Pecorino Romano cheese, the secret behind the perfect Cacio e Pepe.
Unlock the flavors of Italy with Pecorino Romano, and whip up the classic Cacio e Pepe dish like a true Roman chef. But don't worry; we won't leave you with a lengthy recipe. We've condensed the secrets to success into easy-to-follow bullet points:
đ§ **Finely Grated Cheese:** Grate 2 ounces of our Pecorino Romano finely using a Microplane or the smallest holes of a box grater. This ensures quick and smooth melting without clumping.
đ **Two-Pan Method:** Cook 1/2 pound (225g) of spaghetti separately, then build the creamy sauce in a second pan. Lower heat prevents clumps and guarantees a luscious, emulsified sauce.
đśď¸ **Toasted Pepper:** Enhance your dish with 1 teaspoon of coarsely ground black pepper, toasted gently in 4 tablespoons (60ml) of extra-virgin olive oil to release its aromatic flavors and add depth to your Cacio e Pepe.
đ˝ď¸ **Perfect Pairing:** For a memorable meal, pair your cooked spaghetti with 2 tablespoons (30g) of unsalted butter, and add a dash of pasta cooking water. Toss them together for a sauce that coats each strand with savory delight.
đ§ **Season to Taste:** Season your masterpiece with kosher salt and extra black pepper according to your preference. Don't forget extra grated cheese for that finishing touch.
Buon Appetito!
Did September just slip away in the blink of an eye, or is it just me?
Now, bear with me for a moment, I'm not here asking of your Christmas Cheese orders, but I am going to offer you a bit of "Home work".
As a business owner and a Mum, I've learned that planning is everything. Without a well-thought-out plan, things can quickly take a turn. Case in point: one year, I completely overlooked my Boxing Day buffet, and in a frantic dash, I ended up at the nearest supermarket, loading up on frozen "beige" foods to salvage the day. It was a letdown, to say the least, especially for someone like me, who's an unapologetic food snob. đ
That experience got me thinkingâwhy should we ever compromise on the quality and enjoyment of our celebrations? Whether it's Christmas, birthdays, or any special occasion, planning ahead can make all the difference, especially with the current challenges brought about by the cost of living crisis.
So, I decided to do something about it. I've created a handy tool to help you plan your Christmas celebration and stick to your budget. Introducing the:
"Free Christmas Dinner Budget Planner" by The Little Cheesemonger! đ§
This free downloadable planner is designed to get those gears turning, inspire you, and help you craft a budget-friendly and unforgettable Christmas day celebration. đ
But that's not all! If you prefer a physical copy, you can swing by our shop, and we'll have free copies waiting for you. Otherwise, you can easily order it from our website, and it will be sent to your inbox in a jiffy, right after the confirmation email.
I truly believe that with a little early planning and a well-thought-out budget, we can all have a Christmas to remember, filled with delicious, quality food and wonderful memories.
Warmest Autumn regards,
Gemma
The Little Cheesemonger đ§
In today's fast-paced world, it's easy to overlook the importance of supporting local businesses. However, when we take a closer look, we discover remarkable companies like Mountain Produce, a small farm located in the scenic region of Minera, NORTH Wales. Specialising in Sunflower and Rapeseed Oils, Mountain Produce not only offers high-quality products but also embodies a profound commitment to sustainability, conservation, and community welfare. In this blog post, we delve deeper into the story behind Mountain Produce, exploring their dedication to biodiversity, renewable energy, and the reasons why supporting local businesses like theirs is crucial in times of oil shortages.
Conservation Grazing: A Balanced Approach:
At Mountain Produce, producing food on the farm goes hand in hand with managing the land to improve biodiversity and promote thriving wildlife. Their approach includes conservation grazing, a practice that carefully selects native livestock breeds with specific traits. Through strategic grazing management, Mountain Produce creates species-rich meadows teeming with wildlife and vibrant wildflowers. By embracing this balance between agriculture and nature, they showcase a sustainable model that benefits both the environment and local ecosystems.
Hydroponic Salad Crops: Maximizing Productivity:
In addition to their Sunflower and Rapeseed Oil production, Mountain Produce employs hydroponic methods to grow salad crops efficiently. By cultivating produce hydroponically, they can maximize productivity within a smaller area, allowing the remaining fields to serve as valuable space for livestock and wildlife. This innovative approach demonstrates how local businesses can embrace modern agricultural techniques while preserving precious land for biodiversity conservation.
Renewable Energy: Powering a Sustainable Future:
Mountain Produce is committed to reducing its carbon footprint and reliance on fossil fuels. They actively incorporate renewable energy sources into their operations, exemplifying their dedication to a sustainable future. Solar panels generate electricity, powering various aspects of the farm, while a biomass boiler efficiently heats the farmhouse. With plans to invest further in renewable energy, Mountain Produce continues to pave the way for sustainable practices within the local farming community.
Supporting Local Businesses: Why It Matters:
Now, more than ever, supporting local businesses like Mountain Produce is paramount. Oil shortages in supermarkets are highlighting the vulnerability of global supply chains. By choosing to buy oils produced locally, we can mitigate the impact of such disruptions while bolstering the local economy. By purchasing from Mountain Produce, you actively participate in the conservation of biodiversity, encourage sustainable farming practices, and promote a greener future. Your support helps sustain a delicate balance between agriculture and nature, fostering thriving ecosystems right in our own backyard.
