4th | It’s all in the blendCaseificio dell’Alta Langa is continuing the mixed milk traditions of Piedmont in a very modern way | Read More |
26th | Borough Cheese Company opens new bricks-and-mortar shop in BristolNorth Street Cheese Company, set up by Borough Cheese’s Dominic Coyte, is located in the Bedminster area of the city | Read More |
21st | Singletons collapse deemed ‘a real loss to British cheese’The fallout from Singletons & Co’s collapse into administration continued last month as Butlers acquired the company’s sheep’s cheese brand Parlick | Read More |
19th | Into the BlueThere is only one colour Martin Tkalez is striving for at Pevensey Cheese Company | Read More |
7th | Animal Rebellion protest could affect makers and cheesemongersThe animal and climate change group said 650 activists will action to disrupt the British dairy industry | Read More |
6th | Trade agreement paves way for UK farmhouse exports to OzA landmark deal to allow exports of British raw milk cheeses to Australia is expected to result in around eight tonnes of farmhouse cheese being shipped Down Under in the next year. Australia had previously banned the import of most raw milk cheeses because of stringent food safety rules, but the regulations were relaxed slightly … Read more | Read More |
14th | There’s more to Greece than FetaThe founders of Maltby & Greek are on a mission to show the UK trade just how varied their homeland’s cheese is | Read More |
11th | The Fine Cheese Co teams up with affineurs to revamp ContinentalsThe Fine Cheese Co has overhauled its Continental cheeses range to overcome Brexit supply chain issues and reinvigorate sales in the face of stiff competition from British alternatives. | Read More |
5th | Cheesemongers up the innovation in the face of price increasesCutting costs, changing suppliers and offering deals are among the tactics being deployed by UK cheesemongers as they battle huge increases in the price of artisan cheese. | Read More |
11th | Time on their side: Paxton & Whitfield’s new ageing facility shows how Britain’s oldest cheesemonger is evolvingA kid in a sweet shop is nothing compared to a cheesemonger in a maturing room. Paxton & Whitfield’s quality manager Jazz Reeves is clearly enjoying herself immensely as she moves among the shelves in one of company’s new ageing rooms, sampling the truckles and wheels with a deft twist of her cheese iron. She … Read more | Read More |
6th | Import issues and local demand boost Highland Fine Cheeses’ salesHighland Fine Cheeses has seen a 25% increase in sales, which it says has been helped by disruption to imported cheeses caused by Brexit and growing demand for local food. The Tain-based cheesemaker, which supplies delis, farm shops and supermarkets including M&S and Waitrose, saw sales rise to £1.9m in the year to May, an … Read more | Read More |
1st | Group launched to assist EHOs with raw milk cheesemaking concernsThe Specialist Cheesemakers Association (SCA) has launched a new technical group to discuss “areas of concern” with environmental health officers (EHOs) that have raw milk cheesemakers in their area. Thirty-one EHOs from England, Scotland and Wales joined the first online working group at the end of May, which was chaired by dairy consultant and SCA … Read more | Read More |
17th | Treats from the eastCheesemakers are a rare breed in Norfolk, but Mrs Temple’s has been at it for more than two decades Mrs Temple’s Cheese celebrates its twentieth anniversary this year. Or at least that’s what a double page feature in the Eastern Daily Press in March reported. But when FFD spoke to owner Catherine Temple a few … Read more | Read More |
12th | Sharpham Dairy joins B Corp ranksCheese can be a force for good, according to Sharpham Dairy, which is one of a number of artisan cheesemakers joining ethical accreditation schemes. Devon-based Sharpham, owned by Greg and Nicky Parsons, has successfully achieved B Corporation status – a rigorous accreditation that recognises companies with outstanding social and environmental standards. Sharpham is the first … Read more | Read More |