Blessed Are The Cheesemakers – How To Choose The Perfect Cheese For A BBQ
Posted On July 6, 2013
We are back for more tips from Blessed Are The Cheesemakers and today and we are gearing up for the heat wave about to hit the UK. Manish from Good Taste Food is looking at the best cheese to serve at a BBQ. If you’ve missed any cheese tips or any of the six cheeses of the week then visit Blessed Are The Cheesemakers Show here. They’ve showcased some amazing artisan beauties over the past few weeks including: Dutch Mistress ,Bath Blue, Tunworth, Blue Vinny, Doddington, Francis and Stinking Bishop today its the turn of Two Hoots, Barkham Blue
Two Hoots Cheese was Supreme Champion at the British Cheese Awards in 2008. It is a made by Sandy and Andy Rose at their family run business based in the village of Barkham, near Wokingham in Berkshire. This cheese is made in the traditional way, using pasteurized cow’s milk and is suitable for vegetarians. The cow’s milk used is Channel Island milk, a mixture of milk from Jersey and Guernsey cows. Barkham Blue has a distinctive appearance. It is made in a 1.2 kg round shaped like an ammonite and is covered with a blue-grey mould ripened rind.
The deep yellow interior is cross-crossed with deep bluish-green veins. The veins are a type of penicillin and are introduced by hand into the interior of the cheese, using a metal spike. It melts in the mouth with a rich buttery taste and a strong but not overwhelming blue overtone. The flavour is slightly sweet with a touch of slice and pepper. This beautiful cheese has won numerous awards at both the British and World Cheese Awards since 2003.
At last summer seems to have graced our shores and we’ve adapted our luxury Cheese Burger to include this deliciously moorish cheese. So it’s time to stockpile your briquettes, buy your beer and enjoy a few of these beauties over the four days of British summer we are about to have.
Luxury Barkham Blue Burger
Makes 4 burgers
- 375g extra lean steak mince
- 90g porridge oats
- 1 shallot finely chopped
- 1 tsp of oregano
- 2 tsp Dijon mustard
- Salt and Pepper to taste
- 50g Barkham Blue, mashed
Stoke up the BBQ and make sure the coals are white. In a large bowl mix together the steak mince, porridge oats, shallot mustard and seasonings and combine well. Using your hands divide the burger mixture into eight pieces and then flatten and shape into burgers. Roll the mashed Barkham Blue cheese into small balls and place in the centre of four of the burgers.
Place the remaining four burgers on top the burgers with cheese and seal them together. Place on the BBQ and cook to order if you are looking for a medium burger then cook each side for 5 minutes or so each side. If you are looking for a more chargrilled option then keep them on the grill a bit longer.
To serve place tomato, lettuce, red onion in a bun and put the burger on top with your favourite sauce
. When you bite into the burger the delicious melted cheese will ooze with delicious cheese.