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...
Snowdonia cheese black bomber
A titan of the cheese scene that comes out swinging...
Ladies and gentlemen. A Great Taste Award winner. A British Cheese Award winner. A World Cheese Award winner. But get this... Snowdonia Cheese's Black Bomber crossed the Welsh border into England, making its way south - stopping briefly at Oxford Services - before rampaging its way past queues of people at Dover, flipping furious border guards the bird before forcing its way through the Channel Tunnel and rolling its way to a “Super Gold” award at Mondial du Fromage IN FRANCE!
Fetaccompli picks its cheeses to last, but even we understand that sometimes you need to be in the mood for cheese - so I've tried to pick you a couple of big-hitters that will last in the fridge. This might be one of them, but then again - it's absolutely delicious, so it might not.
Pairings? Tough enough to "handle a spicy chutney" says Thomas in one of our reviews, and he's not wrong. But wait, what if you've run out of all other cheeses? I am once again here to remind you that a top-tier mature cheddar like this goes wonderfully with a wee dram of single malt. Try it. Nobody tells you that in the supermarket cheese aisle.
Ford farm's dorset red
Proudly organic, and even prouder to care for their cows, the Weavers have been farming in the South West since 1570...
Made in a similar way to Ford Farm's cheddar, but the milk is heated to a lower temperature and undergoes less stirring - resulting in the creamy smoothness here, perfected during three months maturation.
Want a pub quiz-worthy fact? The red colour in cheeses like this one comes from Annato - the seed of the achiote tree, indigenous to Central and South America, Mexico, and the Caribbean.
A note from Fetaccompli
I know that smoked cheese may not be to everyone's taste, but I'm committed to introducing you to new things and broadening your horizons. I believe this is the one.
As I heard someone put it recently, "if you can open a mouth, you can open a mind".
We're reliably informed a fresh and fruity red wine compliments the smokey flavour.
white lake cheese's eve
Would you Adam & Eve it?
A soft and wonderfully unctuous take on goats cheese, this one. Definitely give it time out of the fridge before diving in.
What is a washed rind cheese? Simply, a cheese that during maturation, is periodically treated to a 'wash' in a liquid - anything from from brine to something altogether more interesting like ale or cider - encouraging the growth of the desired bacteria which gives such cheeses their signature smell, taste, and texture.
Eve is lucky enough to not only be washed in Somerset Cider Brandy - but also wrapped in a vine leaf, which helps to maintain a softer paste (its centre) and develop nuttier flavours.
Perhaps Modern Life isn't quite so rubbish after all...
Well well, hasn't Somerset cider brandy been busy this month?
You have the epic White Lake Cheeses of Somerset x Alex James of Blur fame to thank for this one. Guernsey's rich cows milk forms & delivers the rich, buttery flavour, but again it's the cider brandy that that gives the distinctive rind its colour - and pungency.
Lesser mortals than you might not like it. But I know that you, yes YOU, will get used to it. And then you'll love it.
white lake fetish
Somerset has given us many things. Glastonbury. Britain’s oldest complete human skeleton. The first artificial limb. Jos Buttler. Basil Fawlty himself, John Cleese (who - and I'm not making this up - would actually have been John Cheese had his father not changes his name by deed poll before entering the army in 1915).
It's also gives us a well-known Greek cheese by way of Shepton Mallet... just don't say the name or you'll get everyone into trouble.
A slice of smashed avodado toast is livened up with the fresh tang from the sheeps milk, but if you're looking for something fresher still - marinade this delicious cheese in some fresh herbs, lemon juice, chilli and oil; then whack it in a salad with slices of watermelon (yes, trust me - I'll catch you) seasoned with salt, garlic and chilli. Woof.
Saving wood, doing good...
I believe business is bout more than just making money. We've had recyclable packaging from the very start, but for a while now I've been wondering how Fetaccompli can do more.
Then one of my best friends told me about their work with FoodCycle...
"We are FoodCycle, and our vision is to make food poverty, loneliness and food waste a thing of the past for every community. With community dining, week in, week out we feed the hungry and give company to the lonely in our communities; providing delicious meals and great conversation, and using food which would otherwise go to waste."
I think countering hunger, loneliness and waste are values that resonate with everyone. So I'm commiting to making a donation to FoodCycle with every Fetaccompli box. As Fetaccompli grows, so will the impact of our members - purpose beyond profit.
Did you know...
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 we positively encourage you to use cheese itself as an ersatz cracker for MORE CHEESE, it seems more polite to use these three-seed crackers from Miller's Harvest.
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 this month. Once they've got to you, they can be re-used on picnics or anywhere else you might need to keep your cool. Don't panic if they've melted! (All that means is that they've expended that energy keeping your cheese cool - thanks ice packs!)
If you don't want to re-use them, the contents can be safely poured down the sink. 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