All articles by Richard Ford – Page 35
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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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Analysis & FeaturesGiving milk wings: could it be the new Red Bull?
Filter it, flavour it and nutritionally enhance it – suppliers have done a great deal in recent years to add value to milk by meeting different consumer needs.
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NewsCould global milk shortage put UK dairy farmers in clover?
Crisis-hit dairy farmers could soon be in clover, as bulk cream prices - recently blamed by processors…
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NewsCromer Crab's bid for protected name status kicks off
Cromer Crab could join the ranks of Champagne and Stilton - in being awarded the EU’s coveted protected food name…
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NewsKavli launches Primula Pods to target school lunchbox market
Kavli is targeting the back-to-school market with the launch of a new kids’ snacking sub-brand, Primula Pods…
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NewsCadbury chocolate Philadelphia spread launches lunchbox line
Kraft is taking its Philadelphia with Cadbury spread into snacking with the launch of new dipping packs. The packs - 69p…
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NewsHeinz Ketchup and Lea & Perrins to launch as cheeses
Heinz Tomato Ketchup and Lea & Perrins Worcestershire Sauce are to make their debut in the cheese aisle…
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NewsBlack pudding's back: Booths to reintroduce 'forgotten' delicacy
Booths is to introduce a black pudding made the traditional way, as one of the latest products from its Forgotten…
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NewsYoplait in Petits Filous push to get kids active
Yoplait is encouraging kids to get active by offering free after-school activities via packs of Frubes and Petits Filous.
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NewsGPS helps apple supplier to a bumper crop
Apple supplier AC Goatham is looking to roll out a new GPS-based system of fertilising its orchards…
