Our Superior Goat in Harvey Nichols, Leeds!

Great news!  Our Superior Goat has just gone on sale at the food hall at Harvey Nicks in Leeds thanks to our customers H&B – thanks guys! They say it is flying off the shelf which is fantastic.  This cheese has quite a pedigree, it won the best speciality product at the Great Yorkshire Show in 2008, pipping almost 1,000 cheeses to become …

Our 2010 BRC audit Results

Well, it wasn’t very exciting at the time, but we have just received our 2010 BRC certificate and Food Safety Report as a result of our April BRC audit.  We maintained our Grade A status, which we are very pleased about. If you are interested in our commitment to food quality and safety and would like to know more, just click …

Lucy from the BBC Part II

Despite initially being told that we were going to be filmed – yay! , we hadn’t heard anything from Lucy, so I decided to call her on Friday. She said she was very sorry, but because of filming schedules, logistics and there being too much to film, so many lovely food places to visit, they are not able to come and film …

Who Was That Lady in Mekenes in 2003/04?

During our quest to develop a new top notch brand name for our cheese, I contacted my old friend Mac who lives in the Old Soldier’s Home in Washington DC.  It is a virtual relationship as we have never met, though we did almost meet one time when I was visiting Washington many years ago on business, sadly, it was …

How Do We Make Cheese?

People often ask me, how do you make cheese? To my mind, cheese making is about timing, temperature and acidity.  It is also 75% hygiene and 25% routine i.e. you follow the same make sheet so that the cheese does not vary much, save for changes in ambient temperature and milk season when you need to make tweaks.  There is …