Mountain Produce, nestled in the idyllic landscape of Minera, NORTH Wales, is more than just a local business. They represent a beacon of excellence, embodying sustainability, conservation, and community support. By embracing practices such as conservation grazing, hydroponic farming, and renewable energy, Mountain Produce sets a shining example for other businesses to follow.
As responsible consumers, let's make a conscious choice to support local businesses like Mountain Produce. Together, we can make a tangible difference in our community, protect biodiversity, and pave the way for a brighter and more sustainable future.Â
Order here#SupportLocal #MountainProduce #Sustainability #Conservation #RenewableEnergy #CommunitySupport
]]>If you're struggling to find a gift for a cheese-loving friend or family member, look no further than our cheese gift boxes!
In this blog post, we'll explore the top 5 reasons why our cheese gift boxes make the perfect present for any occasion.
   1:   Expertly Curated Cheese Selections by yours truly : Gemma Williams, Cheesemonger and curd nerd. Our cheese gift boxes include a handpicked selection of artisan cheeses that have been carefully curated for their unique flavors and textures. From creamy Brie to tangy Cheddar, our cheese gift boxes offer a variety of interesting and delicious options that are sure to satisfy any cheese enthusiast.
   2:   Customiseable Selections: We understand that everyone has their own preferences when it comes to cheese, which is why we offer customiseable selections for our cheese gift boxes. Simply choose from our drop-down menu to select your preferred cheeses, or let us choose for you with our Lucky Dip option.
   3:   Perfect for Any Occasion: Whether you're looking for a birthday present, a thank you gift, or just a way to show someone you care, our cheese gift boxes are the perfect choice. We've had lots of different messages like: "I'm sorry he dumpe you but he was a ***** anyway' or "thanks for cutting the grass". They're versatile and can be tailored to suit any occasion, from a romantic date night to a family gathering.
   4:  Affordable and Cost-Effective: Our cheese gift boxes offer excellent value for money, making them an affordable and cost-effective gift option. With UK delivery, our cheese gifts are a great deal and won't break the bank.
   5:  Convenient and Hassle-Free: Our cheese gift boxes can be delivered straight to your recipient's doorstep, making them a convenient and hassle-free gift option. Plus, they come with a pack of crackers and a portion of local preserve to perfectly pair with the cheese selection.
Our cheese gift boxes are the perfect present for any occasion. With expertly curated cheese selections, customiseable options, affordability, and convenience, they offer a unique and thoughtful gift-giving experience. Order yours today and give the gift of delicious artisan cheese! Want something different? Pop me a call, message or emai and let me help you make something lovely. Thanks for reading!
Gemma
]]>Wales has a rich history of producing đĽ excellent cheeses that have received national and international recognition. At The Little Cheesemonger in North Wales, we take pride in offering an exceptional selection of these award-winning Welsh cheeses. In this article, we'll explore some of these delectable cheeses that are sure to tantalise your taste buds! đ§â¨
Cheese Descriptions:
Hafod: đđ§: One of the most famous Welsh cheeses is Hafod, a hard, aged cheddar-style cheese made using đą organic, unpasteurized milk. Its robust flavor give a pure taste of Wales, Earthy, botanical and unique in texture make it a favorite among cheese connoisseurs. đĽđ§Ą
Caws Teifi : Caws Teifi Gouda-style cheeses đłđąđ´ó §ó ˘ó ˇó Źó łó ż: Produced in Wales with Welsh milk, Caws Teifi offers a range of unpasteurized, Gouda-style cheeses. These đ§ come in various flavors, from traditional Cumin Seed to adventurous Seaweed or Lavabread, as known in Wales. đżđđ¤¤
Caerphilly cheese đđ§: A beloved Welsh favorite, Caerphilly cheese is produced by a select group of registered official Caerphilly producers, such as Caws Cenarth. This citrusy and crumbly cheese melts beautifully on toast, creating a fluffy, flavorful delight. đđ§Ą
Mon Las blue cheese đď¸đ§: Unique to Wales, Mon Las blue cheese is crafted on the Island of Anglesey and uses Anglesey Sea Salt. With its creamy texture and delicate blue veins, it offers a distinct and balanced flavor that's not overpowering. A must-try for blue cheese enthusiasts! đđ¤¤
Trefaldyn blue cheese đ§Ąđ§: A newer addition to the Welsh cheese scene, Trefaldyn blue cheese boasts an orange paste and an exquisite taste. Its creamy texture and tangy flavor make it an intriguing choice for cheese aficionados. đđ
Caws Pen Helyg Brie-style cheese đĽđ§: Caws Pen Helyg produces sumptuous, unpasteurised Brie-style cheese that's perfect for spreading on crackers or bread. Indulge in its soft, creamy, and luxurious texture. For blue cheese lovers, they also offer a delectable creamy blue option that's sure to satisfy your cravings. đ¤¤đ§Ąđ
In answer to the question "What Cheeses are from Wales?", these are just a few of the many đ award-winning Welsh cheeses available at The Little Cheesemonger. Visit our website to discover more about these fantastic cheeses, including detailed descriptions and mouth-watering pictures. Whether it's for your next meal or gathering, there's no reason not to explore the diverse and delicious flavors of Welsh cheese! đđ§đ
 try them all here..Hafod - A Welsh Made Cheddar style unpasturised and organic cheese thatâs rich, buttery, nutty and a little earthy.
