Ben Ticehurst of The Fine Cheese Co (based in Bath, UK) talks about new moves in cheese, cheese revivals and accompaniments such as fine toasts, pickles and condiments.
He talks to Claire Phoenix about the resurrection of old cheeses such as Staffordshire, and new moves with Guernsey milk from Pete Humphries of White Lake, plus Vacherin-style cheese from the Hampshire Cheese Company.
There’s also news of new flavours in the company’s fine cheese toasts. These are made with various inclusions such as Cherries & Almonds, Apricots & Pistachios and now Quince, with quince jelly as a cheese accompaniment really taking off.
The interview took place at the Speciality & Fine Food Fair 2014 at Olympia in London.
Recorded, produced and hosted by Claire Phoenix and Shaun Weston. Subscribe to the FoodBev.com podcast series via iTunes.
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