordinary cheeses that reflect their local landscapes, milk and innovation. From remote Welsh dairies to urban micro-creameries, this is the real cheese underground: hand-ladled lactic curds, heritage breeds, experimental rinds and bold flavours. In this guide, cheese experts from some of the UK’s leading cheesemongers and makers share their favourite under-the-radar cheeses – many of them so new they’ve never been written about before. Whether you’re a curious turophile, a cheeseboard aficionado or simply looking to taste something completely different, these 28 cheeses represent the future of British cheese. We’ve included flavour notes, reasons to seek them out and where to buy them – when possible! Get ready to discover something deliciously unexpected. 28 British cheeses you've never heard of but experts say you need to try 1. Long Swales Why seek it out: So new it hasn’t even made it to TikTok or Instagram yet. With a herd of just eight sheep, supply is seriously limited so catch it while you can. Flavour profile: Honeyed, sweet, rich and creamy with a soft, lactic-fresh core. Maker: Chris and Paul Burgess, North Yorkshire Milk: Sheep Where to buy: thecourtyarddairy.co.uk 2. Chevin Goat Why seek it out: When sheep’s milk became hard to source in 2024, Mario – Italian born, Yorkshire based – adapted his signature Yorkshire pecorino recipe to use goat’s milk instead. And so, Chevin was born. Flavour profile: Savoury, delicately goaty and aromatic with a firm, granular texture. Maker: Mario Olianas, Yorkshire Pecorino, Otley, West Yorkshire Milk: Goat Where to buy: thecourtyarddairy.co.uk 3. Redemore Why seek it out: Atakan trained in Turkey – renowned for its dairy expertise – and went on to lead cheesemaking at Tunworth and St Gall. Now at Sparkenhoe, he’s developed this brand new Alpine-style cheese, debuting in August. Flavour profile: Supple and springy in texture with nutty, sweet notes. Maker: Atakan Tuncer, Leicestershire Handmade Cheese (Sparkenhoe), Upton Milk: Cow Where to buy: thecourtyarddairy.co.uk 4. Wakebridge White Why seek it out: From a new micro-creamery that scooped Best New Cheese and Best Small Producer at the 2025 Artisan Cheese Awards. Flavour profile: Starts creamy and savoury with sweet cream notes, maturing into nutty depth and mellow warmth. Maker: Wakebridge Manor Creamery, Derbyshire Milk: Sheep Where to buy: thecheesesociety.co.uk/wakebridge-white 5. Carraig Bán Why seek it out: The Hickeys' seventh cheese and third goat’s cheese, developed with Indie Füde to meet growing restaurant demand. Infused with cider honey jelly and smoked dulse flakes. Flavour profile: Light, zingy and herbaceous Maker: Dart Mountain Cheese, Derry, Northern Ireland Milk: Goat Where to buy: dartmountaincheese.com/carraig-ban 6. Coolattin Vintage Cheddar Why seek it out: All year round cloth-bound, traditional-style cheddar by Tom Burgess made in Co Wicklow using the morning milk from the herds Holstein Friesian herd in the summer months. At Indie Füde, they typically bring it in after 12-14 months and age up to 18 months in Belfast before selling. Flavour profile: Brothy and sharp with mild butterscotch. Maker: Coolattin Cheddar, Co Wicklow, Ireland Type of milk: Unpasteurised cow Where to buy: indiefude.com 7. Young Buck Why seek it out: An unpasteurised stilton-inspired blue by Michael Thompson. Milk is sourced from a single herd of Holstein Friesian cows in the rolling hills of County Down. Young Buck is matured to around 12 weeks to allow a mild blueing to form, a create a wonderfully creamy and perfectly balanced cheese. Flavour profile: Peppery with tropical fruits and banana. Maker: Michael Thompson, Mike’s Fancy Cheese, Co Down, Northern Ireland Type of milk: Unpasteurised cow Where to buy: indiefude.com or Mike’s Fancy Cheese 8. Nettus Why seek it out: Emily Tydeman is new to the cheese world but already making a splash with her lactic sheep’s cheese Pyghtle. Its harder cousin, Nettus, is also made with raw sheep’s milk but is aged for three–four months to develop rich, savoury flavours. Flavour profile: Supple, delicate, savoury and slightly spiced, with a subtle washed-rind flavour. Maker: Emily Tydeman, Broughton Hall Dairy, Suffolk Milk: Sheep Where to buy: nealsyarddairy.co.uk 9. Yr Afr Why seek it out: Brad and Beth only started making cheese a couple of years ago and we were amazed by the quality of cheese they’ve turned out from the get-go. Yr Afr is already a favourite on Neal's Yard retail counters. Flavour profile: Juicy, aromatic lactic goat’s cheese with a long and complex flavour and a silky texture Maker: Brad and Beth Cunningham, Wacky Wedge Cheese Co, North Wales Milk: Goat Where to buy: nealsyarddairy.co.uk 10. Paddy’s Milestone Why seek it out: The local name for Ailsa Craig – a rocky island in the Firth of Clyde – this cheese is shaped like a boulder and makes a stunning cheeseboard centrepiece. Flavour profile: Soft, fluffy and delicate. A bloomy rind surrounds an indulgent, creamy middle. Maker: Dunlop Dairy, Stewarton, Ayrshire Milk: Ayrshire cow Where to buy: dunlopdairy.co.uk/cheese 11. Dhorlin Why seek it out: Developed in 2024 by the Eaton family's daughter as a one-off experiment. It's since become a runaway success. Flavour profile: A pasteurised, brine-washed cheese with a bouncy taleggio-like texture and nutty finish. A layer of dusty blue mould adds intrigue. Maker: The Inverloch Cheese Company, Campbeltown, Argyll Milk: Guernsey cow Where to buy: mellischeese.net 12. Funky Grouse Why seek it out: Launched in summer 2024, this soft blue cheese is the latest addition to a bird-themed, award-winning range from this artisan farm. Flavour profile: Creamy, fresh, delicate and complex with a thin rind. Maker: Drumturk Cheese, Blairgowrie, Perthshire Milk: Toggenburg goat Where to buy: Drumturk farm shop 13. Yoredale Why seek it out: An authentic, old-school Wensleydale made by Ben and Sam Spence in their garage dairy in Wensley. They're now moving to a purpose-built facility on historic cheesemaking land. Flavour profile: Milky, buttery, fresh and rich. Maker: Curlew Dairy, Wensleydale, North Yorkshire Milk: Cow Where to buy: curlewdairy.co.uk 14. St. Piran Why seek it out: A late 2024 collaboration between cheesemaker and affineur, washed to develop its signature orange rind in the Cotswolds. Flavour profile: Savoury, buttery, meaty and rich. Maker: Whalesborough Cheese, Bude, Cornwall Milk: Cow Where to buy: select UK cheesemongers 15. Bidlea Blue Why seek it out: Inspired by a vine leaf-wrapped stilton that Claire won the blue category with in the 2024 Affineur of the Year competition – now available from specialist retailers. Flavour profile: Hard blue with crumbly, yogurty youth and fudgy, mushroomy rind. Fruit and herbal notes round it out. Maker: Claire Burt, Burt’s Cheese, Cheshire Milk: Cow Where to buy: cheese-etc.co.uk 16. Hidcote Why seek it out: A seasonal cheese made only in spring and summer, using milk from freshly lambed ewes. Flavour profile: Notes of hay, floral hints, nutty and lactic undertones. Smooth and creamy. Maker: David Jowett, King Stone Dairy, Gloucestershire Milk: Sheep Where to buy: cheese-etc.co.uk 17. Golden Saye Why seek it out: Launched in 2025, the name nods to 'Stratfield Saye', home to Anne Wigmore’s earliest experiments with Guernsey milk. Flavour profile: Mildly savoury with a toothsome texture and subtle umami tang, finishing with gentle caramel sweetness. Maker: Village Maid Dairy, Berkshire Milk: Guernsey cow Where to buy: cheese-etc.co.uk 18. Yorkshire Pecorino Fresco Why seek it out: Voted 2024’s most improved British cheese and one of the UK’s only pecorino-style offerings. Flavour profile: Zesty, milky and bright. Maker: Mario Olianas, Yorkshire Pecorino, Otley, West Yorkshire Milk: Sheep Where to buy: Yorkshire Pecorino, regional cheesemongers and online retailers 19. Stonebeck Why seek it out: A seasonal revival of lost Wensleydale traditions using rare-breed milk. Flavour profile: Soft, floral, and grassy – pure Dales terroir. Maker: Hattan family, Yorkshire Dales Milk: Cow Where to buy: Neal’s Yard Dairy and select Yorkshire stockists 20. Pyghtle Why seek it out: Brand new in 2024 and winner of Best New Cheese at the Artisan Cheese Awards. Flavour profile: Tangy, fudgy, savoury – with a roast lamb finish. Maker: Emily Tydeman, Broughton Hall Dairy, Suffolk Milk: Sheep Where to buy: Neal's Yard Dairy and select retailers 21. Redlap Why seek it out: A finalist in The Real Cheese Project’s Britain’s Best New Cheese competition, Redlap comes from one of Britain’s newest cheesemakers. Stone Tree Dairy began production in 2024 on a historic farm in South Devon, in an area where goats have been reared since the time of the Domesday Book. Flavour profile: A hard, washed-rind goat’s cheese, Redlap is smooth and mellow. The cheese has a surprisingly complex flavour profile, boasting both fruity and savoury notes owing to the goats’ diverse diet of plants naturally foraged from the rolling coastal pastures of Dartmouth. Maker: Martin and Helen Boyd, Stone Tree Dairy, Devon Milk: Goat Where to buy: See stockists at Stone Tree Dairy 22. Nanny Gwynn Why seek it out: Released only last year, Nanny Gwynn is a goat’s milk version of Cornish Cheese Co.’s firm favourite, Cornish Brie. It’s been an immediate hit with cheese lovers, as the general public selected it as a finalist in Britain’s Best New Cheese 2025. Flavour profile: This soft, bloomy rinded goat’s cheese is creamy, clean, earthy and fresh. Its texture ranges from silky to more gooey as the cheese matures, with the delicate hint of goat’s milk growing to become more pronounced and punchy with age. Maker: Philip Stansfield, Cornish Cheese Co., Cornwall Milk: Goat Where to buy: cornishcheese.co.uk or specialist retailers 23. Ooh La La Why seek it out: This playful Scottish take on the French classic style St. Félicien is so new, it’s not even on general sale yet! Set to launch very soon, Ooh La La is picking up awards already and was a fan favourite at this year’s Britain’s Best New Cheese competition. Flavour profile: This lactic cheese from the Highlands is super soft and silky, with a delicately textured geotrichum rind. Made with cow’s milk and a little extra cream, the cheese’s rich and buttery character is balanced with more vegetal, savoury notes. Maker: Rory Stone, Highland Fine Cheeses, Tain, Scotland Milk: Cow Where to buy: Highland Fine Cheeses (on sale soon) 24. Triple Rose Why seek it out: The cheese has a mouth‑coating richness and decadence thanks to the triple cream – one of very few made in the UK. Flavour profile: Earthy, mushroom notes on the rind giving way to a rich, citrussy middle and a salty finish. Maker: Ballylisk Dairies, Portadown, Co. Armagh, Northern Ireland Milk: Pasteurised cow Where to buy: ballyliskcheese.com 25. Kearney Blue Why seek it out: This creamy, full‑flavoured blue cheese inspired by the beautiful Belfast landscape has received recognition at the International Cheese Awards, the World Cheese Awards and The Great Taste Awards. Flavour profile: Fresh, salty and gentle spicy notes from the pockets of blue mould. Maker: Paul McClean, Farmview Dairies, Belfast, Northern Ireland Milk: Pasteurised cow Where to buy: Indie Fude 26. St Barties Why seek it out: Self‑taught cheesemaker Millie recently won a gold medal at the Royal Welsh Show for this cheese in the Young Producer’s category. Millie completed a PhD at Harper Adams University just last year and was one of the first recipients of the Chiswick Cheese Market Cheesemaker’s Grant in 2023. Flavour profile: A classic brie, notes of butter and mushroom with a smooth and melting texture. Maker: Millie Preece, The Dairy Door, Much Wenlock, Shropshire Milk: Pasteurised cow Where to buy: See stockists at The Dairy Door 27. Little Hereford Why seek it out: Made to the original 1917 recipe from pioneering Ellen Yeld, it is aged carefully in the cellars of the historic Monkland Dairy and develops a punchy, savoury character with a distinctive orange rind and lingering finish. Flavour profile: Sitting somewhere between a Caerphilly and a Cheddar, with buttery notes of shortbread and cream, getting sweeter and more tangy with age. Maker: Monkland Cheesemakers, Herefordshire Milk: Raw cow Where to buy: Monkland Cheesemakers 28. Dillon Why seek it out: Perry won Affineur of the Year for the third time in 2025 for the way he cared for and matured a base cheddar truckle from Quicke’s in Devon. If you want to try an award winner, this is among the best of the best, as judged by the industry’s elite. Flavour profile: A bold and punchy aged cloth‑bound cheddar: sharp acidity with intense savoury and earthy notes driven deep into the paste by a spiked‑roller technique near the rind; slightly flaky but retaining hints of creaminess. Maker: Originally Quicke’s but matured by Perry Wakeman, Rennet & Rind, Stamford, Lincolnshire Milk: Cow Where to buy: This limited-edition cheese was made for the awards in 2025, but should return in 2026 – one worth keeping an eye out for! The cheese experts Andy Swinscoe, The Courtyard Dairy The Courtyard Dairy is an acclaimed cheese shop and maturing cave in North Yorkshire run by cheese judge Andy Swinscoe. thecourtyarddairy.co.uk Lucie Nock, The Cheese Society The Cheese Society is a family-run cheesemonger and café in Lincoln, known for curating unique British cheeses. thecheesesociety.co.uk Johnny Mcdowell, Indie Füde, Belfast Indie Füde is a Northern Irish deli and cheesemonger spotlighting Ireland’s best artisan producers. indiefude.com Bronwen Percival, Neal’s Yard Dairy Neal’s Yard Dairy is one of the UK's leading affineurs and champions of British farmhouse cheese, based in London. nealsyarddairy.co.uk Lorna Gould and Julie McLean, Milne & Pickles Milne & Pickles is a Yorkshire-based cheese and provisions business specialising in small-batch British cheeses. milneandpickles.co.uk Jazz Reeves, Paxton & Whitfield Paxton & Whitfield is one of Britain’s oldest cheesemongers, founded in 1797 and based in London. paxtonandwhitfield.co.uk Jen Grimstone-Jones, Cheese Etc Cheese Etc is an award-winning independent cheesemonger in Pangbourne, Berkshire. cheese-etc.co.uk Morgan Mcglynn, Cheeses of Muswell Hill Cheeses of Muswell Hill is a specialist London cheese shop. cheesesonline.co.uk Sam Brice, The Real Cheese Project A collaboration to amplify and support the British artisan cheese industry. therealcheeseproject.co.uk Rachel Holding, The Academy of Cheese The Academy of Cheese is a UK‑based, not‑for‑profit organisation dedicated to promoting cheese knowledge and education. academyofcheese.org Keith Kendrick, Good Food Editor of Good Food magazine and judge for the World Cheese Awards, Artisan Cheese Awards and Virtual Cheese Awards. @keithkendrick
Best cheese subscriptions and delivery boxes 2025
Cheese subscription and delivery boxes allow you to order online, then wait for a regular or one-off selection of artisan cheese, hand-selected by experts. Read our round-up of the best
