In association with the Catering Managers Association of Great Britain and the Channel Islands

BRITISH CHEESE BOARD REWARDS INDUSTRY DEDICATION
The British Cheese Board has presented Bob Farrand with its prestigious Bath & West Cheese Industry Award at this year’s Show.
The annual award, which recognises outstanding contributions to the UK cheese industry in the areas of production, marketing, research or training, was presented to Bob on Wednesday 28 May.
“Bob’s contribution to the cheese industry is considerable,” says Nigel White, Secretary of the British Cheese Board. “His work in publishing, organising the World Cheese Awards and training has had a huge impact on the industry; he is an acknowledged cheese expert and a truly worthwhile winner of our award”.
Bob grew up in North Dorset where at the age of 14 a holiday job in a local provisioner’s shop was the start of a passion for cheese which lasted for almost 50 years. He spent 18 years in food publishing including spells in Food Manufacture and Catering magazine and since 1984 he has published his own magazine for delicatessens – Good Food Retailing which is now known as Fine Food Digest.
In 1988 Bob launched the London International Cheese Competition which subsequently became the World Cheese Awards and in 1990 he embarked on his involvement with training by setting up the UK Cheese Guild, a training organisation for cheese counter staff in supermarkets, food halls and independents. During this period he and his wife have trained close to 16,000 people.

More Recipes from the British Cheese Board

The British Cheese Board has developed this delicious range of lower-fat recipes to suit all lifestyle requirements, reinforcing the fact that consumers have a fantastic choice of lower-fat options when making dishes that include cheese.
These tasty options include the below:
Reduced fat – Contains at least 25% less fat, compared to the 34% found in normal hard cheeses.
Half fat – Contains less than half the fat of regular hard cheese, typically around 15% fat and contains 36% fewer calories.
Low fat - Contains less than 3% fat and will have half the calories.

Courgette, Tarragon, Tomato and Reduced Fat Cheese Gratin
This is a great vegetarian dish and can be put together several hours in advance, or served as a vegetable accompaniment for roast chicken or grilled lamb chops.
 
Preparation time 10 minutes
Cooking time 40 minutes
 
To make this gratin for 4 you will need;
2 tbsp olive oil
2 onions, peeled, quartered and thinly sliced
2 garlic cloves, peeled and chopped
3 courgettes, about 450g, cut into 5mm slices
ground black pepper
300g ripe plum tomatoes cut into 5mm slices
3 stems tarragon, leaves stripped and roughly chopped
50g breadcrumbs
110g half fat hard cheese, finely grated
 
To prepare ahead
This gratin dish can be made up to the end of step 4 several hours ahead of cooking.
 
1 Preheat the oven to 200°C (400°F) mark 6. Warm 1 tbsp olive oil in a large frying pan and add the onion and garlic and 2 tbsp water, and cook, stirring for 5 minutes or until softened.
2 Remove the onions to an ovenproof dish or gratin dish and spread them evenly over the base. Season with pepper.
3 Warm the remaining oil in the same pan, raise the heat to medium high and add the courgette. Cook, stirring occasionally, until they start to colour, about 5 minutes. Tip the cooked courgettes out of the pan so they cover the onions and garlic in the dish.
4 Scatter the courgettes with the tarragon leaves then tuck in the tomato slices randomly between the courgettes. Mix together the breadcrumbs and grated half fat hard cheese and sprinkle over the vegetables.
5 Cover with foil and bake for 20 minutes. Remove the foil and continue to bake for another 10 minutes to brown the top. Serve immediately.
 
Grilled Cauliflower and Low Fat Cheese Soup
This delicious hearty soup is great for serving on a chilly evening; the top of the soup is covered in a cheese crust and then toasted under a hot grill. Serve with warm soda bread or freshly made cheese scones.
 
