Issue no 8 - October/November 1999
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Welcome to the 8th issue of 'The Teddington Cheese Wire' - as we celebrate the opening of our new shop at Kew. After nine months of painstaking preparations, the doors were finally opened on the 9th September. We also bring great news for cheese-lovers abroad. Our mail order service has now expanded to include Worldwide Deliveries. To commemorate these events, we have introduced two new cheeseboard offers. Read on for more details.

The competition takes a different form this month with a tricky cheese wordsearch to test the grey matter.

Inside

Features
World-wide cheese delivery service

Introducing the Head Cheesemonger at The Kew Cheese

Cheese Focus
Beaufort

Recipe
Tarte Savoyarde au Beaufort

Tools of the Trade
The Curd Mill

Competition
Cheese wordsearch
Winner of last months caption contest

Worldwide Deliveries

Over the past few years, we have had numerous enquiries about sending cheese abroad. Now that the internet site is gaining more and more popularity, many people from across the globe are showing interest. Some want to try farmhouse British and European cheeses for the first time, whilst others are ex-pats who miss the tastes of home. Whatever the reasons, we are pleased to announce that our new Worldwide Delivery Service is now up and running, so whether you want Tornegus sent to Toremolinos or Stilton to San Francisco, we are now able to cater for your needs.

When shipping cheese abroad it is important to consider the type of cheese. We have taken great care to ensure that our packaging methods are as effective as possible at maintaining cheese in a good condition. However, it is a sad fact that some cheeses travel better than others. As a rule, hard or whole cheeses travel much better than soft, cut ones. Although your penchant may be for soft, pungent Epoisses, there is yet to be found a way of sending cut pieces half way across the globe, and them arriving intact.

Worldwide Delivery Charges

We have arranged very competetive rates with DHL Worldwide Express and our delivery costs directly reflect these rates. The first kilogram of a consignment is the most expensive since it includes the actual collection and delivery costs for the package. Additional items can be added at a much lower rate because the only extra cost is that of the aircraft fuel, since collection and delivery costs have already been covered.

Zone A
Belgium, Ireland, Luxembourg & Netherlands

£18.35 for the first kilogram and then £2.00 for each additional kilogram

Zone B
France, Germany & Monaco

£20.14 for the first kilogram and then £3.00 for each additional kilogram

Zone C
Andorra, Austria, Denmark, Finland, Greece, Italy, Portugal, Spain & Sweden

£23.64 for the first kilogram and then £4.20 for each additional kilogram

Zone D
New York City

£20.66 for the first kilogram and then £2.40 for each additional kilogram Zone E - USA 1-2days £25.45 for the first kilogram and then £3.30 for each additional kilogram

Zone F
Canada 2-3days, Canary Islands 2-3 days, Gibraltar, Norway & Switzerland

£27.04 for the first kilogram and then £3.40 for each additional kilogram

All deliveries take 1 working day unless indicated otherwise. Please contact us for prices and restrictions to other destinations.

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Caption Competition Result   'It's not as messy as dunking biscuits Thank you to the winner Mr Ross of Newport and all the other entrants who kept us chuckling.

Cheese Focus Cheese Focus Cheese Focus

Beaufort Savoie, France

Beaufort is produced in the Savoie region on the massif Beaufortin, the Tarentaise and the Maurienne. Cows are grazed during the summer months at high altitude in areas free from pollution and fertilizers. Some of the mountains reach 3000m with deep valleys in between. Beaufort originally took its name from the little market town near Albertville.

Beaufort is made from the milk of the Tarines cow, a strong and hardy animal. This breed of cow originally came from the Indo-Asian continent and crossed central Europe before reaching France. During the winter months the cows are kept in sheds to protect them from the heavy winter snow and, in accordance with A.O.C. regulations, they are not fed any silage or other fermented fodder. In spring they are taken high into the mountains to graze on the lush grass and spring flowers of the alpine meadows. In autumn they return to the villages before the winter snows. The cows graze over the mountains for a 100 days from June to September . The Beaufort is pale and white when made in the winter and pale yellow when made in the summer. It is said that the chlorophyll from the grass and the carotene from the alpine flowers gives this cheese its colour and flavour.

The whey left over when making Beaufort is used to make 'Sérac'. Sérac is a white cheese, similar to ricotta. Its name derives from the Latin 'serum' meaning whey. Together with Tomme, Sérac used to constitute the staple diet of the mountain people, who kept their Beafort to sell at market.

There are three types of Beaufort: Beaufort, Beaufort d'été (summer) and Beaufort d'alpage (made in chalets in the mountains). All Beaufort is made in a similar way to Gruyère but can be easily distinguished by the concave shape around the circumference produced by the 'cercle de Beaufort' - this is a band placed around the cheese which is tightened during the first pressing of the cheese. Beaufort does not have holes. The cheese was baptised the 'Prince of Gruyères' by none other than that great gastronome, Brillat-Savarin in the 19th Century and it gained its A.O.C. status on 4th April 1968. This was modified on 29th December 1986 to include a wider area of acceptable production.

Our Beaufort is made in the spring and summer from unpasteurised milk and is matured from 12 to 18 months to give a rich hazelnut aroma and very fruity flavour which lingers in the mouth. Each cheese is matured at 15 degrees C, at a humidity of 92% and is repeatedly wiped and rubbed with brine. Each cheese measures from 35 to 75cm in diameter, 11 to 16cm in depth and weighs from 20 to 70kg. Twelve litres of milk are needed for every one kilogram of cheese.

Beaufort is often enjoyed with Volnay (Côtes de Beaune) or a golden yellow wine of the Savagnin grape (from the Savoie) matured in oak casks for at least six years giving it a walnut flavour. The cheese is often added to fondues and has earned its place in the best chefs' kitchens.

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Tools of the Trade

The Curd Mill

Cutting the curds is an important part of most cheese-making. When the curd originally forms, it has a fibrous, matted structure, which needs to be broken down to allow salting and the filling of the moulds. The function of the curd mill is to tear apart the curds into small pieces.

The first description of a Curd Mill appeared in 1778. The machine consisted of two rollers, which worked one above the other. The top roller would break the curds up into chunks, allowing them to fall on to the lower roller, which tore them into much smaller pieces. Both rollers were moved by a crank, attached to the axle of the upper roller.

Today, most cheeses are made by cutting the curds using mechanical blades, which slice, rather than tear, the curds. However, some traditional manufacturers still prefer the old machines, maintaining that the curds have a better quality when torn.

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WORDSEARCH

Every letter in this wordsearch square is used to spell one or more types of cheese (words run horizontally and vertically but not diagonally). How many cheeses can you identify?

All entries must be received by 15th November '99 (please include your name, address and telephone number). The winner will receive the Kew Cheese selection.

COMPETITION NOW OVER
Please see issue 9 for details of the winner.