News

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.

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.