Preparation time 10 minutes
Cooking time 45 minutes
 
To make the soup which serves 4, you will need;
1 medium cauliflower, about (850g), broken into florets
350g onions, peeled and finely chopped
1 tbsp rosemary sprigs
2 garlic cloves, peeled and finely chopped
2 tbsp olive oil
1 tbsp flour
900ml semi-skimmed milk
500ml low salt chicken stock
125g low fat hard cheese, finely grated
1 tsp paprika
ground black pepper
rocket to garnish
 
Prepare ahead
The soup can be made ahead of time up to the end of step 3.
1 In a large saucepan heat the oil and stir in the onion and cauliflower, garlic and rosemary. Cook, stirring, for at least 10min or until the onion is very soft and a golden colour.
2 Stir in the flour, milk and chicken stock. Season and bring to the boil. Cover and simmer gently for about 30 -35 min or until the cauliflower is very soft.
3 Cool the soup a little then puree in a blender or processor. Return the soup to the rinsed pan and reheat gently. Dilute, if necessary, with a little extra stock and correct the seasoning.
4 Turn the grill on to high. Place the bowls in a roasting tin. Stir 50g low fat grated hard cheese into the soup and ladle into shallow heatproof soup bowls (the bowls need to be quite full). Sprinkle the reserved cheese and a little paprika over the soup.
5 Boil a kettle of water and pour the hot water into the roasting tin around the base of the bowls to make a bain-maire. Using oven gloves, carefully lift the roasting pan under the grill and cook for about 5-10 min or until the tops are golden and bubbling. Carefully remove the roasting tin from the grill and lift the bowls out. Gently wipe dry and garnish with rocket. Serve the soup with warm soda bread or freshly made cheese scones.
 
Grilled Tuna Salad with a Gratin of Baby Tomatoes and Half Fat Cheese
This is a lovely healthy salad and a great entertaining dish. This salad would also work well using skinless chicken breasts instead of the tuna.
 
Preparation time 10 minutes
Cooking time 25 minutes
 
To make this tuna dish for 4 you will need;
450g cherry tomatoes, halved
ground black pepper
2 tbsp capers, finely chopped
2 tbsp thyme sprigs
Olive oil spray oil
100g half fat hard cheese, crumbled into small pieces
 
For the dressing
1 tbsp virgin olive oil
3 tbsp lemon juice
1 tsp Dijon mustard
1 tsp white wine vinegar
3 tbsp chopped chives and fresh basil
4 x 175g tuna steaks
baby spinach, rocket and watercress salad leaves to serve
warm bread to accompany
 
1 Preheat a grill or barbecue. Put the tomatoes into a shallow ovenproof dish in one layer season with black pepper and sprinkle over capers, thyme sprigs and drizzle with the olive oil. Grill for 10 minutes or until the tomatoes are tender but still retain their shape. Sprinkle over the half fat hard cheese and turn off the grill but leave the tomatoes under the heat whilst you cook the tuna and make the dressing.
2 In a bowl whisk together the lemon juice, mustard, vinegar, sugar, herbs and any juices from the grilled tomato dish.
3 Season the tuna steaks with black pepper and lightly cover with a few sprays of olive oil spray oil. Lift the steaks directly onto the barbecue or place on a baking sheet under a hot grill. Cook for 10-12 minutes or until just cooked and rare in the middle.
4 Arrange a pile of salad leaves on serving plates and spoon over the warm tomatoes and cheese, break the tuna steak into pieces and arrange over the top, drizzle with the dressing and serve immediately with warm crusty bread.
 
Mushroom, Bacon, Pea and Low Fat Cheese Risotto
This hearty supper is full of robust flavours ideal for serving to families or friends. Accompany with a peppery rocket salad.
 
Preparation time 10 minutes
Cooking time 30-35 minutes
 
To make a risotto that serves four, you will need
1 onion, peeled and chopped
75g low salt lean back bacon, roughly chopped
1 large leek, thinly sliced
1 tbsp olive oil
1 litre low salt chicken stock
350g Arborio rice
ground black pepper
60ml white wine
? lemon (rind pared)
2 tbsp lemon juice
225g brown cap mushrooms, sliced
75g petit pois or garden peas, thawed
125g low fat hard cheese, finely grated
rocket leaves and a drizzle of virgin olive oil to serve
 