Looking for a gift for the cheese fanatic in your life? Or maybe you just fancy expanding your own cheese horizons? A delivery of top-quality artisan cheese delivered to your door each month is just the way to do this, so we've tested the best cheese subscriptions and clubs to bring you a selection of the very best. A cheese subscription aims to showcase different cheeses from small British dairies and cheesemongers, supporting small producers and finding brilliant new cheeses you'll fall in love with. Our Good Food Magazines Editor Keith Kendrick, judge for the British Cheese Awards, World Cheese Awards and Academy of Cheese, reviews some of the best cheese subscriptions and clubs for cheese delivered direct to your door. For more gift guides including best budget gifts under £15, best coffee gifts and more great gift ideas for cheese lovers (or the best cheese hampers), visit our reviews section to find over 400 buyer’s guides. Best cheese subscriptions and clubs at a glance Best cheese subscription for showcasing seasonal cheeses: Paxton & Whitfield Weekend Cheese Box subscription, £29.95 Best cheese subscription for wow factor: Paxton & Whitfield Cheese Club, from £120 for 3 months Best value cheese subscription: Pong Cheese, from £24 per month Best cheese subscription for gifting: The Cheese Society, from £38 a box Best cheese delivery for supporting food banks: The Cheese Collective, £36 a month Best for discovering new European cheeses: Provisions Cheese Canteen, £32 a month Best cheese subscription for people who like surprises: Fine Cheese Company, £36 a box Best cheese box for the adventurous: Rennet & Rind, £39.50 a month Best cheese subscriptions 2025 Paxton & Whitfield’s Weekend Cheese Box Subscription Available from Paxton & Whitfield (£29.95) Best cheese delivery for showcasing seasonal cheeses Paxton & Whitfield, Britain’s oldest cheesemonger, has introduced The Weekend Cheese Box Subscription – a carefully curated subscription containing fine seasonal cheeses. Each Cheese Discovery Box contains three hand-selected cheeses, approximately 600g in total. The selection changes with each monthly delivery, ensuring subscribers experience a variety of soft, hard, blue and goat’s cheeses, all expertly matured for perfect ripeness. What was in our sample Paxton & Whitfield cheese box: XO Sparkenhoe Red Leicester: Our extra special and ‘extra old’ Sparkenhoe Red Leicester with a brittle texture and well-balanced sweet and savoury flavours. Cashel Blue: A mellow, subtle and creamy blue cheese handmade on a family farm in County Tipperary. Tunworth: A hand ladled, soft and creamy cows milk cheese from Hampshire with a distinct nutty, mushroomy flavour. Information included: detailed tasting notes on each of the cheeses. Order now: Paxton & Whitfield (£29.95) Paxton & Whitfield’s Cheese Club Available from Paxton & Whitfield, from £120 for 3 months Best cheese delivery for dinner party 'wow factor' Paxton & Whitfield, the UK’s oldest cheesemonger, has a superb range of expertly curated artisan cheese, fine foods, wines and stylish cheese homewares. It has three shops; its flagship shop on Jermyn Street in Piccadilly, one on Chelsea Green in Chelsea and another in the centre of Bath. It also delivers items all over the UK. The company was founded in 1797, and today, sells its products to lovers of fine cheese, hotels and restaurants. As a member of the Cheese Club, you'll receive four carefully selected cheeses in peak condition, chosen for the season. The selection is sent by overnight courier leaving on the second Wednesday of each month to arrive on the Thursday. What’s in the Paxton & Whitfield cheese box: Tickelmore Goat (250g): a goat's milk cheese made on the Sharpham Estate that overlooks the River Totnes in South Devon. Made by hand using traditional methods, it's matured for at least two months. It has a rich, clean flavour with fresh citrus notes. Perl Las (250g): Perl Las, which means ‘Blue Pearl’, is a blue cheese made from cow's milk by Carwyn Adams of Caws Cenarth on his family farm near Cardigan in the heart of West Wales. It has deep savoury notes, balanced with the piquancy of the blue. Herve Vieux Moulin (200g): a washed rind, raw cow’s milk traditional cheese perfect for anyone who loves an Epoisses and Old Groendal. It has an umami flavour with a slight sweet finish and a rich and silky texture. It's the only Belgian cheese with an AOP (Appellation d'origine protégée/Protected designation of origin). Moreton (250g): a new Tomme-style cheese created by David Jowett of King Stone Dairy in Chedworth. Luxurious, buttery texture cut through with a clean, spritzy acidity. Made from organic cow's milk. Information included: detailed tasting notes on each of the cheeses, but members of the cheese club can request that fact sheets are emailed to them, to save paper. Order now: Paxton & Whitfield (Bronze subscription £120 for three months; Silver £225 for six months; Gold £420 for a year) Pong Cheese – The Cheese Club Available from Pong Cheese, from £24 a month Best-value cheese subscription Join the Pong Cheese Club and choose from a delivery of a speciality box (£24 per month) or premium (£32 per month, with one extra cheese). The box includes exciting cheeses from the UK, Europe and around the world. Typically, there are four cheeses in a speciality box (minimum weight 500g), plus a special fifth cheese if you choose a premium box. You can skip, cancel or pause your subscription at any time; go for monthly, bi-monthly or quarterly delivery; and customise your box if you prefer no blue or goat's cheese, or want vegetarian only. A sample Pong Cheese Club speciality box contains: Wookey Hole cave-aged cheddar: This award-winning West Country farmhouse cheddar has a nutty, tangy flavour, and is aged for up to three months in Wookey Hole Caves. P'tit Grey: P'tit Grey is a soft cow’s milk cheese made in the Franche-Comté region of eastern France. To obtain its ash-coated rind, the cheese maker rubs the cheeses with vegetable ash. Roucoulons: Roucoulons is a bloomy rind cow's milk cheese produced by Fromagerie Milleret, also in the Franche-Comté region. It's a soft ripened cheese with a pale, orange-coloured rind. Its pate is ivory-coloured and creamy in texture. Blue Murder: A soft blue cow's milk cheese that is mould-ripened and meaty, with thick threads of blue running through the creamy, white paste. Made by Highland Fine Cheeses at Blarliath Farm, Scotland. Available from: Pong Cheese, from £24 a month The Cheese Society Subscription Club Available from The Cheese Society, from £38 Nestled in the heart of historic Lincoln, The Cheese Society sources its products from small-scale producers across Lincolnshire, the UK and Europe. From tangy blue cheeses, to creamy bries and sharp cheddars, the variety caters to every palate. There is a range of subscription lengths available, from a one-month, one-off, to a subscription for three, four, six or 12 months. The selection changes every month, so you'll get different cheeses each time, and delivery is free. What is in The Cheese Society subscription box Each delivery includes four hand-cut, seasonal, artisan cheeses from the UK and the continent. It includes new discoveries; smaller, lesser-known dairies; and traditional favourites, carefully selected by cheese experts. The cheeses are not available for individual purchase on The Cheese Society’s website, giving subscribers a unique experience. Cheesemongers cut, wrap and pack the cheeses fresh to order, and send them out in a gift box with tasting notes and an optional gift message on the date of your choice. “We select British and continental classics, recent award-winners and lesser-known dairies, so you receive a delicious discovery of cheese in each delivery,” says owner Lucie Nock. Available from: The Cheese Society, from £38 The Cheese Collective – The Usual Box Available from The Cheese Collective, £36 a month Best cheese delivery for supporting food banks The Cheese Collective is partnered with The Trussell Trust, the UK’s largest network of food banks, and for every cheese box purchased, the company will donate a meal to a local food bank. The owners work with a range of award-winning British artisan cheese makers, including Alsop & Walker, High Weald Dairy and Appleby Creamery. What was in our Cheese Collective The Usual box: Each box contains a mix of hard, semi-hard, soft and blue cheeses, although customers can customise their box based on their personal preferences, with options for no blue cheese, no goat’s cheese, or vegetarian only. Our box contained the following (each cheese weighed approx. 150-180g) Sussex camembert: British take on the French classic from Alsop & Walker in Sussex. Creamy in texture with an earthy, mushroomy flavour. Beauvale: melt-in-the-mouth, lusciously creamy soft blue cheese from the Cropwell Bishop Creamery in Nottingham. A great soft cheese for Stilton fans. Organic St Giles: semi-soft, buttery-textured cheese from High Weald Dairy in Sussex. Similar in style to French Port Salut with an edible orange rind. Vegetarian. Duckett’s Caerphilly: a fresh, clean, crumbly cheese made by the Westcombe Dairy in Somerset. It has an earthy, yogurty flavour. Connage Dunlop: traditional cloth-bound cheese from the Connage Highland Dairy in Inverness, based on a recipe dating back to 1600s. It has a moist, creamy texture and a nutty taste. Vegetarian. Information included: each cheese comes with a collectable card, describing the cheese, the cheesemaker, its history, flavour profile and awards. Order now: The Cheese Collective (£36 a month, free next weekday delivery) Provisions Cheese Canteen Available from Provisions, from £32 per month Best for discovering fabulous European cheeses North London-based Provisions imports cheese and wine from small, natural and organic producers, mainly in France and Italy, but also from across Europe. They work with organic/biodynamic and natural winemakers, raw milk cheesemakers and other artisan producers. The Cheese Canteen subscription box includes five cheeses, weighing a total of 1kg. You can choose the number of months you wish to sign up for: a one-off box costs £32, reducing in price to £28 for a 12 month subscription. You can pause or change your subscription at any time. And you can state your special requirements, such as no goat's cheese or blue cheese. What was in our Provisions box: Every month is different, but the box we reviewed was themed Alpine cheese, chosen from across the mountains of Switzerland, France and Italy. The five cheeses were Morbier from the French Jura, the specialty Monlesi from the Swiss Jura, Ossau Iraty from the French Pyrenees, and Taleggio and Blu Di Nicoletta from the Italian Alps. A stunning – and surprising – selection of cheeses, some of which were new to us. Information included: Each box comes with a leaflet describing each cheese, its history and flavour profile, plus information about how to store and keep your cheese in tip-top condition. Order now: Provisions, from £32 per month Fine Cheese Company Cheese Subscription Available from Fine Cheese Company (from £36 a box) Best cheese subscription for people who like surprises This subscription is ideal for cheese lovers who like to expect the unexpected. Every month you’ll receive a different selection of four cheeses, plus crackers, along with tasting notes. The Fine Cheese Co only offers ‘artisan’ cheeses, some of which may only be bought through them. By ‘artisan’ they mean cheeses made predominantly by small producers using traditional methods, and often making only one cheese and with the milk from their own herd. The company has direct relationships with the cheese-makers (and affineurs), specifying and agreeing on age, condition and flavour profile. What’s in The Fine Cheese Co box: Stichelton (270g): creamy and nutty with a pleasing blue tang that is sweet and spicy, this unpasteurised cheese is based on a stilton recipe. Golden Cross (225g): a sweet, soft and delicately ‘goaty’ and grassy cheese with an ice-cream like texture. The young cheese is rolled in ash, and then matured for a couple of weeks to allow the growth of a natural rind and the development of a more complex flavour. Vegetarian. Coolea (400g): a gouda-style hard cheese from Ireland with a sweet, honey and toffee flavour that has been likened to butterscotch. Toast for cheese: Apricots, pistachios and sunflower seeds: thin, light and crisp toast (baked twice like biscotti) and studded with fruits, nuts and seeds. Information included: A beautifully designed pamphlet with the stories of the cheesemakers and flavour profiles of the cheeses. Order now: Fine Cheese Company (from £36 a box, free delivery) Rennet & Rind Mystery cheese box Available from Rennet & Rind (£39.50 a month) Best cheese box for the adventurous This box contains some wonderful British classics that you may not have come across before. A mystery box consists of five unique specialist artisan cheeses, aged in the Rennet & Rind maturation room. Enjoy on your own or connect over live video and share your unique cheeseboard experience. World Cheese Awards judge Perry James Wakeman hand-selects each cheese. Many of the products are locally sourced from small independent producers in the Cambridge region to ensure food miles are minimised and local producers and their employees can benefit from their mutual relationship. What's in the Mystery Cheese box: Montgomery cheddar (210g): made with unpasteurised milk from Friesian cows on the Montgomery family's 500-year old farm, Montgomery's mature cheddar is aged for 12 months wrapped in Muslin cloth on wooden shelves. Sussex brie (260g: made by Arthur Alsop and Nic Walker in Sussex, this brie is unctuous and creamy with grassy notes and hints of mushroom. Vegetarian. Cornish yarg (270g): modern, farmhouse, vegetarian, hard cheese. The natural rind is covered in fresh nettles. Cornish Yarg is a hand-made cheese produced from a traditional 17th Century recipe. Moist but crumbly, it is not unlike caerphilly. Vegetarian. Sparkenhoe Shropshire blue (230g): lightly laced with blue, this creamy pale orange cheese is made with unpasteurised milk and coloured with annato, showing off the beautiful lacy blue veins. Berkswell (230g): sweet and nutty with hints of caramel, Berkswell is a hard sheep’s cheese, made in the West Midlands, reminiscent of Spanish manchego or Italian pecorino, with a distinctive shape, like a flattened rugby ball, created by the way it naturally drains in a colander. 1 box wheat wafers Information included: a sheet of tasting notes, covering the origin, style, cheesemaker and flavour profiles for each cheese, plus advice about storing, tasting and food pairing. Order now: Rennet & Rind (£39.50 a month) Related reviews The best meat delivery boxes tried and tested The best craft beer subscriptions The best chocolate subscriptions and clubs The best foodie gift hampers The best veg box subscriptions The best recipe subscription boxes The best letterbox gifts to order online The best fondue sets to buy for cheese and chocolate Best wine glasses Best champagne glasses Best whiskey glasses The best pinot grigio If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at goodfoodwebsite@immediate.co.uk.
