Starters - Ingredient of the month

Cheese

British Cheese Week is from 25 September to 3 October. Why not try out some fantastic British cheese from the following producers?

Ilchester Cheese​ - offers a range of around 50 different cheeses for foodservice, such as Applewood, a smoked cheese, and Mexicana, a spicy mature Cheddar with jalapeno and bell peppers. Recipe idea:​ Smoked Applewood risotto cakes, Mexicana tortillas. Visit:www.ilchester.co.uk​

Lynher Farms & Dairies - Cornish Yarg is a semi-hard cheese that is deliciously creamy under the rind and slightly crumbly in the core. It has a young, fresh, slightly tangy taste and is made by hand in open round vats. After pressing and brining the cheese is wrapped in nettle leaves. These are picked from the hedgerows and neighbouring farms and are then frozen for use throughout the year. The leaves are carefully brushed onto the cheese in a prescribed pattern and they attract wonderful natural moulds of white, green, grey and blue. Try it in Mediterranean prawns with leek, dill and Cornish Yarg sauce. Visit: www.cornishyarg.co.uk​

Three artisan farmhouse cheeses are produced from Doddington Dairy's​ own unpasturised cow's milk. The cheeses were developed after Neill and Margaret-Ann Maxwell​ spent time learning their craft from cheese makers in Holland, France and on various courses in the UK. After three years of experimentation, the first Doddington cheeses rolled off the shelves in 1993. The taste of Doddington cheese can be defined as somewhere between a Cheddar and a Leicester variation. Visit: www.doddingtondairy.co.uk​

Caws Cenarth​ is famous for its traditional Caerphilly cheese​, produced using the organic milk from their own dairy herd. The Great British Cheese Festival takes place at Blenheim Palace, Oxfordshire, from 25 to 26 September.

There will be more than 700 different British cheeses on offer from around 100 cheesemakers. The winner of the 2004 British Cheese Award​ will also be announced. Visit:www.thecheeseweb.com​