1.       Bring the stock to the boil in a large saucepan and keep it at barely simmering point.
2.       Heat the oil in a large heavy based saucepan, add the onion, bacon, leeks and 2 tbsp water and cook for about 2-3 minutes or until beginning to soften.
3.       Stir in the rice and season well. Add the wine, lemon rind and lemon juice and a ladleful of stock. Cook gently, stirring occasionally until the wine and stock is absorbed.
4.       Add the mushrooms and gradually begin adding the simmering liquid, a ladleful at a time, allowing each addition to be absorbed before adding the next, keep stirring and adding ladleful’s of stock (this will take about 25 minutes).
5.       When most of the stock has been added and the rice is creamy, add in the peas and low fat grated hard cheese and stir until the cheese begins to melt. Remove the lemon rind and check the seasoning.
6.       Serve the risotto in warm bowls with a handful of rocket leaves on each plate.
 
Half Fat Cheese and Herb Scones
Scones are best eaten on the day they are made. These cheesey scones are quick to make and are an ideal accompaniment to a hearty soup. Or serve them with sour cream, smoked salmon or gravadlax for brunch.
 
Preparation time 15 minutes
Cooking time 20 minutes
 
To make 6 scones, you will need;
 
150g self-raising flour
1? tsp baking powder
1 tsp English mustard powder
20g butter, plus a little unsalted butter for greasing
125ml semi- skimmed milk
60g reduced fat hard cheese, grated
1 tbsp chopped fresh rosemary, plus a few extra sprigs
2 tbsp chopped fresh basil
1 tsp cayenne pepper
 
1.       Preheat the oven to 200°C (400°F) gas 6. Sift the flour, baking powder and dry English mustard together into a large bowl or food processor. Rub or blend until the butter looks like breadcrumbs.
2.       Add the semi-skimmed milk. Mix lightly with a knife or process in bursts, to make a soft dough. Turn the dough onto a lightly floured board.
3.       Using a floured rolling pin. Gently roll out the dough into a neat rectangle about 1cm thick, use your hands to square off the edges. Scatter half the reduced fat grated hard cheese and all the herbs over the entire surface, lightly press the cheese and herbs into the dough so they ‘stick’.
4.       Roll up like a Swiss roll, beginning from the long side, to make a long thick sausage. Cut into 6 x 3cm slices to make little rounds. Place the rounds, with the spiral facing up on a greased baking tray well spaced apart and sprinkle with the remaining cheese. Tuck a sprig of rosemary into the top of each scone and dust with cayenne pepper.
5.       Bake in the oven for 15-20 minutes or until golden brown and risen. Remove from the oven and allow to cool on a wire cooling tray.
 
Roast Cod with Low Fat Cheese Rarebit on Green Bean Salad
This is a delicious dish for a special occasion and really straight forward to make. You can also try this cheesey topping on ciabatta bread or chicken breasts. The paste can be kept in the fridge for up to 4-5 days.
 
Preparation time 10 minutes
Cooking time about 15 minutes
 
To make the cod dish which serves 6, you will need;
100ml semi-skimmed milk
200g low fat hard cheese, grated
25g plain flour
25g fresh breadcrumbs
2 tsp English mustard powder
? tsp Worcestershire sauce
1 garlic clove, peeled and crushed
ground black pepper
1 egg and 1 yolk
6 skinless cod fillets, each weighing about 150g each
Olive oil spray oil
 
For the French Bean Salad
1 tbsp olive oil
250g French beans, trimmed and halved
100g, cherry tomatoes, roughly chopped
handful basil sprigs
boiled new potatoes to serve
 
To prepare ahead
The cheese ‘rarebit’ can be made ahead of time and stored in the refrigerator for up to 4-5 days.
 
