Curd & Cure launches own brand with cider-washed Tiddly Blue
Kent-based wholesaler Curd & Cure has launched its first own-brand cheese as part of a plan to build up a range made in collaboration with artisan cheesemakers.
Tiddly Blue is a 1kg semi-soft cow’s milk cheese washed in Dudda’s Tun Original Kent Cider, which has not been spiked so has a blue rind, but little veining. The unusual cheese was developed in partnership with Burt’s Cheese in Cheshire.
Curd & Cure MD Stuart Grant told FFD that he plans to work with other artisan cheesemakers to build up a range of cheeses that are unique to the business.
“We want to have a local link with each one and for them to be different to what’s already out there,” he said. “It’s about having a point of difference from the multiples and other wholesalers.”
Curd & Cure was set up in 1989 by the Stimson family as Cheeseworks, but changed its name to Curd & Cure in 2016. The company, which tripled capacity with a move to a new 10,000 sq ft warehouse and cheese cutting and wrapping facility in Staplehurst last year, supplies around 1,500 products to independent retailers and restaurants across Kent, Sussex and Hampshire.
“We’ve spent a lot of money and put a lot of passion into developing the Curd & Cure brand,” said Grant, who took over the business in 2018, after joining in 2006. “When you look at wholesale it’s sometimes a faceless industry. We want to put ourselves out there with a strong brand.”
This story appeared in the August issue of Fine Food Digest. You can read more on the digital edition here.
Read more of the latest news from Fine Food Digest here