22 September 2022 · Event
ckbk livestreams are free monthly virtual events, bringing together chefs, cookbook authors and other food experts to share tips and techniques and to answer your questions on culinary topics.
This ckbk livestream took place on Wednesday September 21 at 6pm BST and touched on all aspects of cheese - selecting, storing, tasting, pairing and cooking with it.
Mary Quicke MBE, Managing Director of Quicke's, a cheesemaker with a 500 year history, and the 14th generation of the Quicke family to be based at Home Farm near Exeter.
Perry James Wakeman, Affineur of the Year, Cheese Judge and Chief of Cheese at Rennet & Rind in Cambridge, UK.
British cheese — how has Britain come to have more varieties of cheese than the French?
What is an 'affineur' — and how can you become one? Perry will join the livestream from the Rennet & Rind maturing room and will share the progress of his entry to the 2022 Affineur of the Year competition. Perry will also share his tips on the best way to store cheese at home to keep it in prime condition.
Cheese pairing — find out about the different flavour profiles of different cheeses , and how this can be used to select the best cheese to go with a particular ingredient or as part of a specific menu.
Cheese recipes — each of the panelists will share a favourite cheese recipe and tips for cooking with different types of cheese.
Chef tips — find out how Michelin star chefs are working with cheesemakers and affineurs to make the most of artisan cheese in their dishes, and the some of the tricks and techniques they use.
Waste not, want not — If you're discarding the rind of your artisan cheddar, don't - we will share ideas of how even humble cheese rinds can play a role in your cooking.
Livestream attendee Helen Jerome was the lucky winner of one of Perry’s mystery cheese boxes. If you are in the UK, you can order your own mystery cheese box from the Rennet & Rind website. Each box includes five outstanding artisan British farmhouse cheeses, made by the best independent farm cheesemakers and lovingly aged to perfection by Perry. Sign up for Rennet & Rind’s newsletter to get 10% off your first order.
Mary’s award-winning cheese is widely available in the UK. It can be purchased directly from the Quicke’s website or from Rennet & Rind. For those further afield, the good news is that Quicke’s cheese is available from Murray’s Cheese, which has more than 800 stores across the US and also offers mail-order.
Chiswick Cheese Market takes place on the third Sunday of each month - the next market will be on Sunday 16th October, 2022.
Whatever type of cheese you are cooking with, ckbk has countless recipes to choose from, all from trusted cookbooks:
Recipes using comte, ricotta, cream cheese, stilton, caerphilly, gouda, goat's cheese, taleggio and (of course) parmesan. Cheddar? "Not much call for it round here, sir..." Though in fact ckbk has 1000+ cheddar recipes.
We even have two cookbooks dedicated entirely to cooking with cheese:
Fran's career has been fuelled by a passion for food. Trained as a chef, she worked at the Café Royal, on an Australian prawn trawler, ran her own cookery school and then moved into food styling and food writing. She was the food editor at Red Magazine and is the author of Ginger Pig Meat Book, Ginger Pig Farmhouse Cookbook, Food for Friends, Eat, Drink, Live and Thirty Minute Italian and is also co-author of The Little Book of Chocolat, The French Market and The French Kitchen with Joanne Harris. Fran lives in West London with her husband and two children.
Mary Quicke MBE
Mary Quicke MBE DL runs Quicke’s, the largest British naturally matured traditional cheddar maker. Cheese has been made on the farm during the family’s 470 year history, and Mary is the fourteenth generation on the farm, running the business since 1987. The cheese is multi-award winning, winning Best Cheddar at the British Cheese Awards three years out of seven, winning Best English Cheese in 2015 and consistently winning trophies at major cheese competitions in the UK. The cheese sells to key outlets in the UK, and over one third to export, mainly US and Australia. In 2005, Mary received an MBE for her contribution to farming and cheesemaking.
Perry James Wakeman
Perry is a Certified MonS Affineur, working and studying under Hervé Mons, Meilleur Ouvrier de France (Best Artisan Craftsman of France), in the 9 MonS maturing cellars located in the Auvergne Rhône-Alpes region. Perry currently holds the highest certification possible with the Academy of Cheese and is a regular contributor to the Academy's curriculum. Perry is ‘Head of Cheese’ at Rennet & Rind, responsible for maintaining the strong relationships we have with our British cheesemakers, regularly visiting them on the family farm to batch select our cheese. Perry also looks after our Rennet & Rind maturing room, using his expert knowledge to ensure every cheese that leaves us arrives to you at its very best.