Davidstow

It seems that my blog is becoming one of adoration for my favourite things.

One as you may know being all things lemony and my other passion cheese, then my love for all things Cornish.

Well when I get two of them combined its indeed a lucky day.

I have been sent the two new Cheddars from Davidstow already a family favourite.

They have carefully hidden the secret of their recipes over 60 years and if I could make cheese as flavoursome and rich as this, I would not be sharing the recipe either, I may not even share the cheese itself! 

A little more about them

This knowledge, time and skill, coupled with milk produced by generations of local farmers, produces the subtle and intricate recipes for two NEW Cheddars - Davidstow Cornish Classic mature cheddar and Davidstow Cornish Crackler extra mature cheddar. But to say it’s just prized local milk that makes Davidstow so special would be telling only half the story…

The meticulous cheese making process begins with the right recipe, unique to Davidstow. A closely guarded secret mastered over the decades combines milk from many of the best farms in Cornwall and the surrounding area. Once the curd is formed and the cheese pressed, it is at this point that Davidstow embarks on the painstaking practice of grading.

“Grading and selection is Davidstow’s art of nurturing nature”, explains Mark Pitts-Tucker, Davidstow’s specialist cheese grader. “As the cheese matures the Davidstow cheese grader will spend many hours refining the collection; tasting, checking balance, firmness, body and texture and removing any cheese that does not meet these exacting standards. The result is a multi award-winning cheddar alive with complexity, buttery smooth character, flinty texture and intense flavour that is far from overpowering.”

I was introduced to Cornish Crackler, by a lovely man in Marks and Spencer's, he saw me perusing the cheeses and struck up conversation. When I said I liked a good strong tasty cheese, he recommended it to me. I wish I would bump in to him as I would shake that mans hand. Its exquisite as he described.

Its a good piece of cheese , I love it with a glass of Pinot Grigio, its a good cheese for a cheese board, goes fantastically with Cox's apples and good rich fruit cake too, my Granny's supper dish given to me as a child.

If you like your cheddar strong go for this one, its also named Crackler as every now and then you do get a crackle of salt, there is a sweetness to this cheese that stops it being too sharp.

Davidstow say

Here’s a cheese that calls out to be made into a Cornish Rarebit and served up with a pint of Doombar or a glass of Cornish apple brandy but is equally welcome as a late night supper with a few crackers or alongside a slice of dark, sticky fruit cake, ideally paired with a tawny port.

Cornish Classic is exactly that, its rich but a medium cheddar, I found it perfect for a sandwich with wholemeal bread and thinly sliced tomatoes from my garden.
Davidstow suggest

"it’s best in a classic Ploughman's with ham off the bone, some Crellow pickle and a fresh, crusty white loaf.   But we also think it’s rather good with watercress soup in cheddar and ham toasties, on top of a barbecued pure beef burger, or in a crumbly cheddar cheese biscuit - which are particularly moreish when served with a glass of Cornish Cyder, an oak-aged Chardonnay, a pint of Tribute Ale or a fruity, medium-bodied Côtes du Rhône."

Keeping true to their Cornish roots, the team at Davidstow have partnered with one of the most celebrated chefs in Cornwall, Nathan Outlaw, who shares their enthusiasm for real Cornish produce. Nathan’s collection of Cornish recipes takes a few classics and turns them into modern masterpieces. There are family favourites such as Cornish Crackler Rarebit, light and flaky Crackler Cheese Straws and an easy to prepare, Classic Cheddar & Crab Tart. For all of Nathan’s recipes, visit


http://www.davidstowcheddar.co.uk/

Available in Sainsbury's

I will leave you to drool over one such recipe.

Classic Cheddar & Crab Tart (6 as a starter, 4 for lunch)


500g all-butter pastry block, de-frosted

6 free range eggs
600ml double cream
Cornish sea salt and freshly ground black pepper
 250g Davidstow Classic Cheddar Cheese, diced into small cubes
 2 tbsp chopped tarragon
2 bunches spring onions, sliced
250g fresh white crab meat
50g fresh brown crab meat


Line the pastry with a circle of greaseproof paper and baking beans. Chill for 10 minutes. Bake in the oven for 15 minutes, then remove the paper and baking beans.
Brush the inside of the pastry with egg wash and turn the oven down to gas mark 4, 180ºC (350ºF).

Mix the eggs and cream together and season.
Sprinkle the cheese, tarragon, spring onion and crab over the tart case and pour over the egg mixture.
Bake for 25 minutes until the custard is set and the pastry is golden brown.
When the tart is cool slice and serve with a simple seasonal salad.