Journal — food suppliers

A sophisticated cheeseboard will be relished at any dinner party or evening of entertaining. As we start to dust off the Christmas decorations, now is the perfect time to explore some new artisan cheeses.

January is often a time for compensating for the excesses of December and the Christmas and New Year festivities. Each year we’re cajoled and encouraged to try new diets or detox our way to February.

Keeping in with the fermented foods theme – yogurt is the result of the bacterial fermentation of milk.

If there’s one cheese that speaks of Christmas here in the UK, it has to be a blue cheese, ideally a Stilton and for ‘gold standard’ it has to be a Colston Bassett. Rich, creamy, tangy and full of flavour. The cheese has been around for a long time, with first mention of it back in the 1720’s and it appears to have been first marketed by Cooper Thornhill of the Bell Inn in the village of Stilton.