IF YOU love cheese, cider, market stalls and festivals then this is the perfect event for you.

The 14th annual Sturminster Newton Cheese Festival is back, and this year there are over 60 producers offering a wide range of delicacies.

There will be 24 cheeses from all around the country on sale on September 14 and 15.

This fabulous annual event is a real celebration of the best local food around and is also a showcase for crafts, artists and other local organisations.

As well as food and stalls, there are children’s entertainers, a wide range of hot and cold foods for lunch, a cider tent and live music.

You can also buy fresh fruit and vegetables and even chickens.

Organiser Helen Lacey said the event, which started after the closure of the town’s cattle market 14 years ago, was still important to the town.

“What started as an event to give the town some focus has just grown and grown, and taken on an identity of its own, and has gained a reputation across the county.

“Due to the size of the site we can’t get any bigger geographically but we’ve certainly got more food producers this year than ever.

“Over the past few years the food industry in Dorset has grown substantially because of the amount of artisan and unique suppliers. The festival is for those who love food and anyone who wants a great summer family day out.”

Cheeses on offer will include Dorset Blue Vinney, Westcombe Cheddar, Exmore Blue, Lyburn, Godminster to name but five.

Other foods on offer will include bread from Oxford Bakery, olives from Olives et Al, cakes from Honeybuns, Christine’s Puddings and many many more.

For more information on the event please go online and visit cheesefestival.co.uk

Get creative with these wonderful recipes

We’ve long been a nation of cheese lovers, but nowadays Britain is well and truly on the foodie map as a great cheese producer too.

British producers are not only offering world-beating traditional varieties, but developing their own versions of tried and tested continental cheeses too.

And while cheese is delightful eaten straight off a board, there are endless ways to use it in cooking too, and you’ll find lots of recipes on the British Cheese Board’s website britishcheese.com

Farmhouse Cheddar linguine with bacon, mint and peas

300g linguine

1tbsp olive oil

4 rashers bacon, snipped into pieces

2 garlic cloves, very finely sliced

1 bunch spring onions, finely chopped

100g frozen petit pois or garden peas

thawed Zest of 1 lemon

75g Farmhouse Cheddar cheese, finely grated

12 mint leaves, shredded

Salt and black pepper

Mint leaves and extra grated Farmhouse Cheddar, to garnish

Cook the linguine in plenty of boiling, salted water for 10-12 minutes, or one minute less than the pack instructions to ensure it’s al dente and not gloopy.

Meanwhile, heat the olive oil in a frying pan and sizzle the bacon for two to three minutes before adding add the garlic and spring onions.

Cook gently until softened, without browning. Add the peas, then heat gently, stirring for a couple of minutes.

Drain the linguine, making sure to keep four tablespoons of the cooking liquid, then return it to the saucepan with this liquid.

Stir in the bacon and peas, add the lemon zest, Cheddar and mint leaves, stirring gently to combine. Cook over a low heat for about two minutes, until thoroughly reheated.

Season to taste, going easy on the salt as the liquor and bacon will add plenty.

Transfer to four warmed plates. Serve garnished with fresh mint leaves and a little extra grated Cheddar.

Wensleydale cheese and apple fruit bread bakes

1 large egg

150ml milk

1/2 teaspoon vanilla extract

A few pinches of ground cinnamon or a few grates of nutmeg

4 thick slices fruit bread

1 apple - crisp, such as a Cox, Pink Lady or Braeburn

100g Wensleydale cheese, thinly sliced

4tsp honey or maple syrup, to serve Preheat the oven to 180C/350F/Gas Mark 4.

Lightly grease a baking sheet with vegetable oil.

Whisk the egg, milk and vanilla extract together in a bowl.

Add a pinch of either cinnamon or nutmeg to the mixture.

Dip the slices of fruit bread into the egg mixture, allowing them to soak for a few seconds before transferring to the prepared baking sheet.

Core and thinly slice the unpeeled apple, arrange the slices on the bread, then finish off with the sliced Wensleydale cheese. Sprinkle with a little extra cinnamon or nutmeg.

Bake in the oven until golden, should take four to five minutes, then serve, drizzled with a little honey or maple syrup.

You could also serve with a spoon of Greek yoghurt or a spoonful of delicious creme fraiche.