Stichelton,Cote Hill Blue, Damson Cheese and Lincolnshire Plum Bread

Lincolnshire Plum Bread , with  Cote Hill Blue Cheese Damson Cheese

Last year at  the East Midlands Food Festival I discovered some lovely new regional cheeses ; Sparkenhoe and Lincolnshire Poacher, both have become regular favourites.

So of course at the  Nottingham Food Festival I wanted to try something new so a snapped up some offerings from the Lincolnshire Poacher Stand.

Stichelton (above right) is classic blue cheese was recently developed by Joe Schneider and Randolph Hodgson of Neal’s Yard Dairy from unpasteurised milk at a new dairy built on the Welbeck Estate in Nottinghamshire.

Cote Hill Blue is another cheese from Lincolnshire which began production in 2005 from the herd at Cote Hill Farm with a soft rind its a smokey blue cheese.

The guy on the cheese stall suggested both cheeses would be good with toasted  Lincolnshire Plum Bread.   Modens have been making there since 1936 , and their loaves were flying off the stall next door.  It makes very good bread & butter pudding stuffed with raisins ( not plums)  its a light and springy loaf.

Lincolnshire Plum Bread , with  Cote Hill Blue Cheese Damson Cheese

The toasted bread and cheese was served after a long walk on Saturday  with homemade damson cheese recipe here and the last few  foraged Damsons their tartness is perfect with blue cheese.

Damsons

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This entry was posted in Autumn, Cheese, Events and Festival, Meals, Season, September. Bookmark the permalink.

One Response to Stichelton,Cote Hill Blue, Damson Cheese and Lincolnshire Plum Bread

  1. Pingback: Stichelton,CoteHill Blue Damson Cheese and Lincolnshire Plum Bread | CookingPlanet

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