With so many varieties of cheese to choose from in Wales, it can be tough to narrow down the best.Â
However, what makes a cheese truly deserving of the title "best cheese in Wales"?Â
When it comes to determining the best cheese in Wales it's more than just taste - the appearance, aroma, and quality of the cheese which must be consistent. You also need to consider where the cheese comes from and the ethical standards of people who create it.
If you're a cheese lover and planning to visit Wales then you must pop in and visit me - (Gemma) on the High Street in Prestatyn at The Little Cheesemonger and I will be happy to give you a sample of Hafod to taste. As a seasoned expert with over 15 years experience of working in the cheese industry Iâm the owner of an award winning Welsh cheese shop in North Wales. With a passion for exploring all cheese I enjoy cheese judging in my spare time.
Iâm frequently asked about What is the top Welsh Cheese?Â
Knowing more about the food you eat can enhance your enjoyment of it, and this rings true for all cheese. So join us as we delve into the world of Welsh cheese and discover what makes it truly the best.
What are the makings of the best Welsh cheese? The answer lies in the taste, passion and dedication of the cheese producers. Hafod cheese sets itself apart with itâs rich and complex flavor. The cheese is also versatile and can be paired with a range of Welsh wines, beers, and ciders. The Holden family is committed to producing high-quality cheese while also supporting sustainable farming practices.Â
Now I pose the question to you: What is the best Cheese in Wales? Why not order some Hafod and try it for yourself, for a delivery of Hafod Click Here.
]]>Rose Spumante is typically produced using the Charmat method, which is a less expensive and faster production process than the traditional method used to make Rose Prosecco. The Charmat method involves fermenting the wine in a pressurized tank, which allows for a quicker production process and higher volume output, resulting in a lower cost per bottle. Additionally, the grapes used to make Rose Spumante can vary, and may include lower-cost grape varieties, which can also contribute to a lower price point.
Rose Prosecco, on the other hand, is made using the traditional method, which involves fermenting the wine in the bottle. This method is more time-consuming and requires more manual labor, resulting in a higher production cost per bottle. Furthermore, Prosecco is made exclusively from the Glera grape, which is grown only in the Veneto region of Italy, making it a more exclusive and limited product.
Overall, the production process, grape variety, and regional exclusivity of Rose Prosecco contribute to its higher price point compared to Rose Spumante.
Well, we have good news for you! Introducing the Cheese Subscription Box - a monthly delivery of five wedges of artisan cheese made by independent producers, accompanied by a descriptive podcast about the cheese in the box.
The struggle of finding unique and delicious cheeses is real. It can be a difficult task finding cheeses thatâs exceptional in flavor as most supermarkets stock only limited & commercial brand basics.Â
As a cheese lover, you deserve to experience the best, and you would likely really enjoy broadening your cheese knowledge of all the historical and noteworthy things.
Moreover, the Cheese Subscription Box is an ideal birthday present for the cheese lover in your life. Imagine their excitement when they receive a monthly delivery of new and unique cheeses to explore. It's a gift that keeps on giving, providing a new and exciting experience each month.
Our Cheese Subscription Box offers a unique and convenient way to experience artisan cheeses made by independent producers. It takes the hassle out of searching for new and delicious cheeses, allowing you to enjoy the best cheeses from around the world from the comfort of your own home. And as a birthday gift, it's a thoughtful and unforgettable present that will be appreciated by any cheese lover. Try it today and elevate your cheese game!
If a subscription is too much commitment try our Medium Size Cheese Gift Box here
Â
]]>The problem he has with food now can take all enjoyment out of eating and it becomes a chore and even depressing for him.
We can help give him back some of that enjoyment by working closely to see what works for him and what doesn't.
]]>Welsh cheese makers are rare indeed. Itâs cause for great celebration when something new is brought to market. Why celebrate, itâs just cheese? We lost many Welsh Cheese producers over lockdown, any help I can bring to new makers will hopefully make them more successful. Roger Yorke the creator of Pen Helyg Abaty is excited to be at the point where he can share his cheese with everyone.Â
Creating a new cheese from scratch and to get to the point of being able to produce and sell it professionally takes a very long time.Â
This cheese in particular has to go through more red tape than usual, because not only is it Organic itâs also made from Raw Milk (unpasturised milk).Â
Creating anything organic has to firstly be applied for then assessed before it can be given a classification and thatâs putting the whole process mildly.
Thatâs not all, this cheese is put under more strict testing for every single batch thatâs made because itâs also an unpasteurised cheese. It will be tested for safe levels of bacteria before itâs able to be consumed by the public. This is not unusual, this is the way all unpasturised cheese is checked, we just donât tend to know the lengths that the artisan cheese makers go through to bring us their fine cheese. We appreciate you dedicated cheese makers!
