The forecast for this Sunday is Gouda with light Bries, as a brand new Cheese Market pops up on the High Road.
Truckles and wheels of specialty cheeses will be rolling in from all over the UK as far north as the Highlands. There will also be some of the best Europe has to offer, including Red Cow Parmesan, claiming to be the best in the world, and Alpine cheeses from France.
20 Cheese stalls, spreading from the Police Station towards Devonshire Road, will be selling around 90 artisan cheeses, so we can’t list them all here, but we can give you a flavour of what will be on offer.
Heading down from Scotland is IJ Mellis, a family run business specialising in artisan, small producer Scottish cheeses.
“Farmhouse cheese differs from mass-produced factory cheese because the milk comes from a single herd rather than several different sources,” explains Ian Mellis, their founder.
And it sounds like there will be a whiff of Scotch whiskey in a couple of them – Auld Reekie – for instance, is a cows milk cheese from Aberdeenshire which is smoked over whiskey barrel shavings; and the Isle of Mull Cheddar is made on the Scottish West Coast where the cows are fed on spent whiskey grains, giving it a signature fruity and tangy flavour.
The Mellis Family from Scotland specialise in artisan, small producer Scottish cheeses
Wine plays a part in the making of a Tomme from The French Comte, a London based cheese purveyor of mountain cheeses from the French Alps. Their Tomme de Jura made with raw milk, is matured for three months and washed twice a week with white wine imparting a unique, fruity flavour. The concentrated flavour of their Comté, which is matured for 36 to 42 months has won more medals than any other Comté at the Prestigious “Concours General Agricole” in Paris, and also a Super Gold medal at the world cheese awards.
Heritage Cheese, run by Enrico ( dubbed King of cheese in Borough) are bringing Irish cheeses, which have been hard to get hold of post Brexit. This includes Ballyisk The Triple Rose made by the Wright family near Portadown. Their punishing schedule starts with them milking the cows at 5.30am, so that by 9 am their milk can be made into a buttery, rich, triple cream cheese with light citrus notes.
The Parma Ham and Mozzarella Stand deals directly with producers
The Parma Ham and Mozzarella stand will be showcasing products from some of the most sustainable food producers in Italy. Philip Crouch works directly with producers to source high-quality salume and cheeses .
La Latteria uses traditional Italian methods to produce their cheeses.
Closer to home, La Latteria make 17 different cheeses based on traditional Italian methods nearby in North Acton. They take the same traditional product then roll or add things to it resulting in Campagnola and Bocconcini balls, the Nodini knots, the little Ciliegine with and without gorgonzola, the Treccia (rope-shape), Burratina, Stracciatella, Scamorza, Ricotta, and Burrata, to name most of them. Their Burrata, originally from Puglia, gets its name from its creamy, buttery centre, “burro”, which means butter in Italian. It is made by encasing fresh shredded mozzarella fior di latte mixed with panna (a UHT specialty cream imported from Italy) in a classic mozzarella fior di latte shaped as a “purse”.
The Marlow Cheese Company are bringing, amongst others, handmade cheeses with names inspired by the Thames – Bisham, Regatta, and Father Thames, which sound perfect for picnics along the river.
Palace Culture make vegan “cheese”. But is it ‘cheese’? Perhaps not, but these guys are doing something extraordinary with plant based ingredients – ageing, smoking, rolling – processes used in making fine cheeses but adapting them to suit plant based recipes.
This enterprise started in the Parmigiani family kitchen in Crystal Palace when Mirko’s four year old son developed a dairy intolerance. Combining his love for flavour with a focus on health and sustainability, Mirko began making dairy free, nut-based cheeses using raw and local ingredients.
‘Cheese’ Le Bleu is their new batch, a young and creamy product, slightly picante with subtle notes of Roquefort and white wine.
Alex from Palace Culture left
Two new lock down businesses will be making an appearance at the market. The Ealing Relish Company, a local catering company that made the brave pivot during the pandemic to produce delicious relish and chutneys and The Putney Chutney Food Co. run by Lauren, an event planner (pic left) and Al, a designer and photographer.
“We love cooking, so used our time during lockdown at home to make chutney. Our first flavour was Williams Pear and parsnip. We chose Williams pears for their sweet and highly juicy flesh which compliments the earthy flavour of the parsnips and the end result is a delicious textured chutney which can be enjoyed on and off the cheeseboard,” says Lauren, pictured left.
They also have the more traditional combinations of sweet mango, and tomato chilli and aubergine.
“We really are dedicated to bringing cheese back to Cheesewick,” explains one of the market’s organisers, Jules Kane,
“ We are not serving any hawker style food in order to encourage visitors to eat at our wonderful local bricks and mortar and we are working with local eateries and producing a food map to show visitors where the food outlets are.”
Urban Pantry in Devonshire Road, for instance, has changed the cheese supplier for their award winning ‘Avocado Smash’ to one of the cheese producers coming to market. The Halloumi and Feta in their signature dish are now produced and supplied by the artisan cheesemaker High Weald Dairy.
Keep coming back to The Chiswick Calendar website for more updates; we are plan on giving you some cheesy recipes and predict these will run and run.
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See also: Old Market Place Events
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