the winners
Our chosen cheeses all have one thing in common. Passion
There’s something about cheese that inspires extraordinary passion in people. Our hunt for 20 regional gems got an overwhelming response.
Admiral Collingwood
“I love all wash rind cheese, particularly Barry Graham’s Criffel, and wanted to create my very own,” says Maggie Maxwell.
Beacon Fell Traditional Lancashire Cheese
“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.”
Blagdon Blue
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
“Chester Rose is made to a traditional Red Leicester recipe, cloth-bound and matured for at least six months.”
Cromal
“Our Cromal is a typical Scottish farmhouse cheese just like grannie used to make and mature in the loft,” says Connage partner Jill Clark.
Forest Blue
A really unusual blue, which prompted comparisons with Dolcelatte when samples arrived. Rich, creamy and very indulgent.
Little Hereford
“We use unpasteurised cows milk, mill the curds by hand and use traditional presses,” says Mark Hindle.
Organic Smoked Ashdown Forester’s
“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.
Superior Yorkshire Goat Gouda
“There are two cheesemakers in Hawes - there’s the Wallace and Grommit people, and then there is us,” says cheesemaker Iona Hill.
Wrekin White
“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
- pause slideshow
Focus on cheese
After the annus horribilis of 2011, Cheddar brands such as Pilgrims Choice have made a comeback - and are eating own label’s share
Focus On Butters & Spreads
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?
it's finally here!
The Dairymen 2012
There’s revolution in the air in the dairy industry. Farmer protests, structural changes - and a radical shift in attitude…
