Diary: latest posts

Scottish Cheese for Burns Night

Sat, 21 Jan 2012 00:00:00 +0000

In anticipation of the forth coming Burns Night celebrations the Cheeseroom have stocked up on some fabulous Scottish cheeses: enjoy with a glass of our Le Roc house red or for something a tad stronger a dram of whisky. We will be serving these paired with Compass Box Whisky

Dunsyre Blue, Lanarkshire,
Unpasteurised Cow's Milk. Vegetarian Rennet. Like all Scottish cheeses, the flavours will be strong and vibrant, partly due to the abundance of turnips as part of the cattle diet - almost a national vegetable in Scotland! This spicy blue is perfect to match with whisky.

Maisie's Kebbuck, Lanarkshire
Unpasteurised Cow's Milk. Vegetarian Rennet. Named after the cheesemaker's mother-in-law who does not eat Blue cheese (for which the farm is famous), this is an unpressed cheese in the style of traditional cheeses of Scotland before cheddaring was introduced. The sharp lactic edge is reminiscent of Wensleydale, but again that 'turnip' taste and aroma comes forward in typical style and whisky comes to mind as the drinking partner.

Clava, Arderseier, Inverness
Pasteurised Cow's Milk. Vegetarian Rennet. The Clark family farm, Connage Highland Dairy, stretches along the shores of the Moray Firth, and the dairy herd comprises of 130 cows, mostly Holstein Friesian with Jersey crosses and Norwegian Reds. The Clava is rich, creamy & nutty in the Brie style, with a bloomy white rind.

Isle of Mull Cheddar, Tobermory, Isle of Mull
Unpasteurised cow's milk; traditional rennet. The weather plays a big part in the taste of this Cheddar. Exposed to the elements of the Atlantic the salty briny flavours are very evident as well as the mashed barley used in the Whisky making from the local distillery. So strong, herbal flavours with that slightly alcoholic hit all come into play.

Lanark Blue, Carnwath, Lanarkshire
Like all Scottish cheeses, the flavours will be strong and vibrant, partly due to the abundance of turnips as part of the cattle diet - almost a national vegetable in Scotland! Humphrey Errington's powerful blue cheese is not for the faint hearted, but then not many cheeses would be a worthy partner to whisky. The sharp acidity and meaty vegetal flavours are truly Scottish in every way, and this cheese is best eaten right at the end of the meal as its flavours are quite overpowering.

CORRA LINN, CARNWATH, Lanarkshire
Humphrey Errington's daughter Selina is following in the family footsteps and created this unpasteurized ewe's milk cheese along the lines of Manchego but with the natural moulds to the crust. Named after the highest waterfall in the picturesque Clyde Falls, the unique vegetal flavours come through with a hint of earthy sweetness. A natural affinity to single malt whiskey.

Parking in Westminster

Tue, 01 Nov 2011 00:00:00 +0000

The Trials & Tribulations

Written by:
Councillor Paul Dimoldenberg
For further details you can contact him on 020 7566 7960 or 07864 042 584

WESTMINSTER CITY COUNCIL LABOUR GROUP
PRESS NOTICE

1^st November 2011
LARGEST-EVER PETITION TO BE PRESENTED TO WESTMINSTER COUNCIL AS PARKING ROW ESCALATES

Ken Livingstone weighs in with his support, but Boris remains silent

On Wednesday 1^st November the largest ever petition to be received by Westminster City Council will be presented by Councillor Paul Dimoldenberg, Leader of the Labour Group at the quarterly Council meeting at Old Marylebone Town Hall. The 7,761 signature petition is opposed to Westminster City Council's planned evening and Sunday parking charges and says;

"We the undersigned, call upon Westminster City Council to abolish the new parking regulations within its borough, as the economic effect on the local business infrastructure will be catastrophic and will in effect lead to job losses due to the loss of revenue.

In addition this will also severely compromise the safety of all night workers by forcing them (due to the extortionate parking fees proposed) to commute at unsociable hours by public transport which has proved in the past to be extremely dangerous, also for most this is not an option due to poor transport links in the early hours"

The online version of the petition is now up to 8,500 signatures http://www.gopetition.com/petitions/we-are-against-westminster-city-council%E2%80%99s-new-parking.html

In an article in the 'Evening Standard', Labour's Mayoral candidate, Ken Livingstone has added his weight to the unprecedented campaign involving every West End church, actors, musicians, casino workers, residents, restaurants, shops and businesses. Ken Livingstone said;

"It may seem to be a pretty strange state of affairs when the person who oversaw the introduction of the congestion charge is shoulder-to-shoulder with motoring organisations campaigning against parking charges in the city centre. But that's what is happening because Westminster's latest charges are nothing to do with regulating congestion or improving the environment, and everything to do with ripping off Londoners to fill Westminster council's coffers.

