A Little Taste of Spain

George Ward hankers after a mouthwatering Spanish treat: I’d gone off croquetas until I had them recently at Harbour Street Tapas, Whitstable when I rediscovered how fresh and vivid freshly cooked ones can be. They coat theirs in Panko breadcrumbs for a light, non-greasy finish. Add diced ham, bacon or anchovies to ring the changes.…

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A Week in the Life of a Cheesemonger

George Ward, manager of our retail outlet at The Goods Shed, Canterbury, tracks the ebb and flow of custom over a week. Weekends are our busiest time, which means come Monday, the only day we close, there’s a lot of re-ordering to do. We try to balance the need not to run out of any…

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Abroad Thoughts From Home

A busy Easter left George with a strange feeling of cheese lifestyle envy…. Easter sees many people returning to the family home for the break, particularly when it is as late as this year, and definitely if it means a weekend’s feasting and comfortable beds at parents and grandparents. It’s as strong as the tides,…

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Feast or Famine?

George Ward engages in a little currency exchange speculation.  Because, after all, who needs experts? Cheesemakers in the UK are reaching for the backs of envelopes to see if recent moves in the market are good or bad news for them. The bad news for them (but good news for dairy farmers) is that the…

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Melting Moments: Choosing the Right Cheeses

A few pointers from the Huffington Post. Thanks guys!   When it comes to cheese, there are certain qualities we look for. First, flavor. Second, texture. And third, we want to know how well it’s going to melt in our grilled cheese sandwiches. Not all cheeses are made for melting. Some, like halloumi, are great…

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One Decade On, A Little Reflection Is Called For

In 22 May 2007 we made our first Ashmore Farmhouse cheddars. The first batch of these rather small, naked pale yellow cheeses looked pretty lonely on the maturing room shelves. Jane Bowyer recalls: “We started with Ashmore and watched them every night to see if that first fine fuzz of mould was going to grow…

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Packaging You Can Eat? It’s Possible

American title Modern Farmer is a great read for anyone interested in food and how it is produced. Here is an article on the real possibility of replacing plastic packaging with easily degradable milk-based products. Have a look. Plastic as used in packaging is a wonder product: phenomenally cheap, versatile in its uses (stiff, flexible,…

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Rennet: Good News for Vegetarians (Sometimes)

You can’t make cheese without rennet, because it is essential for separating the curds from the whey. For vegetarians, that begs the question: ‘Can I eat your cheese?’ Find out why, when it comes to our products, the answer is ‘yes!’

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