Since moving ‘up North’, we have discovered the joy of pairing fruit cake with cheese – a Yorkshire tradition and a match made in heaven! Our choice of cheese to pair with a warming, fruity Cinnamon Pippin would be the traditional Wensleydale (a favourite of ours is the light, clean, lemony King Richard III) or a ‘melt in the mouth’ Kirkham’s Lancashire with its yoghurty flavour & fluffy, light texture.
Cinnamon is made by cutting the stems of the Cinnamomum tree. The inner bark is then extracted and the woody parts removed from it. When it dries, it forms strips that curl into rolls – cinnamon sticks! The sticks are ground to form cinnamon powder.
Cinnamon Pippin fruit cake takes its name from the numerous apple varieties which carry the name with the best known probably the Cox’s Orange Pippin; Yorkshire varieties include Ribston, Sharlstone and Greenup’s; and from Derbyshire the Beeley and the Belledge Pippin.
Classic Chai tea with cinnamon and ginger work in harmony with the cinnamon, apple and hazelnuts in the fruit cake for an autumnal 'hug'. It has quite a malty flavour and takes milk well. Brew light for 2 mins if drinking without milk or 3-5 mins if drinking with milk.