Our aim is to produce world class cheese and have it sold world class around the world. What does that take?
With consumer demands continually fluctuating and markets changing on a yearly basis, it’s almost impossible to predict what the new craze or sudden ‘loser’ will be.
Until a few weeks ago I was feeling rather smug about my moved to New Zealand, basking in a four month-long near-drought with autumn temperatures rarely falling below 20ºC
We all know that cheese is magic… really. Some milk, some rennet, some starter culture, some salt and maybe sometimes some controlled mould, and hey presto you have thousands of different cheeses
The quality of British cheese is fast gaining international recognition, with exports reaching an all-time high in 2014 as we continue to strengthen our reputation globally as quality cheesemakers.
Next year we celebrate our fiftieth birthday. And while we are all that much older, it's interesting to reflect on how little the world of cheese has changed over the years.