Good Food podcast – Marcus Brigstocke on cheese and comedy
Comedian Marcus Brigstocke joins host Samuel Goldsmith and Good Food editor Keith Kendrick for an extra-cheesy episode – including some surprising pairings
Good Food podcast Join us for this week's episode of the Good Food podcast as host Samuel Goldsmith and Good Food editor Keith Kendrick sit down with Marcus Brigstocke, celebrated comedian and cheese connoisseur. Marcus shares his enthralling experiences at the World Cheese Awards in Portugal, his culinary disasters and triumphs, and his unique show, Cheese and Whine. Marcus and Keith dive into the nuances of British cheeses, their historical and cultural significance, and even some surprising cheese pairings. Other highlights include Marcus's journey into comedy and his cooking secrets. So whether you’re a cheese aficionado or simply love a good laugh, this episode is sure to entertain and educate. View oEmbed on the source website Bonus episode Listen to the bonus cook-along episode. View oEmbed on the source website Listen to more podcast episodes, including our Cook Smart podcast and Tom Kerridge podcast.
The 25 best Christmas cheese hampers for 2024
Our round-up of the best cheese hampers and gift boxes for Christmas 2024, exploring the best cheeses from across the UK and beyond
Good Food’s group magazines editor Keith Kendrick (a judge for the World Cheese Awards and associate with the Academy of Cheese) has tested the best offerings for your cheeseboard this year – or to give as gifts. Buying a cheese hamper filled with treats from UK producers is a great way to support small producers this Christmas – whether it's intended for someone else or to treat yourself with. Our selection of cheese hampers starts at £36, going up to indulgent hampers packed with kilos of cheese and plenty of extras for £115. A note about packaging: all cheesemongers we’ve featured here do their utmost to use recyclable packaging. Most cheeses are wrapped in wax paper and cardboard delivery boxes are insulated with cardboard shavings, zigzag paper or biodegradable insulation. For more gift guides including the best gift hampers, best budget gifts under £15, best coffee gifts and more great gift ideas for cheese lovers, visit our reviews section to find over 400 buyer’s guides. Best cheese hampers at a glance 2024 Best for community support: Neal's Yard Christmas Community Cheese of the Month, £49.50 Best for accompaniments: DukesHill Cheese Lover’s Hamper, £80 Best luxurious selection: Cheesegeek The Ultimate Cheese & Wine Hamper, from £100 Best for custom creations: Pipers Farm Build Your Own Cheese Hamper, from £38.95 Best for mini-truckles: Snowdonia Cheese Co. Decadent Cheese Hamper, £55 Best for unique pairings: Paxton & Whitfield Cheese & Sparkling Tea Gift, £55 Best for punchy cheeses: Pong Cheese The Pong Christmas Explorer Box, £36 Best for drama: Fine Cheese Co. Christmas Star Cheese Celebration Cake, £65 Best for supporting small artisan cheesemakers: The Courtyard Dairy Christmas Cheese Selection, £46 Best for surprises: Rennet & Rind Mystery Cheese Box: Christmas Edition, from £48 Best for a classic cheeseboard: The Cheese Society Christmas Cheeseboard, £58 Best for Welsh cheese lovers: Ty Caws Ultimate Welsh Christmas Cheese Box, £54 Best for Irish cheese fans: IndieFude Irresistible Irish Cheese Classics, £40.95 Best for supporting planet-friendlier cheesemakers: The Real Cheese Project Cheese Crowd Subscription, from £15 monthly Best for a taste of Yorkshire: Shepherds Purse Cheese Taste of Yorkshire Premium Selection, £55 Best for a a taste of Devon: Sharpham Dairy The Devon Feast, £90 Best for a grand selection: No2 Pound Street The Ultimate Great British 7 Christmas Cheese Selection, £65 Best for a sweet pairing: The Cheese Lady 'Bonnie Melina' Scottish Cheese Selection with Melina Honey Wine, from £67 Best for a French experience: La Fromagerie Classic French Alpine Cheese and Wine Board, £105 Best for diverse Welsh cheeses: Black Mountains Smokery The Welsh Cheese Gift Box, £85 Best for Italian wine pairings: Mouse & Grape Italian White Wine Christmas Hamper, £115 Best all-rounder: Darts Farm The Ultimate Christmas Cheeseboard Hamper, £55 Best for range of cheddars: Quicke's Festive Feasting Box, £75 Best for Scottish specialties: Highland Fine Cheeses Scottish Christmas Cheese Board, £55 Best for variety: The Cheese Collective The Usual Hamper, £36 Best cheese hampers to buy 2024 Neal’s Yard Dairy Christmas Community Cheese of the Month Available from Neal's Yard (£49.50) Best cheese hamper for community support A carefully curated cheeseboard selection from Neal’s Yard Dairy, supporting the Orchard Project charity with a £5 donation per box. Includes an online tasting. Contains four cheeses (960g). Isle of Mull Cheddar: A bold, tangy cheddar crafted from unpasteurised milk with whisky-infused flavours and rich complexity Stichelton: Creamy, raw milk blue cheese with deep, earthy flavours and a delicate, savoury sweetness Yoredale: Crumbly, lactic wensleydale-style cheese with fresh, milky notes and a mild tangy finish Dorstone: Light, fluffy goat’s cheese with a bright, lemony tang and a soft, delicate rind Accompaniments: Access to recorded online tasting and a £5 charitable donation matched by Neal’s Yard. Available from: Neal's Yard (£49.50) DukesHill Cheese Lover’s Hamper Available from DukesHill (£80) Best cheese hamper for accompaniments Contains four cheeses (980g). Isle of Mull cheddar: A well-rounded, unpasteurised cheddar with whisky grains enhancing its winter flavour Baron Bigod: Small batch, brie-de-meaux-style cheese with a silky, smooth texture and lasting flavour Ragstone: Melt-in-your-mouth goat’s cheese with a lactic flavour and refreshing lemon tang Cote Hill Blue: A Lincolnshire blue cheese with a creamy texture and a bold, robust flavour Accompaniments: Damson fruit cheese (125g), Laura's apple and sultana chutney (198g), Cornish sea salt thins (120g), cracked black pepper crackers (100g), Gran Moravia and pistachio sablés (120g). Available from: DukesHill (£80) Cheesegeek The Ultimate Cheese and Wine Hamper Available from Cheesegeek (£100) Best cheese hamper for a luxurious selection Contains eight cheeses (800-810g). Snowdrop: A light sweetness balanced with pepperoni rind Yorkshire pecorino fresco: Soft, yielding, and yogurty with a mild sweetness Ragstone: Smooth goat’s cheese with lemony, mushroomy notes Yorkshire pecorino fiore: Aged, rubbed with olive oil, offering nutty, milky notes Eastwood: Creamy with earthy garlic and subtle citrus Westcombe cheddar: Hazelnut and caramel notes accompany a citrus finish Truffelperle: Deep brothy tones with Italian truffle essence Harrogate blue: Mellow and creamy blue with a peppery finish Accompaniments: 8 x 100ml wine pairings for each cheese. Available from: Cheesegeek (£100) Pipers Farm Build Your Own Cheese Hamper Available from Pipers Farm (from £39.10) Best for custom cheese hamper creations Choose from a wide variety of artisanal cheeses, including Baron Bigod, Tunworth, St Jude, Westcombe cheddar, Appleby’s double gloucester, and more. Accompaniments: Crackers, treats, chutney, wine (three cheeses, one cracker, one treat, one chutney) Available from: Pipers Farm (from £39.10) Snowdonia Cheese Co. Decadent Cheese Hamper Available from Snowdonia Cheese Co. (£55) Best cheese hamper for mini-truckles Contains six cheeses (1,150g). Black Bomber (200g): This multi-award-winning cheddar is creamy yet intensely savoury Red Devil (200g): Fiery red leicester with habanero, giving it an irresistible spicy kick Beechwood (200g): Sweet, smoky, and mellow, smoked over beechwood Red Storm (200g): Aged 18 months, this red Leicester has nutty, caramel flavours Bouncing Berry (200g): Light and creamy, packed with tart cranberries Truffle Trove (150g): Luxurious cheddar with Italian black summer truffles Accompaniments: Balsamic caramelised onion chutney, fig and apple chutney, wholemeal and extra virgin olive oil crackers, Willie’s Sea Flakes chocolate bar, Willie’s Rio Caribe Gold chocolate bar. Available from: Snowdonia Cheese Co. (£55) Paxton & Whitfield Cheese and Sparkling Tea Gift Available from Paxton & Whitfield (£55) Best for unique pairings Contains three cheeses (625g; total weight 1.475kg including extras). Gorwydd Caerphilly (200g): A handmade caerphilly with a creamy rind and a crumbly, citrussy centre Golden Cross (225g): Charcoal-coated goat’s cheese log with a fresh lemon flavour that matures over time Baron Bigod (200g): Soft, bloomy cheese from Suffolk, a UK take on the brie de meaux Accompaniments: Peony Blush sparkling tea (750ml), Paxton & Whitfield Cornish buttermilk biscuits (100g). Available from: Paxton & Whitfield (£55) Pong Cheese The Pong Christmas Explorer Box Available from Pong Cheese (£36) Best for punchy cheeses Contains five cheeses (825g). Pe’tit Valley (300g): Soft, silky alpine cheese from Jura mountains, wrapped in spruce bark Christmas Blue (180g): A blue-veined, creamy cheese with a mellow peppery finish Wyfe of Bath (200g): Nutty Somerset cheese, matured over six months Affine Chablis (200g): Smooth cow’s cheese from Burgundy, with citrus notes Pont L'Eveque (220g): Spicy, thousand-year-old recipe classic with a robust aroma. Available from: Pong Cheese (£36) Fine Cheese Co. Christmas Star – The Christmas Cheese Celebration Cake Available from The Fine Cheese Co. (£65) Best for drama Make sure Christmas goes off with a bang with this generous cake. Gift wrap and sparklers included. Serves 12. Contains four cheeses (approx. 1400g). TOP TIER: Étoile de Gâtine (120g): Goat, raw milk. Pretty and petite. Velvety and delicate. Sweet and nutty. Diameter 5cm (approx). SECOND TIER: Langres (180g): Cow, raw milk. An aromatic cheese from Champagne. Only turned once to form the crater at its centre, the cheese is washed to create Langres’ characteristic undulating surface and voluptuous interior. Diameter 9cm (approx). THIRD TIER: Cave-aged Cheddar truckle (600g): Cow, Pasteurised. Cloth-wrapped, hand-made Dorset Cheddar, cave-aged in Somerset for a depth of flavour and a moist texture. It is fruity and tangy with a rich, deep flavour and a hint of sweetness. Diameter 10cm (approx). BOTTOM TIER: Fourme D'Ambert Xavier Morin (500g): Cow, Pasteurised. A succulent and classic blue from the Auvergne. The cheese is aged for ten weeks by affineur Xavier Morin, to create the richest creamiest texture. Fourme d’Ambert has a delicate blue flavour, and is soft and smooth. Diameter 12cm (approx). Available from: The Fine Cheese Co. (£65) The Courtyard Dairy Christmas Cheese Selection Available from The Courtyard Dairy (£47.50) Best for supporting small artisan cheesemakers Contains six cheeses (1.2 kg). St Andrew's cheddar (250g): Traditional Scottish cheddar, aged 14 months – sharp and tangy Yoredale (Old Roan) wensleydale (250g): Handcrafted with local cows’ milk, offering a classic crumbly texture Baron Bigod brie (250g): Brie in traditional style, perfectly ripe with rich creaminess Ingot (190g): Made in Cumbria, this goat’s cheese has a light, lemony flavour Sparkenhoe blue (250g): Mellow blue with dense, fudgy texture and a savoury finish Accompaniments: Michelin-starred chef tips booklet, entry to cheesemaking course competition. Available from: The Courtyard Dairy (£47.50) Rennet & Rind Mystery Cheese Box: Christmas Edition Available from Rennet & Rind (from £48) Best cheese hamper for surprises A surprise selection including stilton, brie, and cheddar, matured by Perry Wakeman. Contains six mystery cheeses (1.1-1.4 kg). Accompaniments: Cheese biscuits, Christmas quiz, interactive