Category reports – Page 76
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Category ReportBoilie
“It’s rooted in Irish tradition - the name boilie means ‘milking place’ in Irish.”
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Category ReportCothi Valley Goats Halloumi
Welsh Halloumi sounds crazy but is every bit as good as the Cypriot original, with fewer food miles to boot. It crisps up to a lovely golden colour.
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Category ReportClaxstone Delicate Smooth Blue
Producer: Long Clawson DairyRegion: LeicestershireCreated: 2012What’s your story? “We identified a gap in the market for a soft British blue cheese and wanted to create something that can be eaten straight from the fridge,” says marketing manager Janice Breedon (above). “We used our cheesemaking expertise and knowledge to develop Smooth ...
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Category ReportFlower Marie
In cheeses, ‘delicate’ often means bland, but Flower Marie is a showstopper. Its texture must be tried to be believed.
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Category ReportClothbound Blue Cheshire
“Our heritage began with Cheshire cheese and it was our ambition to extend the family into the blue category,” says MD Mike Heler.
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Category ReportQuantock Scrumpy Gold
“This year, we decided to blend our Cheddar with diced dried apples soaked in Burrow Hill medium dry Somerset Cider.”
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Category ReportQuickes Ewe’s Milk Cheddar
We fell head over heels for this nutty, moist Cheddar, which we think has real potential to change people’s perceptions of sheep’s milk cheese and take it to a wider audience.
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Category ReportWild Garlic Yarg
“Originally, Yarg was wrapped in nettles. The enzymes in them help the cheese mature. We thought using wild garlic leaf was a natural extension.”
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Category ReportForest Blue
A really unusual blue, which prompted comparisons with Dolcelatte when samples arrived. Rich, creamy and very indulgent.
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Category ReportBlagdon Blue
Developing new cheeses is a passion of mine, and my range of 16 varieties shows it,” says Northumberland Cheese Co’s Mark Atkinson
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Category ReportSuperior Yorkshire Goat Gouda
“There are two cheesemakers in Hawes - there’s the Wallace and Grommit people, and then there is us,” says cheesemaker Iona Hill.
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Category ReportCromal
“Our Cromal is a typical Scottish farmhouse cheese just like grannie used to make and mature in the loft,” says Connage partner Jill Clark.
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Category ReportBeacon Fell Traditional Lancashire Cheese
“It’s different to most other cheeses in that it is made over at least two days before being matured for up to six months.”
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Category ReportChester Rose
“Chester Rose is made to a traditional Red Leicester recipe, cloth-bound and matured for at least six months.”
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Category ReportLittle Hereford
“We use unpasteurised cows milk, mill the curds by hand and use traditional presses,” says Mark Hindle.
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Category ReportOrganic Smoked Ashdown Forester’s
“Our cheese is an unpressed cheese, which is matured for eight weeks before being lightly smoked over oak shavings for 24 hours,” says Chris Heyes.
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Category ReportAdmiral Collingwood
“I love all wash rind cheese, particularly Barry Graham’s Criffel, and wanted to create my very own,” says Maggie Maxwell.
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Category ReportWrekin White
“I had no idea how cheese was made until I had a go making it on the kitchen stove using my grandmother’s jam kettle,” says maker Martin Moyden.
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Category ReportSpeciality and Fine Food Fair: where and when
The Speciality & Fine Food Fair will open its doors on 2 September for a 13th year, with more than 600 local…
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Category ReportDownload the full results of our food hygiene survey
The Grocer analysed thousands of hygiene ratings by local authority food safety officers. You can download the full results here.