Cheese: a ckbk Livestream and Q&AÂ
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Cheese is, of course, a fine meal in itself – just add crackers or a loaf of good bread – but cheese is also one of your kitchen’s greatest assets.
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We’re very excited to announce that our next free Livestream and Q&A, taking place on Wednesday September 21 at 6pm BST / 1pm EDT / 9am PDT, is all about cooking with cheese. There will be tips and answers to your cheese questions from our expert panel: Fran Warde, co-founder of Chiswick Cheese Market in London and author of New Bistro, The French Market, and The French Kitchen; Mary Quicke MBE, managing director of Quicke’s, a cheesemaker with a 500-year history; and Perry James Wakeman, affineur of the year, cheese judge, and ‘chief of cheese’ at Rennet & Rind in Cambridgeshire, UK.
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The panel will explore how Britain has come to have more varieties of cheese than the French, share handy ideas for using up cheese rinds, offer advice on cooking with different types of cheese and much more. If you have questions for the panel, send them to hello@ckbk.com with the subject line ‘Cheese’ – or join the livestream to ask in real time. |
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Pictured above: Creamy Potato Bake With Boursin Cheese from Reuben at Home by Reuben Riffel
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Spotlight on Jane Grigson
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Our two new books by culinary great Jane Grigson are important additions to your ckbk bookshelf. The Cooking of Normandy and The Cooking of the Mediterranean are both from the extensive Sainsbury’s collection.
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The late Jane Grigson remains one of the most respected British food writers. Her first food book, Charcuterie and French Pork Cookery, was published in 1967.
Grigson (mother of food writer Sophie Grigson) went on to write many books that are now deemed classics and enriched The Observer with her food writing during her 22-year association with the newspaper.
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It’s Scottish Food Fortnight
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Scottish Food Fortnight runs from September 2-16 in the UK, and we’re here to help you explore the best of Scotland, wherever you live. Whether you want to try an authentic recipe for Selkirk Bannocks or sample the rich and inspiring variety of food in Scotland, we have all you need in our Culinary Tour of Scotland collection. Bake your way through Scottish classics with Sue Lawrence or learn national recipes and food traditions from Orkney-born
F. Marian McNeill.
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Our favorite cheese recipes + 25% off ckbk membership
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We’ve created a number of collections to satisfy cheese lovers, from Our Best British Cheese Recipes and Great Ways with Goat’s Cheese to indulgent Classic Melted Cheese Recipes.
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Whether you feel like baking a Good Old Cheese Scone or want ideas for supper, cheese adds layers of flavor. Try a classic Cauliflower Cheese or switch it up with some Stilton Baby Blue Cheesecakes.
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Plus, if you’re not already a ckbk premium member, this month you can use the discount code CHEESELIVESTREAM to get 25% off our premium membership and get unlimited access to our collection of more than 600 cookbooks and 115,000 recipes, including more than 12,000 cheese recipes.
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Celebrate Sourdough September
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This whole month is an invitation to celebrate sourdough – the secret to great-tasting bread. If you’re not sure what a Sourdough Starter is – or if you are already a seasoned sourdough baker – we have lots of tips and recipes.
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What to eat now: figs and preserved cherries
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Succulent figs epitomize late summer and lazy days, with their tender texture and subtle sweetness. The fig tree is an ancient species, and is unusual in that it yields two crops each year.
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It is possible to ripen figs after picking – keep them at room temperature and away from sunlight. It’s hard to improve on the perfection of a simple plate of ripe figs, but they’re a versatile ingredient. Try them in savory dishes such as this Gorgonzola Fig Tart. They combine magically with spices, too – try Sally Butcher’s Harissa-Spiced Fig, Merguez and Almond Salad. All the recipes in our 12 Ways with Figs collection make the most of this precious fruit.
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The cherry season is tantalizingly short – so this is where preserving comes into its own. If you were lucky enough to have an overwhelming crop of cherries, and bottled or froze some of the fruit in season, use them now in cakes, tarts, and muffins. Try Boozy Preserved Cherries, or how about a Cherry Pie Filling? These recipes for Cherry Preserves and Compotes make the most of the many varieties of sweet cherries, each with its own nuanced flavor and hue.
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6 recipes for crackers
Tempted by all this talk of cheese? Here are six great recipes for the ideal accompaniment – crackers!
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