N E W S H A M P E R O u r P a s s i o n , Yo u r G i f t
Which taste are you? Cheeses are a speciality for Hay Hampers and we pride ourselves offering the widest range of tastes than any other hamper company in the UK. A recent study says that tastes have changed and people are apparently after stronger flavours now and are prepared to be a bit more adventurous. For this reason, sales of mild cheddar have dropped, whereas those of extra mature cheddar have soared and there have also been handsome rises in sales of blue and continental cheeses. So has mild cheddar had its day? Shoppers were found to be more daring when buying cheese than just about any other product and a strong or mature flavour could beat even price as the most important factor. People want less quantity, but more quality and taste. There is also an interest in traditional, artisanal cheese.
On the herb side, you’ll find cheeses studded in garlic, cumin, dill, fennel, rosemary, tarragon or thyme. More delicate palates might appreciate a mild, fresh cheese with summer black truffles.
A natural pairing for cheese, dried fruit offers sweet scrumptiousness and delight. When Wensleydale is spangled with cranberries, there’s all the more reason to eat cheese for breakfast, snack or dessert.
Cheeses can be smoked with all kinds of flavours: beech, cherry, and maple woods, pecan and walnut shells, even corn cobs. In Holland, Gouda is still smoked in ancient brick ovens over glowing hickory chip embers. In Spain, the noteworthy sheep’s milk Idiazabal is smoked over applewood. The process of smoking adds a wonderful depth of flavour to our favourite cheeses, especially those that are typically mild such as Cheddar. This sweet, smoky, creamy cheese is worth seeking out to pair with your next pint of beer.
What goes better with cheese than a lovely glass of wine? With wine-washed or soaked cheeses, the distinctive flavours and aromas of Cabernet, Prosecco, and Chablis can melt in your mouth. In Spain, Murcia al Vino (also known as Drunken Goat) is bathed in local red wine. In Italy, Ubriaco is aged in a blend of Cabernet and Merlot must. In Wales, Ruby Mist blends silky, smooth mature Cheddar with the warmth of Port and Brandy for the ideal evening accompaniment.
The changes in attitude and buying patterns are at all levels, from craft producers to independent shops such as Hay Hampers. Lesser-known varieties of British cheeses but also continental cheeses are starting to win fans. When you combine your favourite variety with some flavours, then you get something entirely exciting and unexpected. Here’s a little taste of our flavoured cheeses available for you to try. For those who like it hot, there are exuberant cheeses spiced up with jalapeno and Serrano chillis. hampers.co.uk | phone 01476 550 420 | sales@hampers.co.uk
DID YOU KNOW THAT?
Among all things English, Blue Stilton is one of the most tasty, traditional and worldwide-known. This cheese is so highly regarded that it is one of a handful of British varieties to have been granted protected trademark status by the European Union. Only Stilton made from pasteurised cow’s milk in Derbyshire, Nottinghamshire and Leicestershire can legally use the name. Its smooth creamy texture and unique flavour makes it mouth-watering in its own right, but also as great ingredient in a variety of starters and main courses every day. Stilton is a must for the cheese-board and looks for its opposite in wine, something that counterbalances its saline richness. That is why Port is the ideal partner for Stilton cheese, but also a dry sherry or claret. Like all good cheese, Blue Stilton is best served at room temperature (20°C) and it may be successfully frozen if there is no immediate yearning to consume it. The Blue Stilton you get from Hay Hampers is produced by Cropwell Bishop in Nottinghamshire, the last family-owned Stilton producer in the UK with more than 160 years of cheese-making experience. Over the years, Cropwell Bishop have won many awards including Supreme Champion Cheese at the prestigious Nantwich International Cheese Show.
ROBIN SKAILES,
Cropwell Bishop Production Director says: “We have 15 farms that supply us with all their milk, and they are all family-run businesses like our own”. To our team at Cropwell Bishop, our farmers are like extended family. We know that there can be no quality cheese without quality milk”.
hampers.co.uk | phone 01476 550 420 | sales@hampers.co.uk
There are just six dairies in the world licenced to make Stilton cheese. Over 1.1 million Stilton cheeses are made each year. More than 10% of output is exported to some 40 countries world-wide. Every cheese is graded before leaving the dairy to ensure only cheese of the highest quality is marketed under the Stilton name. It takes 136 pints of milk (78 litres) to make one 17 lb (8 kg) Stilton cheese.
O u r P a s s i o n , Yo u r G i f t
Are you wondering why? Parmigiano-Reggiano is produced exclusively in an area of North Italy - provinces of Parma, Reggio Emilia, Modena and parts of Mantua and Bologna - and it is a EU protected trademark. This area hosts 4,000 farms, where cattle are fed only with locally grown forage and regular controls are carried out on milk to guarantee that Parmigiano-Reggiano is made naturally without additives or preservatives. Gouda cheese has a very unique nut-like taste. High on fat, the texture of this cheese can vary from semi-soft to firm. It has its name from the city of Gouda in the Netherlands, although it is prepared and sold all round the world nowadays.
