It’s always controversial, talking about Christmas in October. Some of you will be on countdown already, having to restrain yourselves from opening the box. Others, will be stubbornly ignoring the fact it’s even autumn still wearing shorts on early morning runs or using up the dregs of that last bottle of Pimm’s.
Here at Godminster HQ we are gearing up for a season that brings us minced pies, mulled wine and cosy nights in by the fire after long days spent fulfilling all your Christmas cheese orders.What better way to kick off the season then, than diving into Spirit of Christmas Fair?
We’ll be there with samples-a-plenty for you to try. Whether you fancy indulging a loved one with a delicious gift pack or you just decide to get the cheese order in for warming wintery evenings, we’ll be happy to help.
Find us on stand FD44 between 4th- 9th November at London’s Olympia, where our happy elves will be happy to tell you all about our products as you chomp merrily on tasters.
If you want to get ahead of the game, and can’t join us at Spirit of Christmas, we’re offering £5 off all online orders placed in October. All you have to do is use the code EARLY14 at the online checkout
September sees the ruby red bulbs of beetroot available in abundance. It’s been said that beetroot is the marmite of the vegetable world. Some love its earthy flavour and health-giving properties and others chastise its ability to turn almost everything pink.
Here at Godminster we think it is a beautiful autumnal addition to any plate and we have a couple of suggestions that pair our cheese with blushing beetroot.
Creamy Pasta Bake with Godminster Cheddar, Smoked Ham and Beetroot – a gentle introduction to the wonderful world of beetroot, here the indulgent pasta bake enjoys a little health kick thanks to cubes of beetroot being stirred through before being baked until golden and bubbling.
Creamy Pasta Bake with Godminster Cheddar, Smoked Ham and Beetroot
Godminster, Beetroot and Bacon Brunch Bread – This hearty loaf pairs creamy Godminster with earthy beetroot and salty bacon. Serve warm topped with melting butter or on the side of a wholesome homemade soup.
Godminster, Beetroot and Bacon Brunch Bread
You can now find Godminster Classic Cheddar in Waitrose cheese aisles, its perfect for adding a kick of flavour to any weeknight supper.
Posted in Blog, Godminster, Recipes
Tagged beetroot, bread, Cheddar, Cheese, fine food, Godminster, pasta bake, seasonal, smoked ham, winter dinners
You may have read about it in the paper, or have seen the latest gossip on our twitter or Facebook page; we’ve accepted an extraordinary mission. We’re making the UK’s first camel’s milk cheese!
It truly is an experiment. We’re not sure how it’s going to taste or what the texture will be like and, although we have made an educated guess, the proof will be in the tasting! We’re attempting to create a Brie style cheese but as this is a whole new venture we are inviting you to follow us, every step of the way!
Camel Cheese curds in moulds
The milk arrived fresh from Dubai. It was encouraging to see that the milk was labelled ‘Camelicious’ and if it says it on the bottle it must be true…
We set about pasteurising it in our usual way then adding cultures which allow the milk to coagulate and form curds. We then cut the coagulated milk which allows the curds and whey to separate. It was at this point that we started to notice some differences. Usually it takes around two hours for the curds to separate, at which point we pour them into moulds. When dealing with camels it turns out those curds really take their time! We had to leave them overnight before we could pour the very fragile solids into the moulds.
The curds are definitely softer than those of cow’s milk. Once allowed to drain the camel cheese had a consistency similar to ricotta. When we’re making our Brie the cheese can be handled with ease however the camel was much wetter and required longer in the ripening room to grow its ‘fluffy jacket’ which once wrapped becomes the outer white rind of the cheese.
Camel Cheese – the final product
We must admit we’ve had a little taste here at Godminster HQ, just to see if we want to unleash our new wares on the public and indeed the judges at the Global Cheese Awards that will be held at Frome Cheese Show on the 13th September. We can assure you that it is edible! We don’t know if everyone’s going to love it but we can’t wait to see everyone’s faces when they are offered a sample.
This week we left the farm, took off our wellies and made our way to the International Cheese Awards. They’re pretty much the Oscars of the cheese making world so we were delighted to be awarded four awards!
Our delicious Oak Smoked Vintage Organic Cheddar won two golds, our signature Vintage Organic Cheddar silver and Brie with Garlic and Chives bronze.