"You have to ask whether there is too little pressure on Westminster council because we now have a Tory administration in City Hall, filled with many leading former Westminster council figures, including the mayor's regeneration chief and one of Boris Johnson's deputy mayors for policing. "

http://www.thisislondon.co.uk/standard/article-24004580-wholl-defend-londoners-from-this-parking-rip-off.do

Councillor Paul Dimoldenberg, Leader of the Labour Group, said;
"Every day brings new supporters to the campaign against these miserable and damaging parking charges. Now that Ken Livingstone has pledged his support for the campaign isn't it about time that London's Mayor made his position clear?"

Cheese Biscuits

Thu, 01 Sep 2011 00:00:00 +0100

LA FROMAGERIE CHEESE BISCUITS
WIN TWO AWARDS!

The Guild of Fine Food Gold Taste Awards awarded our oat biscuits 2 gold stars & the charcoal biscuit was awarded one gold star.
Crisp, moreish & decidedly individual they are the perfect accompaniment to your cheese - choose from CARAWAY, CHARCOAL, OAT & 100% RYE.

LE LABO summer Cocktails

Fri, 01 Jul 2011 00:00:00 +0100

SUMMER COCKTAILS AT LA FROMAGERIE

Launched at our Scent of Summer Tasting we are delighted to introduce you to our latest collaboration with the fabulous LE LABO, a stunning olfactory of unique fragrances. With boutiques in Tokyo, New York, Los Angeles & London their scents have inspired our two summer cocktails NEROLI made with watermelon, orange & vanilla notes with slices of cucumber and BERGAMOT a blend of citrus fruits with vanilla, nutmeg & white pepper. Served with Prosecco, they are fabulously refreshing.
You also receive a tiny scent bottle courtesy of LE LABO when you order the cocktail.

Please ask the café for further details

The perfect evening snack

Tue, 28 Jun 2011 00:00:00 +0100

Goat's Curd & Roasted Vine Tomatoes on Toast

An easy-no fuss & completely delicious supper to make when you're home late after a busy day.

For 1 serving:

A big handful of tomatoes, baby vines are ideal
3 tbs of goat's curd
2 slices of bread, I used our walnut bread
Basil
1 clove of garlic
1 tbs of extra virgin olive oil
1 tsp of white wine vinegar
Salt &pepper to taste

Preheat oven to 175°C.
Slice the tomatoes in half or wedges.
Toss them around in the olive oil, vinegar and some salt.
Place them on atray lined with grease proof paper. Put them in the oven for about 20 minutes.
Then take them out and let them cool a bit.
Turn the oven up to the highest heat for toasting the bread.

Toast a couple of slices of bread. Cut the clove of garlic in half and rub it against the toasted surface.
Spread the bread with a thick layer of goat's curd and top it off with the roasted tomatoes, basil & season to taste with the salt &pepper.

Enjoy with refreshing white wine such as Alain Brumont Gros Manseng.

Summer has arrived

Wed, 01 Jun 2011 00:00:00 +0100

I don't know whether it's the abundance of Bank Holidays, the scent of charcoal in the air or the fact that we've actually taken the plunge and dug out our flip-flops....but it definitely feels like summer has begun.

Here in the shop we're begining to see the arrival of the stone fruits - the yellow peaches have crept in, the beautiful black cherries have begun to arrive and you can smell the perfume from the new season nectarines as you walk by. We're making the most of them by cramming them into tarts, onto cheesecakes and, of course, we'll be "Jamming".

We've also got the very last of the British Asparagus in the shop (but it won't be around for much longer) and some really beautiful, tiny, fine stems of French Wild asaparugus that we've been stirring through Homemade Tagliatelle with a little Proscuitto & Parmigiano Reggiano.

Whether it's a proper picnic or just a snatched lunch on a bench - you couldn't do better than a wedge of La Fromagerie Pork Pie. Proper, crumbly pastry wrapped around sage-spiked pork - tasty, portable and, though we say it ourselves, amazing with some of our homemade Piccalilli!

And who could possibly resist our Summer Meringues - swirled with Rose Syrup or Violet Syrup and crystalised Violet Petals, they are gorgeous served with Summer Berries and Vanilla-spiked Cream - the perfect pudding for a warm day.

