Nectarine and Raspberry Goat Curd tart by Thomasina Miers

Thomasina Miers’ summer fruit dessert recipes From nectarine tart to mango sorbet, summer puddings are all about making the most of seasonal fruit Thomasina Miers Thomasina Miers’ nectarine and raspberry goats’ curd tart: the fruit is the perfect foil for the tangy curd. Photograph: Rita Platts for the Guardian. All food styling: Frankie Unsworth. Stylist’s assistant: Tamara Vos. Prop stylist: …

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 …

Three Silver Awards for Ribblesdale Cheese at the British Cheese Awards 2014

I know I promised um, more posts and the next post would be about starter culture, but I digress.  What’s new!  Promise, I will write about starter because I have recently learned a lot about it and would like to pass it on, if it helps anyone. The competition at the British Cheese Awards was tough and almost all of …

Finally, a New Blog Post

Apologies to those who follow this blog and occasional readers too.  I have been a little bogged (sic!) down with work, house and pig matters. Well, where to start!  It has been an interesting and varied couple of months.  There is European legislation afoot to charge all food manufacturing businesses in the UK for their EHO visit.  Previously, the proposed legislation …

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 …

Our First Official Week Back in 2014

Once again, Happy New Year to all and wishing everyone all the best for 2104. We started back, officially on Monday 6th January 2014 to a very cold dairy.  It was about 8 oC at our place which is usually, when not making cheese, about 4 degrees warmer than the outside temp.  But at least it has not not snowed, …