The Last Couple of Weeks at Ribblesdale Cheese

It has been a very busy couple of weeks.  Business wise, we have had both a good April and a good May which has been great, to be busy.  We have been making goat cheese twice a week and I have been practicing some potential new cheeses.  Maybe I am not very experienced, but it amazes me that it is …

Last Week in the Life of Ribblesdale Cheese

Wow, what a week! Last Monday we took the last batch of Original Goat out of the press, vac packed and weighed it.  We then rustled up a few orders to go out and potted out 28 x 500g pots of our luscious goat curd to be picked up the next day, only it wasn’t.  I then resumed the search …

The Last Couple of Weeks in the Life of Ribblesdale Cheese

Two weeks ago, on Monday, we made a vat of Tasty Yorkshire, on Tuesday we had our usual mad waxing day to stock up the shelves for the coming week.  On Wednesday, we made a full vat of Superior Goat Gouda and on Thursday we made a full vat of Original Goat.  On Friday, we vac packed the gouda and …

The Last Few Weeks in the Life of Ribblesdale Cheese

Well, it has been a stressful time one way or the other. Let’s concentrate on the good things: We had the best month of the year in October, so that was pretty good, we were busy, especially toward to the end of the month.  Here is hoping for a good Christmas period for everyone in business. And it hasn’t snowed …

Three Reasons Why We Like Our New Curd Table

Curd tables are an under looked piece of kit when planning a dairy, but you do need something to put pots on, pot out on and a whole load of other things too.  Traditionally, people use them to pour curd on to and then pot up.  We pot up in the vat and transfer the pots from the vat to …

A Ribblesdale Cheese Press Release (with a little help from the Great Taste Award team)

PRESS RELEASE   The 2013 Great Taste results are now out and Ribblesdale Cheese is a winner   Hawes based Ribblesdale Cheese is celebrating the news that its Matured Natural Rinded Goat cheese has wowed judges in Great Taste 2013 by being awarded 3 stars – in the world’s largest and most rigorous food awards scheme involving over 400 judges …

A Week in the Life of Ribblesdale Cheese

Monday was a busy day, with a customer coming for an order of cheese we hadn’t received an order for so that involved fifteen minutes of mad scurrying around between me and Stu and we had a great cheese making class with Catherine.  Then another customer arrived to pick up some new mystery goat cheese that wasn’t ready until Tuesday so …

Meet Victor, made by Brytec

As some of you will know, Brytec make or source and refurbish and maintain all of our dairy equipment for us. I cannot say enough about Brytec, we have found them very good to deal with as they understand that we are all on a tight budget and cannot afford new things.  With this in mind, they are very resourceful …

Last Two Weeks at Ribblesdale Cheese

We have been quite busy, hence my lack of blogging, apologies for that.  And the sun has come out too, which is slightly miraculous for this part of the world. On Monday of this week, we were not making any cheese although we received our goat milk on Monday.  We potted out then previous week’s make, I vac packed, Stu …

The Last Two Weeks in the Life of Ribblesdale Cheese

Week Before Last On Monday, we made a small vat of Wensleydale with our new cow milk supplier’s milk and at the same time took a cheese making course with Tina. Tuesday was a mad waxing day with Stu and I waxing like crazy, having put the smoker on twice.  We smoke our own cheese, using oak chippings from Theakston’s brewery. On Wednesday, we …