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Cheese & Wine Festival London

Fri, 27 Apr 2012 00:00:00 +0100

LA FROMAGERIE will be at THE CHEESE & WINE FESTIVAL LONDON event, at Southbank Centre Square (Behind Royal Festival Hall) Belvedere Road, SE1
Friday 27th April - Sunday 29th April 2012
Admission is free. Opening times:
11am - 8pm Friday - Saturday
12pm - 6pm Sunday
Alongside the 30 stalls, a host of acclaimed chefs and experts will be on hand to give advice. With tutored tastings, talks, demonstrations and more, the Cheese and Wine Festival London event is the perfect opportunity to learn more about cheese and wine matching,
We will have a stall with wine from South West France & the Savoie & a selection of cheeses from Europe & the British Isles - so you can enjoy a glass of wine with our Savoie Toasties of Poilâne & Comte d'Estive.
Patricia will be hosting several demonstrations over the weekend. Most are ticketed events and are limited to 30 attending

Friday 27 April 19:00 - 20:00
SOUTHBANK CENTRE MEMBERS EVENT
A TASTE OF THE SAVOIE With Patricia Michelson of La Fromagerie
This delightful tasting of Savoie fare begins with a glass of sparkling Crémant. Followed by the classic Savoie dish -Tartiflette & a cheese plate of Savoie mountain cheeses paired with wines from Savoie wine producer Rene Quenard situated in hills above Chambery and close to the Trois Vallees ski resorts of Meribel & Courcheval.
Tickets: £25.00pp including food &wine.

Saturday 28 April 13:00 - 13:45 - ticket only (£15 each)
Tutored tasting of French Cheeses and The Wines of Savoie with Patricia Michelson from La Fromagerie with Rene Quenard wines.

Saturday 28 April 15:00 - 15.45 - ticket only (£15 each)
Tim Atkin MW & Patricia Michelson - tutored cheese & organic wine tasting with cheeses from La Fromagerie and the wines of Vintage Roots. This is an exclusive and rare opportunity to participate in a combined tutored tasting with Tim Atkin MW & Patricia.

Tim Atkin MW is a renowned wine journalist with an international following and appears regularly as a wine expert on BBC One's Saturday Kitchen. His website, www.timatkin.com, has recently won the award for international wine website of the year at the Louis Roederer Awards.

Sunday 29 April 13:00 - 13:45 - ticket only (£15 each)
Tutored tasting of French Cheeses and The Wines of Savoie with Patricia Michelson from La Fromagerie with Rene Quenard wines.

Sunday 29 April 14:00 - 14:45- ticket only (£15 each)
Tim Atkin MW & Patricia Michelson - tutored cheese & wine tasting with Wines of Alsace.

Sunday 29 April 17:00 - 17:45 (£15 each)
A cookery demonstration with Patricia Michelson & Henry Harris
Chef Patron Henry Harris of Racine Restaurant returns to The Cheese & Wine Festival this autumn, partnering Patricia in this unforgettable cookery demonstration centered on the very best of French cheeses. When asked about his restaurant, Henry simply says: "Just what I want to eat when I go out, good honest bourgeois cooking."

For Further information on other demonstrations and to purchase tickets go to: www.cheesewinefestival.com/whats-on/

US Raw Milk Debate

Mon, 16 Apr 2012 00:00:00 +0100

The raw milk debate continues across the pond, our friends at the American Cheese Society have issued a response to a statement issued by the CDC on Safety of Raw Milk Cheese from a study on Raw Dairy Products
(CDC is the Centre for Disease Control & Prevention)
The statement is in response to a recent CDC study on raw dairy products and disease outbreaks, ACS calls attention to misleading language that suggests there is no distinction between fluid raw milk and raw milk cheese.
Click on the link below to read the full report

STATEMENT ON SAFETY OF RAW MILK CHEESE & RESPONDS TO RECENT US CDC STUDY ON RAW DAIRY PRODUCTS

As commonsense would suggest there is a vast change in raw milk when made into a cheese, microbiological transformations take place within cheese making, mainly surrounding the production of lactic acid (amongst other things) that have been proven to knock out many harmful pathogens.

Sadly the US journalists have picked up on the report and run with it, not fully understanding the facts.
Not the best day for cheese makers nor journalists alike...

