How can we inspire the next generation of cheesemakers? In this series we focus on sharing the stories of cheesemakers we work with who havent inherited the cheesemaking tradition or a family farm. We look at their various routes to securing the best foundation for any cheese business, excellent milk. Part one features Charlie Westhead, and producers who buy milk in.
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.
Visitors to our shops are awed by the veritable mountain range of different cheeses on our counters. Amongst them there is always a cluster of orangey-pink rinded cheeses, a category known as the “washed rinds”. But why do some cheeses get washed, and how does this process affect the finished cheese?
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