We recently caught up with one of our newest suppliers, Katie Cordle. Katie makes Herefordshire Frier, Ricotta, Sheep’s Curd and Sheep’s milk yoghurt in Long Lane Dairy in Herefordshire. She shared a marvelous insight into how her micro-dairy came to be.
In this article soft cheese maturer Emi takes us on a tour of our five soft cheese maturation rooms. Beyond the threshold sit racks bearing dozens of squat cheeses, in various shades and shapes. What do their rinds tell us about how the cheese is developing?
We have been hosting virtual cheese tastings for our cheesemongers with cheesemakers. It’s not the same as visiting a farm but it supports our teams in engaging with a cheese’s provenance and motivates them to get behind the people behind it. Here, retail manager Miranda shares her notes from the evening.
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