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The Cheese Club

The Truckle Truck Cheese Club is a monthly event, where we will be offering a selection of cheeses, carefully curated to give you the perfect cheeseboard for the weekend. As well as cheese, you’ll get biscuits and an accompaniment to go with them, along with tasting notes for you to peruse as you tuck in. There’s no monthly subscription, simply order from the online shop and then either collect from us in Shaftesbury, or have your cheese delivered straight to your door.

This month:

Cashel Blue (Cows, Pasturised, Vegetarian, Tipperary, Ireland) This soft and luscious blue has a fantastically punchy flavour, with a well-rounded creaminess balancing the hint of spiciness from the mottled veining. A striking cheese on the board, the blue develops into craggy ‘holes’ inside the paste, allowing their flavour to mingle throughout the cheese.
Brie de Meaux (Cows, Unpasturised, Not Vegetarian, Rouzaire, Tournan-en-Brie, Paris) Possibly the most famous soft cheese, and said to be one of the oldest recipes still in use (the oldest recipe found so far dates back to the 9th century). A good brie should be gently oozing from the white, bloomy rind. The paste is rich and buttery, with a little bit of mushroomy earthiness from the thin rind.
Spenwood (Ewes, Unpasturied, Not Vegetarian, Risely, Berkshire) At nine months old, this cheese has developed some wonderfully complex flavours. Nuttiness and fruitiness come through, with a lingering savoury tanginess that makes this cheese a delight.
Goats Gouda (Goats, Pasturised, Vegetarian, Tadley, Hampshire ) This goat’s gouda is simply stunning. Packed with layer upon layer of sweet, savoury, grassy and biscuity flavours, it’s too good to say no to!
Cornish Kern (Cows, Pasturised, Vegetarian, Truro, Cornwall) With the World Cheese Awards coming up in a couple of weeks, this previous winner is hitting it’s peak season. Rich and buttery flavours, reminiscent of a classic cheddar, give a backnote to the powerfully sweet gouda-style taste that made it such a hit with the judges in 2017.
Walnut Oaties
Extraordinary Pickle

Choose from:

The Baby Board – £15. Perfect for two after dinner! Three cheeses (100g each)
The Small (but mighty) Board – £20. For serious turophiles who like their cheese little and often. (Five cheeses, 100g each)
The Family Board – £22.50. Enough cheese for everyone to tuck into over the weekend. (Three cheeses, 200g each)
The Seriously Cheesey Board – £32.50. For dedicated cheese-eaters, or for a special occasion! (Five cheeses, 200g each)

Join the Club!

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We’re back!

Susie is finally back in Dorset where she belongs, and we’ll be in Shaftesbury on Friday, fully loaded with lovely cheeses as usual. It’s also just in time to start the new monthly trip to The Rising Sun in Ludwell on Monday 4th March – excellent cheese and brilliant coffee, a match made in heaven…!

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All About The Cheese…

We’re well into December now, so it’s time to start talking about the good stuff.
No surprise – I start planning my Christmas cheese well in advance. (I have the very last piece of that stunning one year old Red Leicester tucked away, but there are already more maturing gently, so hopefully it’ll be back in six months or so!)

But what do you get when you have one diner who is staunchly anti-blue, one who can’t eat cows milk cheese and one who’ll only eat cheddar? Not to mention the riot when the truly stinky cheeses come out!

Fear not – The Truckle Truck is here to help!

The first thing to think about is when you’ll be having your cheese.
If you go with tradition and bring out the cheese board after the main meal, your guests will have already tucked into two, three or maybe even four courses. If that’s the case, you can expect your cheeseboard to be nibbled at, rather than devoured.
Keep it simple, with three or four cheeses so everyone can have a bit of everything without fearing a reprise ofthe infamous ‘wafer thin mint’ sketch. Larger pieces of cheese will also stand up to being cut repeatedly, when your diners discover that they could probably enjoy just one more morsel, or maybe two…

If you have your main meal earlier in the day, and serve up the cheeseboard as a light supper, you can go for a few more cheeses to keep your guests entertained as well as satiated until you’ve finished the hard work in the kitchen. You can probably have some of the more unusual cheeses too – the afore-mentioned stinkers (technical term, that) are a great centre piece, or maybe some goat’s gouda with fenugreek or a truffled camembert.
Try and have a mixture of textures of cheese – a hard and smooth, something crumbly, something gooey and something ‘fresh’ (Gruyere, Spenwood, Gorgonzola and Beau Farm’s St Maure-style log, for example) as well as trying to get a balance between sweet, sharp and strong flavours.

Above all, don’t be afraid to ask your friendly cheesemonger for advice, and also for a taste. (You will be the one who’ll have to eat up any leftovers.) We’d all rather you remembered your Christmas cheese for the right reasons!

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Getting there

It’s taken a little while longer than I’d expected, but the Truckle Truck is now undergoing it’s transformation!

This lovely van first hit the road in 1969, in Loiret. Now she’s having a thorough overhaul and UK registration, before being transported to Weston-super-Mare to be turned into the cheese-shop-on-wheels that will be your go-to for gorgonzola! Hopefully, we’ll be at markets from the middle of September…