1.       Preheat the oven to 200°C (400°F) mark 6. Put the milk in a saucepan with the grated low fat hard cheese and melt over a very gentle heat. When smooth stir in the flour, crumbs and mustard. Continue to cook, stirring, over a low heat until the mixture is smooth.
2.       Add the Worcestershire sauce, crushed garlic and seasoning. Cool, a little before blending or beating in the eggs. Cover until ready to use.
3.       Place the cod fillets in a single layer in a shallow, heatproof serving dish and lightly spray fillets with olive oil spray oil and seasoning.
4.       Cook uncovered for about 10 minutes or until just cooked. Remove the fish and beat any pan juices into the reserved cheese mixture. Divide the cheese mixture over each fish fillet and place under a hot grill for about 2-3 minutes or until golden and bubbling.
5.       Meanwhile, cook the beans in boiling water for 2-3 minutes, drain and add the chopped tomatoes, basil and olive oil, season with black pepper. Serve the fish on the bean salad and accompany with boiled new potatoes.

DISCOVER THE DELIGHT OF A DRAM AND A SLICE WITH THE BRITISH CHEESE BOARD

The British Cheese Board have created the perfect cheese and whisky pairings, offering an exciting break from the norm of cheese with wine or port.
Britain produces over 700 varieties of named cheeses and there are over 2,500 brands of whisky worldwide. With such a variety on offer, there is great scope for winning combinations. 
Cheese and whisky have often been thought of as complementary. The high level of alcohol in the whisky serves to cut through the fat of the cheese and allows the flavours to be released. Secondly, whisky has a number of flavours which cannot be found in wine but which are found in cheese, including grassiness, barrel fermented notes, and even saltiness.
Nigel White, the Secretary of the British Cheese Board says: “Prior to the tasting, I wouldn’t have seen whisky and cheese as natural bedfellows. However, having conducted such fruitful research, we have come up with some simply delightful pairing. I can safely say that many whiskies serve to complement the cheeses and bring out an array of flavours. For the occasional whisky-drinker, we would suggest a small measure of waster taken with the whisky to bring the sweetness of the whisky out and enhance the taste of the cheese.”
Those who are relatively new to such pairings may wish to start with softer flavours, perhaps a Creamy Lancashire with Glen Elgin 12yo. This whisky has a fruity, sweet taste and produces subtle, pleasant notes when combined with the cheese.
Those who are feeling more adventurous can match the Glen Elgin 12yo and Compass Box Peat Monster with an Extra Mature Cheddar, producing a balanced yet rich result. The Compass Box Peat Monster adds to the complexity of taste, giving an overall smokiness.
More experienced whisky connoisseurs on the other hand may be keen to try a Balvenie 21yo Port Wood and a Blue Stilton. The whisky has honey tones and a red fruit aroma, combining wonderfully with the smooth texture of the Stilton, leading to an intense palate with a long, fruity finish.
For more information about British Cheese in general, please visit www.britishcheese.com. 
For more information on whisky please visit: www.whiskymag.com

BRITISH CHEESES TO SUIT WAISTS AND TASTES!
If you thought that calorie counting and cheese eating didn’t go together then think again! British cheesemakers have developed a range of delicious low fat cheeses that still include all the protein, and minerals associated with cheese but with a fraction of the fat and calories.
These cheeses, which include best sellers like Cathedral City Lighter, Tesco Low Fat Hard Cheese, and Sainsbury’ Half Fat Mature Hard Cheese, still contain all the calcium and protein you would expect in a cheese, but in some cases, only contain 3% fat!
The reduced fat means the cheeses may feel a bit different to the regular versions, but do a great job when it comes to  slicing, grating, or cubing, and taste great in all your healthy favourites including salads, soups and jacket potatoes. The variants include:
Reduced fat – Contains at least 25% less fat, compared to the 34% found in normal hard cheeses. Cathedral City Light, for example, contains just 22% fat and 24% less calories
Half fat – Contains less than half the fat of regular hard cheese, typically around 15% fat and contains 36% fewer calories
Low fat - Contains less than 3% fat and will have half the calories
Nigel White, Secretary of the British Cheese Board, says, “A large number of people looking to lose weight or manage their weight will cut dairy out of their diets to reduce fat intake however by doing so, they also reduce their intake of essential vitamins and minerals found in cheese.
“Lower fat cheeses enable people to reduce their fat intake yet still enjoy British cheese as part of a reduced calorie diet. A half fat hard cheese contains 36 % fewer calories, at least  50% less fat but more protein (24% more) and calcium (11% more) than standard Cheddar.”
For those unable to swap their regular slice of cheese for a low fat variety then why not try opting for something a little stronger? The stronger the cheese the less is required to bring full flavour to your dishes.  Alternatively opt for a softer cheese such as Cornish or Somerset Camembert or Brie.
So if you are begrudgingly cutting cheese out of your diet when looking to lose a few pounds then remember that there are a host of different cheeses to suit different tastes, occasions and waist lines!
For more information about British Cheese in general, please visit www.britishcheese.com

