Wine Infused Cheese

Here is a recipe for wine infused cheese from the New England Cheesemaking website. My Canadian friend made it with homemade Black Cherry and Black Raspberry wine and received a lot of compliments.

  Wine Infused Cheese

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Simple Courgette (Zucchini) and Blue Cheese Soup

At the time of writing, the gardens are producing at least 3 Courgettes per day. This can be challenging for cooks, hence the book about "101 things to do with Zucchini" by Cyndi Duncan plus many other writers.

Here is my very tasty and healthy contribution.

  Figure 1

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Garlic & Onion Cotswold Cheese

Here's a recipe from the New England Cheesemaking website that my Canadian friends have found to be very popular, for a Cotswold Cheese with garlic scape (the long curving extensions that become the garlic plant's flowering parts) and rehydrated dried onion:

  Garlic & Onion Cotswold Cheese

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Travels in Italy 2016

Having spent most of June 2016 travelling to, from and in Italy, we have been home for some time now, therefore, I thought it was about time I settled down to write a piece about our holiday. Some of my comments about the places we stayed and had meals can be cross-referenced with TripAdvisor and my Twitter account.

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Red Pepper Conserve

This is a simple but delicious recipe that came about from my desire to replicate a conserve we purchased in our favourite Pecorino dairy just outside Montepulchiano. Whilst primarily sold to be served with their Cheese, we found it was a great accompaniment to most things savoury (including as a dip). I therefore promised myself I would make some when I returned to England.

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Lemon Posset with Raspberry and Rose Coulis

As I said in the introduction to the Lasagne recipe, this is another of Jan's great success stories from the lunches we serve on the Cheese making course, beware, it will transport you to another world!


600g double cream
5 oz caster sugar
2 large lemons, grated rind and juice
4 punnets raspberries
2 tablespoons icing sugar
3 drops of rose water
Grated rind of 1 lime
2 teaspoon arrow root (optional)


Place cream in a heavy pan with the sugar and slowly bring to boil, boil for 3 minutes and then remove from heat. Let it cool.

Once cool whisk in the lemon juice and rind until thick. Pour into small glasses and put in fridge.

Make the Coulis:

Put the raspberries and icing sugar in pan on a low heat until the sugar has dissolved. Blitz the fruit and then strain through a muslin cloth. If necessary, thicken with some arrow root.

Put a little of the grated rind on top of the Posset and then add a layer of Coulis. Return to fridge until required. Serve with lemon sorbet or shortbread.