Chiswick Cheese Market, September 2022

Image above: Chiswick Cheese Market; photograph David Insull

The Chiswick Cheese market deeply mourns the passing of Queen Elizabeth II

Guest blog by Lucy Cufflin

Please join us at the next market on Sunday 18 September, which we dedicate to the memory of Queen Elizabeth II. We will display some of our favourite photos of the Queen and we hope that we can all come together, chat, mingle and share some memories of the second Elizabethan era together.

For showing us your total dedication to duty, care and genuine smiles for your entire life time we say – ‘thank you Ma’am and we will miss you’.

We believe that our late Queen would want us to carry on and so we are,  with an exciting September market ………..

Image above: Mont d’Or

As the autumn rolls in so does the cheese!

Many cheeses are seasonal – One such cheese is Mont d’Or and it is heralded in with as much fanfare in the cheese world as the first Beaujolais Nouveau is in the wine world.

Why? Well, during a milking season, an animal’s milk production reduces in quantity but increases in fat. Mont d’Or is made using milk from the same cows that give their milk to make the enormous wheels of the world famous Comté.

Towards the end of summer, the alpine farmers needed to make a smaller sized cheese that was ready to eat sooner than the long maturing Comté and so Mont d’Or was born. Made from the milk of cows that graze above 700m and using whole full fast milk, this cheese is rind washed and wrapped in a spruce band to hold this soft cheese in shape.

Both give the cheese a funky, herby flavour and its unctuous texture is more reminiscent of a much older cheese –  but the rules are strict – this cheese cannot be made before 15 August and must not be sold at market until it is at least 21 days old.

So bring on the trumpets as its release date, 10 September is upon us. A mountain of this year’s first release Mont d’Or will be brought to the cheese market on the 18,th by Roberto, Get there early not to miss out!

How to eat it? Fab on a cheese board but bake it in the oven at 180C for 15-20 minutes and watch it ooze as you dig in with some crusty bread – even better add some small boiled potatoes, charcuterie and pickles and you have an exciting instant delicious main course – it is a WOW!

Now, there are those that believe this cheese should wait until it is six weeks old to be sampled but we say ‘bring it on!’ – come and buy it early, try it and you’ll be back for more – that way you can make up your own mind on when exactly this very special cheese should be eaten!

Image above: Bianca Mora, sellingsSpecialities of Emilia Romagna

Red Cow Parmesan and fig balsamic vinegar

Ewa is back with some exceedingly aged Red Cow Parmesan and her brother is bringing his fig balsamic vinegar again – we know that many folk were distraught to find he could not make the August market. Oh no – think I’m going to need more than one shopping bag!

Don’t forget Roi with his wonderful Trethowan brothers Gorwydd Caerphilly – although produced all year round the summer and winter cheeses are different and with two – three months’ maturing we are most definitely still in the summer milk batches – crumbly, lactic and refreshing. His Pitchfork Cheddar is not half bad either!

Don’t forget to stock up on your favourite crackers from and look out for award winning Pevensey Blue from Faye at Big Wheel cheese.

Drunk Cheese, Ealing Relish, Gastronomia, Marlow Cheese, Heritage Cheese, Nut Knowle, palace Culture, The bread lady, The Olive bar, La Latteria and some fabulious vintage from Rooms and Roots will all be joining us.

Image above: Cookery book writer and chef Jo Pratt

Jo Pratt at the market

And last but not least

We are very excited to welcome Jo Pratt at market HQ – you know we love to bring you interesting things at our market and this month one of our best loved local cookery writers and a part of the Cheese Market team is hot-footing it from appearing at Pub in the Park and the Chiswick Book Festival to bring us her new cookbook.

Come and chat to Jo about her fabulous range of ‘flexible’ cookery books, sample a few tasty bits she has baked for us and she’ll even have some signed copes for sale – perfect if you love to get some Christmas presents in the bag early! In the meantime, here is one of Jo’s recipes.

See Jo’s recipe for roasted mushroom brioches with goat cheese here: