the winners

Our chosen cheeses have one thing in common. Passion

Our chosen cheeses all have one thing in common. Passion

31 Aug 2012 | By Julia Glotz

There’s something about cheese that inspires extraordinary passion in people. Our hunt for 20 regional gems got an overwhelming response.

Admiral Collingwood cheese

Admiral Collingwood

31 Aug 2012 | By Julia Glotz, Richard Ford

“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

Beacon Fell Traditional Lancashire Cheese

31 Aug 2012 | By Julia Glotz, Richard Ford

“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 maker Mark Atkinson

Blagdon Blue

31 Aug 2012 | By Julia Glotz, Richard Ford

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 cheese

Chester Rose

31 Aug 2012 | By Julia Glotz, Richard Ford

“Chester Rose is made to a traditional Red Leicester recipe, cloth-bound and matured for at least six months.”

Jill Clark of Cromal

Cromal

31 Aug 2012 | By Julia Glotz, Richard Ford

“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 cheese

Forest Blue

31 Aug 2012 | By Julia Glotz, Richard Ford

A really unusual blue, which prompted comparisons with Dolcelatte when samples arrived. Rich, creamy and very indulgent.

Little Hereford cheese

Little Hereford

31 Aug 2012 | By Julia Glotz, Richard Ford

“We use unpasteurised cows milk, mill the curds by hand and use traditional presses,” says Mark Hindle.

Organic Smoked Ashdown Foresters cheese

Organic Smoked Ashdown Forester’s

31 Aug 2012 | By Julia Glotz, Richard Ford

“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.

Ribblesdale Yorkshire Goat Gouda cheese

Superior Yorkshire Goat Gouda

31 Aug 2012 | By Julia Glotz, Richard Ford

“There are two cheesemakers in Hawes - there’s the Wallace and Grommit people, and then there is us,” says cheesemaker Iona Hill.

Wrekin White cheese

Wrekin White

31 Aug 2012 | By Julia Glotz, Richard Ford

“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.

Focus on cheese

Focus on cheese

30 Nov 2012 | By Nick Hughes

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

Focus On Butters & Spreads

07 Jul 2012 | Updated: 12 Jul 2012 | By Nick Hughes

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?

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it's finally here!

The Dairymen 2012

The Dairymen 2012

01 Sep 2012 | By Julia Glotz, Richard Ford

There’s revolution in the air in the dairy industry. Farmer protests, structural changes - and a radical shift in attitude…

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