My Boiled Eggs and Soldiers

The new big cheese on the block

The gang, myself and a few thousand others attended The Big Feastival at the weekend.

This music and foodie extravaganza was hosted by celebrity chef, Jamie Oliver and former musician-turned-farmer, Alex James, on his humble 200-acre farm in the village of Kingham, Oxfordshire.

And boy, did they put on a show.

Throughout the weekend, where the Great British weather for once put in a good performance, we saw sets from Rizzle Kicks, Bassment Jaxx, The Feeling, KT Tunstall, actor-turned-singer Laurence Fox and local beatbox boys, Duke.

And the fun didn’t stop there, with the beats came the treats, and we weren’t short of delicious local foodie delights to feast on.

However, there was one local food producer in particular who was on my radar – the host himself, Alex James.

Known to many as former bassist in Brit pop band, Blur, already you’re get the inkling that this guy is super talented.

Since he put down his instrument, got married, produced a small army of children and bought and renovated a rundown farm in the Cotswolds, which seems like a lifetime of achievements in itself, he has also topped it with becoming an award-winning cheese maker as well.

Rock star turned food producer is a rather eccentric notion, but he’s done it, and having tasted some of his ‘Little Wallop’ goats cheese, he’s done it very well, and in a very credible fashion.

This was pretty apparent from the crowds who gathered in and around his ‘cheese hub’ at The Big Feastival, and they weren’t just there for the free samples.

The mark of success comes with a queue of fans waiting to get a glimpse and of course, to buy some of the cheese itself, and it was a queue we were all more than willing to stand in. Throughout the weekend, he gave talks on the topic he has become so passionate about, and the award-winning produce he is proud of.

Children gathered on the hay bales before him, faces full of excitement, to meet the rock star turned cheese maker , as the grown-ups huddled at the back – it’s moments like this, I wish I was a child again.

The surrounding cheese counters packed with his award-winning cheeses didn’t boast an empty space until The Big Feastival announced closing time, and even then, people made a last minute dash for a purchase.

Because this cheese is not only delicious, but is produced locally, on a farm owned by a man who had a dream.

Which just goes to show that you don’t have to be a trained chef or an experienced cook to appreciate great food, pursue your passion, and do what you love.

The Cheese

The stuff that dreams are made of...

Little Wallop

This is a mild and creamy goats cheese, with a mellow and silky smoothness, embodying hints of apples, lemons and nuts.

It is washed in Temperley Somerset Cider Brandy before being wrapped in vine leaves, which help to keep the cheese fresh.

Alex James produced ‘Little Wallop’ exclusively for ‘The Cheese Lady’ Juliet Harbutt, who runs ‘The Cheese Web’ just down the road from his farm, as well as the British Cheese Awards.

Farleigh Wallop

This award-winning log-shaped goats cheese is a ‘must have’ in all kitchens, easy to slice and cook with, it is a favourite with countless chefs and home cooks across the nation.

Rolled in thyme, which creates the perfect balance against the sharp flavour and creamy texture of the cheese, The Farleigh Wallop is a delicious addition to salads, canapés, with fruit and in quiches.

No.7 Blue Monday

Created by ‘The Cheese Lady’, Juliet Harbutt, and Alex James, this is a blue cheese that is complex and creamy in texture; and sweet and spicy in flavour.

Its bold cracks and streaks of blue make it a wedge of unique beauty.

The only one of his cheeses not to have won an award, Alex went back to the drawing board and reinvented the recipe he then launched at this year's Feastival, alongside his recipe for a blue cheese martini.