The first batch Iâve tasted is mild (that will be due to itâs vegetarian rennet) buttery, creamy and a gentle after taste of woodland mushrooms. Fantastic. What I know about this because itâs an unpasturised cheese we will see and taste it change slightly season to season depending on what the heard are grazing on over the year, as the milk comes from a Single heard of cows (Holstein Friesians).Â
You are welcome to pop in and taste this new cheese and it is also now live on the website if youâd like some couriered.
Gemma]]>My name is Gemma Williams and Iâm The Little Cheesemonger. Iâm not that âlittleâ as such, little refers to my shop situated in the Beautiful Historic town of Rhuddlan which is dotted with a variety of little boutique shops on the High Street.
My little award winning business has been here 3 years now but Iâve been selling fine cheese, cheese gift boxes, cheese hampers and cheese wedding cakes for about 15 years across the UK. A career in cheese was not something I had planned for myself itâs something that happened by chance and really stuck with me. For this is not just cheese. Cheese connects me to amazing people whether thatâs producers or customers. Cheese links me with animals, earth, weather and nature. Some of these things you can even taste in the cheese! Donât believe me? Then come visit me Iâve got lots to show you and Iâll open up new experiences in cheese you never thought existed! Â
Let me take you on a quick virtual foodie journey tour of my favourite North Wales Food producers that I enjoy stocking on the shelves of The Little Cheesemonger. Â
Cheese - Cosyn Cymru : Carrie Rimmes is a cheese maker based in Tregarth near Bangor. Carrie creates a small range of unpasteurised Eweâs milk cheese from hard to soft. - Brefu Bach a small semi soft cheese that melts like a ball of ice cream, delicate and sweet. - Also Calan, Olwyn Fawr and Chwaral are hard ewes milk cheese ranging in style and taste. Itâs a seasonal treat as sheep donât have a milk supply all year round so we enjoy it greedily while itâs available in season. Â
Cheese : Caws Rhydydelyn on the Island of Anglesey makes a delicious blue cheese called Mon Las. They milk and breed their own herd on the farm keeping on generation after generation. The blue is firm with a nice  piquant blue pinch and farmyard tang. They use a special salt in making of the cheese which is made on the Island Halen Mon.Â
Coffee: Mug Run in Rhyl. Tim is our local coffee bean roaster and keeps us in a constant supply of lovely fresh coffee beans which we grind to order in the shop. Tim started out his business small, roasting beans using his garden shed. Youâll be please to know Tim is no longer roasting in a shed but we do stock his house blend of coffee know as Shed blend. Tim changes our coffee supplies with whatâs best in season so we always have the best.Â
Vegan: Pips Vegan created by Cathryn creates really tasty alternatives to cheese near Ruthin. Here nut based options come in a great selection from No Moo to Smokin. Vegan or not they are really worth a try.Â
Sweet treats: Scarlett Angel In Pwllheli are know for their deliciously naughty fudge, boozy preserves and the just canât stop eating melting moment biscuits. I always add these to our gift hampers everyone needs a treat right now.Â
Gin: we are not short in supply if craft Gin in North Wales but my most popular selling gin is the Sweet shop Gin by Pant Y Foel near Denbigh. They also make a cherry bake well and Amber gin. Their bottles really stand out on the shelf with this pretty toppers and colours.Â
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Preserves: Mostyn Kitchen garden supplies is with their homegrown chutneys and jams that really are fantastic. With some interesting ones like runner bean chutney which is one of my favourites. I think Iâve managed to get a large chunk of my customers hooked on it as itâs delicious with cheese. They only make from what they grown in the Victorian walled garden in Mostyn Estates. Â
If you would like to enjoy any of these amazing Welsh producers wares you can have a look at our online shop, treat yourself to dine cheese, send a loved one you are missing a hamper we can do it all at www.thelittlecheesemonger.co.uk or give us a call on 01745591906Â
]]>Mostyn Kitchen Garden is a Victorian walled garden set in the grounds of Mostyn Hall in North Wales.
The garden is run as a social enterprise for the benefit of people from across the community and is supported by Mostyn Estates.
The 2.5 acres are used to grow a wide range of fruit and vegetables for local families and for our range of preserves and sauces.
All of our jams, chutneys, pickles and sauces are produced in small batches in our own kitchen without any artificial colours, preservatives or flavourings.
Our high fruit content products have amazing flavour and quality because we use our own fruit and vegetables, picked when they are in the best condition.
Â
Mae Gardd Gegin Mostyn yn ardd Fictoraidd â mur oâi chwmpas, ar dir Neuadd Mostyn, Gogledd Cymru.
Maeâr ardd yn cael ei rhedeg fel menter gymdeithasol er budd pobl o bob cwr o'r gymuned, ac maeân cael ei chefnogi gan Ystadau Mostyn.
Defnyddir y 2.5 acer i dyfu amrywiaeth eang o ffrwythau a llysiau ar gyfer teuluoedd lleol ac ar gyfer ein detholiad o jamiau a siytnis a sawsiau.
Mae ein holl jamiau, siytnis, picls a sawsiau yn cael eu paratoi mewn sypiau bach yn ein cegin ein hun, heb unrhyw liwiau, cadwolion na chyflasynnau artiffisial. Â
Mae blas ac ansawdd anhygoel iân cynnyrch syân cynnwys llawer iawn o ffrwythau, oherwydd ein bod niân defnyddio ein ffrwythau aân llysiau ein hunain, syân cael eu casglu pan fyddant ar eu gorau.
