Tuesday, 30 October 2012
Cheese
Our selection of cheeses and cheese related products seems to have grown as the business has over the past 10 years. At any one time we keep approximately 40 types of cheese and aim to have something to offer almost everyone. At the moment centre stage is going to Vacherin Mont D'Or which is making a bid for freedom!
We keep a variety of British and European cheeses and keep a selection of the wonderful cheeses made right here in Broadway at Gorsehill Abbey organic dairy farm by Diane and Michael Stacey.
We encourage our staff to research and learn about the cheeses and continue their professional development so they are well informed and able to converse with knowledge and enthusiasm about cheese. Our ladies and gents will be happy to discuss the type of milk the cheese is made of, whether it is suitable for vegetarians, whether it is pasteurised or not and tell customers a tiny bit about the country and region in which the cheese is made. We encourage customers to try different cheeses in store and we can also point you in the direction of which cheeses are particularly excellent due to seasonal fluctuations. This saves you time and money in buying only the cheeses you will really enjoy rather than the lottery of pre-packed blocks of cheaper cheese purchased in supermarkets. We don't profess to know all the answers but we are always keen to learn and willing to research any queries you may have.
Once you have selected your cheese we can help you match your choices with crackers or bread, chutneys, fruit pastes and jellies, fresh fruits and even a bottle of wine or port if you fancy!
Friday, 5 October 2012
Quick and easy Italian supper
We make lasagne al forno for our deli counter and it makes a great quick and easy supper to reheat at home. We can also make you up a delicious salad box, so minimal effort on your part and maximum enjoyment!
The recipe we use was kindly given to us by Marcello Cinelli, a very talented chef from a family of Tuscan restaurateurs who Alan had the pleasure of working with a few years ago. Marcello is still one of our dearest friends and we are delighted to be able to use his family's recipe.
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