video tasting with Perry; optional charcuterie, chutney, and English sparkling wine. Available from: Rennet & Rind (from £48) The Cheese Society Christmas Cheeseboard Available from The Cheese Society (£58) Best for a classic cheeseboard Contains five cheeses (1kg). Baron Bigod: Award-winning English brie with a creamy interior Cote Hill Blue: Spreadable Lincolnshire blue with a robust flavour Swaledale Traditional: Buttery yet crumbly Yorkshire cheese Vintage Red Fox: Crunchy red leicester with a powerful punch Open Air Cheddar: Smooth, strong cheddar from cows milked directly in the field Accompaniments: Kew Preserve, Welbeck four seed sourdough crackers. Available from: The Cheese Society (£58) Ty Caws Ultimate Welsh Christmas Cheese Box Available from Ty Caws (£54) Best for Welsh cheese lovers Contains six cheeses (1.1kg). Hafod Organic cheddar: Rich, grassy cheddar matured for 12 months Teifi mature gouda: Sweet and fudgy West Wales gouda, aged 8-12 months Abaty Glas: Creamy, buttery blue made with unpasteurised milk Abaty brie: Creamy brie with a lemony edge Golden Cenarth: Cider-washed, gooey soft cheese Brefu Bach: Lactic ewe’s milk cheese with mousse-like texture Accompaniments: Cradocs sea salt crackers, Welsh chutney. Available from: Ty Caws (£54) IndieFude Irresistible Irish Cheese Classics Available from IndieFude (£40.95 (UK delivery £12.95; NI £6.95; ROI £11.95)) Best for Irish cheese fans Contains five cheeses (600g). Coolattin cheddar: Nutty, salty cheddar from Jersey cows in County Carlow Young Buck: Smooth, peppery blue from County Down Tipperary brie: Creamy brie style with hints of butter and undergrowth Killeen goat gouda: Mild and sweet gouda-style from County Galway Cais na Tire: Ewe’s milk cheese with caramel notes, aged for six months Accompaniments: Onion marmalade, Sheridans brown bread crackers. Available from: IndieFude (£40.95 (UK delivery £12.95; NI £6.95; ROI £11.95)) The Real Cheese Project Cheese Crowd Subscription Available from The Real Cheese Project (from £15 monthly) Best for supporting planet-friendlier cheesemakers One “hero” artisanal British cheese (150-200g) delivered each month, showcasing different styles, milk types, and regions. Each cheese comes with its unique story. Accompaniments: A hand-picked pairing (curds, crackers, tea, or charcuterie), Cheese Crowd zine with interviews and articles, online tasting session access. Available from: The Real Cheese Project (from £15 monthly) Shepherds Purse Cheese Taste of Yorkshire Available from Shepherds Purse (£55) Best cheese hamper for a taste of Yorkshire Contains six cheeses (1.34 kg). Yorkshire blue (350g): Creamy and sweet, this mild blue offers complex flavours without overpowering – a national favourite Harrogate blue (350g): A Super Gold winner at the World Cheese Awards, this blue is golden, creamy, and mellow Mrs Bell’s blue (170g): Piquant with creamy richness, often praised as one of the finest ewe’s milk blue cheeses in Europe Bluemin white (170g): Rich and creamy, this blue-mould-ripened cheese has a velvety rind and indulgent texture Mrs Bell’s salad cheese (150g): A soft, crumbly salad cheese with a unique blend of creamy texture and sweet piquant taste Olde York (150g): Made from English ewe's milk, this soft cheese is creamy and refreshing Accompaniments: Rosebud Preserves red onion and port marmalade, Stag Bakeries water biscuits, Millers cranberry and raisin toast. Available from: Shepherds Purse (£55) Sharpham Dairy The Devon Feast Available from Sharpham Dairy (£90) Best cheese hamper for a taste of Devon Contains four cheeses (1.1kg). Mini Sharpham rie (300g): Creamy and rich with a mushroomy finish as it matures Ticklemore goat’s cheese (300g): A crumbly, award-winning goat’s cheese with subtle herbaceous hints Sharpham Rustic chive and garlic (300g): Semi-hard Jersey cow’s milk cheese with savoury chive and garlic notes Sharpham Rustic (300g): Jersey cow’s milk cheese with a refreshing light tang Accompaniments: Organic rosemary and sea salt sourdough crackers (100g), Sharpham caramelised fig and pinot noir chutney (240g), Sharpham scotch bonnet chilli jam (230g), Good Game mixed charcuterie (90g), West Country olives (175g), Mrs Gill's fruit cake (350g), Figgy’s luxury Christmas pudding (350g), Lyme Bay elderberry port liqueur (350ml) Available from: Sharpham Cheese (£90) No2 Pound Street The Ultimate Great British 7 Christmas Cheese Selection Available from No2 Pound Street (£65) Best cheese hamper for a grand selection Contains seven cheeses (1.5kg). Westcombe cheddar: Deep, complex with a tangy lactic flavour and hints of citrus, hazelnut and caramel Baron Bigod: Brie de meaux-style, with rich mushroomy notes Cropwell Bishop organic stilton: Creamy, rich blue with a masterful depth from organic cow’s milk Driftwood: Goat’s cheese with intense, tangy flavours Minger: Silky, oozy cheese with a bold aroma Lanark blue: Unpasteurised sheep’s milk blue with creamy, mineral notes Lincolnshire Poacher: Swiss mountain-style cheese with rich, herbaceous, and nutty undertones Accompaniments: Additional accompaniments available separately. Available from: No2 Pound Street (£65) Bonnie Melina Scottish Cheese Selection with Melina Honey Wine Available from The Cheese Lady (£67.00; Grande £95.50) Best cheese hamper for a sweet pairing Contains four cheeses (750-800g). Minger: Gooey, rich brie-style cheese from the Scottish Highlands Anster: Crumbly cheese with a slight tang, reminiscent of Cheshire Corra Linn: Nutty, earthy cheese with a cheddar-like texture, aged 12 months Lanark blue: Scottish Roquefort-style blue with a sweet, nutty profile Accompaniments: Melina honey wine, Bramley apple chutney, Scottish oatcakes. Available from: The Cheese Lady (£67.00; Grande £95.50) La Fromagerie Classic French Alpine Cheese and Wine Board Available from La Fromagerie (£105) Best cheese hamper for a French experience Contains four cheeses (approx. 1.25kg). Comte d’Estive: Rich, nutty cheese with caramel sweetness, from Franche-Comte Beaufort: Classic high-mountain cheese, rich and mature Mont d'Or: Washed-rind, creamy cheese with a clotted cream flavour Bleu de Gex: Gentle, floral blue, spicier with maturity. Wine Pairing: 2023 Jean-Francois Quenard Anne de la Biguerne Chignin - a buttery, savoury wine Accompaniments: La Fromagerie canvas bag, La Fromagerie cheese biscuits. Available from: La Fromagerie (£105) Black Mountains Smokery The Welsh Cheese Gift Box Available from Black Mountains Smokery (£85) Best for diverse Welsh cheeses Contains seven cheeses (1.25 kg). Smoked Welsh cheddar with paprika (190g): Medium cheddar, cold-smoked over oak with a hint of paprika – ideal for Welsh rarebit 1868 waxed cheddar (200g): Mature, Welsh cheddar aged in the Lion Hotel’s historic cellars, encased in black wax for freshness Angiddy (200g): Mould-ripened soft cheese with a creamy texture, made from Jersey milk Teifi seaweed cheese (180g): Artisan, unpasteurised cheese with a mature flavour, enhanced by Welsh seaweed Welsh goat’s cheese (100g): Soft, young, and fresh, with a mild flavour Teifi caerphilly wedge (180g): Mild to medium, with a creamy texture and a lemony finish Capel Newydd (200g): Blended cheddar with garlic, Welsh white wine, and elderflower, sealed in green wax. Accompaniments: cranberry and fig chutney, apple cider jelly, sweet beetroot chutney, black pepper crackers. Available from: Black Mountains Smokery (£85) Mouse & Grape Italian White Wine Christmas Hamper Available from Mouse & Grape (£115) Best for Italian wine pairings Four cheeses paired with two Italian wines. Taleggio: Soft, washed-rind Italian cheese with a tangy flavour Brightwell Ash: Soft, creamy British goat’s cheese with citrus notes Beauvale: A creamy blue cheese with mild, earthy flavour Kirkham’s Lancashire: Buttery, yogurty texture with a subtle complexity Wine pairings: 2023 Gavi Di Gavi Figini and 2022 Feudo Disisa Grillo; includes tasting notes and expert pairing advice Accompaniments: Rosebud preserves, Peter’s Yard fig and spelt sourdough crackers, Tiptree pure honey. Available from: Mouse & Grape (£115) Darts Farm The Ultimate Christmas Cheeseboard Hamper Available from Darts Farm (from £55) Best all-rounder cheese hamper Contains five cheeses (approx. 1kg). Colston Bassett: King of stilton, with a rich and creamy profile Baron Bigod: UK’s only farmhouse raw milk brie de meaux-style cheese Kirkham's lancashire: Traditional raw milk lancashire, buttery and yogurty Cornish Kern: Sweet, nutty cheese akin to alpine classics like gruyère Dorstone: Light, fluffy goat’s cheese with bright citrus notes. Available from: Darts Farm (£55) Quicke's Festive Feasting Box Available from Quicke’s (£75) Best cheese hamper for range of cheddars Contains three cheeses (600g). Quicke's mature clothbound cheddar (200g): Rich, buttery cheddar with grassy and caramel notes, aged 12-15 months Quicke's double devonshire (200g): Smooth, mellow with a long-lasting taste, aged 3-6 months Quicke's smoked clothbound cheddar (200g): Sensuously smoky cheddar matured with estate oak chips Accompaniments: Fine Cheese Co. olive oil and sea salt crackers (125g), Cornish olive stall mix (200g), Mrs Gill's fruit cake (360g), Tracklements sticky fig relish (210g), Cornish charcuterie duck liver pate with Cointreau (125g), Elderberry and port liqueur (350ml). Available from: Quicke’s (£75) Highland Fine Cheeses Scottish Christmas Cheese Board Available from Highland Fine Cheeses (£55) Best for Scottish specialties Contains a choice of three cheeses from the options below. Minger (250g): Soft, orange annatto-washed rind cheese, similar to reblochon or pont-l’eveque Fat Cow (250g): Buttery and nutty with hints of orchard fruits, this semi-hard cheese has a washed rind and smooth, waxy texture Skinny Crowdie (140g): Fresh lactic curd cheese, made from reduced-fat cow’s milk for a light taste Black Crowdie (110g): Dense, dry curd cheese rolled in cracked black pepper and oatmeal, offering a rich, peppery bite Morangie brie (250g): Mild, with an edible white rind and rich, creamy interior Strathdon blue (145g): Blue-washed rind cheese inspired by Bleu d’Auvergne, with a smooth, mature flavour Tain cheddar (250g): Naturally pale, cloth-bound cheddar with a nutty, sweet taste and a hint of sea air Caboc (110g): Rich, high-butterfat cheese rolled in pinhead oatmeal, offering a tangy, creamy flavour with a nutty finish Accompaniments: Choice of Monbazillac Grange Neuve 2020 (50cl) or Leith Pedro Ximenez (37.5cl), Gavino traditional olive oil biscuits (180g), and choice of Global Harvest quince, spiced apple or fig (200g). Available from: Highland Fine Cheeses (£55) The Cheese Collective The Usual Available from The Cheese Collective (£36) Best cheese hamper for variety Contains five cheeses (750g). The Cheese Collective only works with award-winning British cheesemakers from all across the British Isles. Each box contains a mix of blue, hard, semi-hard and soft award winning cheeses – although the selection included in each box will be a complete surprise (you can customise to remove blue, goat's cheese or opt for vegetarian only). The Collective has partnered with The Trussell Trust and for every box sold donate a foodbank meal. Available from: The Cheese Collective (£36) More foodie gift guides The best gifts for foodies The best hampers The best chocolate hampers The best gin to give as a gift The best letterbox-friendly gifts Hamper inspiration How to make a homemade hamper 31 last-minute Christmas hamper ideas This page was last updated in November 2024. If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at goodfoodwebsite@immediate.co.uk.
