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

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

Don’t waste too much time agonising over what should go with what. If you like it, have it! But there are a few guidelines that will

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

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

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.

We are sometimes asked if people suffering from lactose intolerance can eat cheese without any ill effects. The good news is that cheese contains very little lactose, as it is drained off with the whey during production.

The biggest by-product in cheesemaking is being used around the world in innovative ways – from powering buses and fuelling bodybuilders to helping make that favourite Christmas tipple, Irish coffee cream liqueur.

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!’