Welcome to the club!
When I started Fetaccompli, the idea was simple - to create somewhere to rate, review & discover cheese from the world's finest producers.
Fetaccompli is now home to 1,000 different cheeses from 200 producers, all available to rate & review.
Now here's the fun part - where I get to help you discover them all too.
Welcome to the Fetaccompli Cheese Club.
It is my pleasure - and privilege - to introduce this month's selection of cheeses...
This World Cheese Awards winner is one of the finest examples of British soft cheese
Village Maid Cheese’s Waterloo is a semi-soft cheese made from unpasteurised Guernsey cow’s milk with a vegetarian rennet. Waterloo has a rich, creamy flavour emanating from its naturally golden centre.
Waterloo is made using a washed curd method which dilutes the acidity to achieve a soft, gentle flavour. Its distinctive yellow colour is due to the natural carotene in the unpasteurised Guernsey milk which comes from a single herd of pedigree Guernsey cows.
A versatile crowd-pleasing blue which hits that sweet spot between complexity and accessibility
Caws Cenarth’s Perl Las is a superb blue cheese, golden in colour, with a creamy, gently salty taste that grows stronger with maturity.
This blue veined cheese differs from most bold British blues. First a rich creaminess followed by a short saltiness then the blue tones with a delicate lingering flavour.
As the Perl Las matures the texture becomes fudge like, allowing the cheese to melt on the tongue. This allows a subtle increase in the spicy lingering blue overtones. Served at room temperature, I think it's a prerequisite for any cheese board - but if that's not for you, it's reat melted onto a steak, or in a sauce. Add to a classic a salad dressing. Adds pizzazz and depth of flavour to a range of vegetarian dishes.
A note from Fetaccompli
I know that blue cheese may not be to everyone's taste, but I'm committed to introducing you to new things and broadening your horizons.
As I heard someone put it recently, "if you can open a mouth, you can open a mind".
I hope this crowdpleasing blue goes some way to achieving that.
A family affair, this cheese keeps cheesemaking traditions alive - even when moving to a different country!
Trethowan Brothers’ Gorwydd Caerphilly is a raw milk cheese made with cow’s milk and animal rennet and takes its name from the area in South Wales where this type of cheese was first made.
Made by the brothers on their farm in South Wales, before the move to Somerset, we they work the curds by hand and allow our cheese to mature for longer than most Caerphillys.
This results in a deeper, more sophisticated flavour. Described as “clean tasting with slight citrus notes", Todd and Maugan are proud to keep the Caerphilly cheesemaking tradition alive and to create a cheese that continues to win awards.
Perfected by three generations, this all-conquering titan of a cheddar has cleaned up at awards both nationally and internationally.
Described as "the epitome of traditional, handmade, unpasteurised Somerset cheddar", Montgomery's Cheddar's deep, rich, nut flavours have won worldwide acclaim.
The cheese is made 7 days a week to ensure the freshness of the milk and the maker, Jamie, uses the same strains of starter culture as his grandfather did 100 years ago. He is one of the few cheesemakers who still uses calf rennet to set the curds, and he is almost unique in using a peg mill to break up the cheddared curd which gives the cheese its brittle, broken texture.
About 120 cheeses are made each week with the milk produced by the Montgomery’s 200 Friesian cows. Most are matured for 12 months wrapped in muslin cloth on wooden shelves. Some are matured for 18 months for an extra special cheddar.
A note from Fetaccompli
(Sometimes you may find a bit of blue in these ultra traditional cheddars. This is quite normal - and the cheese may even be tastier because of it! If you find it in yours, please let us know!)
If you've got some to hand, try pairing this with a single malt.
Fresh tasting and slightly crumbly, try this versatile goats cheese with a crisp but fruity white (or even a rosé!)
White Lake Cheeses’ White Nancy is a mild and crumbly unpasteurised goats cheese with a white bloomy rind and a semi-soft texture with a slightly sweet, fresh citrus taste. As the cheese matures and softens the flavour becomes richer and creamier, making it a pleasantly different introduction to goats cheese.
A note from Fetaccompli
Again, I understand that goats cheese doesn't hit the right notes for some people. White Nancy was chosen as it crumbles nicely, making it a great addition to salads (try with some beetroot) or if you're feeling decadent, sprinkle some sugar (which works better than honey) over the top and pop it under the grill or a blowtorch if you have one (fancy!) to caramelise it.
Did you know that 7.2 million tons of food & drink are thrown away each year? If we stop wasting food that could have been eaten, the benefit to the planet would be the equivalent of taking 1 in 4 cars off the road.
That's why we love Rubies in the Rubble - who make their delicious condiments using surplus ingredients.
Want to know something even better? It will go perfectly with your cheese.
Some places will charge you extra for relish and crackers, but as an impatient glutton who wants everything NOW - I'm making sure you get everything you need in every single box too.
While you can always use cheese itself as an ersatz cracker for MORE CHEESE, it seems more polite to use these deliciously subtle, barley & hop creations.
Be sure to let me know what you think of your accompaniments
Find out how to get the best out of your cheese today with our free guide
Fetaccompli works tirelessly to find the best cheese (and accompaniments) direct to your door. How you enjoy your cheese is, of course, up to you - we've prepared a guide that we think you might find helpful.
We've partnered with Woolcool to bring you your cheese in tip-top condition.
Natural, sustainable, and a superior insulator - the wool is washed before being inserted into the recyclable wrap that lovingly keeps your cheese chilled.
Let Fetaccompli have it back to return it, or re-use it yourself! It's great for crafting, for pets, or in the garden for hanging baskets or over-wintering tender plants. (My Nan would be so proud!)
“The system of eco-friendly insulated packaging is nothing short of revolutionary.” Fortnum & Mason.
Your ice packs...
We're commited to keeping your cheese cool for the duration of its journey.
We're using water-based ice packs in your box. Once they've got to you, they can be re-used on picnics or anywhere else you might need to keep your cool.
The liquid inside is100% pure water, so if you don't want to re-use them, the contents can be safely poured down the drain. The plastic? That's LDPE Recyclable 4 - so they're widely recycled.
If your council won’t take it, you can recycle them with shopping bags which all supermarkets take
Your tape and stickers...
We're commited to getting your cheese safely to your door.
Not only is our colourful tape made from kraft paper to make recycling a breeze - it's reinforced, making it both strong & tamper-resistant.
We understand first impressions count, but we want to spend money on cheese - not packaging. We didn't want endless flyers that just get thrown away or loads of plastic.
Simply scan the QR code - it's your ticket to a wonderful cheese journey