Roedd gennyf stondin gaws yn ddiweddar yn ein gžyl fwyd leol, ac roeddwn yn cynnig samplau o gaws i bawb a oedd yn mynd heibio. Rwy'n gwerthu llawer o gawsiau heb eu pasteureiddio. Golyga hyn y mathau o gaws sydd wedi'u gwneud o laeth heb ei basteureiddio. Rydym weithiau'n ei alw'n gaws llaeth amrwd, sy'n golygu bod y bacteria a'r mân-flodau yn cael eu gadael yn y llaeth (a ddim yn cael eu lladd trwy eu pasteureiddio). Gall hyn roi blasau unigryw a chymhleth i'r caws, nad ydych yn eu cael mewn caws wedi'i basteureiddio. Rydych sižr o fod wedi bwyta caws parmesan (ac ar y nodyn hwnnw, nid yw'r llysieuol chwaith), wel nid yw parmesan wedi'i basteureiddio.
Cymerodd un o'r cwsmeriaid a oedd yn mynd heibio sampl o gaws, ac wrth iddi ei fwyta eglurais ei fod yn gaws heb ei basteureiddio. Rhedodd hi i ffwrdd yn gyflym gan edrych am y bin agosaf i'w boeri allan. Eglurodd ei gžr ei bod yn feichiog. Roedd hyn yn drueni oherwydd ni chefais y cyfle i'w sicrhau ei bod yn berffaith ddiogel bwyta'r caws penodol hwnnw er ei fod heb ei basteureiddio. Dyma'r cyngor ar wefan y GIG ... Mae pob caws caled yn ddiogel yn ystod beichiogrwydd. Gallwch fwyta cawsiau caled, er enghraifft cheddar, parmesan a stilton, hyd yn oed os ydynt wedi'u gwneud o laeth heb ei basteureiddio. Nid yw cawsiau caled yn cynnwys cymaint o ddžr â chawsiau meddal, felly mae bacteria yn llai tebygol o dyfu ynddynt. Mae'n bosibl i gaws caled gynnwys listeria, ond ystyrir bod y risg yn fach. I gael rhagor o wybodaeth ewch i wefan y GIG, mae'r ddolen yma ...
Rydw i bob tro'n gofyn beth yr ydych yn gyfforddus ag ef, ac os bydd caws heb ei basteureiddio yn peri pryder i chi o gwbl, rydw i yma i gael sgwrs a gallaf eich cyfeirio at rywbeth yr un mor flasus na fydd yn peri unrhyw ofid i chi.
Gemma Williams The Little Cheesemonger & Bump
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]]>I was holding a cheese stall recently at our local food festival. Offering cheese samples to everyone passing. I sell a lot of unpasteurised cheese. This means these types of cheese is made from unpasteurised milk. We sometimes call it raw milk cheese meaning the bacteria and microflora are left in the milk (and not killed off by pasteurisation). This can give the cheese unique and complex flavours not found in pasteurised cheese. You've probably eaten parmesan (and on that note itâs not vegetarian either), well parmesan is unpasteurised.
One of the passing customers picked up a sample of cheese, as she was chewing I explained it was an unpasteurised cheese. She quickly fled looking for the nearest bin to spit it out. Her Husband explained âsheâs pregnantâ. This was a shame as I didnât get the opportunity to reassure her that it was perfectly safe to eat that particular cheese even though it was unpasteurised. Here is a quote direct from the NHS websiteâŚ.. âAll hard cheeses are safe in pregnancy. You can eat hard cheeses, such as cheddar, parmesan and stilton, even if they're made with unpasteurised milk. Hard cheeses don't contain as much water as soft cheeses, so bacteria are less likely to grow in them. It's possible for hard cheese to contain listeria, but the risk is considered to be lowâ For more information visit the NHS website the link is HERE!
I always ask you want your comfortable with and if unpasteurised cheese gives you any worries at all Iâm here for a chat and can point you to something just as enjoyable that wonât give you any concerns.
 Gemma Williams - The Little Cheesemonger & Bump
]]>âHow Much?!â she said as I told her the price of the cheese she had chosen from the fridge. She didnât buy it. She left the shop talking loudly to her friends about how expensive that piece of cheese was. It had been a busy week with the shop, tasting events and a wedding fayre. My energy levels were so low at that moment, I just couldnât switch to sales mode, I needed a coffee!
Sometimes I feel I have to justify the pricing, explain and educate people. Iâm not a supermarket and these are not supermarket cheese. The one that was picked was also a eweâs milk cheese. If you think how much milk you can get from a cow and compare to that of a sheep it will give you some idea of why there is a cost difference there. Supermarkets do have bully power to push prices down. I donât want to bully my cheese makers for cheaper prices! Cheese making is hard, hot and labour intensive. If I asked someone in the street âwould you work for less wages?â they would laugh in my face, but thatâs the same thing, right? It also makes me think, how much would you pay for a pint or a gin & tonic in a bar? Itâs the same price as a piece of cheese (which you could share if you wanted) but why does the cheese seemingly have less value than a bar drink?