Our magazines editor and dad-of-three Keith Kendrick highlights the winners from this year’s British Cheese Awards, which he hopes to be enjoying this Father’s Day
The British Cheese Awards is the UK’s leading cheese and dairy products awards scheme, which judges hundreds of cheeses in a single day at the Royal Bath & West Showground in Shepton Mallet, Somerset. Bringing cheesemakers, cheesemongers, farmers, retailers and buyers together on the judging panel, the British Cheese Awards assesses entries in a wide range of categories. If you're a cheese lover check out The Real Cheese Project, a new collective launched to celebrate Britain’s cheese – open for membership soon. What is an affineur? Simply put, an affineur is someone who matures cheese. It’s a centuries-old art-form and, every year, affineurs from the UK showcase their expertise at the Academy of Cheese’s Affineur of the Year, taking place this year in London on 12 June. Last year, Perry Wakeman, from Rennet & Rind cheesemongers, won for the second year running. 2024 British Cheese Awards Winners 1. TOR, BEST ENGLISH CHEESE A soft pyramid-shaped cheese made using unpasteurised goat’s milk, Tor is made by White Lake Cheese in Somerset. It’s named and shaped to celebrate Glastonbury Tor, which is visible from White Lake’s farm. Judges praised its lemony notes, a lactic tang and subtle peppery undertones from the light ash coating. £8.35 (200g), whitelake.co.uk, thecheesegeek.com 2. CASHEL BLUE BEST IRISH, BEST BLUE AND RESERVE CHAMPION Cashel Blue is a semi-soft blue cheese made using pasteurised whole cow’s milk in Co. Tipperary, Ireland. With blue veining throughout, a buttery texture and full flavour, it’s perfect with with strong cider. £7.70 (250g), finecheese.co.uk 3. PITCHFORK, BEST TRADITIONAL CHEDDAR Pitchfork is a traditional cloth-bound cheddar handmade by brothers Todd and Maugan Trethowan in Somerset. Made with unpasteurised cow’s milk and wrapped in lard for maturing, It’s moist and succulent with a full flavour and hints of tropical fruit. £10.75 (250g), paxtonandwhitfield.co.uk, nealsyarddairy.co.uk 4. LORD OF THE HUNDREDS, GOLD AWARD Made by The Traditional Cheese Dairy in East Sussex, Lord of the Hundreds is a hard, naturally-rinded sheep’s cheese. Complex and fabulously savoury, the cheese has hints of caramelised hazelnuts and fresh grassy notes. On the cheeseboard, it pairs well with charcoal biscuits, quince jelly and pears and if there’s any left over, then it is a great alternative to parmesan. £7.50 (200g), thetraditionalcheesedairy.co.uk, thecheesehutshop.co.uk 5. MINGER, BEST SCOTTISH CHEESE Pong on the nose and pure pleasure on the palate saw this washed-rind, brie-style cheese from the Highlands scoop Best Scottish Cheese. With an orange annatto-washed rind and a deliciously oozy, creamy paste, Minger has mildly nutty and lemony flavours with a hint of farmyard, becoming decadently pungent and runny when ripe. £7.95, 2poundstreet.com Check out more of our cheese content... 30 types of cheese you should try Where to buy British cheese 5 raw milk cheeses you should try 15 of the best cheese gifts Best cheese subscriptions and delivery boxes
Everything you need to know about wagyu beef and why it's so expensive. See how to cook this pricey cut, its health benefits and where to find it in the UK.
Wagyu is the legendary super-marbled, super-expensive beef from Japan that's now becoming readily available in the UK. We break down everything you need to know about this luxurious cut and whether it's truly worth the money. If you want to learn how to cook beef perfectly, read our helpful articles on how to cook a beef topside so it falls apart, how to cook topside beef and how to cook roast beef before checking out our top 10 roast beef recipes and many more beef recipes. We also have helpful guides on cooking steak. Learn more about how to choose your steak, what to serve with steak, how to cook steak and find all our best steak recipes. Learn more about the health benefits of wagyu beef, where it comes from and how to prepare it. 10 facts about wagyu beef 1) Wagyu is a breed of cattle native to Japan. The word literally translates as Japanese beef – ‘wa’ means Japanese and 'gyu’ means beef. 2) The beef is renowned for being highly marbled. This is what gives wagyu its unique tender and buttery flavour. 3) Kobe beef is wagyu beef from the Tajima or Tajiri bloodlines. Wagyu beef is only called Kobe when the cow has been born, raised and slaughtered in Japan's Hyōgo prefecture. 4) The cattle are fed for 600 days after weaning. That’s more than double the time for other breeds. 5) The beef doesn’t need to be hung. Highland wagyu is slaughtered, then packaged days later and sent directly to chefs or consumers. 6) Marbling is a slower process for wagyu. That’s unlike native breeds. 7) It contains high levels of omega fatty acids. The marbling is rich in omega-3 and omega-6, improving the ratio of monounsaturated to saturated fats, compared with regular beef. 8) Wagyu is the world’s most expensive beef because of the way it is reared. Prime cuts cost up to £150 a kilo, and even secondary cuts, such as bavette (skirt) or flank could set you back upwards of £25 for a single 300g steak. At the Park Tower, Knightsbridge, which has a dedicated wagyu beef menu, prices range from £28 for wagyu roast beef salad to £170 for a 200g wagyu beef fillet. 9) The cattle need a stress-free environment. That’s so they burn less fat and achieve the correct marbling. 10) Cooking wagyu prime cuts couldn’t be easier. Sprinkle sea salt on the steak an hour before cooking. Heat a frying pan to searing hot. Brush a little oil onto the steak, then sear for 2 mins each side. The internal fat melts away, leaving you with the juiciest steak ever. Enjoyed this guide to wagyu beef? See more beef guides... How to roast and carve rib of beef How to buy beef How to cook topside of beef How to cook steak How to cook a beef joint so it falls apart Do you think wagyu beef is worth the price? Leave a comment below...
Discover 30 must-try cheese varieties, including their origins, serving suggestions and popular brands, as chosen by experts from the Academy of Cheese
There are nearly 2,000 types of cheese in the world, including 750 different types of cheese made in the UK alone. Their variation in flavour and texture is vast, ranging from soft day-old fresh cheeses through to cooked hard cheeses that are aged for anything up to 42 months – remarkable given cheese is made up of just four ingredients: milk (the most popular being from cows, goats and sheep), salt, bacteria and rennet (an enzyme which kickstarts the process of separating the solid curds from the watery whey). We couldn’t possibly list every type of cheese, but here, we've teamed up with the experts from the Academy of Cheese to describe the origins, style and characteristics of 30+ of the most popular types of cheese in the world. For more like this, read our guides on what to serve on a cheeseboard and best-ever melted cheese recipes, plus visit the Academy’s Cheese Library for a deeper dive into cheese types. 30 types of cheese you need to try Cheddar Cheddar originated in England, however, there is no protected status for the term ‘cheddar’, so the cheese can be made anywhere. Typically made with cow's milk, cheddar made with sheep's or goat's milk is becoming increasingly popular, as are smoked varieties. Round truckles of farmhouse cheddar, such as Pitchfork and Montgomery’s, are often cloth-bound and made with raw milk, whilst block cheddar, including Cathedral City and Pilgrim’s Choice, is made on a much larger scale in factories using pasteurised milk. There are no regulations on ageing, with mild cheddars typically sold at three months and “extra mature” at 15 months plus; the flavour getting more intense as they age. Stilton Stilton is a crumbly variety of cheese, which can be blue, white or flavoured, with fruits such as apricots, for example. The most famous is Blue Stilton, which is geographically protected, which means that under its PDO, Britain’s most famous blue can only be made in the three counties of Nottinghamshire, Leicestershire and Derbyshire, using pasteurised cow’s milk. There are just six producers currently making this type of cheese, including Clawson, Cropwell Bishop and Colston Basset. Port is classically paired with Blue Stilton, but dessert wines and porters also work well. Parmesan <img src="https://images.immediate.co.uk/production/volatile/sites/30/2023/12/GettyImages-1448896352-e6e48aa.jpg" width="2121" height="1414" alt="Shredded parmesan cheese and grater on a cutting board. Grana padano cheese whole wedge and grated, stainless steel grater and green basil herb over wooden background. Hard cheese. Front view." title="Shredded parmesan cheese and grater on a cutting board. Grana padano cheese whole wedge and grated, stainless steel grater and green basil herb over wooden background. Hard cheese." /> This grand Italian cheese, correctly titled Parmigiano Reggiano, has been made for more than 900 years. Its protected status means it can only be made in certain provinces with raw cow’s milk. The hard cooked cheeses weigh up to 38kgs and are matured for at least 12 months, sometimes up to four years! The older the cheese, the harder and more granular it becomes with an abundance of amino acid crystals; the flavour also becomes more intense. This type of cheese is wonderful for grating over pasta, but also deserves its place on a cheeseboard, served with powerful reds, such as Barolo. Feta Feta is a soft, crumbly cheese made from either sheep’s milk or a blend of sheep’s and goat’s milk and stored in brine or oil. The ancient cheese was in danger of losing its identity in the 1990s when it was industrially produced across Europe, but after a long campaign, Greece secured a PDO for the cheese in 2002 meaning feta can now only be made in Greece with a minimum of 70% sheep’s milk. Feta is great in pies, pastries and salads and the saltiness of this cheese variety makes it a good match for crisp, refreshing beers, such as Pilsner. Ricotta Ricotta is an Italian soft, fresh whey cheese made with milk from sheep, cow or goat. There is a protected Italian water buffalo version, but otherwise ricotta can be made anywhere. With its sweet, milky and citric flavours, this creamy mild cheese is a key ingredient in Italian cooking, such as a filling for ravioli and cannelloni, as well as desserts. Westcombe Dairy, which makes Somerset Ricotta with whey from cheddar production, suggests drizzling it with honey or spreading it on toast with jam or olive oil. Halloumi Cyprus’ most famous export, halloumi, has been made on the Mediterranean island since at least 1554, but it was only in 2021 that it was awarded an EU PDO. The cheese was traditionally made with milk from sheep and goats, but cows’ milk is now also often added. Traditional fresh halloumi is salty and minty in flavour, and its hard, close texture, often described as squeaky, makes it easy to slice. This, along with a high melting point, makes it a good variety of cheese for grilling or frying. Grilled halloumi served with watermelon is a favourite in Cyprus, as is grilled halloumi drizzled with honey. Emmental A hard cooked cheese, Emmentaler (often shortened to Emmental) is arguably Switzerland’s most famous food thanks to its iconic holes. Whilst ‘Emmentaler Switzerland’ is registered as a geographical indication in Switzerland and specifies that raw cows milk must be used and the cheeses aged for at least four months, the term ‘emmental‘ is not protected and the cheese is consequently made all over the world from Finland to the US, where it is also known as Swiss cheese. A key ingredient in fondue, Emmentaler is a great cooking cheese for melting in baked goods, toasties and on burgers. Monterey Jack The recipe for this American hard cheese was first brought to Monterey County in California in the 1700s by Franciscan monks from Mexico. The cheese, made from cow’s milk, was made famous in the 19th century by immigrant Scottish cheesemaker David Jacks, who sold it as Jack’s Cheese. Monterey Jack can be sold rindless or coated in paraffin or wax, while mature versions (Dry Jack) are rubbed with oil, cocoa and pepper. The cheese is typically eaten at just a month or two old when the flavour is mild and milky and makes a great melting cheese for Mexican food. Mozzarella Originally called “mozza” from the Italian word mozzarre – to lop off – a reference to the pasta filata “pulled curd” process, mozzarella is classified as a soft, fresh and unripened cheese. While mozzarella is made all over the world from buffalo and cows’ milk, it is mozzarella di bufala campana from central-southern Italy that is widely prized above all else. Due to its high moisture content, it's best eaten the day after it's made, but can be kept in brine for up to a week. There are some low-moisture varieties with have a much longer shelf life, but best reserved for cooking with. Burrata Named after