Party Time at Ribblesdale Cheese!

I know, it is only Wednesday….and we were drinking champagne and orange juice at 10.30am! We have been making goat cheese pretty much four days a week for the last 3 and a half months and it has been hard work, fitting in cow and sheep makes where we could and today, 31st August, is our last day making goat …

Ribblesdale Cheese Blog Receives 2,000 Hits a Month

Wow, it’s taken some time, but in the last two months, we are now getting 2,000 hits per month.  Thank you for looking! If you like lists, you may be interested to see what are the most popular posts. Here is the Top 12: All Time Title Views Home page 5,375 Where To Buy Cheese Making Equipment From 2,464 Making Cheese from …

Phage – and What To Do

Phage What is it Short for bacteriophage, phage is a virus that attacks a specific strain of bacteria – the ones we are concerned with attack the bacteria contained in your starter culture.  The way they work is to inject their DNA into a living cell which then copies itself and the cell  bursts releasing a number of phage, which go …

Our Award Winning Old Tyme Wensleydale – 2 Gold Star Winner at the Great Taste Awards

Here is our two gold star Great Taste 2011 award for our Old Tyme Wensleydale.  It is a long, slow, traditional make, taking possibly twice the length of most commercially made Wensleydales and this is why we call it Old Tyme to demonstrate that it is a long, slow and gentle recipe, giving the milk a lot of respect, and preserving the rich …

Natural Rinded Matured – Goat 2 Gold Stars Great taste Awards 2011

Here is our two gold star award for our Natural Rinded Matured Goat.  It is a hard, matured cheese with good flavours, not particularly ‘goaty’. very flavoursome and quite moreish.  For the Great Taste Award judges to describe it as an ‘elegant cheese’ really made our day. We use local goat milk in the goat cheeses that we make; we now make …

Original Goat – 1 Gold Star Award Great Taste Awards 2011

This is a copy of our certificate for winning a gold star at the Great taste Awards for our Original Goat.  Original Goat is the first cheese we ever made.  It is a young fresh and creamy, crumbly cheese, based on a wensleydale recipe. We moved from Horton in Ribblesdale to Hawes in October 2007, just 18 months after Iona …

Julian from Merritt’s of York Came to Visit

Last week, we had a visitor: a lovely and charming gentleman by the name of Julian who is about to open a cheese shop called Merritt’s of York. As with all our visitors, they are handed whites, a hat and a shovel and set to work! Here is Julian helping Stu shovel the large vat with about 150kgs of curd …

Deep Cleaning and our Testing Regime

A lot of Cheese We have made cheese 33 times in the last 2 months, which is a lot of cheese making for a small cheese maker like us. Not only does this put pressure on our cold room space, which we have massively outgrown and has become a big problem, but it increases the risk of microbiological and even …