January 02, 2022 4 min read
Cheese isn’t often regarded as a healthy food. Common opinion is that it is a good source of calcium but that the fat content, in particularly saturated fat means that low fat versions of cheese or yoghurt or milk are often given as better sources of the nutrients.
In more recent times however, the case for unpasteurised cheese has begun to be made.
December 07, 2021 1 min read
December 07, 2021 3 min read
December 07, 2021 5 min read
It takes great farming and cheesemaking skill to make Salers in the truly traditional way. This is a cheese that genuinely can only exist as a product of a very specific way of farming, animal husbandry, milking skill and cheesemaking ability. Geraud Delorme has learned this in a few short years and the quality of his delicious cheese really reflects the entire ecosystem of his farm.
December 07, 2021 4 min read
July 05, 2021 7 min read
How to feed animals is a far-reaching topic that is influenced by climate, land price, productivity, breed of animal and seasonality. Some of the factors governing choice of animal feed are summarized below.
June 14, 2021 2 min read
As Father’s Day approaches, we have chosen to celebrate some influential men in the cheese industry for our June Cheese of the Month Subscription.
May 23, 2021 4 min read
January 15, 2021 2 min read
July 11, 2020 2 min read
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.