Torpenhow Cheese Features on Michelin-Starred Menus
Cumbria is a foodie county.
Of course, we would say that, but it’s a fact that Cumbria has one restaurant with 3 Michelin Stars and a further seven with a much-coveted Michelin Star apiece, many of whom champion the wonderful local produce the county has to offer.
This might seem unsurprising given the county’s extensive hospitality sector, but for many years the assumption that dining in Cumbria was very much in the realm of ‘traditional, hearty fayre’ rather than contemporary gastronomy.
There’s no denying Simon Rogan’s contribution for putting Cumbria on the global culinary map with L’Enclume, the restaurant he opened in Cartmel in 2002 and, looking at the Michelin Guide website, you’d like to think that more establishments will be gaining their first or adding to their single stars in the years to come.
When we established the Torpenhow Cheese Company in 2019, we may have allowed ourselves to dream that our cheese could be considered worthy of a place on a Michelin-starred menu, but really…?
Yes, really.
In 2021 the brilliant Ben Queen-Fryer, chef and proprietor of The Dog & Gun in Skelton took his first delivery of organic Park House Cheddar and the cheese has become something of a firm favourite amongst his customers in a quite exquisite starter, Twice-Baked Torpenhow Cheddar and Black Truffle Soufflé.
Sounds good? Believe us, it tastes even better and we’re yet to find anyone who, after tasting, hasn’t fallen head over heels in love with this amazing dish.
The Dog & Gun was awarded a first and very well-deserved Michelin Star in 2022 and, based on our own experiences of dining there and the incredibly positive reviews, we think that it could be the first of many for Ben and his team.
More recently, a casual WhatsApp message from Mark’s brother, Pete, informed us that Park House Cheddar had made its way to a second Michelin-Starred establishment, this time none other than L’Enclume.
“Pete had been wanting to eat at L’Enclume for as long as I can remember, and finally made it there with a few of his friends in September.” Explains Mark, “We received a message and a photo from him, showing Park House Cheddar amongst a selection of artisan cheeses at L’Enclume.”
How did he know it was Park House Cheddar?
“When the waiter was describing the cheese, the pronunciation of Torpenhow was spot-on. Apparently one of the other waiters is from Ireby, not far from the farm, and he had taught his colleagues how to say it correctly, Tra-pen-ner.”
“We have the guys at Cartmel Cheeses to thank for getting Park House Cheddar into L’Enclume. Our understanding is that they have been supplying the restaurant for a good few years and we are eternally grateful that they have considered one of our cheeses worthy of putting in front of them for consideration.”
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