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Want to wow with a cheesboard worthy of
finishing any meal? Mark Hartstone of La
Fosse at Cranborne reveals how it’s done…
S
turminster Newton, the home of
Harts of Stur, has been at the centre
of all things cheese for over 100
years,” cheeseboard champion and
chef proprietor at La Fosse
Cranborne, Mark Hartstone tells us.
“From 1913 to 1966, dairy trains made deliveries
from the town’s creamery. The town’s cheese
festival has also become a regular regional
phenomenon and was host to Dorset’s Best
Cheeseboard competition. Twice creating the
winning entry for this set me on the road to
having the perfect cheeseboard.”
Should we stick to one animal?
“It’s best to have a range of pasteurised and
unpasteurised cheeses from different animals:
– Woolsery goats cheese is award-winning and
has a great range, though it’s not as strong as
goaty continental cheeses.
– Ewe cheeses are being made on Mere Park
Farm from this autumn.
– Cow cheeses are the most prevalent, with a
range made at Chalke Valley Cheese.
– Buffalo milk cheeses are appearing from the
likes of Laverstoke Park Farm in Hampshire.”
Which styles, and which cheeses?
“Try to include the main different styles of
cheese and types of mi