John Bourne who farms at The Bank near to Malpas in Cheshire is the lone and solitary cheesemaker who still makes this traditional Blue Cheshire
The cheese soon became very popular and it, together with Graems skills was purchased by the Inverloch Cheese Company in 2009 who further developed the
To make Gruyère, raw unpasteurised milk is heated to 34 °C (93 °F) in a copper vat and then curdled by the addition of animal
Traditionally it was made on small farms in the counties of Glamorganshire and Monmouthshire, South and Mid Wales. Thought to have first appeared in the
Brunost is primarily produced and consumed in Norway. It is regarded as one of the country’s most iconic foodstuffs, and is considered an important part
It gains its name from the old French word “Fourme”, taken from the Latin “forma” and describes a cylindrical shape and from the town of
Federia cheese is made with milk from a 350 strong Holstein Friesian herd which graze on the Cheshire pastures around the village of Malpas. Anne
Since then, cheese production has evolved through the generations and, in 2004, White Lake Cheese was introduced, this used Goats milk sourced from local farms.
Claire Burt started making cheese in January 2009 in Altrincham, Cheshire. It was a career in the dairy industry, that inspired Claire to follow her
Simon Jones works the family farm; Ulceby Grange at Alford, which is 10 miles from the coast on the Lincolnshire Wolds. Simon is the fourth
“Vinny” is a local Dorset term related to the obsolete word “vinew”, which means to become mouldy. Another explanation has it that “vinny” is a
Overlooked by Northumberland’s picturesque Cheviot Hills and set in the Glendale valley, the North Doddington Farm is home to a herd of Friesian-Ayrshire cows and,
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The Cheese Shop - Nantwich
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