Organic Cotswold Blue-Veined Brie

Real cheese lovers favour this blue veined brie. It is unique to Simon Weaver and has a rich creamy texture that goes particularly well with pear.

The cheese has a soft centre when left at room temperature and a delicious clean, fresh taste. Although not pungent the cheese develops more flavour as it ages.

Traditionally made using fresh organic milk from ‘the girls' (the Friesian cows) at Kirkham Farm. The milk is taken to the Creamery each morning, where it is lovingly turned into a new batch of cheese.

After the milk has travelled just five metres from the milking shed to the Creamery, the cheesemaking process begins in earnest at 6.30am. Our skilled cheesemakers then work quickly within a four hour period to produce a batch of 1200 cheeses from the 1500 litres of milk the girls have generated. The process requires careful timing and intense concentration, and our cheesemakers prefer not to be disturbed during this time, so mobile phones are always left in a pile outside the Creamery door.

Our Cutting Cheese is a big block of cheese and fabulous for Weddings and Parties.

Made from 100% fresh organic cows milk from ‘the girls' (the Friesian cows) at Kirkham Farm.

The exact recipes for our individual cheeses are a closely guarded secret - but we can let you know that they are entirely natural and contain just pasteurised milk, rennet and the appropriate cultures.

No preservatives or artificial additives are needed, and we don't mess with our milk by standardising it. This means that the cheeses vary in taste and texture, depending upon which meadow the cows graze and the time of year.

Contains vegetarian rennet.

Milk

Try these delicious recipes using our Organic Cotswold Blue-Veined Brie and tell us what you think!

If you have any cooking suggestions or recipes that have worked for you, please do get in touch as we'd love to hear about them.

Grilled sirloin steak with quince jelly, pears and Organic Cotswold Blue-Veined Brie

This is an incredibly easy way to jazz up a grilled steak; you can also try it with pork chops or even on toasted ciabatta.

2 x 200g sirloin steak
2 tbsp quince jelly
1 pear peeled and cut into 8 wedges
Simon Weaver Organic Cotswold Blue-Veined Brie

Simply grill the steak and pear until it's almost ready and grill the pear alongside it for the same amount of time. Then spoon over the quince jelly to cover the meat. Arrange four pieces of pear on top of each steak. Now cut the Organic Cotswold Blue-Veined Brie into 1cm thick slices and place over the pears, return to grill and cook until the cheese melts. Great with new potatoes or chunky chips and salad leaves.
Serves 2


Parmesan Fried Brioche, cherry tomatoes & Cotswold Blue-Veined Brie

1 loaf of brioche
2 whole eggs
Grated Parmesan to taste
4-5 each red & yellow cherry tomatoes
Organic Cotswold Blue-Veined Brie

Whisk the egg, Parmesan and seasoning together. Slice the brioche to the required size, dip into the egg mixture and shallow fry on both sides until golden brown.
Wipe out the pan with kitchen roll and add a little olive oil. Sauté the tomatoes with a little seasoning and drain onto paper.

Put the eggy brioche in the centre of the plate, place cherry tomatoes on top and add a slice of Cotswold Blue-Veined Brie. Melt slightly under a pre-heated grill.