Comments for Capeling & Co

Comment on Who we are and what we do… by Jules

Jules — Thu, 15 Nov 2012 11:49:53 +0000

Hi there,

I would like to enquire if you stock Findlater’s Venison Pate?

Thank you

Jules

Comment on Bespoke services & celebration cakes by Julie Dawson

Julie Dawson — Tue, 13 Mar 2012 16:29:00 +0000

Yes I have been trying to contact too. Its been this way for about two weeks.

Comment on Bespoke services & celebration cakes by charitychic

charitychic — Wed, 07 Mar 2012 11:21:01 +0000

Hi, I just tried calling the number above and it wouldn’t connect. Thought I’d let you know. I’ll drop you an email instead.

Comment on Opening times for the New Year by lawrence morrison

lawrence morrison — Sun, 29 Jan 2012 12:28:16 +0000

your tel no doesnt work.dou sell isle of mull

Comment on Storing Cheese by Elisabeth Hewitt

Elisabeth Hewitt — Tue, 29 Mar 2011 18:05:11 +0000

An avid cheese lover….I’m in search of Godminster Vintage Chedder, I got some for my birthday and I’m having trouble tracking it down! Amazingly tasty and creamy!

Comment on A response to the ‘Check Your Cheddar’ Post by Congratulations to Capeling and Co! | The Virtual Southwood

Congratulations to Capeling and Co! | The Virtual Southwood — Thu, 06 Jan 2011 13:39:37 +0000

[...] but they deliver it with passion and style too. So much passion that they’ll even have run-ins with the British Cheese Board to ensure South Birmingham is eating the best cheddar possible. Their little shop is becoming a [...]

Comment on A response to the ‘Check Your Cheddar’ Post by And the winner is… :: Loaf Online

And the winner is… :: Loaf Online — Wed, 05 Jan 2011 12:50:55 +0000

Comment on Check Your Cheddar by David

David — Thu, 21 Oct 2010 09:43:22 +0000

Ok, I’ve calmed down a bit now. Enough at least to briefly discuss the Protected Designation of Origin for certain West Country Farmhouse Cheddars (linky linky: http://www.farmhousecheesemakers.com/pdo-our-provenance/). Basically, it’s good in that it guarantees that only things that have been cheddared get to call themselves a West Country Farmhouse Cheddar. Where it’s pretty useless as a guide to good cheddar is that it doesn’t go far enough in terms of maturing the cheese- 9 month minimum is far too little. When you make a 26kg cheese, it takes at the very least a year for the moisture contents to drop enough to get a decent cheese. TBH, I’d say that twice that would be a your sweet spot for a cheddar, and three years for a world-beater. Secondly, it doesn’t specify raw milk: so lots of dull, unchanging pasteurised cheddars get this prestigious appellation. Thirdly, no mention of pint starters. Fourthly, doesn’t specify that the milk has to come from their own farm – as long as it’s sourced from the West Country, it’s fine. Good news for industrial dairies based in the West Country, bad news for the consumer. Fifthly, no mention of traditional clothbinding or modern equivalents: hello vacuum packed square cheese. So: as a guide to good, traditional cheese, the PDO legislation falls far short of a decent inidcator for the consumer: hence why you can find those rubbery cubes of immature block cheese sitting in supermarket deli counters that have a prestigious PDO label on them. This is yet another example of the too little too late approach the UK has taken with PDO labels. That is all!

Comment on I Know thee well enough, thy name is Single Gloucester- by David

David — Sat, 18 Sep 2010 23:23:02 +0000

Thank you for kind words. The good news is that traditional cheesemaking is still enjoying it’s renaissance, roughly starting somewhere in the mid eighties, so there are few historic cheeses that have entirely died out. They’re still endangered, but are better supported than they have been for the last fifty years.

In terms of cheesmaking, yes, good dairy and facilities are requisites. However, there are some good guides to fresh cheese making (try t pick up a copy of Michelson’s ‘The Cheese Room’), and also the breed of yoghurt cheeses. I’m currently hooked on a London food blog which has a recipe I need to try at some point involving reducing the whey content of greek yoghurt to form a basic curd cheese: http://bit.ly/cUQouQ, and then imaginatively dressing it with stronger flavours. It’s not quite preserving milk as per tradition, but it looks nom anyhow.

Comment on I Know thee well enough, thy name is Single Gloucester- by forwardtumble

forwardtumble — Thu, 16 Sep 2010 18:24:45 +0000

I love how you tell us about the craft of cheese making. It’s wonderful to read about these skills, how they are alive how you keep them alive and present and nurtured. I sometimes wonder how much of these crafts were/are inevitably lost with the industrialization of food. I’m really into food preserving at the moment (and I think cheese is exactly that, a very, very tasty way of preserving quanitities of milk etc), if I had access to good dairy (as in milk and cheese etc) I would love to learn to make cheese and do my own butter etc. sigh. But i don’t (not yet anyway) So in the meantime i stick to the chutney making.

yummy cheese

Ines