Easter Fare at La Fromagerie

Mon, 19 Mar 2012 00:00:00 +0000

Blow away the winter cobwebs with our Easter Spring fare, the shop is brimming with new season spring produce; French asparagus, peas & broad beans, Grumello & Tarasacco bitter leaves from northern Italy, Garlic leaves & delicate pea leaves from the UK; the garlic leaves make the fabulous sauce to serve with roast chicken or used in a pesto.
As the last of the delicate pink rhubarb finishes we are still enjoying fresh Tarocco orange juice with a dash of Campari, we even have some stunning strawberries from southern Spain.
Our front window is adorned with hand painted hens eggs, they make the most beautiful Easter gift, for a sweeter approach we have lots of hot x buns, enjoy toasted with lots of creamy butter from Monsieur Bordier.
Classic Colomba & Pan di Vino, Agnello, a colomba cake covered in white chocolate - all beautifully wrapped in that Italian way.
Cantuccini with hazelnuts & Cantucci made with dried figs perfect with a chilled glass of Vin Santo from Tuscany
From Bernard Dufoux in Burgundy we have exquisite chocolate Easter hens & fish in dark or milk chocolate. Gold & silver leaf chocolate bars from Vercruysse in Belgium; from Monsumano in Tuscany we have the Slitti chocolate buttons along with an array of Tortines made with hazelnuts, raisins & crisp rice enrobed in dark or milk chocolate.
Our kitchen will be making Pasqualine, aclassic Italian puff pastry filled with Baby Spinach & Ricotta with an egg baked in the centre, we will also have one with made with artichoke hearts.
& especially for the children - Easter cup cakes & Easter Biscuits - chicks & Easter bunny buttery shortbread.
Click here for details on our Children's Easter workshop
Shop & Tasting Cafe Opening Hours over Easter
Click here for LA FROMAGERIE Marylebone W1
Click here for LA FROMAGERIE Highbury N5

St Patrick's Day Cheese

Thu, 08 Mar 2012 00:00:00 +0000

We have some of the very best cheeses from the Emerald Isle for your St Patricks day celebrations from Maja Binder's KILCUMMIN from Castlegregory in Co. Kerry to the Fresh crumbly SAINT TOLA from Co. Clare not forgetting the classic Irish blues from Co. Tipperary with Louis & Jane Grubb's fabulous awarding winning CASHEL BLUE alongside CROZIER BLUE; a relatively new cheese produced from the milk of a flock of sheep recently established on the limestone pasturelands near Cashel - actually made by Henry & Louis Clifton Browne - nephews of Louis &Jane Grubb!

Below is a list of the cheese we have in our walk-in cheeseroom - some of them might be in short supply so do call our cheese room for details. Our staff will be delighted to assit you when making your and for help when making your selection: 020 7935 0341 We also have some perfect beer & wine pairings to complement your cheese selections.

SOFT/FRESH & BLOOM RINDS

COOLEENEY, Thurles, Co. Tipperary
The Maher family are fourth generation farmers and in 1986 Jim and Breda Maher established the cheese production using milk from their own closed herd of Friesians. The lush green grasses of Tipperary's Golden Vale create the rich, buttery milk for these small Brie style cheeses, made with unpasteurized cow's milk and a vegetarian rennet. All the production is made by hand, and the thin coat of bloomy rind just about keeps this almost melting cheese intact. The flavours are nutty and earthy which is a perfect foil to a lighter red wine style.
RYEFIELD, Cavan, Co. Tyrone, N Ireland
Made by Five Mile Town Creamery Co-operative owned and run by local dairy farmers. Very fresh and light almost frothy pasteurised goat's milk cheese, superb for using in salads or infused in olive oil and herbs. Great for children as it's not too goaty, but could be used in all sorts of dishes including sweet ones.
SAINT TOLA, Co. Clare
Fresh crumbly texture with a natural wrinkled rind. Nutty mellow flavour, and available seasonally although early summer and late autumn cheeses especially good. Made with organic milk, and aged a little longer for a closer texture and more citrus taste.