Recipes from The British Cheese Board
 
Baked Marrow Stuffed with Two Cheeses
This tasty vegetarian dish makes a healthy light meal, and the two cheeses give extra taste, texture and nutritive value.
Serves 4

2 tablespoons olive oil
1 small onion, chopped
2 celery sticks, trimmed and chopped
1 red or yellow pepper, deseeded and chopped
50g (2oz) frozen sweetcorn
50g (2oz) frozen peas
50g (2oz) fresh breadcrumbs
100g (4oz) Lancashire or Cheshire cheese, crumbled or grated
1 tablespoon chopped fresh chives or parsley
salt and freshly ground black pepper
1 marrow, cut into 8 slices and deseeded
50g (2oz) Red Leicester or mature Cheddar cheese, grated
1. Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a large baking dish or baking sheet with a teaspoon of the olive oil.
2. Heat the remaining oil in a large frying pan and sauté the onion, celery and pepper for 3 - 4 minutes, until softened. Remove from the heat and stir in the sweetcorn and peas. Reserve a couple of tablespoons of the breadcrumbs, then stir the rest into the vegetables with the Lancashire or Cheshire cheese and chives or parsley. Season.
3. Arrange the marrow slices in the baking dish or on the baking sheet. Pack with the vegetable mixture. Sprinkle with the reserved breadcrumbs and grated cheese.
5. Cover with foil and bake for 25 - 30 minutes, removing the foil for the final 10 minutes so that the tops brown.
Cook’s Tip: Use your own choice of vegetables to customise this dish - for instance, if you don’t like celery or peppers, use mushrooms instead.

Caerphilly Rarebit with Warm Plum Relish
Updated favourite Welsh Rarebit with a few new flavours for a very tasty treat.
Serves 4
25g (1oz) butter, softened
1 red onion, thinly sliced
4 plums, pitted and sliced
25g (1oz) sultanas or raisins
25g (1oz) dark or light muscovado sugar
1/2 teaspoon finely grated fresh root ginger or a pinch of powdered ginger
salt and freshly ground black pepper
150g (5oz) Caerphilly cheese, crumbled or grated
2 teaspoons wholegrain mustard or a pinch of dry mustard
a few drops of Worcestershire sauce
4 thick slices rosemary foccacia bread or crusty white bread
1. First of all, make the relish. Melt half the butter in a small saucepan and add the onion. Cook gently until softened and well-browned - about 10 minutes. Add the plums and sultanas or raisins, sugar and ginger and 150ml (1/4 pint) hot water. Simmer until the plums are very soft and pulpy, and most of the liquid has evaporated. Taste and season with a little salt and black pepper.
2. To make the rarebits, work the remaining butter and cheese together, mixing in the mustard and Worcestershire sauce to make a stiff paste.
3. Toast one side of the foccacia or crusty bread, then spread the untoasted side with the cheese mixture. Grill until melted and bubbling. Serve, topped with the warm plum relish.
Cook’s Tip: Use a pinch of ground mixed spice instead of the ginger, if you prefer. Lancashire, Wensleydale and Cheshire cheeses all make great substitutes for the Caerphilly in this tasty rarebit.
 