Cheese is an ancient food whose origins pre-date recorded history. There is no evidence indicating where cheese-making originated, either in Europe, Central Asia or the Middle East. We just know that the practice had spread within Europe prior to Roman times and had become a sophisticated enterprise by the time that the Roman Empire came into existence.
A silver seal identifies 22-month-mature cheese, with decidedly stronger aromas and notes of fresh and citrus fruit along with a hint of nuts. Finally, a gold seal identifies 30-month- mature cheese and has the most distinctive flavour and complex aromas.
However, many well-known cheeses were first recorded quite late – Cheddar around 1500, Parmesan in 1597, Gouda in 1697, and Camembert in 1791. Of all the different varieties of cheese, Cheddar is the most popular and the most widely copied cheese ever. It got its name from the English village of Cheddar in Somerset. There are several types of Cheddar cheeses depending on the preparation and the added flavours, such as Cheshire, Vintage and Double Gloucester. A much abused name, Camembert deserves its reputation as long as we refer to the original from Normandy in France. Soft-ripened cheese, It has a flavour of mushrooms, garlic, green peas, fresh mould, and milk.
Its top quality is controlled by a Control Consortium, which examines cheese by cheese and fire-brands those meeting the PDO requirements. A red seal identifies 18-month-mature Parmigiano-Reggiano, which has a rather strong milk flavour, with aromatic notes such as herbs, flowers and fruits and is ideal for snacks and aperitifs.
Since medieval times, when the Benedictine monks started producing this great cheese, cheese-makers have always worked the same way. However, the taste and aromas of Parmigiano-Reggiano can differ according to the cheese-maker experience and sensitivity. Feta cheese is one of the oldest cheeses ever. Traditionally from Greece, it is made with sheep, buffalo and cow’s milk together or separately. Feta cheese appears grainy and is mostly used in salads, pastries and other dessert recipes. Just as the name suggests, Swiss cheese originates from Switzerland. Very distinctive in its appearance, Swiss cheese has a sweet nut-like flavour. Apparently the larger the holes are, the better the taste is.
The Parmigiano-Reggiano you get from Hay Hampers is produced by a family-run dairy farm and comes from the hills, where the quality is at its top as the weather is mild and cows eat the freshest grass. The unique taste of ParmigianoReggiano with its concentration of proteins, vitamins, calcium and mineral salts makes it perfect for all ages and occasions. It can be grated on pasta or eat it plain, with homemade bread, some drops of balsamic vinegar or fresh salad.
N E W S H A M P E R O u r P a s s i o n , Yo u r G i f t
AS LOVELY AS A HEART
TRADITIONAL BRITISH CHEESEBOARD
CHEESE AND WINE, THE PERFECT PAIRING
A stunning and also utterly delicious heart-shaped Cheddar truckle in red wax is genuinely one of the best, mature, organic cheeses we have ever sampled as well as being beautifully presented.
A fabulous selection of British cheese varieties, coupled with oatcakes and relish for the complete experience, is a perfect gift for the British cheese lovers.
Both cheese and wine, with their centuries-old traditions, are natural products that are frequently consumed together:
It is great accompanied with rich and more-ish, caramelised onion chutney and artisan cracker thins from Italy.
This gourmet cheese-board contains some of Great Britain’s finest cheeses with a wood chopping board to present them. The gift will go on giving long after the cheeses have been consumed and enjoyed!
INGREDIENTS 50g butter 25g grated fresh parmesan 50g plain flour 300ml milk 4 eggs separated 100g grated Green Thunder (herb and garlic) Cheddar cheese from Snowdonia small bunch of chopped chives
METHOD
• White wines go better with many cheeses than reds. A rich full-bodied Chardonnay will go with more types of cheeses. • Not all red wines match with cheese. The most recommended are the fruity, light red wines. • Hard cheeses probably fare better with red wines than any other type of cheese. For Cheddar, Red Leicester, Gruyere and Parmesan, medium to full-bodied dry reds like mature Red Bordeaux or even a mature Rioja work as would a rich, full-bodied Chardonnay such as White Burgundy. • Port and Stilton are two of the food and wine matches made in heaven. • Smoked Cheese is very difficult to match, try an Alsace Gewürztraminer.
4 ramekins · palette knife electric whisk · oven preheated to 180*c
Create a thick roux by melting the butterover a gentle heat, add the flour and whisk in the milk bit by bit until you have something the texture of thick custard. Add the grated cheese, egg yolks & finely chopped chives and season to taste. Quickly chill this by placing the pan in a sink of cold water. Prepare the ramekins by buttering them using upward strokes on the side and a circular motion on the base. Scatter over grated parmesan to cover all the butter. Whisk the egg whites to stiff peaks. Then, quickly mix the cooled roux into the whites whilst careful not to knock the air from them. Work quickly to put into the prepared ramekins, creating a peak with a palette knife (as shown). Use the edge of your thumb to remove any mixture from the rim of the ramekin. Place on a baking tray and bake in the preheated oven until a rise has been achieved and a nice golden colour. There should still be a slight wobble in the centre. Approx 15-20mins should suffice. hampers.co.uk | phone 01476 550 420 | sales@hampers.co.uk
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