the Italian word for butter (‘burro’) because of its rich, creamy flavour, Burrata is a soft, fresh cheese that when sliced, the creamy interior should flow out. A pouch of mozzarella is made using the pasta filata (stretched curd) method, which is then filled with ribbons of mozzarella mixed with cream (stracciatella), and tied at the top. Like mozzarella, burrata should be eaten as young as possible. Drizzle with extra virgin olive oil and/or aged balsamic and serve with tomatoes and crusty bread. Pecorino Pecorino cheeses are a variety of hard cooked Italian cheeses made from sheep’s milk. There are six main varieties, all of which have PDO status. One such variety is Pecorino Sardo, which must be made in Sardinia and is an essential part of the island’s rural economy. It can be made in two styles: dolce (sweet/mild) and maturo (mature). The dolce cheese has a firm but springy texture and is mild and sweet, while Pecorino Sardo Maturo is hard in texture and more intense and salty. Both are good for grating over pasta dishes or as an alternative to Parmigiana. Gouda This hard cheese, named after the city in South Holland, is a hugely popular cheese worldwide, accounting for 50-60% of the world’s cheese consumption. Usually made from cow’s milk, although goat’s milk varieties can be found, gouda itself is not protected and so is produced in many countries. The cheeses can be aged from one month to several years with older varieties tending to have a sharper, nuttier flavour, while cumin seeds and other spices are often added. Aged, smoked gouda works well on a cheeseboard with a robust red wine. Wensleydale Wensleydale is a crumbly cheese originally produced by French Cistercian monks in the North of England in the 12th Century. Despite largely being made today in commercial creameries throughout the United Kingdom, “Yorkshire Wensleydale” is a geographically protected variety with the name only permitted for use by those made in the Wensleydale region. It is made with cow’s milk and aged for up to 12 months. Eaten young, the cheese is mild and milky with citrus flavours and goes well with an IPA or a light, fruity red. Brie One of the world’s favourite varieties of cheese, the term ‘brie’ is not protected and can be used to describe this soft, mould-ripened cheese, which can be manufactured anywhere in the world. Typically, bries have a very white bloomy rind with simple dairy flavours, rather than the complex vegetal notes associated with traditional Brie de Meaux, which is covered by a PDO and must be made in a specific way in a region just east of Paris. The bubbles of a sparkling wine work well to reboot the palate after this creamy cheese. Check out our collection of recipes using brie. Goat’s cheese Goat's cheese simply refers to any cheese that is made with goat's milk, of which there are hundreds of different varieties. The cheeses vary from young, soft and very fresh to hard and aged and can be made into many varieties of cheese covering a huge spectrum of ages, textures and flavour, such as chevre log, blue and gouda. As goat’s milk has a different structure to that of cows, with smaller fat molecules, it can be easier to digest. Some people refer to a cheese as having a “goaty” flavour, which tends to be tangy and earthy when young, and sweet and caramelly when aged. Goat’s cheese is perfect on a Christmas cheeseboard. Manchego Manchego, protected by its PDO, can only be made in the La Mancha region of Spain from the rich milk of the Manchega sheep breed. There are various styles of Manchego, depending on age. The tender, buttery fresco is typically just a few weeks old. Semicurado is aged for up to four months and has a firmer texture, although still mild flavour, while the three-to six-month curado is harder still with the beginnings of Manchego’s trademark sweet dairy and nutty characteristics. This is fully pronounced in viejo (old) cheeses, which are aged for a year or more and have a long complex flavour. Edam Edam is a hard cheese that takes its name from the North Holland harbour town where it was first traded in the 18th century. Traditionally, Edam was made by hand and then the cheeses were stacked on top of each other; it was granted PGI status in 2010 and is only permitted to be made in the Netherlands with milk from Dutch cows. Young cheeses have a gentle, milky flavour which intensifies as the cheese ages. Aged edam has a drier, slightly crumbly texture with a flavour balanced between rich umami and caramel notes. Camembert Camembert is a soft, mould-ripened small cheese, similar to brie. The term ‘camembert’ is not protected so can be used all over the world, but ‘Camembert de Normandie’ must be produced in Normandy with raw milk from herds with at least 50% Normande cows. The flavour tends to be stronger and more rustic than Brie de Meaux with intense vegetal and earthy notes. Typically camembert tends to be sold whole in thin, round, wooden containers made from poplar, which can also be used to bake the cheese whole therein. Enjoy with a buttery white Burgundy wine. Check out our collection of gooiest ever cheese recipes. Comté Classified as a hard cooked Alpine-style cheese, Comté is made in the Franche-Comté region of eastern France bordering Switzerland. Farmers in this mountainous region have pooled milk to make large wheels (up to 70cm in diameter) of cheese since at least the 11th century. With strict controls over its AOC protected status, only raw milk from Montbeliarde and French Simmental cows can be used and the milk must come from within a 25km diameter of the dairy. Aged for up to 36 months, the range of flavours is diverse, with sweet, nutty and savoury the most common. Mascarpone This soft, unripened cheese is the richest of all the cream cheeses with a 60-75% fat. Mascarpone hails from the Lombardy region of Italy and dates back to the 16th century. Usually made from cow’s milk, mascarpone is not protected under EU law because it is already widely made around the world, however the Italian government have awarded it Prodotto Agroalimentare Tradizionale status, which recognises it as a traditional agricultural food. Soft and velvety in texture with a sweet, creamy flavour, mascarpone is a versatile ingredient: try spreading on bread, or use it to thicken sauces or fold into desserts. Stracciatella Stracciatella is a soft, fresh cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian region of Apulia. Stracciatella originated in Andria, Apulia, where mozzarella was traditionally shaped into a knot instead of a ball. Unsold knots would firm up considerably after a day on the shelf, so they were undone and peeled apart into strings, which were then soaked in heavy cream. Nowadays, it is made using a stretching (pasta filata) and shredding technique. When mixed with thick cream, stracciatella is also used to make burrata. Cheshire Cheshire cheese has a venerable history, stretching back to at least the 16th Century and was the most popular English cheese in the late 18th century, until cheddar and imported cheeses rose to prominence. Today this crumbly, mild and milky flavoured cheese is made using pasteurised cow’s milk in big factories all over the UK, with Appleby’s being the only farmhouse producer left making a traditional cloth-bound Cheshire with raw milk. The cheese should have zesty and mineral notes, plus a long finish. The interior can be ivory white or coloured a light red with the addition of annatto. Paneer The origins of paneer are unclear; it is suggested that either Persian or Portuguese invaders introduced it in the 16th century, while India’s strong tradition with dairy products could mean that they had been making this soft, un-aged cheese for much longer. It's a simple cheese, using heat and acid, usually lemon or lime juice, to coagulate either buffalo or cow’s milk. It tends to be mild and milky and typically doesn't contain any salt. As paneer doesn’t actually melt, it's often used in vegetarian dishes as a meat substitute. Jarlsberg Originally developed in the late 1800s, Jarlsberg disappeared around World War One, to reappear in the late 1950s. Today it is made by Tine, a Norwegian dairy co-operative with factories in Norway, Ireland and the US. They produce the cow’s milk cheese in 10kg plastic-coated wheels, as well as in a rindless block format and age it for between three months to over a year. The result, somewhere between a gouda and an Emmentaler, is a hard, yet pliable cheese with small to medium-sized holes. Mild, sweet and nutty in flavour, this is a staple in Norwegian sandwiches as well as being a great melting cheese. Provolone Provolone is a hard cow’s milk cheese, made using the pasta filata (stretched curd) method. It is made around the world in various shapes (conical, cylindrical, melon- or pear-shaped) and sizes (1kg-100kg), but is believed to have first originated in Southern Italy. This aged pasta filata cheese is tied with rope or raffia and hung up as it matures. The name 'Provolone' is not protected so can be made anywhere, although there are two protected varieties: Provolone del Monaco PDO, which must be made with raw cow's milk in the Naples region and Provolone Valpadana PDO, which must be made with cows' milk in the Po Valley. Red Leicester Historically, made on farms in Leicestershire from surplus cow’s milk from making stilton, most Red Leicesters are now produced in large, rindless blocks in factories and aged in plastic. But some smaller farmhouse makers, such as Leicestershire Handmade Cheese Company, still use the traditional way of maturing their Sparkenhoe Red Leicester in cloth for better flavour development, adding annato – a natural red colourant derived from dried plant seeds. The cheese is compact but flaky, with buttery and nutty notes. The malty backbone and sweetness of bitter or amber ales make a great pairing. Gruyère This mighty mountain cheese, which can trace its history back to 1115, takes its name from the Swiss market town of Gruyères, where it has long been traded. The hard, Alpine cheese is made in around 165 village dairies and, in accordance with its protected AOP status, must be made in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bernemust. It is matured by specialist affineurs for up to 18 months. Sweet and nutty when young, it becomes more savoury and complex as it matures. A wonderful cheese for melting in baked goods and fondue, Gruyère works well with fruity reds, including Burgundy and Côtes du Rhône. Gorgonzola There are two types of this Italian blue cheese: Gorgonzola Dolce, which makes up the vast majority of production, and is soft and creamy with a delicate blue spice, while Gorgonzola Piccante is aged at higher temperatures and for longer so has a crumbly texture and stronger flavour. Both varieties are protected under a PDO, meaning they can only be produced with pasteurised cows’ milk in the Lombardy and Piedmont regions of Italy. The sweetness of fruity reds and dessert wines work with both the creaminess of Gorgonzola Dolce and the spice of Piccante. Lincolnshire Poacher A cheddar that is influenced by Alpine cheeses, such as gruyère, poacher was first developed in 1992 and is now produced on the edge of the Lincolnshire Wolds by brothers and fourth-generation farmers Simon and Tim Jones. Made with unpasteurised milk from their own herd, this hard cheese is painted with a plastic coating, which enables the cheese to breathe as it matures, which can be from anywhere between 14-16 months. The cheese has a smooth and compact texture, with a wide range of flavours from tropical fruits to nutty, savoury notes, which intensify as it ages. Cornish Yarg Cornish Yarg was first produced more than 30 years ago by a farmer named Alan Gray (Yarg is Gray spelled backwards), who found in an attic, a seventeenth century recipe for a nettle-wrapped cheese. Today, the crumbly cow’s milk cheese is made by Catherine Mead and her team at Lynher Dairies near Truro. “Nettlers” hand-paint foraged stinging nettles onto the young cheeses, attracting a delicate layer of white mold, which breaks down the paste as the cheese ripens for up to 12 weeks. The earthy rind gives way to a crumbly citrus and yogurt paste at the core. If you’d like to take a deeper dive, head over to the Academy of Cheese’s Library of Cheese or sign up for the Academy’s Level One training course to become a true cheese expert. ACADEMY OF CHEESE The Academy of Cheese is a global leader in cheese education with the aim to take you on a delicious cheese journey, through study, tasting experiences and recipe inspiration. Established in 2016 by UK industry experts, the Academy’s certified programme is recognised worldwide by cheese lovers, cheesemongers and cheesemakers. Subscribe and follow on their socials @cheese_academy.
Sow, Grow, Glow with BBC Good Food and BBC Gardeners' World
Read about our new campaign, Sow, Grow, Glow. We've teamed up with the experts at BBC Gardeners' World to guide you through the best produce to sow and grow this spring and summer.
