There’s something about cheese that inspires extraordinary passion in people. Our hunt for 20 regional gems got an overwhelming response.
“I love all wash rind cheese, particularly Barry Graham’s Criffel, and wanted to create my very own,” says Maggie Maxwell.
“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.”
Developing new cheeses is a passion of mine, and my range of 16 varieties shows it,” says Northumberland Cheese Co’s Mark Atkinson
“Chester Rose is made to a traditional Red Leicester recipe, cloth-bound and matured for at least six months.”
“Our Cromal is a typical Scottish farmhouse cheese just like grannie used to make and mature in the loft,” says Connage partner Jill Clark.
A really unusual blue, which prompted comparisons with Dolcelatte when samples arrived. Rich, creamy and very indulgent.
“We use unpasteurised cows milk, mill the curds by hand and use traditional presses,” says Mark Hindle.
“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.
“There are two cheesemakers in Hawes - there’s the Wallace and Grommit people, and then there is us,” says cheesemaker Iona Hill.
“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.
...and our 10 gems from the mag
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After the annus horribilis of 2011, Cheddar brands such as Pilgrims Choice have made a comeback - and are eating own label’s share
Brands have been having a tough time of it, especially in block formats - so why has that been the focus of so much of the NPD?
Should grocers be ramping up their food-to-go offers?
it's finally here!
There’s revolution in the air in the dairy industry. Farmer protests, structural changes - and a radical shift in attitude…