Rodda’s turns to cheese production
Cornish clotted cream specialist Rodda’s has set up a new artisan cheese business in Redruth called Curds & Croust, which is already proving popular with chefs and retailers.
The new business is headed up by cheesemaker Martin Gaylard, whose father John founded Cornish Country Larder, with high profile customers including the Great Cornish Food Store, Rick Stein’s restaurants and chef Paul Ainsworth.
The company produces four cheeses at a unit in Redruth using the same milk that goes into Rodda’s clotted cream. These include: Miss Wenna brie; Boy Laity camembert; Russet Squire, which is washed in cider; and a truffle brie called the Truffler. Croust is a Cornish term for a mid-morning or afternoon snack.
Rodda’s MD Nicholas Rodda and financial director Kurt Sigrist are named as joint directors of Curds & Croust and the clotted cream company also distributes the cheeses. John Gaylard is not directly involved.