Our Customer Vanilla Black Open A Second Veggie Restaurant in London

Vanilla Black duo to open second vegetarian restaurant in London This is an article written by Luke Nicholls, today, 28th October 2011 and published in Big Hospitality. I wanted to reprint it because I am so very proud of Donna and Andrew, whom we know well and have worked so hard to achieve their Michelin status; and they are using …

Bonanza Chutney Making

Stu had a day off this week and in his absence, to keep us out of mischief, Lydia and I engaged in a little chutney making bonanza. We have made a lot of cheese recently, so we have a little cheese making downtime to turn our hands to expand our range of chutneys.  We have 24 on the shelf in the …

Snow Book – Hawes, North Yorkshire

It was 4 degrees C when I drove to work this morning and 4 degrees when I drove back this evening. On top of that, this afternoon we had a magnificent, depending on whether you were out walking or driving in it, hailstone storm, complete with thunder. It is starting to feel very wintry.  Stu’s dog, Little Pip is going …

Cheese is Most Stolen Food Item

Stu found this article on ‘tinternet and before anyone asks, no, I haven’t asked permission to reprint it; hope Sky news do not mind! (c) Sky News 2011, 19:17, Tuesday 18 October 2011 Cheese has been labelled a “high-risk food” because it is the most stolen food item across the globe, according to a report. Shoplifting and organised retail crime …

Ribblesdale Smoked Goat Cheese

We had a ‘mad waxing day’ today; the first lot of cheeses we waxed were some smoked goat cheese.  We have our own little smoker, an Afos, that we bought from McKenzies’ Smokehouse which means we can smoke our own cheese, so we are not dependent upon anyone else. The way our little cheese smoker works is that there are three …

A Mad Waxing Day

In these energy conscious days, we tend to schedule when we are going to wax cheese. As you may know, all of our cheeses, except our natural rinded matured cheeses are hand waxed.  This is quite a labour intensive operation and involves hand dipping cheese into pots of heated wax.  These pots are held in a kind of large bain …

Visit by Le Burgoyne, Reeth

Julia and her son, owners of Le Burgoyne Hotel in Reeth, an exceptionally swish country house hotel with fabulous food, came to see us to do a cheese tasting. It so happened that we were also making cheese that day, so Stu gave them an introduction to cheese making, whilst Lydia did a cheese tasting for them. We enjoyed their …

Ribblesdale Blue Wensleydale

Last week, Stu made a batch of Blue Wensleydale.  It had a light press and after that, he bandaged them. They looked so pretty, I thought I would take a picture of them. They will be matured in their own room and later pierced in line with orders.  This is a super cheese, with a creamy base and gentle blueing.  We have …

Yorkshire Goat Gouda

When I am asked, in the shop, for a creamy cheese, I always recommend our Yorkshire Goat Gouda.  This cheese and the smoked version both won prizes at this year’s 2011 Great Yorkshire Show, which pleased us no end. We make this from our local, single source of goat milk, from Grewelthorpe, in the heart of the Yorkshire Dales. We think that …

Matured Natural Rinded Goat Cheese

Here is a picture of our Matured Natural Rinded Goat cheese.  Again, we should have a great name for it…maybe one day. This is, I think, both technically and taste and appearance wise, our best cheese.  This won two gold stars at the 2011 Great Taste Awards in the hard goat cheese category; there were only 5 winners, we were …