I started this blog on Thursday when the sun was out and it really felt as though Spring was finally in the air… It may have clouded over since then but the temperature has definitely gone up a notch or two which is super lovely 🙂
Why is it that everyone has a bit of a lighter step and a smile on their faces when it’s sunny out? Well the easy answer is that sunlight exposure triggers the brain to release serotonin, a hormone that contributes to feelings of well-being, calmness, and focus. It also stimulates the production of vitamin D in the skin, which plays a role in bone health, mood, and potentially reduces the risk of seasonal affective disorder. But did you know that cheese contains tryptophan, an essential amino acid, which is a precursor to serotonin. Cheese is also full of casein (a protein found in milk) which contains another amino acid, tyrosine. Tyrosine is important in the production of dopamine, the neurotransmitter associated with the feeling of reward and satisfaction. It is derived from the greek word for cheese, τυρί (tyri). So not only does the sun make us happy but cheese does too (I know for a fact that it makes me infinitely happy).
Things here in Pangbourne have been as hectic as ever. There simply don’t seem to be enough hours in the day, even when your day starts at 5am! We have had a bit of a re-vamp in our workshop and tasting room, the pièce de résistance of which is the wonderful picture above that our resident artist has created on one of the walls. Jan Lewis does all of our artwork in the shop, she is so incredibly talented plus she cuts and wraps a mean bit of cheese too! This has all been in preparation for the launch of our Academy of Cheese (AoC) courses. I am super excited to be teaching the courses and it’s meant that my own cheesy knowledge is being expanded along the way. I am far too easily distracted by all things cheese so as I’ve been doing more and more reading I go down more and more rabbit holes in the pursuit of excellence.
I’ve also been collaborating a bit more with the AoC and so hosted a webinar for them a couple of weeks ago. It was my idea of a perfect evening in that I got to talk cheese with like minded people. It was meant to be a 45 minutes presentation but, me being me, I got a tad carried away and so it went on a bit longer. That is the joy of cheese, there’s always so much more to explore.
But back in the broader world of cheese… This weekend has seen the British & Irish Cheese Awards taking place. The awards are held annually at the Bath & West Showground, just near Shepton Mallet in Somerset. I couldn’t get down there as we’ve been too busy in the shop but I was streaming the results as they came in. Our local cheese, Spenwood, was crowned the Best Sheep’s Milk cheese, whilst Bidlea Blue (the newest addition to our counter and more info below) was named Best New Cheese. The overall title went to Burford, which is an alpine style cheese made in Gloucestershire at the King Stone Dairy. It is aged for at least 5 months during which time it develops those classic alpiny fruity, nutty flavours. I am planning to feature it as our April Cheese of the Month so watch this space for availability. But if you happen to have a couple of free hours this weekend I would highly recommend heading to the show ground at Shepton Mallet as you can wander around the Food & Drink Festival that is taking place there.
I think that’s about it from me. As ever you can alway drop me a line or pop into the shop in Pangbourne if you have any burning cheesy questions!
Launched this month, Bidlea Blue is made by Claire Burt in Holmes Chapel, Cheshire. Wrapped in edible vine leaves that have been soaked in cider, it hits a perfect balance of milky richness with a peppery bite. I also think it has a hint of biscuit on the nose!
Don’t forget that next Sunday is Mother’s Day… Order by Tuesday evening and we will send your gift anywhere in the UK.
