Goat specialist Rosary develops mould-ripened varieties
Its fresh goats’ cheeses has been a fixture on deli counters for more than 30 years, but now Salisbury-based Rosary is branching out with its first mould-ripened cheeses.
The company, which was set up by Chris and Clare Moody in 1988, has built a separate dairy at its premises in Landford, which will be used to make mould- and yeast-ripened goats’ cheeses.
The first, in what could become a range of aged products, is a pasteurised Crottin-style cheese with a wrinkly rind called St Ella. The cheese, which is being launched through Harvey & Brockless this month, weighs 70g and is aged for around two weeks.
“It’s something we’ve been dabbling with for a few years, but we needed to build separate premises to stop the moulds crossing over into our other [fresh] cheeses,” said Chris Moody. “We think there’s a big market for smaller goats’ cheeses, especially with chefs, who like the fact they can be portioned easily, but can also be served whole on a cheeseboard.”
The new 105 sq m premises, which include three maturing rooms and a processing area, could increase capacity by up to 20 tonnes a year, said Moody. Rosary currently makes around 90 tonnes of fresh cheese at its main 315 sq m dairy each year.
The company has also started producing fresh goats’ curds in 500g and 1kg tubs, distributed by Albion and Country Fare. Much of the impetus for the new products comes from the Moody’s 28-year-old son Daniel, who has joined the business.
This story appeared in the September issue of Fine Food Digest. You can read more on the digital edition here.
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