What’s new this month – The Alpine Edition
“Yodel – hey, yodel – hey, yodel- hey he hoo”
Dig deep and find the inner Julie Andrews in you, sing out loud and join is on the Sunday 21 January for our first market of 2024, which has an Alpine accent. I work in the ski industry myself but am firmly desk bound just now, so I’m dreaming of those snowy ski slopes as I write. I can’t think of a better way to harness that Alpine feeling than with some hot cheese après-ski style.
HQ has some exciting Alpine cheeses free to taste and compare – The French Comte is bringing their own special fondue mix of cheeses as well as their fabulous Reblochon and array of cheese for raclette, and if you are looking for a fantastic British cheese to enjoy in that adorable, comforting melted state then look no further than Ogleshield brought to us by James at No.2 Pound Street (I always include this in my cheese selection these days when we have a raclette at home).
Buttercup, our cow, will be giving it her Alpine best with a great photo-op Alpine back drop (c’mon you know you need a cheesy selfie)
Is all this talk of hot cheese making you hungry? The Roebuck will back with their ooey-gooey Raclette, and they are also bringing Tartiflette and mulled wine.
Talking melted cheese, Roberto from @thefrenchcomte has a favourite fondue recipe from the Jura using three ages of Comté cheese with bubbly Crémant de Jura rather than still wine. (Mmm got to try that?) but our recipe of the month is an intriguing version of fondue from our friends @boroughKitchen which adds a good pinch of nutmeg, cornflour and interestingly suggests Chablis for the wine hit…
I’m definitely up for this one. cheese-chocolate-beyond-four-fondues
What’s new this month?
Image courtesy of www.wyneot.com
Wyneot
Doing dry january? Come and give ‘wyneot’ a dry run at our January market and as Mel and Nick (creators of the drink) say, this is not wine, this is wyne’ot, a non-alcoholic alternative.
They tell us Wyneot is the perfect blend of the essential flavours of twelve different fruits, herbs and spices and has all the complexity and intensity of proper grown-up wine – we are very excited to try it and see how it fairs alongside the wonderful array of cheese on offer at the market – perhaps we will find a perfect pairing for dry January? wyneot.com
Image courtesy www.mothersbakehouse.com
Mother’s Bakehouse
Kate started baking sour dough in the summer of 2022 in order to feed a hungry family and reduce her reliance on supermarkets – very admirable I hear you say, but this soon grew into a fledgling business and Fulham based Kate supplies shops and individuals locally with her bread.
We are thrilled to announce that she will be at the market this January to offer us her home made freshly baked loaves. mothersbakehouse.com
Image courtesy of www.hollismead.com
Hollismead Dairy
We are also welcoming Hollismead Dairy, an organic farm from Dorset. They are bringing their utterly unctuous Benville Triple cream organic soft cheese with notes of wildflowers and the native pastures that exclusively make up the cows’ diets.
This Brie style cheese when it is young has a slightly crumbly core but later as it ages, the rind firms with its core simply melts on the mouth. Described by the Guild of Fine food as ‘utter perfection’ we can’t wait to try it and I’m sure you can’t either!
They will also be bringing their kefir created in collaboration with Hugh Fearnley-Whittingstall and his team at River Cottage – and if its good enough for Hugh I’m definitely going to give this a try! www.hollismead.com
The jam packed, exciting list of all the stall holders at the next market can be found as always at Chiswick Cheese Market
It remains for me to sing out loud – “climb every mountain, ford every stream, ‘til you find your dream-cheese”… I, for one, am getting all apres-ski just thinking about it – See you there!