The experts from BBC Good Food and BBC Gardeners’ World have teamed up to guide you through the best produce to sow and grow this spring and summer, giving you the freshest, healthiest fruit and veg to create delicious meals throughout the year. There are so many perks to growing your own. It’s often cheaper, you get the satisfaction of nurturing something from seed to plant and there’s the best reward of turning that home-grown produce into something delicious in the kitchen. Plus, you have the added benefit of sweeter and more nutrient-rich fruits and vegetables, while reducing waste as you get to decide what you grow. There’s the sense of well-being you get from living in the moment and losing yourself in an activity that’s all yours. For growing advice from BBC Gardeners' World experts, plus tips for success and recipe inspiration, see the BBC Good Food magazine April issue. If you're looking for advice on eating with the seasons, see our monthly guides, created in collaboration with the team at BBC Gardeners' World: What's in season in April What's in season in May What's in season in June What's in season in July Make sure to bookmark our seasonal calendar to keep track of what's at its best when, plus get lost in our seasonal recipe collections, where you'll find hundreds of ideas for cooking with homegrown produce. April growing tips PEAS AND BEANS Podding peas and broad beans are legumes, which provide protein, making them particularly good for vegetarians. They’re exceptionally hardy, so if you sowed some last autumn, you could be gearing up for picking now. Just one seed can result in a large plant, producing masses of pods. And, as they grow upwards, they don’t take up much ground space for the harvest you get. Both podding peas and broad beans can be dried for easy storage in jars. To dry peas, leave them on the plant as long as possible, then cut off the pods and spread them out somewhere dry to split open. Or, shell the pods and freeze the contents after boiling for 1-2 mins so you’ll have plenty of extra-delicious peas to eat all year. When to sow This month is your last chance to sow broad beans until autumn, when you can start overwintering varieties. Peas have a long sowing season, from midwinter to midsummer, plus some varieties in autumn. Short cultivars of shelling peas are ideal for sowing direct in the soil now. When to harvest Peas sown now will take 12-14 weeks to mature to harvest, and broad beans take 12-16 weeks. By sowing in regular batches, you can eat fresh peas and broad beans from late spring to early autumn. Varieties you won’t find in the supermarket ‘Imperial Green Longpod’ broad beans produce handsome pods up to 30cm long, while ‘Karmazyn’ produces high yields of tasty pink beans. ‘Blauwschokker’ peas neatly pack rows of tasty green peas into fat purple pods. Alternative things to do with beans and peas You can eat the young shoots of both fresh peas and broad beans, and you can also enjoy the immature pods of broad beans. Peas work well as sprouting seeds on the windowsill, too. Other benefits Both crops are thought to be good for soil, as they fix nitrogen into it, a nutrient that all plants need. Broad bean flowers can be black and white, red or pink. These are among the first crops to bring a vegetable plot back to life in spring. Tips for success Spring-sown bean seeds are best germinated in modules to stop mice digging in and making a meal of them. By summer, when food is plentiful, it’s safe to sow them straight into the ground. Spraying water on bean flowers for pollination is a bit of a myth. To attract more pollinating insects, grow echinacea, sunflowers and zinnias in the veg patch – they make great cut flowers, too. Choose climbing French beans – they’re easy, crop well into autumn and are a perfect height for comfortable picking. My favourite are the tender, golden-podded beans called ‘Sunshine’. Try our early peas & beans on toast recipe. CUCUMBERS & GHERKINS Why you should grow them Cucumbers are among the crops that taste best when homegrown, as the flavour and sweetness of the fruits is notably different from shop-bought ones. Most cucumbers are climbing plants, meaning one seed produces a big crop from one plant that won’t take up much ground space. When to sow Sow cucumber seeds from early spring to early summer, ideally indoors (although they can be sown directly into the soil if started in June). Seeds need a minimum temperature of 20C to germinate, and the plants will not tolerate frost. When to harvest Harvest cucumbers from mid-summer to mid-autumn. Gherkins are ready about a month after the first cucumbers. Varieties you won’t find in the greengrocers Availability in the shops bears very little relation to the richness of options you can grow yourself. Decorative heirloom varieties include ‘Crystal Apple’ and ‘Crystal Lemon’, a climber with round, flavoursome yellow fruit that’s suitable for indoor and outdoor growing. For lunchboxes, try ‘Green Fingers’, short and smooth-skinned, or cucamelons (Melothria scabra) – tiny fruits that taste like a cucumber crossed with a lime. This plant is a new arrival on the UK veg-growing scene. For gherkins, grow ‘Venlo Pickling’, which can be preserved or eaten fresh, or ‘Patio Snacker’, a variety that’s compact enough to be grown in a pot. While most cucumbers grown at home are dark green, ‘White Wonder’ is creamy white all over and has a citrussy flavour. It’s one to grow outdoors and is a prolific cropper. Alternative things to do with cucumbers Train a traditional variety to cover a wall, with fruits forming on several sideshoots. For modern varieties, grow several plants up one large tripod, with a space in the centre for a little den. Try harvesting half a large cucumber, leaving the rest on the plant for later. Cucumbers are best stored in the refrigerator, but you can leave them in a jug with the stem end standing in a little water to make them last longer. Other benefits Cucumbers go from plot to plate faster than most other veg. Due to being held off the ground, they stay clean and they’re easy to cut and peel, so this is a crop that you’ll be strongly motivated to harvest. Tips for success Cucumbers have a reputation of being a bit tricky to grow, but choosing the right variety can make all the difference. I recommend varieties suitable for both indoor and outdoor growing. Look out for ‘all female flowering’ on seed packets, as these will need little extra attention to produce delicious, sweet fruits. All cucurbits – especially cucumbers – are at risk of ‘damping off’. This is when the stem of the seedling rots away due to fungal disease. Avoid over-watering and, when planting out, it can be helpful to mound the earth slightly. This allows water to easily drain away from the stem. Try our herby warm cucumbers with lemon recipe. TOMATOES Why you should grow them Homegrown tomatoes taste better than shop-bought ones, as picking tomatoes fresh and keeping them at room temperature makes a big difference to flavour. Plus, growing methods can contribute to sweetness and depth of flavour. When to sow Sow this month. The plants will mature at the right time for planting once the risk of frost has passed. When to harvest Harvest tomatoes once they have developed their full colour, which is an indication they’re ripe. This will vary depending on the type of tomatoes you’re growing. Varieties you won’t find in the green grocers There is an increasingly wide choice of varieties in shops, but it will never match the diversity of varieties you can grow from seed, which include small cherry or currant tomatoes; big ones called beefsteak, oxheart or ‘Marmande’; and medium plum- or pear- shaped tomatoes. They also come in plenty of colours: red, orange, yellow, green, pink and black. Alternative things to do with tomatoes Tomato plants divide into three types: vine/cordon tomatoes, which are trained upwards with one main stem producing several fruiting sideshoots; bush tomatoes, which don’t need training; and dwarf/patio tomatoes. It’s now possible to grow tomatoes in hanging baskets (the bush or patio types) which looks great and makes harvesting easy. Cordon tomatoes will grow a main stem several metres long if allowed, which makes an impressive decorative feature and produces masses of fruits. Try out different ways to preserve your crop when you get a glut. Oven- dried tomatoes are easy, while pan-cooked tomatoes reduce in volume and make a superb pasta sauce. If you have no time, bagging and freezing with zero preparation preserves the flavour until you can cook them later. Other benefits Tomatoes contain carotenoids in their skins, which are important for eye health. They also contain potassium and vitamin K. Tips for success Use companion planting to enhance the flavour of tomatoes and keep pests off them. Basil is said to enhance the flavour, and marigolds prevent the attack of whitefly. Tomatoes fruit best in a sunny position. I often grow mine in pots and put them in the sunniest part of the garden. Just don’t forget to keep the water levels topped up in pots. Regularly stake (tie in) your tomato plants. Otherwise, they are prone to snapping if a big gust of wind comes along. Try our one-pot tomato orzo recipe. GLOBE ARTICHOKES & FENNEL Why you should grow them While it may seem like growing your own fennel and globe artichokes is a difficult task, it's actually simple – and they're both attractive additions to any veg plot. Florence (or bulb) fennel has pretty, feathery foliage, while globe artichoke plants produce huge, striking flowers and arching, deeply loved foliage. When to sow Florence fennel is a good source of Sow ‘Florence’ fennel now or in late summer. It has a tendency to bolt (start flowering and ruin the crop) if it dries out or the temperature suddenly drops, so keep seedlings cosy under fleece in cool weather. Ideally, start globe artichokes from offsets that are planted now. You can sow seed, but it takes longer for the plants to mature to flowering. When to harvest Harvest fennel bulbs about 12 weeks after sowing – these are the swollen bases of leaf stalks, and should be cut just above ground level. Cut artichoke flowers in late spring or early summer before the scales open. The bud scales have fleshy bases that can be scraped to remove the soft parts, and once you’ve pulled all of these off, you’ll reach the delicacy, which is the heart. Varieties you won’t find in the supermarket ‘Perfection’ fennel is noted for its fine flavour, with strong aniseed notes. ‘Italian Purple’ globe artichokes produce handsome purple-budded flowers that can be eaten raw when they’re tiny, rather than the usual method of steaming or boiling them when mature. ‘Violetta di Chioggia’ is also particularly noted for its ornamental qualities. Alternative uses After cutting the main fennel bulb, secondary shoots will grow from the stump, which are good in salads. Bees love globe artichoke flowers once they’ve matured. If you leave one or two on the plant to develop, you’ll help your veg plot pollinators, and enjoy the sight of the glorious purple blooms. Other benefits Florence fennel is a good source of potassium, which helps maintain fluid volume. Globe artichokes contain inulin, a starch that’s good for your gut microbes. Tips for success Look for new shoots at the base of older globe artichoke plants, and loosen by digging underneath with a spade. Pull these away with some roots attached to make a new plant. Don’t serve Jerusalem artichokes at dinner parties: they contain high-fibre inulin – great for your gut, but it can make you pass wind! Get around this by eating small quantities first and building up to larger amounts over time. Try our deep-fried globe artichoke recipe. SUMMER FRUITS Why you should grow them Soft fruits, such as raspberries, blackberries, currants, blueberries and strawberries, are easy to grow and among the best money-savers in the long run. Most will crop for years after being planted, so all you need to do is maintain the plant and harvest the crop. When to start Plant bushes, canes and strawberry runners now, and the sooner the better: they need to get their roots into the soil for a summer of growing. Cold-stored strawberry plants are available from March to July and will crop 60-90 days after planting. How soon your canes and bushes fruit after planting will depend on the plant’s maturity. If you plant now, you may find this year’s harvest is small, but next year’s should be better from your established plant. All of these plants are perennials, so they’ll be left in your veg plot over winter where they’ll go dormant, then sprout into life again in spring. When to harvest As soon as the fruits are ripe. Soft fruits taste best at that stage, and will spoil quickly if left on the plant. Picking just before full ripeness is one way to make harvested fruit last longer, but you will sacrifice flavour if you do that. Varieties you won’t find in the supermarket Alpine strawberries, loganberries, tayberries and boysenberries are more unique varieties. There are interesting colours to grow too, such as yellow raspberries, white strawberries and pink blueberries. Alternative uses Bush and cane fruits can be trained into decorative shapes to fill an awkward spot. Some, like red and white currants, are happy on a north-facing wall, too. Dry, freeze or liquidise any gluts you have, then use to decorate or flavour bakes. Other benefits Summer fruits are gateway crops for children. Most of us can’t resist picking straight from the plant, and that includes kids. The fruits are full of goodness, too. Blackcurrants are among the easiest to grow and contain vitamin C and micronutrients. Tips for success Grow strawberries above ground in pots and raised beds. Hanging fruit is fully exposed to the sun, so it ripens faster, deters slugs and keeps both the plant and fruit aerated. Harvest currants on full stems. This eliminates the difficult job of pruning old wood in winter, when old and new wood looks similar. In its first year, newly planted (bare-root) blueberries should be given time to establish by removing all fruit buds. This sacrifice will result in bigger fruit from year two. Try our summer fruits & elderflower fool recipe. DILL, CHIVES, OREGANO, BASIL & TARRAGON Why you should grow them Most herbs are easy to grow. By growing your own, you have a ready supply for any recipe, and most herb plants are good-looking enough to grace a windowsill or back door for easily accessible harvests. Growing your own saves you several trips a year to the supermarket for uneconomical bagfuls with a short shelf-life. When to sow Buy rooted cuttings or young plants of French tarragon now to grow into larger plants. Russian tarragon and other herbs can all be started from seed now, too. When to harvest Pick herb leaves once the plant is established, nipping young growth from the ends of the shoots to encourage the plant to bush out more. For chives, use scissors to snip off a few shoots at the base. Varieties you won’t find in the supermarket Many herbs are available in colourful or variegated varieties. Try ‘Purple Ruffles’ basil or ‘Country Cream’ oregano. Alternative uses Herb flowers are often edible, and attract pollinators to the garden. Chive flowers look and taste good when in bud, while basil flowers (in purple or white) taste similar to the leaves, and make a good garnish or salad ingredient. Other benefits Dry herbs or freeze them in ice cubes to preserve over winter, when perennials will be dormant and annuals dead. Harvested and stored like this, you’ll get a very generous supply. May growing tips SALAD & RADISHES Why you should grow them Salad leaves and radishes grow quickly, and summer, so they are among the most satisfying things to sow and great for growing with children. As well as lettuce, other leafy veg suitable for salad include corn salad, land cress, mustard, rocket, chicory, mizuna and purslanes. These are unfussy about situation, so good for beds and containers, indoors or outside. Lettuces grow as heads or loose leaves. Heads can be harvested whole, but you can peel away a few outer leaves before that. Heads need wide spacing to mature. When to sow Sow any time this month or next, but ideally in several small batches to have crops maturing at different times. Buy salad leaf seed mixes, where several different types are in the same packet, or you can make up your own mix, combining different favourites and scattering them together. If you have several part-used packets, store them in a tin somewhere cool and dry. When to harvest Radishes are ready four weeks after sowing in summer and you should harvest as soon as they’re big enough to eat, as they quickly become woody and unpalatable. For salad leaves, pick as baby or mature leaves, but before the plants start to bolt (go to flower). The older they get, the more flavour they develop, so bitterness in lettuces and heat in mustards may ruin the flavour. If growing