Shropshire Blue, Orange and Spinach Salad
This delicious salad is packed with goodness - calcium in the cheese, spinach and almonds, with plenty of Vitamin C in the oranges and spinach too.
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 medium red onion, very finely sliced
2 large oranges
200g (7oz) baby spinach
85g bag watercress
225g (8oz) Shropshire Blue cheese, cut into chunks
50g (2oz) blanched almonds
1. In a large salad bowl, mix together the olive oil and vinegar. Season with salt and black pepper. Add the red onion and stir well.
2. Using a serrated knife, peel the oranges, removing all the pith. Do this over the salad bowl so that you catch all the drops of orange juice. Segment the oranges with the knife to remove all the membrane, adding them to the bowl with the juice.
3. Put the spinach and watercress into the salad bowl. Toss together to coat in the dressing. Add the chunks of Shropshire Blue cheese.
4. Toast the almonds, either under the grill or in a heavy-based frying pan, until they begin to brown lightly. Tip onto the salad whilst hot, then serve immediately. 
 
Serves 4
Calories per serving 410
Cook's tips : Blue Stilton or White Cheshire would make good substitutes for the Shropshire Blue used in this recipe. If you like, use a couple of bags of spinach and watercress salad, instead of buying them separately.
 
Warm Bean Salad with British Brie
Try this delicious salad of warm fine green beans and tiny new potatoes with chunks of Somerset Brie as a starter, light lunch or healthy supper.
225g (8oz) Somerset Brie
900g (2lb) baby new potatoes
175g (6oz) fine green beans, trimmed
finely grated zest and juice of 1 lemon
2 tablespoons virgin olive oil
2 tablespooons chopped fresh parsley
2 tablespoons capers, rinsed
about a dozen black or green olives
1 bag crisp mixed salad leaves
salt and freshly ground black pepper
1. Remove the Somerset Brie from the refrigerator to allow it to come up to room temperature - it tastes better this way!
2. Put the potatoes on to cook in lightly salted boiling water. They will take 15 - 20 minutes. At the same time, cook the green beans in a little lightly salted water for about 4 - 5 minutes.
3. Meanwhile, whisk the lemon zest and juice with the olive oil and parsley in a large serving bowl. Stir in the capers and olives, then season with a little salt and plenty of black pepper.
4. Tip the warm beans and new potatoes into the dressing and leave to cool for about 10 minutes. Add the salad leaves. Cut the Somerset Brie into chunks, add them to the salad and toss everything together gently to mix. Serve at once. 
Serves 4
Calories per serving 422
Cook’s Tip: If you’re planning to eat cheese in a salad, always remember to take it out of the refrigerator about 30 minutes before you need it. This allows the cheese to come up to room temperature, meaning that you will really be able to taste it!
 
Top 10 British Cheeses – from the British Cheese Board
1) Cheddar
2) Mozzarella
3) Red Leicester
4) Cottage Cheese
5) Double Gloucester
6) Blue Stilton
7) Cheshire
8) Lancashire
9) Wensleydale
10) Brie & Camembert
 

Top Cheese Facts
• Cheese is bought by over 98% of British households.
• Cheese is a concentrated form of milk. It takes 10 litres of milk to make one kilogram of Cheddar.
• A small matchbox sized piece of Cheddar (30 grams) contains about 30% of the recommended daily calcium intake for adults; it also contains valuable quantities of protein, vitamins and other minerals, 10.5 grams of fat and only 125 calories.
• We consume around 545,000 tonnes of cheese a year (excluding Cottage cheese and Fromage Frais). If you include fromage frais and cottage cheese it is about 640,000 tonnes - which is equivalent to about 10.7 kgs per person per year or 29.4 grams per person per day
• Cheddar is the UK’s favourite cheese, accounting for 55% of the market (300,000 tonnes).
• There are around 700 varieties of cheese made in the UK.
• The second most popular cheese is Mozzarella – most of which is made in the UK.
• Cheese producers in the UK also make versions of Camembert and Brie.
• Coloured cheeses like Red Leicester, Double Gloucester and coloured Cheddar and Cheshire get their red colouring from Annatto, a flavourless vegetable extract from the seed of a South American tree.
• Some British cheeses have a PDO (Protected Designation of Origin). West Country Farmhouse Cheddar can only be produced in the West Country (Devon, Dorset, Somerset and Cornwall) and Stilton can only be produced in Nottinghamshire, Derbyshire and Leicestershire.
• Cheese can be made from all sorts of milk – not only cows’ milk but also sheep, goat, buffalo and yak milks.
• On average we consume 30 grams of cheese per person per day in the UK. Europeans eat almost twice as much as much cheese per person per day as we do, mainly because European breakfasts often feature cheese.
• Eating a piece of cheese after sugary snacks and after meals can help remineralise tooth enamel and protect against tooth decay.

