Cheesology is Brighton and Hove’s local mobile cheesemonger. Supporting small artisan cheese makers, and delivering cheese to the doors of Brighton and Hove customers with a passion to promote small farms and suppliers.
Lucie Inns who set up cheesology did so to introduce unfamiliar cheeses to her customers offering a chance to get out of their “Camembert comfort zone” as she calls it. We spoke with Lucie about some of the cheeses she sells.
Please tell us about your current cheese of the week.
So this week it’s Spenwood. A naturally rinded, hard ewes milk cheese, similar to a young Pecorino, made by Anne and Andy Wigmore in Reading Berkshire. It has really complex flavours – grassy, herby, toffee (that’s down to the unpasteurised milk used).
What is your most popular cheese?
Without doubt it’s Tunworth. An unpasteurised soft cows milk cheese similar to Camembert. It’s made in Hampshire not far from Basingstoke. The flavour is mushroomy and truffly – everything you’d want from a Camembert. Many of my French customers can’t believe it’s made in England.
What are your favourite uses of cheeses within recipes?
Well I’m a bit of a purist so I don’t often eat cooked cheese as I prefer it on a good cheese board. Some of the artisan cheeses lose their character when cooked so it’s a bit of a waste of a good cheese. Having said that, I would certainly use Old Winchester ( a Parmesan style made in Salisbury) grated on my pasta or in a risotto.
Please tell us a little-known fact about cheese
Hard cheese contains more fat content then soft. Most People think that the creamy Brie style cheeses are more fattening than the Cheddars but this is not the case. It’s to do with the water content versus the fat content. And the second most important fact is that the moon IS in fact made of cheese – which is why we can’t help going there to taste it (this is a best kept NASA secret) :0).
Tell us about some of the more unusual cheeses that you sell.
Well I DO sell a lot of unusual cheeses so that’s quite hard but if we’re sticking with cheeses from the British Isles (my specialism) then I’d say a lovely little goats’ cheese named Eve. She is made in Shepton Mallet by Peter Humphries, washed in Somerset Cider Brandy and wrapped in a vine leaf. Very decadent!
What would be your top tips for setting up a cheese board?
Buy really good quality cheese – it’s better to have two great cheeses than five poor quality ones. Have a balance so soft/hard/ewes milk/ goats’ milk/ pungent/blue. Something for everyone to enjoy.
What trends have you noticed in cheese lately?
I think consumers are waking up to the fact that handmade cheese is SO vastly different than the stuff they buy in the supermarket and are making a point of visiting their local cheesemonger to get advice and have a chance to taste before they buy. And there are new cheese makers popping up all over the place making great new cheeses.
You can find the cheesology stand at food markets throughout Sussex, the cheesology website shares an update of the stall’s upcoming locations.
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