Long Clawson celebrates

May 23, 2011

If there’s one food Leicestershire is famous for, it’s probably cheese.  And part of that is down to the quality of businesses such as Long Clawson Dairy which this year celebrates 100 years. It was founded as a co-op by a dozen Vale of Belvoir farmers and  is, famously, one of only six dairies licensed to produce Blue Stilton, though it produces some 30 types of cheese.   To mark the occasion the dairy has got chef Tom Aikens to produce a cheese cookbook “Cooking Creatively with Cheese” that tells the history of the dairy and offers recipes representing each of the last ten decades – taking in the likes of broccoli and Stilton soup and white Stilton and red onion tart.

You can get the book on Amazon but as a special treat I’ve got a copy of the book available for one lucky reader. Just leave a comment to this post by Friday 3 June (if you’ve nothing to say, just put your favourite cheese!). I’ll select at random and will get back to the winner to arrange delivery. And for the rest of you, here’s one of Tom’s recipes, apparently from the 1930s, for savoury biscuits:

White  Stilton with mango and ginger savoury biscuits

100g plain flour
100g White Stilton with Mango and Ginger
100g butter
12 turns of milled pepper
Pinch smoked paprika
1⁄2 tsp caraway seed
1⁄2 tsp cumin seeds
2 egg yolks

Place the butter, cheese and flour into a food mixer, adding the paprika and milled pepper, and mix on a medium speed until it forms a smooth dough.

Take the dough from the mixer and roll it into a long log shape to a diameter of 4cm and wrap tightly in cling film, chill for approximately 60 minutes. Place some baking parchment onto a baking tray and slice the mix with a knife to around 1cm thick and place onto the baking trays.

Mix the egg yolk with a little water and brush the top of the biscuits to glaze them. Sprinkle on the cumin and caraway seeds and you can crumble some extra cheese over the top, too.

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7 Responses to “Long Clawson celebrates”

  1. PJW said

    Mate of mine used to say that camembert was the roi du fromage. She was French. And not very original. Hard to argue with her. Except to say that, if true, stilton is deffo la queen. Does that qualify me for the draw?

    Though, to be honest, I’d rather have some Long Clawson stilton than a book.

    Cheers
    Pete

    Like

  2. Steve Parker said

    Have to say that I’m a bit of a Cheese Pariah as my favourites are general stuff like Leicester (of course) and Gloucester, which apparently (according to Mrs P) don’t count as “proper” cheese!

    But that “Stilton with mango and ginger” combination sounds fantastic, so may well give that a go.

    Would just be easier following it out of a book rather than off the screen… 😉

    Like

    • riponia said

      Actually me too, Steve, I have plain tastes when it comes to fromage – that said I tend to prefer to cook with it than just nibble it and there are some really nice looking recipes in the book.

      Like

  3. Jessica said

    Ooh- where to start? I love the Cornish cheddar- you can get it with chilli which makes for awesome cheese on toast! Then the Welsh Y Fenni is wonderful, but quite hard to find. Can I get it in Leicester? The Dutch one with the seeds (fennel?) is great, as are soft sheep and goats cheeses. Dan Lepard’s recipe for spelt and oat crackers has recently given me a new appreciation for blue cheese- it’s amazing the difference the crackers make to the overall taste.
    I’ll stop now! I’d love the cook book!

    Like

  4. Chris said

    My favourite cheese ? I’d have to say “all of them”

    If I could only have one more forever ? Crumbly Lancashire.

    If I could choose only one from an infinite cheeseboard after a meal ? Dolcelatte.

    SO that’s two – depending on the circumstances.

    Like

  5. Neil said

    Post Alsace I guess I’m now a convert to Munster cheese – bit smelly granted, but lovely stuff. However, I fear that may have just been a holiday crush so I’d probably have to plump for crumbly lancashire too as an all round favourite. I did find myself pining for a kraft cheese slice the other week for its melting on a burger qualities but I guess that’s not the thing to say when you’re hankering after a cooking creatively with cheese cookbook.

    Like

  6. Tara said

    I must say I’m not a fan of smelly cheese; I’m definitely one for novelty, cheese including fruit or in cake! Give me white stilton flavoured with fruit pieces or some cheddar with chillies then I’m all over it. On the other side of the cheese coin who can’t smile when peeling a babybel or tearing the foil from a triangle of laughing cow….just me??

    I would however love the cookbook to help inspire me and maybe get me doing something more adventurous in our new kitchen.

    Like

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