At Slate we are often asked which of our cheeses are suitable for vegetarians according to the rennet used to make them. There are lots of flavourful examples in our wall of cheese from local Suffolk Gold and Binham Blue, to Cornish Yarg and Spenwood. Read on for the low down on rennet and keeping it veggie.
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.
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.
Is your dad the big cheese? If so, we’ve got the perfect draw prize for Father’s Day! We’ve partnered up with a fellow independent retailer and near neighbour on Aldeburgh High Street, O&C Butcher, to give you the opportunity to win your dad a very special gift.
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.
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.
Whether you are a cheese connoisseur or keen to dip your taste buds into the world of cheese, our monthly Cheese Club box will bring a mouth-watering selection of artisanal cheese direct to your door. Read on for seven great reasons to join the club!
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.
"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.
Last week the Guild of Fine Food "Shop of the Year 2019" competition reached its exciting finale with a wonderful presentation evening in Harrogate. We were absolutely thrilled to receive the "Best Newcomer" award! Just eighteen months since launching Slate, we are extremely proud to receive this recognition for our new business and how we seek to share our passion for cheese with all those who visit our shops.
The last few years have seen Clare and John on numerous cheese related adventures from meeting cows in muddy fields to sporting fetching blue hairnets and getting hands on "cheddaring" curds. Last month saw another first: taking some of our favourite cheeses on live radio!
Registered Address: Slate Cheese Limited, 138 High Street, Aldeburgh, Suffolk, IP15 5AQ. Registered Company Number: 10305457. VAT Registration Number: 249907562. Slate is a trading name of Slate Cheese Limited.