Letâs say you fancy staring up your own cheese business making local Welsh cheese. Your going to need some good quality local Welsh milk. This means you need a farmer who takes good care of his cattle. Next you will need a surgically clean facility to make the cheese with a lot of equipment. If youâre making an aged cheese you might not be able to sell it for 6 months to a year (itâs along time to wait for wages). Then the cost of packaging and marketing. This then goes on to be sold at The Little Cheesemonger in Rhuddlan who will obviously have to add their price to the cost to cover shop rent, electricity yada yada yada.
Next time you buy a piece of artisan cheese from a small local business give yourself A PAT ON THE BACK. Youâve put money in a lot of peopleâs pockets. Youâve paid the farmer to feed and take care of the cows, sheep or goats. Youâve keep a cheese maker and a cheesemonger in employment and you get to enjoy something tasty at the end of the chain.
Thank you for keeping our high street here in Rhuddlan alive.
]]>"Faint?", meddai wrth i mi ddweud wrthi faint oedd pris y caws yr oedd hi wedi'i ddewis o'r oergell. Ni phrynodd ef. Gadawodd y siop gan glochdar yn uchel wrth ei ffrindiau am ba mor ddrud yr oedd y darn hwnnw o gaws. Bu'n wythnos brysur rhwng y siop, digwyddiadau blasu a ffair briodas. Doedd gen i ddim egni ar y pryd, ac ni allwn ddod o hyd i'm sgiliau gwerthu. Roedd arnaf angen coffi!
Weithiau, rwy'n teimlo bod yn rhaid i mi gyfiawnhau'r pris, gan egluro wrth bobl, a'u haddysgu. Nid archfarchnad mo'r cwmni hwn, ac nid cawsiau archfarchnad mo'r cawsiau hyn. Yn ogystal â hyn, roedd y caws yr oedd y cwsmer wedi'i ddewis hefyd yn gaws llaeth dafad. Pe byddech yn ystyried cymaint o laeth y gellwch ei gael gan fuwch, ac yn cymharu hynny â'r hyn y gellwch ei gael gan ddafad, mae modd deall pam y mae yna wahaniaeth yn y pris. Mae gan archfarchnadoedd bĹľer i fwlio a gostwng prisiau. Dydw i ddim am fwlio fy ngwneuthurwyr caws i gael prisiau rhatach! Mae gwneud caws yn waith caled, poeth, ac yn ddwys iawn o ran llafur. Pe bawn i'n gofyn i rywun ar y stryd â "A wnewch chi weithio am lai o gyflog?", byddai'n chwerthin yn fy wyneb. Ond yr un peth ydyw, onid e? Mae hefyd yn gwneud i mi ystyried hyn â faint y byddech chi yn ei dalu am beint neu wydraid o jin a thonig mewn bar? Byddai hynny un pris â darn o gaws (y gallech ei rannu, pe byddech yn dymuno gwneud hynny). Ond pam y mae'n ymddangos fod gan gaws lai o werth na diod mewn bar?
Dyweder eich bod am ddechrau eich busnes eich hun yn gwneud caws lleol o Gymru. Bydd arnoch angen llaeth lleol Cymreig o ansawdd da. Mae hyn yn golygu y bydd arnoch angen ffermwr sy'n gofalu'n dda am ei wartheg. Yna, bydd arnoch angen cyfleuster sy'n berffaith lân i wneud y caws, ynghyd â llawer o gyfarpar. Os byddwch yn gwneud caws aeddfed, efallai na ellwch ei werthu am hyd at chwe mis neu flwyddyn (mae hwn yn amser hir i aros am eich cyflog). Yna, rhaid i chi ystyried y costau o ran pecynnu a marchnata'r cynnyrch. Bydd y caws wedyn yn cael ei werthu yn siop The Little Cheesemonger yn Rhuddlan, a fydd, yn amlwg, yn gorfod ychwanegu ei phris ei hun i fynd i'r afael â chostau rhent a thrydan y siop, ac yn y blaen.
Y tro nesaf y byddwch yn prynu darn o gaws artisan gan gwmni lleol bach, dywedwch DA IAWN wrthych chi eich hun. Rydych wedi rhoi arian ym mhocedi llawer o bobl. Rydych wedi talu'r ffermwr i fwydo a gofalu am ei wartheg, ei ddefaid, a'i eifr. Rydych wedi cynnal cyflogaeth gwneuthurwr a gwerthwr caws, ac, yn goron ar y cyfan, cewch fwynhau rhywbeth blasus.
Diolch i chi am gadw stryd fawr y Rhuddlan yn fyw ac yn iach.]]>Â â The Little Cheesemonger Rhuddlan : Gemma Williams
What is a cheese wedding cake? Layers and rings of different types of cheese towering up in to the shape of a traditional wedding cake and decorated with fruits. I first encountered these around 2005 when I was working for a well-known cheesemonger in Edinburgh. We started getting requests for cheese wedding cakes and were happy to oblige but at that time they just took the cheese away and did a DIY job themselves. Fast forward to 2017 and I had opened my own cheesemongers in Rhuddlan and I began offering the full wedding cheese cake service, setting them up and decorating them at local venues.
If you are considering having a cheese wedding tower as an alternative or an addition to your wedding here are a few things to bear in mind!
