Wensleydale Cheese PGI 2013 Thanks to Wallace's immortal words "not even Wensleydale" this wonderful cheese found a much bigger audience. However it was already very popular to those in the know. First made by Cistercian Monks in 114o it has an incredidble history, originally it was a white, sheeps milk cheese. Over time more cows milk was used until it became the favourite. As the tradition spread in the area locals began making Wensleydale for themselves and on some occasions the cheese ... continue reading...
Ilse of Man Queenie Scallops PDO
Ilse of Man Queen Scallops PDO 2012 Awarded the Protected Designation of Origin status in 2012 these Queenie scallops are unique in quality and slightly larger than Queen scollops from other areas. The Manx fishermen and processors have gone to great lengths to ensure only the best quality queenies reach the plate. They are clean and packed within a day of being landed. Unlike many scallops available on international markets have no added water to boost size and weight. The Isle of Man Queen ... continue reading...
Kentish Ale, Kentish Strong and Rutland Bitter
Kentish Ale, Kentish Strong Ale and Rutland Bitter PGI 1996 It might suprise those who like a pint but the above UK beers are the only ones to be granted the PGI status thus far (2016). Newcastle Brown Ale "the one and only" as it said on the label was credited with PGI until 2007. The Scottish and Newcastle brewery then moved to Gateshead and it's Status was removed. Now anyone can make Newcastle Brown Ale, even if you brew it in Sunderland! Kentish Ale and Rutland were awarded the PGI mark ... continue reading...
Serrano Jamon, Iberico. PDO and PGI
Serrano Jamon/ham PGI and PDO I have a serious weakness for Serrano Jamon. There's one on the kitchen worksurface, that we brought back from Seville Andalucia (if you go there visit Casa Ramon the Jamon is wonderful). Ours ham is unfortunately not classed as Iberico but it's still delicious. So what makes a great Serrano Jamon, Black pigs, acorns and patience? The best is Jamon Iberico de Bellota, as pictured above and the best of the best is hung for up to four years after curing. It is ... continue reading...
Scottish Beef and Lamb. PGI
Scottish Lamb and Beef PGI 2004 I'm on that subject of meat again. In my opinon most meat produced in the British Isles is special. You can ruin the best meat is the world though if it isn't butchered or cooked correctly. Having said that there is definately something extra special about Scottish reared Cattle and Lamb especially if matured correctly. Since the 19th centuary its been said that livestock reared on the pastures of Mainland Scotland, West Coast, Orkney and the Shetland Isles has ... continue reading...