We're also very excited about some new friends - Ole Hansen and his wife Flora - who have created a little corner of Normway in the heart of Stoke Newington. Using Salmon from Loch Duart in the north of Scotland, the Hansens traditionally hang and slowly cold-smoke the fish using unique blend of Juniper and Beeach Wood - a recipe from Ole Hansen's Great Grandfather. We love this Hansen & Lydersen Salmon simply served alongside our La Fromagerie cured Gravadlax & our Maldon Smoked Salmon.

And finally, we know when summer has actually arrived here at La Fromagerie when the range of tomatoes expands to fit over 2 shelves in the shop! Well, we're definitely getting there - with Vine, Datteri, San Marzano, Coeur de Boue, Picadilly and Heritage all making an appearance. We also have the most beautiful Basil plants with tiny, fragrant leaves which would be gorgeous just sprinkled onto a simple salad of sweet Tomatoes & Mozzarella di Bufala.

CHEESE: Nominated for an award!

Thu, 19 May 2011 00:00:00 +0100

CHEESE

Patricia's book, CHEESE, published in April 2010 has been nominated for The Guild of Food Writers 'Food Book of the Year' 2011
Hardback £30.00
Signed Copies are available in our two shops and on mailorder.
Please telephone the shop for further details: 020 7935 0341

Brief Encounters

Sat, 30 Apr 2011 00:00:00 +0100

This week seems to be all about the very brief appearance of some of the season's most delicious things - with English Asparagus & Italian Nespole epitomising fleeting seasonal pleasures. Do make the most of them while they last as they're not around for long!

Nespole

A tray of Nespole arrived in our Fruit & Veg delivery this morning - looking a little like under-ripe apricots - these fruits are also known as Loquats or Japanese Medlar. Nespole fruit grow in clusters on fragrant trees usually in the late winter or early spring and contain several large seeds. They are ready to eat when soft and orange in colour - this is when their tart flavour is really at its best.

Nespole are delicious when cooked - the firmer, less ripe fruits making delicious Pies & Tarts and the high level of pectin in the fruit making them perfect for Jams, Jellies & Chutney. In Italy they are used in an Almond and Nespole Tart but you could simply poach the fruit in a sugar syrup and serve over good vanilla ice cream for an easy seasonal pudding.

English Asparagus

Our Asparagus is from Pip Thoroughgood's farm in Essex where the sheltered environment provides ideal growing conditions for these spring treats. We're keeping our fingers crossed that the recent warm weather will provide a bumper crop of spears that will last a good few weeks.

With Asparagus we like to keep it simple and...

- steam the stalks and serve with melted butter, Maldon Salt and a few soft herbs

- sprinkle with toasted breadcrumbs (and a chopped hardboiled egg)

- blitz with chicken or vegetable stock and make a hot or cold soup - delicious with a spoonful of crème fraiche

Of course English Asparagus must be consumed with a glass of white wine - our Gros Manseng or Langhe Arneis would be a perfect foil for the metallic tang of these prized spears.

Easter 2011

Tue, 12 Apr 2011 00:00:00 +0100

Easter at La Fromagerie is fast approaching and we have a fabulous array of delicious goodies coming in every day - piles of beautiful, fresh, spring produce of asparagus, barba dei fratti big globe artichokes will all help to see you through the seemingly endless long easter holidays. For those of you with a sweet tooth we have an abundance of hot x buns, simnel cake some very special chocolate and baked goods, which will make the perfect gift for your Easter host.

Some of our favourites...

Colomba Cake - the classice dove-shaped cake containing dried fruit. Ours are made by the artisan bakery of Dogliani, are beautifully wrapped in cellophane - so make a lovely gift and are delicious with a glass of Moscato d'Asti.

Bernard Dufoux Chocolate Hens & Fish - Monsieur Dufoux has been making gorgeous chocolates for over 40 years in the little town of La Clayette. He specialises in Truffles - taking the finest cocoa beans from South America & making a ganache with the best creme fraiche from this dairy-rich area. The chocolate Hens and Fish make a lovely and unusual easter gift.

Amedei Chocolate Rabbits - Ethically sound and beautifully presented, these chocolate bunnies are bound to be well received.

Slitti Tuscan Chocolate - The Slitti family are based in Monsummano - Luciano Slitti started by roasting and serving fine coffees and then branched out, coating his coffee beans in chocolate and then by producing a delicious range of chocolates too. We're glad he did as we love their beautiful Tortines - dark, milk, white with nuts, sultanas or puffed rice, and they really do make the best chocolate buttons in the world.