-Visit your local friendly cheesemonger for a tasting. The options are endless for a wedding cake, how can you choose? Go and talk to someone who knows what they are doing and can offer you tastings (usually free). A small local business will bend over backwards to help with your requests. Obviously online supermarkets can beat everyone on price but the quality and appearance are nothing like you will get from a cheesemonger, you could be sorely disappointed with what arrives.
-Make an appointment. There are more cheesemongers around the country than you might think they are often small busy businesses and although they will serve you if you pop in booking an appointment is always better so they can be prepared to talk to you.
-Modern couples are very receptive to the idea of a cheese wedding cake, their venue may not always be so up to date with the times. They maybe very happy for you to say your cake will be delivered and set up on the day, but when you tell them itâs a cheese wedding cake, they seem to think your trying to pull a fast one! Itâs worth having a chat and explaining youâre not bringing your own buffet this is a wedding cake, itâs just made out of cheese!
-Accompaniments! You could source local chutneys and breads to have with your tower or maybe your Great Aunt Joan makes amazing pickled onions? What ever you decided just check your venue is happy. Venues offer a per head price for crackers and chutney so they could do it for you but some venues are happy for you to bring what you want!
-Decorations! I only ever recommend using edible decorations like fruit, veg, herbs, sugar paste flowers or chocolate mice. Never use Ivy or flowers that could be poisonous! Your local cheesemonger will have food hygiene certificate and training and will be able to advise and offer you decorations.
-Have fun with it! Why not have a cheese from both of your nationalities? Choose a Scottish, Welsh, English, Irish and so on. I have one wedding cake this year that will be heavily decorated in cherry tomatoes in memory of the grooms Father who was very fond of growing his own tomatoes.
If you do choose a cheese tower it guaranteed to be a show stopping centre piece! Itâs nice when my previous Brides & Grooms visit on anniversaries to pick up a tasting selection of the cheese they had on their wedding day so they can relive it over every year.
Best of luck to you on your wedding plans and if you need any Cheese cake advice please get in touch.   Gemma   www.thelittlecheesemonger.co.uk
]]>Fiona from Clwydian Range Distillery arrives a couple of days later with her samples for me to try.
Fiona and family (Husband who is the one working the stil and the kids who forage for botanicals) says they started up last November. She uses blackcurrants grown in her garden which they have recently had to increase adding another 40 bushes! They also use wild Gorse cut from Halkyn Mountain as one of the major ingredients.
The Marmalade and Bayleaf is a 40% proof. There is a lot of labour-intensive cooking and straining the fruits and leaves for this gin which results in a delicious juicy gin which is sweet and spiced. I can see this in a glass over ice sipping away in my back garden. Fiona says to try this one with Fever tree spiced ginger ale or to garnish it in tonic with some pink grapefruit.
The Blackcurrant gin was dark, dense and again really juicy! Easy to drink over ice buy Fiona recommends a Rose lemonade with this one and a sprinkling of dried hibiscus. Sounds right up my street.
"Why have you chosen a tortoise for you lables?â I asked. Turns out Fiona has eight of them! Some of them are the big African ones.
Another fantastic local producer. #LoveLiveLocal
ÂŁ12 for a 100ml bottle. Â Arriving Thursday 21st March just in time for Mothers Day!
To purchase a bottle click Here or visit our shop in Rhuddlan
]]>This has just been unleased on the foodie community. Made by Trethowan's Dairy 7 miles as the crow flies from Cheddar.
Before I go any further lets just stop right here for a little cheese history for those that donât know⌠This is called a territorial cheese and harks back to ye olde tradition. If we stuck to the rules then we would only eat cheddar made from a small area/radius of Somerset near Cheddar Gorge, Stilton from Nottinghamshire, Cheshire from Cheshire, Lancashire⌠need I say more? We have a rich history in Britain of producing bloody good territorial cheese so just remember that next time you pick up a block of cheese in the supermarket is it authentic? Probably not, but it will do the job for the kids cheesy pasta, you can hit the cheese shop next time you want something interesting and authentic.
Back to Pitchfork the new cheese on the block. I like to try and keep Rhuddlan the epicentre of cheese trend (haha, thatâs why they call me curd nerd). I had to try Pitchfork for myself it was well over due. I can happily say is excellent, of course it is, this dairy is well known for their excellent cheese. It's also a Raw Milk cheese (if you are not familiar with Raw Milk click HERE for a breif description in our previous blog)
It's mature with bags of flavour, fruity and tangy and the taste keeps going and going. A beautiful patina on the mottled rind and the odd blue vein lightning bolt proof of it's traditional methods of aging.
Top tips when choosing any cheddar!
1. Excellent cheddar must have a rind, a real natural rind.
2. Make sure itâs not wet to touch, you want a waxy cheddar thatâs the real deal right there.
3. Itâs difficult to squeeze between your fingers and should never mush with ease.
 The photo shows Todd & Maugan Trethowan (the brothers who make the cheese) with the cheddars in their new cheddar store, holding pitchforks. The name Pitchfork was decided upon because they still use pitchforks in the old-fashioned way, to toss the curds and mix in the salt.
