News

MAKING HAY WHILE THE SUN SHINES

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.

Influential men in cheesemaking.

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 cheese of the month focusing on transhumance

May 23, 2021 4 min read

Transhumance, originally a French term deriving from the Latin trans humus (across the ground), refers to a practice of moving herds from summer grazing to winter grazing that has been part of farming animals since prehistory.

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...

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'.

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.