Chat with Claire Burt of Burt’s Cheese

Tell us a bit about you I studied a food and nutrition degree at university and was really interested in nutrition when I was younger; I did a lot of sports and was keen on health and fitness.  During my university placement year, I spent a year at Solway Foods, who became part of Northern Foods, working in the NPD …

Chat with Mario, Olianas Cheese

Tell us a bit about you I was born in Vienna, my mother is Austrian and my father is Italian and I lived in Sardinia from the age of 6 months until I came to the UK in 2001.  I have always been involved with food since I can remember; my father is a fisherman and we used to cure …

We Are Back!

Yes, it has been a long time…..what can I say….I got hooked on Twitter, it is quick and concise. WordPress has changed a lot and it feels a bit unfamiliar, but am planning to re-learn it fast because one of the things I will be doing is asking some cheese maker friends a bit about themselves and their business in …

A Long Ribblesdale Cheese Two Week Catch Up

It has been a busy couple of weeks, so lots to report.  Today, we are making the third of our four sheep cheese makes.  January was predictably a quiet month and so far, February has picked up a fair bit – time will tell, I don’t want to get too excited! The quest for transparent pots to put our goat …

The Last Week at Ribblesdale Cheese

Yet another January week gone by in a blur.  I have a theory that January days go faster than other days in the rest of the year.  Mondays are always busy for both of us.  Last Monday, Stu made a small vat of Wensleydale which was timely as we had run out.  Whilst tending the vat, the pair of us …

The Guardian and The Grocer: the Goat Cheese Shortage of 2014

There is an article in the online version of the Grocer, but it will not let me copy and paste – how very wise – so here is an article from the Guardian that starts off in what I hope is a tongue in cheek kind of way.  But before that…. This is the time of year when the goats …

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 …

Cheese Caves in Manhattan

Spotted by my friend Nicola.  To see a video, click here. BY DIANA RANSOM Rob Kaufelt image credit: The Brander Cheese is having its moment in the sun and entrepreneurs like Rob Kaufelt are basking in it. At Murray’s Cheese, a Greenwich Village institution since 1940, the name of the game has been innovation ever since Rob Kaufelt took on the reins in the …

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 …