Tuesday, May 31, 2011

Long Clawson Dairy - Cooking Creatively With Cheese


Cooking Creatively With Cheese has been published to celebrate Long Clawson Dairies centenary year.

The dairy, which celebrates 100 years in 2011, has worked alongside Michelin starred chef, Tom Aikens, to compile a cheese recipe bible, packed with scrumptious recipes celebrating the cheeses the world famous dairy produces.


The book takes you through the decades, starting from 1910s. It uncovers Long Clawson Dairies history piece by piece in each chapter, whilst also offering a delicious selection of cheesy recipes typical of each decade, including Bread and Butter Pudding, Broccoli & Stilton Soup and Shepherds Pie, with each dish photographed exclusively for the book.

The collaboration with Tom Aikens, who created ten new recipes for the book, came about through his love of British products and cheese in particular, Tom Aikens said 'It's been a passion of mine since I can remember, so it comes as no surprise that cheese is a regular feature in the menus of my restaurants and my recipes'.

Janice Breedon, Marketing Manager at Long Clawson Dairy, said: 'We're delighted with the book. I can't think of a better way to celebrate 100 years than to share the Long Clawson recipe collection alongside Tom's creations. We really want to inspire people and show them how versatile our cheese is - and there are 45 different recipes in the book to help do this'.

Leek and Bacon Risotto


There is a 'Did You Know' on each recipe page with fascinating facts -
Did You Know: It takes 78 litres of milk to make one whole Blue Stilton Cheese(8kg).
Did You Know: Stilton must always be made with full fat pasteurised milk and made into a cylindrical shape.

More fascinating facts:
Long Clawson Dairy is the largest producer of Stilton Cheese in the UK.

In the 18th century cheese was procured by a Mrs Paulet, a farmer's wife living near Melton Mowbray for the Bell Inn Stilton (in Cambridgeshire) where her brother-in-law, Cooper Thornhill was the landlord and that's how the cheese came to be known as Stilton. Coach travellers on the Great North Road got a taste for the blue veined cheese and its fame spread as Stilton Cheese.

Blue Stilton can only be made out of milk from Leicestershire, Nottinghamshire and Derbyshire in strictly specified ways by the traditional dairies including Long Clawson.

I was thrilled to be sent this book as I originally came from the area, and Long Clawson Dairy is a name I grew up with. I am still a regular visitor to the area and I found this book of recipes, photographs and social history a fascinating read.

The book can be bought from Amazon.

Thank you Katie.

4 comments:

Kelly-Jane said...

I love their cheese, and your risotto looks lovely.

Pistachio and Rose said...

Oh how I love thee cheese...that book look's great and so does that yummy risotto

Jan said...
This comment has been removed by a blog administrator.
Maria♥ said...

That risotto looks absolutely divine!

Maria
x

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