Our First Sheep Make of 2011

Making sheep cheese is always exciting, because the amount of curd never fails to astonish.  Whilst we make a rule not to make cheese on a Friday as this is the day we do everything else and catch up on, we break that rule for our deliveries of ewe’s milk from Feb to June each year. I have included in …

A Visit to Michael Lee, Purveyor of Fine Cheeses

One fine, sunny day last week, Lydia and I set off down the A1 and M1 to Michael Lee’s place of work.  They have been there for around two years – on a new, purpose built industrial estate.  He has a HUGE cold room, a good sized cutting and packing room and a spacious (and warm) office. It was fascinating for …

Andy of Yorkshire Quality Foods Does a Cheese Tasting With Us

It is always nice to meet customers face to face; sometimes, with the kind of banter we have with some of our customers, we feel like we know some well and are friends, but nothing really matches meeting someone in the flesh. It was a good way to finish off a Friday, when Andy came over, from Yorkshire Quality Foods. We …

Visit by H&B and Dick of Mollie Sharps, Selby

H&B’s Luke to the left and Dick to the right Our friend Luke, from H&B called us a couple of weeks back and asked if he could bring a friend to see us making cheese.   And here they are: Luke from H&B (left) and Dick (right).  Dick and his wife run a relatively new but thriving cheese business called …

Update re Bruce Oliver

It seems to be common knowledge now, that H&B aka The Cheese Cellar have taken over the running of Bruce Oliver, now that it is in administration.  They say they will try to retain as many staff as possible and continue to run the depot out of Easingwold.  They are currently re-stocking with cheese to service Bruce Oliver’s customers and …

A Customer Goes Down

I think it is sad when a business goes down, irrespective of how well run it was or wasn’t: there are staff to pay and make redundant, premises to close, equipment to sell and suppliers to pay, including us and no doubt a whole host of others. A customer of ours, Bruce Oliver has just gone in to liquidation.  He was …

Chutney Tasting Results II

Last Sunday was quiet in the shop so I decided to start the analysis of the chutney tastings.  We had 13 chutneys out for tasters and asked four questions: 1) How do you rate it out of 10? 2) Would you change anything? 3) Would you eat it with cheese? 4) Would you buy it? We wrote (scrawled, in my case) down the …

Plans Shelved for £34m UK ‘Superdairy’

Plans for the biggest dairy farm in western Europe have been withdrawn following an outcry from local and national campaigners.  Two dairy farmers involved, Peter Willes and David Barnes, said concern about groundwater pollution lay behind their cancellation of the £34m Nocton Dairies in Lincolnshire which would have housed almost 4,000 cows. A total of 14,000 protests had been lodged …

Our Matured Natural Rinded Goat Cheese to Appear at IFE

IFE: International Food and Drink Event is held at Excel in London, every two years.  It is HUGE!  I went in 2007 over a period of four days and I still didn’t see everything.  In 2009, I wore my most comfy shoes and zipped round to see customers over two days.  I would love to go this year but it …

New Health Claims for Organic Milk

There has been a lot of contradictory advice about the  benefits of organic products.  The latest study by Newcastle University analysed 22 brands of organic milk sold in supermarkets and found that organic milk had lower levels of harmful saturated fats and more beneficial fatty acids than conventional milk.  “Switching to organic milk and dairy products provides a natural way …