Chiswick Cheese Market – Sunday 19 February

Chiswick Cheese Market is back on Sunday 19 February, from 9.30am to 3pm in Old Market Place, outside George IV pub. This month the market is introducing a new feature – Cheese of the Month, which in February will be Gorgonzola Dolce.

Guest blog by Lucy Cufflin

Introducing the Cheese of the Month – Gorgonzola Dolce

Cheese facts:

From Lombardy and Piedmont regions of Italy, made with pasteurised cow’s milk only from cows that graze within the cheese making region.

Minimum 45 days maturing, this is a rustically misshapen yet elegant cheese with a luxuriously unctuous interior. Less mature than its sister cheese Gorgonzola Piccante, it is therefore a wonderfully creamy cheese with a salty blue tang. A great blue cheese for a blue cheese novice.

How to eat it:

Perfect on a cheese board – delicious with ripe pears but you must try it drizzled with honey – quite divine!

A great cooking cheese – perfect for melting into hot pasta to give a seductively silky richly umami sauce – just lovely topped with a few chopped walnuts.

Where to buy:

From Big Wheel and Heritage Cheese stalls at Chiswick Cheese Market and locally at The Italians and Bayley & Sage

Our ‘local’ pairings:

This month the Barlow and Co. tasting team has paired Gorgonzola Dolce with wines from Sam’s Larder on Turnham Green Terrace and both are absolute stunners!

Neleman Organic Bobal 2018.

A joyfully juicy red that made the Gorgonzola tingle and balance the creaminess perfectly. Our top pick!


Neleman Organic Chardonnay Muscat 2019. Gloriously fragrant and fruity with the creamy style of Gorgonzola – the two buddied up beautifully.

Image above: Gorgonzola and Sweet Onion Swirl; photograph Malou Burger

Cheese of the Month recipe – Gorgonzola and Sweet Onion Swirls

Not quite a bread or a pastry, these light and fluffy cheesy twirls are very hard to resist and a joy to make. We like to serve them with a bowl of soup or tomato-based stew but they are just as good served with a crisp salad or on their own as a snack or sharing starter.

Prep 40 minutes / Cooking 20 minutes / Makes 8

  • 2 tbsp olive oil, plus extra for drizzling
  • 1 large onion, finely sliced
  • 1 tbsp balsamic vinegar
  • 1 tbsp caster sugar
  • 325g self-raising flour, plus extra for dusting
  • 250ml buttermilk or natural yoghurt
  • 1 tbsp sage leaves, finely chopped
  • 1 tsp flaked sea salt
  • 100g gorgonzola, cut into pieces
  • freshly ground black pepper


Heat the oven to 200°C/180°C fan/400°F/gas 6. Line a baking tray with baking parchment.

Heat the oil in a saucepan over a low heat and add the onion. Cook gently for around 15 minutes until soft and starting to become golden. Add the balsamic vinegar, sugar and season with salt and pepper. Cook for a further couple of minutes before removing from the heat and leaving to cool.

Put the flour, buttermilk or yoghurt, oil, sage and salt in a large bowl. Using a round-ended knife, mix until you have a soft dough. Turn out onto a worktop dusted with flour and gently and briefly knead until you have a smooth dough.

Dust a rolling pin with flour, and making sure the worktop is also well floured, roll out the dough to a 20 x 30cm rectangle and scatter over the caramelised onions and blue cheese. Roll up from the long side of the dough to create a long sausage shape.

Using a sharp knife, cut into 8 even pieces. Sit, cut side up, on the baking tray in a ring shape so they are almost touching one another and drizzle the top with olive oil.

Bake for 20 minutes until golden brown and serve warm.

Recipe: courtesy of Jo Pratt (The Flexible Baker, White Lion Publishing)

Image above: London Smoke and Cure Co.

This month’s market

New this month…..

London Smoke & Cure are based in Streatham – fish, cured and smoked meats. They use wholesome ingredients to make food that is different, less salty and more delicately balanced with smoked or natural flavours. 

The Old Cheese Room – with backgrounds in agricultural engineering and hospitality Julianna and Karim are the real deal, making five different cheeses from their Jersey herd. Every single one is fabulous and don’t miss out on the Jersey Curd – we are thrilled to have them at the market 

Image above: La Maritxu cheesecake

La Maritxu – oh my goodness – this speciality ‘cheesecake’ from San Sebastian is all about the cheese – no base, cooked at a high temperature it has a caramelised top. Never tried it? We are excited to bring this to Chiswick.

And we always have room for one more homemade chutney. Welcome to @deliciouslydauntsey, from the Old Rectory, Dauntsey, Chippenham, who make home-made jams, jellies and chutneys.

Image above: Delicious Dauntsey chutneys

One year on we have not forgotten Ukraine – help us raise money to support the ongoing crisis.

We are joined by who will be selling shots to raise money for @firstaidukraine (paired with @thefrenchcomte aged Comte cheese – thank you Roberto).

And will be offering tastes of handmade Ukrainian pastries and music in return for donations to their funds.

And by popular demand the Cheese Market team will be selling pre-loved cookbooks to add to the funds.

But never fear – our regular traders are all out in force for this market – over 38 stalls – so roll up roll up for a fabulous February feast of cheese!

Find out more at

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See also: Interview with Sandy Johnson, Chiswick based director of ‘Beyond Paradise’

See also: Crick Crack Club story telling at Gunnersbury Park Museum this half term

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