Opening Hours over Easter
La Fromagerie Marylebone
La Fromagerie Highbury

Please note: both shops & tasting cafes will be open on Friday 29 April 2011: 10am - 5pm

Ital Pedroni Balsamic Vinegar

Tue, 22 Mar 2011 00:00:00 +0000

We have just taken delivery of some beautiful vinegars from Modena. There's so much you can do with these versatile vinegars - below are some thoughts from Patricia on how each of the varieties can be used - as well as a little insight into the Pedroni vinegar empire!

The most simple version is the Brown square bottle, which is great to use as a dressing for salads or as a condiment when cooking onions as for pickled onions. It is simple but a million miles from the versions on sale elsewhere. I use it to de-glaze roasting and frying pans to mix up all the lovely crusty pieces in the pan with a couple of splashes of Balsamic making a quick and tasty sauce.

The slender curved Nero bottle contains a lovely honeyed silky vinegar and the faithful companion to the region's majestic Parmigiano Reggiano cheese. What a wonderful gift to receive a bottle of Nero with a chunk of 3 year aged Parmesan from our San Carlo producer.

The Tradizionale long bottle in the red box is a luxurious thick and sweet condiment to be used as an accompaniment to vegetables, meat, ice cream and strawberries. Pedroni blends young and old (up to 100 years old!) balsamic vinegars housed in different types of wood barrels to express a dense, concentrated flavour with notes of berries, grapes and vanilla. What is unique about Pedroni's style of balsamic-making in this version is that he boils the grape must down to less than half of its original volume to concentrate the flavours of grape, resulting in a sweeter more intense balsamic.

The Italo traditional bottle in the pale beige carton is balsamic aged for 20 years in the different wooden varieties of barrels to produce a thick, complex and viscous tasting vinegar. Here Pedroni uses higher quality must and vinegar, and its two great virtues are its fragrance and body when tasting. The barrels used are larger to refine for a medium time span and this results in a more balanced flavour that verges towards acidity. This vinegar is perfect for green salads, especially those with additions of boiled egg and tuna, with chicken, as well as a seasoning for rice and meat dishes. Again you can use it to slightly sweeten sauces whether meat or more interestingly, pasta.

The Giuseppe traditional bottle with the pourer has a softness and balance, very marked characteristics which arise out of the skilled mixing of the wine vinegar with the classic cooked must from Pedroni's local grapes. This 30 year ageing process starts off in bay oak casks that contain 200 litres capacity. The aroma and flavour develop with the long ageing in the casks that are never completely emptied in order not to alter the balance achieved as well as holding onto the special aroma and flavour consistency. This vinegar can be used in cooking with any type of dish due to its special aroma which is ideal for refined combinations, including grilled meat or even roasted lobster. A few drops on the plate with fresh cheeses or matured cheeses such as Parmigiano Reggiano are magical, and of course ripe strawberries dipped into aged balsamic transport the flavours heavenward!

Ital Pedroni's great-great-grandfather started Osteria di Rubbiara restaurant in Nonantola (just outside Modena) in 1862 after being granted a licence to run a Tavern with the right to serve food and stabling for animals. A little later salt and tobacco was added to be sold in the little shop beside the restaurant which also meant that their wine and liqueurs could be sold too. The famous wine in this tavern is a sparkling Trebbiano di Spagna, together with a very good Lambrusco and both these grape styles are used in the making of Balsamic Vinegar. The rustic style of food served family style in the restaurant suited these wines perfectly and over the years the Osteria has received accolades in specialist travel and food books. The drive from Modena to the restaurant is interesting as you pass the Lamborghini test track where you can see new cars racing around, and even see models that are still being developed driven around the country lanes covered up in a special blanket so you can't actually see what they look like! I have eaten here on a Sunday when the place was packed with families all tucking into the hearty fare, and tasting a rather extraordinary liqueur reminiscent of Syrup of Figs! There is a chapter in my first book The Cheese Room describing my day out. The food is brought to the table on large platters to serve yourself and are not removed until all is consumed. So be prepared to feel absolutely stuffed at the end of the meal and in real need of a long walk to help digestion (I recommend the local hillside monastery with lovely gardens and magnificent views). The family still have the hundred year old barrels for making the Balsamic, which were rescued after the Second World War. Ital Pedroni is the current head of the family business having become a Master Taster of Traditional Balsamic Vinegar as well as honing his skills in the wine trade. Both he and his wife Franca Prampolini, who is in charge of the kitchen, continue their family traditions and if you are in the vicinity do make an appointment to view the balsamic cellars and also taste their wines and liqueurs.