THE ULTIMATE CHEESE & WINE PAIRING
British cheese and English wine
The age old dilemma of which wine to pair with which cheese has been answered this week as the British Cheese Board and English Wine Producers join forces to match the perfect partners in the run up to the Christmas season.
Britain now produces over 700 varieties of cheese and there are now around 400 vineyards in England. As we continue to demand locally sourced produce, now is the perfect time to discover the best that our country has to offer.
Not only do wines and cheeses from the same area tend to complement one another because they have been formed from the same soils and the same weathers but buying British will cut down on food miles this Christmas.
Julia Trustam Eve of the English Wine Producers says: “Breaking with traditional recommendations we would suggest that not all cheeses go well with red wine although most English reds do go particularly well with a vintage or farmhouse cheddar. As a rule of thumb we would suggest that the whiter the cheese the better it goes with white wines.”
Why not try a dry white wine such as Three Choirs Parson’s Leap with a farmhouse Red Leicester or a sparkling wine such as Camel Valley ‘Cornwall’ Brut with Cornish Yarg. If you like a touch of oak in your white wine then try a glass of Denbies Coopers Brook with a mature cheddar such as Davidstow. If you are looking for some more unusual pairings then try a glass of sparkling Chapel Down Century Extra Dry NV with Blacksticks Blue or a creamy Shropshire Blue.
 “Our wines and cheeses are easily rivalling those made in other countries,” says Nigel White, Secretary of the British Cheese Board. “Regional British cheeses are growing in popularity and winning awards for their quality and excellence.”
British cheese has also been gaining a huge number of supporters including Raymond Blanc, the master of French cuisine. Raymond told the British Cheese Board that: “The UK cheese industry represents the greatest agricultural victory in Britain and many British regional cheeses are of an exceptional standard and a triumph for Britain.”

For more information about British Cheese in general, please visit www.cheeseboard.co.uk.
For more information on English Wines please visit: www.englishwineproducers.com
The Ultimate cheese & wine pairing
Produced by the British Cheese Board & English Wine Producers
 
Recommended Wine
Recommended Cheese
Sparkling
Camel Valley ‘Cornwall’ Brut 2005
£16.95 available from www.camelvalley.com
Cornish Yarg
Chapel Down Century Extra Dry NV
£15.99 available from Sainsbury’s and www.chapeldownwines.co.uk
Blacksticks Blue/Shropshire Blue
Denbies Greefields Cuvee 2004
£21.99 available www.denbies.co.uk
Cornish Yarg/Shropshire Blue & blended cheeses such as White Stilton & Cranberries
Hush Heath Balfour Brut Rose 2004
£29.99 available from Bibendum
Cornish Capra
Still Dry White
Three Choirs Parson’s Leap 2006
£5.69 available from Morrisons
Farmhouse Red Leicester
Three Choirs Bacchus 2006
£6.25 available from www.threechoirs.com
Davidstow mature cheddar
Oaked Dry White
Denbies Coopers Brook
£6.25 available from www.denbies.co.uk
Blacksticks Blue/Davidstow Mature Cheddar
Medium Dry White
Three Choirs May Hill 2006
£6.20 available from www.threechoirs.com
Stilton/Shropshire Blue/Quickes mature cheddar
Red
Chapel Down Pinot Noir 2005
£12.99 available from Waitrose and www.chapeldownwines.co.uk
Cave aged cheddar/Cornish Soft
Three Choirs Premium Selection Red 2005
£6.29 available from www.threechoirs.com
Shropshire Blue/Davidstow Mature Cheddar
Denbies Redlands 2006
£8.99 available from www.denbies.co.uk
Farmhouse Red Leicester/llawnroc
Bookers Dark Harvest 2005
£8.99 available from Waitrose and ocado.com
Blacksticks Blue