HARD CHEESES

CLONMORE, Charleville, co Cork
Unpasteurised Goat's milk. Vegetarian Rennet. Tom and Lena Beggane have gleaned their cheesemaking experience from their Dutch neighbour. They have produced a rather unique cheese since most coming from this part of Ireland are washed rinds. The perfect grazing and their strict adherence to the animals' natural milk cycle means this cheese has limited availability. There is sweetness and earthy goatiness in the flavours with a chewy smooth texture (Approx weight 2kg)
COOLEA - EXTRA AGED, Macroom, Co. Cork
The farm's herd is Meuse Rhine Issel, a well known breed in Holland and Germany, and this unpasteurized cow's milk with traditional rennet Gouda cheese is made in the traditional way, washing the curds to remove the lactose giving a sweeter denser flavour. We love the extra aged cheeses for their nutty crystallization which partner white wines as well as beer perfectly. A lovely morning cheese.
KILCUMMIN, Castlegregory, Co. Kerry
Maja Binder's cheesemaking skills were honed in Switzerland and Germany, which is evident in the use of copper vats for heating the milk. There is a lovely character to the flavours, due to the numerous brine washings in salted whey much like a mountain style cheese. Because the cheeses are also matured in a 200 year old stone building you get a real sense of mineral and earth in the flavours, & from the wild Dingle Peninsula grazing pastures.
ST. GALL, Fermoy, Co.Cork
Frank & Gudrun Shinnick's cheesemaking skills are rooted in Switzerland with this cheese. Named after the monastery St Gallen near Appenzell, this brine washed rind cheese has all the characteristics of a fine Swiss cheese with the rich, earthy creaminess from the Irish countryside. The recipe has skimmed milk to enable the texture to be harder.

WASHED RINDS

ARDRAHAN, Co. Cork
Eugene and Mary Burns make a semi-soft washed rind cow's milk cheese with a vegetable rennet and very much in the French style of say a Munster or Livarot. The brine washed rind effectively brings out the tangy grassy flavour of the milk and the aroma is earthy and rustic. Good with robust red wines. DURRUS, Co. Cork, Southern Ireland
A semi-soft washed and brushed pinky beige crust unpasteurised cow's milk cheese, low in fat from using morning milk only. Rather crumbly and creamy in the centre with the edges mellow and melting. A few tiny eyelets scatter the cheese, and the taste is nutty with a little rustic earthiness from the use of copper Swiss style vats.
GUBBEEN, Co. Cork
The micro climate of this region produces some of the finest cheeses, and this one is no exception. Giana Ferguson's cheese is made with pasteurised cow's milk now using vegetable rennet, but still has the supple springy texture, with the wrinkled washed rind quite firm to the touch. The taste is not quite as intense as it used to be but nevertheless has a pleasant savoury herby flavour that is gentle on the palate.
MILLEENS, Eyeries, Nr Castletownbere, Co. Cork
The Beara Peninsula has dramatic weather patterns from blasts of rain, wind and salty sea spray, as well as warm, sunny summers. This affects the cheeses with each season giving a unique thumbprint of tastes and textures of wonderful rustic earthy flavours with a soft fudgy texture.

BLUES

CASHEL BLUE(matured), Co. Tipperary
A pasteurised cow's milk cheese using vegetable rennet made by Louis and Jane Grubb. The milk comes entirely from their own herd of Friesian cattle, and the creamy rich texture is well marbled with nutty blue moulds which, with effective maturing in the coolest part of the cellar with high humidity, they start too gently ooze and melt making this cheese a very satisfying and enjoyable taste.
CROZIER BLUE, Co. Tipperary
A relatively new cheese produced from the milk of a flock of sheep recently established on the limestone pasturelands near Cashel, Co. Tipperary. The cheese is made from pasteurized milk, vegetarian rennet and is available seasonally. Mild flavour and softer texture than say a Roquefort, Crozier is slow to mature and can be eaten when young and

crumbly although for a subtle flavour and a creamier texture it best to mature for at least four months in a cold refrigerated room. It should always be kept wrapped except before serving when it should be allowed to warm up and breathe for an hour at room temperature. Throughout the milking season the ewes are allowed to freely graze the fertile grasslands of Tipperary producing the distinctively flavored milk that gives Crozier a smooth buttery texture, a mild almost sweet flavour balanced by salt and penicillin culture. Henry and Louis Clifton Browne, of Crozier Dairy Products, are nephews of Louis and Jane Grubb of Cashel Blue. The two farms are located close to one another with the Clifton Brownes specializing in sheep and the Grubbs in dairy cows. Although separate companies the family cheese making operation is inter-linked. Louis and Henry are responsible for the sheep flock, milk production, quality control and sales of Crozier Blue and their company contracts Jane and Louis Grubb to process the milk into finished cheese. The story of Crozier Blue began in 1993 when Henry, using the milk from six sheep, began making a blue cheese. Over the next five years, the recipe was perfected and the flock improved by importing milking Friesian ewes from Britain building up a specialized milking flock.

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.