The UK farmhouse cheese industry has faced its biggest challenges in recent years, with the Covid-19 pandemic forcing many small cheesemakers out of business. Food writers and journalists including Jamie Oliver led the call to save British cheeses, and the public’s discovery of and support for speciality artisan cheeses helped many producers to weather the storm.

A book rich and generous with information, that like any good cheese, you'll be sure to return to until you've devoured it all. * Valentine Warner * In a large bowl, combine the eggs, grated cheese, double cream and salt. After the 30 minutes is up, take the pastry out of the fridge and cover the base with a circle of baking parchment and a handful of baking beans, then blind bake for 15 minutes in the oven until lightly golden. Once cooked, set aside to cool. An essential read for anyone wanting to get down to the nitty gritty of traditional British Cheese. * Andy Swinscoe, The Courtyard Dairy *This beautiful book brilliantly captures the artisan cheese industry as it stands today, and issues a call to all of us to ensure its future by keeping real cheese on our plates. * Bronwen Percival * The UK farmhouse cheese industry has faced its biggest challenges in recent years, with the Covid-19 pandemic forcing many small cheesemakers out of business. Food writers and journalists including Jamie Oliver led the call to save British cheeses, and the public's discovery of and support for speciality artisan cheeses helped many producers to weather the storm. Over a fruitful discussion about their cheese, the quality of milk, the history of the British landscape and the importance of working in harmony with nature, the quiche was then washed down with plenty of fresh coffee. It was a lunch that, with every delicious mouthful, you could tell was doing you good. A Portrait of British Cheese is a celebration of the excellent cheese produced in the British Isles, featuring many of the cheesemakers we work with. The author Angus D. Birditt features thirty small-scale cheesemakers, showcasing each cheese's heritage, the landscape where it's produced and the knowledge of its producers. His writing is paired with photographs and illustrations that evoke a real sense of place. You can buy A Portrait of British Cheese here. Roasted Vegetable Quiche with Hafod Hotjar sets this cookie to identify a new user’s first session. It stores a true/false value, indicating whether it was the first time Hotjar saw this user.

First make the pastry. Place the flour, butter and salt in a food processor, and blend until the mixture looks like breadcrumbs. Then add the water and briefly blend until it resembles damp breadcrumbs. For this recipe, there is no need to make a dough: simply tip the pastry mixture into a 25cm-diameter fluted tart tin with a removable base and, with your fingertips, press and flatten it out to cover the base and sides of the tin. Refrigerate the pastry for 30 minutes; this will prevent it from shrinking during cooking. Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. In a frying pan on a medium heat, fry the red onions, courgette, garlic and thyme in the olive oil for about 10 minutes, stirring regularly, until the mixture is soft. Set aside to cool. Once the vegetable mixture is cool, tip into the cheese mixture in the bowl and combine. Tip the combined mixture into the cooled pastry case and bake in the oven for 30–40 minutes until the filling is cooked and golden on top. A slice of this quiche is super with a fresh salad, coleslaw or even a baked potato.