Cheese of the month: Renegade Monk

Sunday 1 September 2019

Cheese of the month: Renegade Monk

Renegade Monk is a unique soft washed rind cheese with undertones of blue cultures. Made at Feltham Farm in Somerset, each cheese is hand-washed in local ale and matured for four weeks.

Westcombe Ricotta

Thursday 1 August 2019

Cheese of the month: Westcombe Ricotta

Inspired by the famous Italian cheese, Westcombe Ricotta is made to a unique British recipe at Westcombe Dairy in Somerset using mixed whey from their Westcombe Cheddar and Duckett's Caerphilly. Its full dairy flavour is mild and light, with a hint of both sweetness and salt. It can be eaten fresh or used for cooking sweet and savoury dishes.

Cheese of the month: Mothais-sur-Feuille

Monday 1 July 2019

Cheese of the month: Mothais-sur-Feuille

Mothais-sur-Feuille is an exquisite little goat's cheese made in the Poitou-Charentes region of western France. Bright white in colour, each individual cheese has a delicate wrinkled rind and creamy texture that becomes denser with age as it ripens wrapped in a dried chestnut leaf.

Cheese of the month: Doddington

Saturday 1 June 2019

Cheese of the month: Doddington

From the Cheviot Hills in Northumberland, Doddington is a firm cheddar-style cheese with a slightly dry texture and a distinctive dark natural rind. It takes its name from the family farm where it is handmade from the warm raw milk of the farm's own herd.

Cheddaring in the heart of Cheddar country

Thursday 30 May 2019

Cheddaring in the heart of Cheddar country

Cheddar is Britain's best-loved cheese. From supermarket blocks to farmhouse truckles, 50% of all cheese bought in the UK each year is Cheddar. A key step in making this ubiquitous cheese is "cheddaring". On a recent trip to Somerset, Clare learnt more about this process with a visit to Westcombe Dairy, nestled in the very heart of Cheddar making country.

Cheese of the month: Dorset Blue Vinny

Wednesday 1 May 2019

Cheese of the month: Dorset Blue Vinny

Dorset Blue Vinny is a multi-award winning crumbly cheese veined with bluee. Handmade at Woodbridge Farm in north Dorset to a 300-year-old recipe using milk from the farm's own Holstein-Friesian cows, it is creamy in flavour with a mellow blue taste and edible rind.

Up close and personal with the Montys at Fen Farm Dairy

Thursday 25 April 2019

Up close and personal with the Montys at Fen Farm Dairy

As Archers fans amongst you will know, Montbéliarde cows are bovine royalty when it comes to cheese making. On a recent visit to Fen Farm, Team Slate took a walk through Jonny Crickmore's herd of Montys before a hands-on cheese-making experience.

Cheese of the month: Pavé Cobble

Monday 1 April 2019

Cheese of the month: Pavé Cobble

Pavé Cobble is an award winning soft lactic-style cheese with a sweet and creamy flavour & a delicate hint of tangy citrus.  With its truncated pyramid shape and ash coating its appearance is reminiscent of the European cobbled streets from which it takes its name.

Wet socks and cheesy feet: making St Jude cheese with Julie Cheyney

Tuesday 26 March 2019

Wet socks and cheesy feet: making St Jude cheese with Julie Cheyney

"Slowly and gently" is the mantra by which Julie Cheyney makes her cheese, St Jude.  This pace and tone is evident immediately upon entering her cheese room in Bungay, Suffolk.  It was a real privilege to be invited for a hands-on visit to get a deeper understanding of what makes this beautiful little cheese so special.

Cheese of the month: Celtic Promise

Friday 1 March 2019

Cheese of the month: Celtic Promise

Celtic Promise is a semi-soft washed rind cheese from the Teifi Valley in west Wales.  Made from raw cow's milk this "dumpling" shaped cheese is washed in cider developing a sticky, orange coloured rind as it matures.  It has a pungent fruity aroma from its spicy rind, contrasting with its paste that is buttery in texture and delicate in flavour.  

Cheese of the Month: Winslade

Friday 1 February 2019

Cheese of the Month: Winslade

From the luscious green pastures of Hampshire's rounded hills, Winslade is a British cross between Vacherin Mont D'Or and Camembert. Entirely handmade from pasteurised cow's milk, Winslade is encircled in a thin strip of spruce. This wooden collar imparts subtle notes of pine, which sit along side flavours of earthiness and mushroom.

Cheese of the Month: Chevretta Gouda

Tuesday 1 January 2019

Cheese of the Month: Chevretta Gouda

Produced by the Truer Family in Southern Holland, Chevretta Gouda is a healthy cheese choice for January. Made from the finest Dutch goat's milk which is easier to digest than cow's milk, Chevretta Gouda is lower in salt than many goat cheeses. Exceptionally smooth in texture, the taste of Chevretta is creamy and sweet. It has been matured for up to six months on wooden boards.