What do the foxes say?!

“Red Leicester with a cunningly unexpected crunch”

Good Morning Cheesy1’s!

It has been a while since I have done a proper post so this time I’m featuring two cheeses I currently have in my fridge;. they are Red Fox & White Fox made by Belton Farm, Shropshire. A relative newcomer formed at the end of 2011 by Belton Farm Cheesemakers it was developed with a 12 month maturity and unique cultures to create a truly unique crunch not found in Red Leicester. The White Fox is very similar in terms of flavour delivery & texture but is a cheddar cheese which took 4 years to perfect! Matured for 18 months it develops the characteristic crunch but also a nuttiness. The flavour found is sweet & caramel like with a subtle nuttiness, but they both have a richness from the milk which makes them smooth with a thick almost cream like mouth-feel. with the crunch (Calcium Lactate) makeing similarities to a saltiness which drags you back for another bite. With a delicious & well rounded flavour these cheeses have it all but why is it called Red/White Fox? Well interestingly the Belton Farmhouse has a Red Fox on it’s weather vane since the early 20th Century and a Red Fox also features in the Leicestershire Coat of Arms, so it naturally became a good symbol for their newest cheese. The White Fox is just a tweak in colour but follows the same logo and story.

Now my fridge always has a variety of cheeses in as you can imagine and there is only one staple cheese that is in there but I was tasked of getting some cheeses for a BBQ, specifically suited for burgers. These two are well suited but do bear in mind they are strong so add a little for a taste or lots if you want a pile of cheesy goodness! I have found a recipe that comes direct from the Belton Farm website which I must try next time, if I have any cheese left!

500g (1lb 2oz) lean minced pork
1 garlic clove, crushed
1 onion, finely chopped
1 large carrot, grated,
2 tsp mixed dried herbs
3 tbsp chopped parsley or chives
1 red onion, thinly sliced
2 tomatoes, sliced
1 tbsp red or white wine vinegar
2 tbp wholegrain mustard
4 burger buns, sliced in half
a couple of handfuls of mixed salad leaves
100g (4oz) red fox cheese, sliced
freshly ground pepper

Mix together the mince, garlic, onion, carrot, dried herbs and fresh herbs. Season well, then shape into 4 burgers. Cover and chill until ready to cook.To make the tomato and onion relish, put the red onion, tomatoes, vinegar and mustard into a bowl. Season, toss together and leave to marinate while cooking the burgers.Preheat the grill, barbecue or a char-grill pan. Cook the burgers for 6-7 minutes on each side.Lightly toast the burger buns on the cut sides. Top with some salad leaves, then place a burger on top of each one. Finish off with slices of Red Fox Cheese and serve with tomato and onion relish.

I don’t know about you but I think that these look extremely tasty and would impress your BBQ guests, or if this isn’t for you serve the foxes on a cheeseboard with a red wine for the Red Fox or a nice white for the White Fox (although a cider would work very nicely), either cheeses would also work well as an alternative topping for a Shepherd’s/ Cottage pie. However you enjoy cheese these will suit and if you would like to try them they are available from Waitrose, Asda, The Co- Op and more.

When it comes down to the crunch look no further than the Foxes.

The Cheesy1

2 thoughts on “What do the foxes say?!”

Reblogged this on Cheesy1 and commented:

Good Evening Cheesy1’s,

While we wait with anticipation for the results of next week’s International Cheese Awards here’s the post about the Foxes Duo from Belton Farm in Cheshire.

Have a lovely weekend!

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