 If you ever decide to go in to cheese making by hand the traditional way, you will always be fit and healthy. Itâs hot, heavy intensive work and then you have to baby sit cheddar for a year! Lovingly turning, brushing the cheese and cleaning their boards weekly making sure their environment is perfect for aging until they are taste ready to release on their customers. Thatâs when it ends up here at The Little Cheesemonger in Rhuddlan waiting for you to come and taste it!
Find it on our online shop HERE PITCHFORK
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]]>Mike had been working in a deli in Belfast for a while and was often asked âdo you have any local cheeseâ to which Mike would have to offer an Irish or English cheese. He decided to make Northern Irelandâs 1st raw milk blue cheese! Before we continue with the story, I should probably explain what I mean by raw milk. This is unpasteurised milk, see that bottle of milk in your fridge? Itâs been pasteurised heated to a temperature making sure there is no bacteria living in it. Traditionally raw milk was used to make cheese, but you will find in most supermarkets itâs made with pasteurised milk. Cheesemongers like myself love selling unpasteurised or raw milk cheese. Itâs often stronger, more pungent and hosts lots of flavour and enzymes (easier to digest). Back to Mike.
How much was Mike going to need to build his cheese dreams? About ÂŁ80,000 should do it. Yes this is exactly why we donât have lots of cheese makers itâs serious money. Mike used the power or the internet to do a crowd funding platform. Offering up profits in his business to investors which could be anyone with a few bob to spare. Making videos explaining who he was and what he wanted to achieve to get the word out in hope people would back him. In this time Mike had graduated from the School of Artisan food in Nottinghamshire and had been working for leading artisan cheesemakers in the UK gaining experience and perfecting his own cheese Young Buck. He did it! Now itâs here for us all to enjoy and itâs exceptionally good cheese.
Itâs great to hear a story of such determination and passion to produce an artisan cheese. We often gobble food up without ever thinking about HOW IT CAME TO BE! I know itâs deep!
Please pop in to The Little Cheesemonger in Rhuddlan to sample Mikeâs cheese â Young Buck.
]]>Shopping is not always fun in the last few run up days to Christmas. I've got some tips for you to help enjoy the Cheese shopping experience and get the most out of your cheese board for Christmas day, boxing day or even just those unexpected visitors you'll need to feed.
The 23rd of December is always the busiest day for cheese shopping and your local cheese shop is likely to have a few people queuing outside of the door! ~This is fine if you have the time but it could be easier:
-Check the shop opening times. Many shops open till later on to their usual hours to help people find the time to get their shopping done. Often you'll find the later hours in the day are dead compared to mid afternoon when it's choc-a-block. It's usually easier to park in the evening also and you'll probably find the staff are less frazzled.
-Don't go empty headed. If time is of the essence have an idea of what you might like to buy before you go in or make a list. You might want some guidance on what to buy but have some thoughts on if it's going to be soft, blue, goat, hard or ewe's milk cheese. It helps if someone tells me "we need a stilton for Grandad and something soft to feed 6 people" this it the kind of information a cheesemonger needs to know where to begin instead of the usual "I would like a selection of cheese".
- Check the shops website or social media before visiting (or even sign up to their mailing list). Shops will often have prepared lists for you to view or items on their website for you to look at. This means you may have even decided what you want before you arrive saving bags of time.Â
- Lots of people like to try before they buy and in the world of cheese it's actively encouraged but probably not so much on the 22nd, 23rd and 24th of December. I've seen many a customer sampling through a selection of cheese making decisions on what they would like with some other very upset customers waiting behind them on Christmas Eve. Solution: You can come to The Little Cheesemonger anytime before Christmas and try the cheese this way you will have a idea of what you want before hand.Â
- When to buy your cheese? Cut slices of cheese are recommended to consumed between 4-7 days. If you are buying small whole or waxed cheeses these will often have a best before date of 4 weeks so no need for last minute shopping.Â
So you know what cheese you want and how much you need, what else?Â
-Presentation. You eat with your eyes as well as your mouth so how will you display your cheese? A cheese board is always a nice place to start, maybe you have one (we love our Wood & Slate cheese boards made in Denbigh by Neil & Angela). Surround your wedges of cheese on your cheese board with the standard grapes & apples but you could have nuts like walnuts or slab of membrillo (quince jelly). Not forgetting a nice locally made chutney or chilli jam.
-Crackers. Christmas is not the time to be choosing your basic crackers. You've put effort in to your cheese board so chose something a little more artisan. You could try Miller's Charcoal crackers, 3 fruits, buttermilk or go for some Stag water biscuits. It's always best to avoid salty crackers with cheese. Soft cheese is nice with a crusty bread like a spelt loaf.
What about the Booze?
- Sweet wines like Sautern goes wonderfully with a strong blue cheese
- Dry whites pair well with rich creamy cheese like Vignotte.
- Reds are a pretty much good all rounder for cheese.
-Pass the Port! There is nothing quite like a piece of Colston Basset Stilton tag teamed up with a glass of Port. I'll be doing some sampling of this of the Christmas season so pop in and try some.
- Mines a pint! Beers, ales and Ciders are also delicious with cheese.
So now I hope this helps you choose something you'll look forward to and take real pleasure in eating this Christmas
Got any questions? email me on hello@bite.wales
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