Grilled Brie Baby!

Well, it’s official, I adore grilled brie.  Yesterday I didn’t bother with any complex recipe but kept it simple.  The last of my St. Endellion was grilled until it had just begun to melt and I then covered it with some golden syrup.  Result: delicious!

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Nut Toffee Glazed St. Endellion from Cornish Country Larder

After discovering the initial idea for glazed grilled brie on Wednesday, I’ve now found the ‘official’ recipe from the makers of St. Endellion, Cornish Country Larder (CCL).

Luxurious Nut Toffee Glazed St. Endellion Dessert

My mission this weekend is to scour the supermarkets and try to find some of this double cream cheese.

Be sure to check out CCL’s other products and recipes too. I’ve already added the goats’ cheeses Gevrik and Village Green to my shopping list.

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BCB Flavour Map

Here’s something interesting I found on the British Cheese Board website.

Cheese Flavour Map

The homepage says that it “is designed to help you discover new cheeses based on the flavours that you like.” I couldn’t have said it better myself! Anyway, despite a lack of pictures or actually useful information, clicking on the pins does provide a quick description as well as recommendations for uses and alternatives. I’m currently salivating over this gem of an idea: St. Endellion (a luxury Cornish brie) grilled with a nut & toffee glaze and served as a desert. I’ll be sure to let you know how it goes.

My History

First of all, welcome to The Cellar!

Upon embarking on this project it struck me that my history with cheese has been rather confined.  It has generally been restricted to mainly cheddars, hard Italian cheeses (of which I’ve never known the names) plus some common soft cheeses like feta, brie and camembert.

Last Christmas I did though treat myself with a selection of some new varieties, including recent favourites smoked cheddar and manchego, which acted as the catalyst for the site you’re reading now.  Nevertheless, I am going to start now with a blank board. From this day my list of tasted cheeses will be empty, ready to expand.

So on that note, I would like some recommendations.  Where should I begin?