The Rachel

Way back in August, I happened to be in Bristol. After a balloon festival, several mammoth meals and local beers, the weekend was nicely rounded off by a visit to the Arch House Deli’s cheese counter in charismatic Clifton. Life, clearly, has been hectic and this post is somewhat belated, but I didn’t want to deprive you of a wonderful West Country discovery.

Balloons in Bristol

“What would you recommend?” I inquire. The server points to a curvaceous, smooth white cheese speckled with small holes – “this is our most popular cheese.” And so off I trot back to London armed with a substantial portion of Rachel – a semi-soft goat’s cheese made by White Lake Cheeses of Somerset. 

The Rachel

White Lake Cheeses are regular winners at the prestigious British Cheese Awards, conquering three categories this year. Having won in previous years, it’s obvious Rachel is made by some of Britain's finest cheese makers. 

Back at home, I’ve attacked Rachel with my cheese knife, and I’m delighted. People of Clifton, you have excellent taste. The flavour is creamy and mild, and it’s all too easy to consume a small slither at a time until realising you’ve eaten half the block. 

Fancy a suitable beverage to accompany this fabulous cheese? Arch House Deli recommends a single variety cider or a decent white wine, such as a Sancerre.

Meanwhile, on White Lake’s website, we learn that Rachel is named after a friend who, like this cheese, is sweet, curvy and slightly nutty. As comparisons go, that's not so bad. Better than being sour and mouldy, eh?

About thyme

I’m not great at baking. When I recently attempted some fairly innocuous sundried tomato biscuits, I burnt them so badly I put them into a vase on a mantelpiece and mourned them (slight exaggeration, and I don't have a mantelpiece but you get the idea).

Happily, a few weeks ago, I tried a different (cheesy) recipe and the result was edible. In fact, it was crunchy, creamy, thyme flavours emerged, garlic was subtle. It tasted good! Admittedly, the stakes were higher this time as I had guests round, so a disaster would have been a lil embarrassing.

You might ask, what was this miraculous baking achievement? A tomato, thyme and goat’s cheese tart no less, inspired by The Guardian’s marvellous list of 10 best goat’s cheese recipes. As one of my favourite cheeses, this list is a real gem.

Tomato, thyme and goat’s cheese tart

The recipe uses ready-rolled puff pastry, so most of the hard work is already done. And if a baking novice like me can master this, then it must surely be foolproof.  I’d just caution that the tart would suit a maximum of four people rather than six for a main course, as it’s very light.

As for the other nine recipes on the list, I may well surf the wave of goat’s cheese baking success and attempt the rest. Watch this goat, I mean space.