cut-and-come-again salad crops, snip off leaves and let the plant regrow for more cropping from the same stump. Varieties you won't find in the supermarket Rat’s tail radishes are left to flower so their seedpods can be harvested. Crunchy and spicy, add to a salad or stir-fry. Summer purslane is a drought-tolerant succulent with leaves for salads or steaming that taste slightly sour and salty. For red salad leaves, grow Giant Red mustard or Batavia Red lettuce. Other benefits Radishes and brassica salad leaves like mustard contain a compound that the body converts to sulforaphane, which protects against cancer. Lettuces contain extracts that promote sleep, as well as vitamins A, C, K and iron. Tips for success Instead of cut-and-come-again, space lettuce at 20cm and keep picking the outer and larger leaves for a harvest period of several weeks from each plant. Give radishes plenty of water to reduce their pungency. You can multi-sow in small module cells with five seeds per cell for planting after two weeks; this reduces flea beetle damage to small leaves. The best time to sow salad rocket, mustards and pak choi is early August, to avoid the worst of flea beetles and give harvests all through autumn, when these plants are less inclined to flower. Try our radish, burrata & nasturtium flower salad with crispy quinoa. SUMMER SQUASHES & COURGETTES When to sow Sow this month or next, either indoors in pots, or outdoors if your soil is warm. If sowing indoors, plant the seedlings out once the risk of frost has passed. Seeds will not germinate below 13C. The plants grow quickly and keep producing fruits until exhaustion or cold weather slows them down. They are annuals, so won’t survive winter. When to harvest Courgettes and summer squashes are ready about eight weeks after sowing and are harvested young once the flowers have fallen off, when they have soft skin and undeveloped seeds. Cutting off the fruits helps the plant develop more. Eat straightaway as they don’t store for long, although freezing is possible after blanching slices. Various you won't find in the supermarket ‘Jemmer’ courgettes produce long yellow fruits and ‘Eight Ball’, round green ones, useful for stuffing. Patty pan squashes, like ‘Sunburst’, have attractive scalloped rings and come the final third of the stock, add all but in dark, light green and yellow. Spaghetti squashes have flesh that, scooped out, looks like spaghetti. Alternative uses Eat the flowers stuffed or fried. Male flowers are good for this, as they will not form fruits: they lack the small swelling you can see behind female flowers. The fruits contain vitamins A and C, magnesium and niacin. Tips for success Summer squashes and courgettes need a lot of water and regular feeding, but make sure you water at the base of the plant to avoid getting the leaves wet. This helps to prevent some common diseases found on these plants. As soon as you see signs of powdery mildew or mould, remove these leaves as soon as you can to prevent it from spreading. Plant flowers or flowering herbs close to your plants. This will help attract bees towards your squash and courgette plants to ensure they get full pollination, resulting in the best crop. Some recommendations are borage, cornflower and calendula. Make our summer squash risotto. LATE-SUMMER PEAS & BEANS (Mangetout, runner & French beans) Why you should grow them Beans (particularly French) are ornamental crops, with the tall climbing varieties prettily covering archways or trellises. There are tall and short peas and beans suitable for any growing space, and they’re useful in crop-rotation schemes. Pea and bean crops are great for storing, as they freeze well while French bean seeds (the beans rather than the pods) can be dried and used, rehydrated, over winter. They retain many of their wide range of health benefits after storage, too. When to sow Sow this month or next, either straight into the soil or small pots in a well-lit spot under cover. French and runner beans need 12C to germinate, while peas only need 5C. A cool, damp summer suits peas, while French and runner beans thrive in warmth, although they also need plenty of water. When to harvest Picking all of these crops young is key to flavour. Eat the whole pod unless you’re growing French beans to shell as flageolets or store as haricot beans. Be vigilant with harvesting, both to get the pods at their tender best, and to keep the plants productive. These are annual plants, so they die after flowering and fruiting (making pods), but frequent picking keeps them young. Peas can be eaten raw, while beans should be cooked. Varieties you won't find in the supermarket ‘Shiraz’ peas have attractive bi-coloured flowers followed by beautiful purple mangetout pods. Serve them raw to show off the colour as it changes to green during cooking. ‘Liberty’ runner bean produces beans up to 50cm long, and French bean seeds come in a wide range of pod colours: green with red flecks, yellow, purple, burgundy and green. Other benefits Peas and beans are rich in fibre and protein, and have a low glycaemic index. Peas contain high levels of vitamins B and C, plus magnesium Green beans are rich in vitamins E and K. Tips for success Sowing ‘dry’ peas can attract rodents to feast on the seed, even when sown in greenhouses. Soaking overnight makes them swollen and unattractive for pests to feed on. Swollen seeds indicate viability for successful germination. Grow nasturtium flowers as companion plants with French beans. The nasturtium scent attracts black bean aphids, distracting them from the tender shoots of French bean plants. Plus, the young nasturtium seed pods make a delicious alternative to capers. Maturing dried French beans can be saved to use in winter stews. When saving beans, put all dried seeds in the freezer for 24 hrs prior to storing in sealed jars. These freezing conditions will kill any hibernating bean weevil larvae within the beans. Make our green beans with lemon & parmesan recipe. June growing tips GOOSEBERRIES Grow gooseberries in moist but well-drained, fertile soil, in full sun. Prune the bushes to maintain a ‘goblet’ shape, and mulch in autumn with compost, manure or leaf mould. Plant bare-root gooseberries in spring or autumn. Most gooseberries are ready to pick from June to August, but to ensure good-sized berries, thin out the bunches earlier, when the fruits are the size of a pea. These thinned-out fruits are great for stewing. Make our gooseberry buckle cake. ASPARAGUS Asparagus grows best in light, well-drained soil. If you have heavy soil, create a raised bed. Choose an open, sunny spot that’s prepared with organic matter and is free from weeds. Asparagus can be raised from seed, but it’s best to plant year-old dormant ‘crowns’ in March. (Some varieties can be planted in autumn.) Ensure newly planted crowns are well-watered and weed-free. Let them develop plenty of foliage so they can become established. Don’t harvest asparagus in the first two years – harvesting before the third season will weaken the plants. Try our salmon & asparagus one-pot gratin. RHUBARB Rhubarb is easy to grow, producing masses of stalks each year. Plant rhubarb from October to April, and harvest from March to July. Plant in fertile, free-draining soil with organic matter, such as horse manure, and allow plenty of space around the plant so it can spread out. Despite being a stem, rhubarb is eaten like a fruit, and yields an early crop. By forcing rhubarb in late winter, you can be harvesting stalks as early as March. Only the stalks are edible – never eat the leaves, as these are extremely poisonous (you can, however, compost them). Make a batch of our rhubarb vodka. What else is great to grow in June? Pak Choi This leafy vegetable provides crisp texture and fresh taste to salads and stir-fries. It’s similar in taste to a cross between cabbage and spinach. Sow direct in shallow drills or pots. This is also a good time to plant out young pak choi sown last month. Spring onions These can be sown from March to August, followed by successional sowings every few weeks to ensure a continuous crop. Sow direct into shallow drills – spring onions also do well in pots, but they do need a lot of moisture. Broccoli Late sprouting broccoli cultivars and calabrese can be sown in June. Sow direct in well-prepared soil or multi-celled trays to plant out later. You can now also plant out broccoli and calabrese plants sown last month. Kohlrabi With a swollen stem, kohlrabi is a brassica that’s eaten like a turnip. It brings a cabbage-like note to dishes, and has a nutty flavour if eaten raw. Sow rows of kohlrabi direct into the soil fortnightly from now until autumn. Thin the plants to around 8cm apart, and water well for a succulent harvest around eight weeks after sowing. Pumpkins Early June is your last chance to sow pumpkins, to ensure they have plenty of warm days to develop in size and flavour. Remember to choose your seeds wisely: large pumpkin cultivars are often bred for size alone, so if you’re growing pumpkins to eat, choose one with good flavour. Sow direct into fertile soil or individual pots to plant out later. July growing tips COURGETTES How to grow courgettes Buy young courgettes at the garden centre in late spring, or sow courgette seeds indoors in April or May in pots of peat-free, multi-purpose compost. Pot on seedlings when they’re big enough to handle, and plant young plants outside when the risk of frost has passed. Or, sow seeds directly outside in late May or early June. Courgettes are hungry plants, so they do well when grown in soil enriched with plenty of well-rotted horse manure or compost and fed weekly with a high-potash feed, such as tomato food. Water the plants regularly to keep the soil moist and harvest courgettes when they’re about 10cm long. Use courgettes to make a batch of gooey chocolate courgette brownies. How to harvest courgettes Cut courgettes while small (about 10cm long is ideal), rather than leaving them to grow to the size of marrows – this will encourage more courgettes to develop over a longer period. Cut them off at the base with a sharp knife, or twist the stalk sharply. For a filling family dinner, try our courgette & sausage timballo. Plan ahead - Jobs to do each month April or May: sow seeds indoors April to May: pot on seedlings indoors Late May to early June: sow seeds outdoors for a late crop May to June: plant out young plants July to October: harvest fruits seasonal Courgettes are easy to grow and highly productive plants, bearing masses of delicious, nutty crops for use in summer dishes and salads. They’re prolific croppers and take up a lot of space, so just two or three plants are enough to feed a family, with some left over. You can buy young courgette plants at the garden centre in late spring, but they are easy to grow from seed. Why not try our courgette jam recipe with your garden glut? What else is great to grow in July? Pea: Hurst Green Shaft an excellent main crop variety, reaching 1m in height, with each pod carrying up to nine peas. Direct-sow against a sturdy bamboo support structure, and keep the area well watered and protected from birds, as the emerging tender pea shoots are a target. Pea pods are ready to harvest by late August. Use fresh, or freeze for later. Swiss chard: Bright Lights makes a quick salad crop, with the thinning of seedlings spaced 20cm apart to encourage bigger plants. Larger leaves will provide colourful greens for hearty stews. Prep the soil by scattering in fish blood and bone, and sow seeds liberally in 3cm deep drills. Outdoors until the worst of the autumn weather arrives. A cool, sheltered area, such as an unheated greenhouse, will allow plants to continue growing. They’re a wonderful spicy addition to winter salads and stir-fries.
Close Connections: Rick & Jack Stein – Dad has always been my hero
BBC chef Rick Stein and one of his three sons, company chef director Jack, discuss the close bond they’ve forged over food
Every year, Rick Stein and his sons Ed, Jack and Charlie pack up their fishing gear and head off for a boys’ weekend. With such busy lives working for the Steins’ food businesses, it’s a special time when they can all be together – father and sons, enjoying each other’s company, reforging their connections over fishing and food. This year, they’ll be heading to Iceland, and Jack, especially, is looking forward to it because, of the four, he’s the best angler – even though he’s the only one who hasn’t netted a salmon! Jack says, “Charlie caught a 20-pound salmon last time, and he goes on about it! So this year we’re going to one of the best places you can possibly go for fishing and if I don’t catch anything there, I might hang up my rod.” Rick laughs, “We’re very competitive.” Once they have their catches in the bag, they cook together and chat, laugh and reminisce. Rick rose to fame for his fish cookery, which led to his hugely popular BBC TV shows, cookbooks, plus a restaurant and pub empire (rickstein.com) that spans Padstow, London, Marlborough, Winchester, Newquay and Sandbanks. It’s very much a family affair. Rick says, “Food as a way of bringing people together is really what all the TV programmes I’ve done are all about. You find yourself in a very convivial atmosphere to talk about anything you want to. “When people are sitting down together and sharing an eating experience, they’re likely to be optimistic about everything. These are some of my fondest memories. Growing up, the Sunday roast was the highlight of the week, when the family would all sit down together. It’s the same with my stepchildren Zach and Olivia, as my wife Sas’s Australian family love Sunday roast. When they were very little, a single rack of lamb was enough for all of us, not any more!” “It was the big one because Mum (Jill) and Dad worked so much. Running the restaurant was a seven-day-a-week job,” says Jack. “Sunday roast was the meal they wanted us to eat together as a family, which I think is something that lots of time-poor families now realise is important.” Today, a love of Thai food is what Rick and Jack share most, inspired by family holidays when the boys were young. Jack often makes larb – a very spicy meat salad. “Jack puts in so many chillies, we call it ‘dread’ food,” Rick laughs. Jack adds, “What’s interesting about Thai food is everyone can get that balance of sweet, salty, hot and sour flavours. It really speaks to your palate. When I was filming in Bangkok a few years ago, I went to this no-name restaurant under a bridge and we had a larb which was made out of raw blood, offal, liver and bile, which gave it a real bitterness. “We were all drinking beer but the local guy we were with was drinking whisky. When I asked him why he said it was to kill the parasites! I think that’s where I first understood that food could be both absolutely delicious and absolutely difficult to eat.” Of course, it’s Father’s Day on 19 June, but while the occasion wasn’t such a big deal when his boys were little, it has taken on more significance since Rick became a grandfather. Jack has two kids with his partner, food stylist Lucy (the couple are getting married this summer); Ed and interior designer Kate have two; and Charlie and his partner, lawyer Laura, recently became parents. For the last 20 years, Zach and Olivia have always included their stepdad for Father’s Day, too. Jack says, “Since we’ve had our own children, I always send a message on Father’s Day saying, ‘I know you don’t celebrate it, but happy Father’s Day.’ “Our generation of dads are probably more hands-on than they were in the past: you know, being at the birth and changing nappies. I think Father’s Day has become more important to us. I always get breakfast in bed, which is a nice touch. Lucy makes it, but one day Milo and Arla will be cooking themselves.” Rick agrees, “I love my stepchildren and grandkids, and what I’ve learned from my own children is that kids eat everything. The trick is just to give them nice food. Then, when they grow up, they morph into these people that have a good understanding of what food’s all about. Because of that, all my sons are giving their children the best, healthiest food possible. So I know that they’ll be into food themselves when they grow up.’ The Steins haven’t yet decided what to do for Father’s Day this year, but a visit to their pub, the Cornish Arms in St Merryn, will be high on the agenda. “I’ll try to persuade everyone to eat fish,” says Rick. “We’ve got a whole sea bass on at the pub with a mayonnaise made with Pernod and chives which I’m particularly fond of.” Jack’s suggestion for your own Father’s Day celebrations is a Sunday roast with a twist. “British grass-fed rib of beef that’s been aged well. It’s quite an expensive cut but it’s the best thing ever and the perfect way to show your dad how much you care,” says Jack. Make Jack’s barbecued ribs of beef with béarnaise sauce. This feature originally appeared in Good Food Magazine, June 2022.