The Godminster team with their International Cheese Award gongs
We think something special must be happening, as well as a double gold yesterday, our oak smoked won a silver at the British Cheese Awards just last month. We know our fans like its smoky creaminess and it seems the judges agree! You could try popping it on top of a homemade burger for a twist, we promise, you won’t be disappointed.
Don’t forget to keep an eye out for us at the Great Taste Awards next month. If you’re jealous of the judges (who may just have the best job in the world) why not set up your own taste tests? Get some friends together and see if you agree with the pros! To try all of our award winning cheeses you can order online at http://www.godminster.com/buy-now/cheese.
In case you missed it, We’ve got new neighbours.
Hauser and Wirth has opened a new gallery in Bruton at Durslade Farm just up the road (or a hop skip and a jump away across the fields if you’re feeling off-roady).
The fabulous sculpture next to the dairy is very apt given how close we are to one another – it’s a a huge stainless steel milk pail by Subodh Gupta.
Milk Pail by Subodh Gupta
We’ve been busy visiting our neighbours too and visitors to the gallery will now be able to enjoy a selection of Godminster goodies in the Roth Bar and Grill, including our brie, smoked cheddar, digestives and vodka. For any other products it’s only a hop, skip and a jump back across the fields to our shop.
Fun on the farm
We’ve been having fun on the farm with our friends this week!
The lovely ladies from Riverford, who are big supporters of our cheese, wanted to come down to find out more about where it all starts. So we had to warn them, they were going to have to get their hands dirty…
The Godminster Farm herd
Farm manager Peter and the Godminster ladies
We think our herd of ladies rather enjoyed having some guests on the farm. They queued in an orderly fashion (thanks to some expert instruction from Farm Manager Peter) and gave us their best side when we asked for a photo…
The Godminster ladies putting on their best camera faces
We hope it was a fun afternoon out of the office for Riverford, and it was great to introduce them to the cows who supply the organic milk for their favourite Vintage Organic Cheddar. Well done ladies, you weren’t afraid to don your wellies and get up close and personal with an udder or two.
Milking the cows
Godminster Classic Cheddar is now in Waitrose and it is 20% off for a couple more weeks.
Enjoy our cow drawing and watch the video on Youtube so you know what to look out for.
It’s British Cheese Week this week, and other than using the excuse to munch our way through some of our much loved favourites we have taken the opportunity to offer our lovely fans the chance to win a Brie each day of this week.
If you fancy getting involved all you need to do is find us on Facebook or twitter and answer the question of the day. If you are entering on twitter, make sure you use the hashtag #BCW14. One lucky winner will be selected on both Facebook and twitter each day and we will send out a Brie to keep their fridge well stocked!
By following us on Facebook or twitter you will stay up to date with all the latest foodie news, what’s happening on the farm and future competitions as well as recipe suggestions and inspiring ideas.
If you’re not a fan of Facebook or twitter but want to celebrate the best of British with us, you can use our special British Cheese Week code BCW14 at our online check out to receive £5 any order you make with us.
Good Luck and Enjoy!
The foodie equivalent of Christmas has arrived; the British Asparagus season is in full swing and growers up and down the country are hoping for a bumper crop after the heat wave of last summer. At Godminster, we love ingredients that are sourced close to home, and supporting British produce when it is so tasty is really quite easy.
British asparagus is loved and adored by chefs and the public alike; with top restaurateurs always keen to show off the bountiful supply in a range of beautiful dishes. Such a simple ingredient can be showcased in a range of ways that needn’t require you to don your chef’s whites. Here are our favourite ways to cook the new season’s asparagus:
We love to wrap the tender spears in a little Parma ham or prosciutto, bake them in the oven until just charred and the ham is golden, and then dip them in a bubbling, oven-baked Black Pepper Brie. Indulgent? Yes. Great for sharing with friends? Absolutely.
Try steaming asparagus spears with half a lemon in the pan, remove when tender, dress with a little olive oil, lemon juice and some parmesan shavings. This goes excellently with a roasted chicken breast.
Serve your asparagus canapé style by grilling small baguette slices, topping with some caramelised onion chutney, some gently steamed asparagus tips and a slice of our Garlic and Chive Brie and grill for two minutes or until golden and bubbling.
So go and grab yourself some of the best of British and enjoy those spears whilst they last. The British asparagus season is only eight weeks long, and we intend to make the most of it!