Cheese News & Press Releases
World Cheese Awards 2023
I’ve just returned from a fabulous couple of days at the World Cheese Awards in Trondheim, Norway. This annual gathering of the best cheeses in
Puglia is famous for Trulli, Primitivo, Mozzarella & Burrata – this week we’ve experienced them all!
Italy is quite possibly my favourite country to visit. The food is superb, the weather is always lovely and the people are some of the
The Great British & Irish Cheddar Challenge
Set to be the biggest cheddar event the world has ever seen, the first edition of the Great British & Irish Cheddar Challenge will take place on Saturday 16
Cheese Judging and Yorkshire Holidays
We have had a busy couple of weeks which started by judging at the International Cheese Awards at the end of June. We are always
Cheese & History in Madrid
We’ve just had a fantastic couple of days in Madrid (although our flight home was cancelled due to the horrific UK thunderstorms but don’t get
New Cheese Alert!
Introducing Zimbro – Our First Portuguese Cheese! This 450g of oozing deliciousness is the first Portuguese cheese we’ve stocked in the counter. It is produced
Spring 2023
The weather at the moment definitely has the feel of Britain about it. Sunny and glorious one minute, raining cats, dogs & hail stones the
Easter 2023
Hello and welcome to the newest instalment of my Running Cheesemonger blog. For those that don’t know me, I’m Jen and my partner Ali and
Hrudka (Easter Cheese Cake)
Why not try this traditional Eastern European Hrudka (Easter Cheese Cake) recipe… Courtesy of Nadiya, from Ukraine, who is currently living in Pangbourne Ingredients: Method:
Foreign Wanderings, February 2023
We don’t go away very often (our last overseas holiday was pre-covid) but when we do get time to be able to take just over
January 2023
Cold winter nights are perfect for hunkering down with cheesy goodness I asked our cheesemongers to come up with their favourite cheese themed recipes to
Ali’s Aubergine Bake
Ingredients: 2 Aubergine (sliced) 2 Courgette (diced) 1 Medium Onion (diced) 1tbsp Olive Oil 100g Button Mushrooms (sliced) 2 Garlic Cloves (pressed) Pepper to taste
Jan’s Gorgonzola Spaghetti Extravaganza
Ingredients: 400g Spaghetti 100g Gorgonzola PDO 2tbsp Butter 150ml Milk 2tbsp Double Cream 2tbsp Sardinian Pecorino (grated) Salt and Pepper to taste Method: Cook the
Chris’ Caravan Dinner
Ingredients: 8 Sausages (Chris loves Cumberland sausages with that extra bite!) 1kg Maris Piper Potatoes (cut into even sized pieces) 125ml milk 1tbsp butter 150g
Christmas Cheese Musings
It’s that time of year when we tend to get together with friends and family. I have a large, extended family and so it’s impossible
World Cheese Awards 2022
I’ve recently returned from judging at the World Cheese Awards – yes these are the Olympics of the cheese world! As judges, we work in
A Blissful Week on the Isle of Mull
We have just returned from a wonderful week spent exploring the Isle of Mull. Before we arrived I did a bit of research (I’m not
Locally Grown Flowers
We are so pleased to announce that we have teamed up with Harry from the Green Door Flower Company to supply locally grown flower bouquets.
Environmental News
Here at Cheese Etc, The Pangbourne Cheese Shop, we are trying to be as environmentally friendly as we can be. We purchased a refrigerated electric
Baked Camembert (works with a Baby Mont d’Or too!)
Who doesn’t love the thought of an oozing Baked Camembert for a cheesy dinner? It is so easy to make and is perfect to share
Pangbourne is full of the joys of spring!
We’ve just had a week away from the shop. I think it’s our first full week off since September last year and it has been
January (just) 2022
Hello and welcome to my first newsletter of 2022. Sorry it’s been a while since my last newsletter. Things here in Pangbourne have been amazingly
Suffolk
We have just come back from a lovely week in Suffolk It’s not often that we manage to take a whole week off from the
Father’s Day 2021
When it comes to buying gifts for Father’s Day I always used to get stuck for ideas. That was until we took over the Cheese
