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Barriquet - An Introduction

Barriquet - An Introduction

January 15, 2021 2 min read

A decade ago, after years of experience maturing the cheese of others, Hervé (Mr Mons) set up his own dairy. The Laiterie de la Cote Roannaise initially produced a range of set yoghurts but with a local goats farm - the Gaec de Becajat - merely 5km away, Hervé decided to use their milk in some fresh cheese recipes too. It wasn't long before the worlds of production & affinage collided & one of the happy results of this meeting was Barriquet.
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Tomme De Chambrouze

Tomme De Chambrouze

July 11, 2020 2 min read

What's in a name? In the case of the catchallTomme, quite a lot. It is widely believed to originate fromtoma,which in Savoyard dialect simply meansa cheese made in the mountains. And really, given the variation amongst Tommes, it could just as well mean 'cheese'.
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The Sparkenhoe Farm

The Sparkenhoe Farm

June 12, 2020 2 min read

This week we're hopping back across The Channel and up towards the Leicestershire/Warwickshire border, home to Sparkenhoe Farm and one of the most recent arrivals on our counter: Sparkenhoe Red Leicester.

After a 50 year absence, the decision to reintroduce a raw-milk Red Leicester to the UK and bring cheesemaking back to their farm marked a remarkable turnaround for third-generation farmers David and Jo Clarke.

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