Cheese news: The latest updates from the world of cheese and dairy

Sheep farm set to produce cheese year-round

Set up in the summer of 2023, Dizzy Dairy in Bude, North Cornwall, has been so popular that it’s invested to be able to sell its sheep’s milk cheeses all-year-round from 2026, lambing at the beginning of the year, and again in the summer.

It will also, said founder Katie Farnell, be introducing sheep’s milk vending machines due to customer demand. “From what they’re saying, there’s quite a few people who are lactose intolerant. Others want it because they say they prefer it or think it’s got more health benefits. Every time we go to markets we’re asked for milk.”

The sheep – East Friesians, Zwartbles and Blue-Faced Leicesters, “live on a cliff looking at the sea – they have a lovely view,” said Katie. “We just bring them in for lambing.”

Within the range, which is just about to go into production, are soft cheese Dizzy Maid, semi-soft Dizzy Crumble, Manchego-style Dizzy Ewe, six-month matured Proper Dizzy, and Dizzy Blue. “With that one you can’t see the blue, but it tastes blue,” added Katie. “It’s one of our best-sellers.”

Chaddar hits the market

Brinkworth Dairy recently unveiled its newest creation, Chaddar, a slow-crafted Cheddar-style cheese developed in honour of the farm’s co-founder, Chad. Made using milk from the farm’s century-old closed Friesian herd and produced using regenerative and high-welfare practices, Chaddar draws on classic West Country Cheddar techniques, from stacking the curds, to hand cheddaring and cloth binding.

Early batches are revealing aromas of warm hay and toasted grain, reflecting the pasture-rich diet of the herd, savoury notes of caramelised butter, and a firm, yet supple paste.

“Chaddar is very much a tribute,” said Chad’s wife and business partner Ceri Cryer. “It honours the work, the character, and the resilience that have shaped our farm. But it’s also a gift to the people who love authentic British cheese.”

Young chefs explore new ways with Stilton

Crumbled over ruby-red poached pears, stirred into soup with broccoli or encased in buttery pastry with tender, slow-cooked beef – everyone knows the classic ways to cook with Blue Stilton PDO.

Finding new recipe ideas, and different ways to present Clawson Farms’ famous cheese, was the challenge set to catering students from Capital City College, London in a Creative Cook Off at the end of January.

Budding chefs and future front of house stars were tasked with putting a fresh spin on Clawson Farms’ Blue Stilton, marking the 30th year of its PDO status. Creative takes included twice-baked Stilton and chilli soufflé, and roast pumpkin soup topped with Stilton-infused foam.

Judges – including Clawson Farms’ managing director, Bill Mathieson, and the college’s chef lecturer, Tom Egerton – awarded first place to Aritz Valtuena Repes for his starter, Stilton and beetroot asparagus cannelloni with black Chinese Stilton bread.

“We liked the innovation Aritz brought to this dish,” said Clawson Farms’ farm liaison director, Kim Kettle, who was also on the panel. “Stilton remained the hero throughout the different techniques used.” Front of house ideas included ‘Fonblue’ – melted Stilton served with pastry twists, truffle honey and crudités – and a coffee cocktail with a Stilton-infused chocolate powder.

All finalists will be hosted on a visit to Clawson Farms in Long Clawson, Leicestershire, with a dairy tour, cheese tasting and overview of the co-operative’s commitment to sustainability.

Midlands cheesemaker brings a global first to the market

Hot on the heels of reviving Derby Cheese and introducing Red Derby to the industry, Derbyshire’s Hartington Creamery has just launched a series of truckles featuring these base cheeses – the first Derby Cheese truckles in the world.

The project has been spearheaded by Simon Spurrell, formerly of The Cheshire Cheese Co, working with Hartington Creamery owner Robert Gosling.

“It’s a particularly poignant project for me,” said Simon, “as my daughter and her partner run the farm used by Hartington Creamery for dairy. I’ve also known Robert for a long time.” Traditional Derby Cheese was revived by the duo at the end of last year, following more than two decades of obscurity. It was originally made in Britain’s first ever purpose-built cheese factory in Longford, Derbyshire, with Hartington being the last remaining producer of traditional Derby Cheese until production closed in 2009.

When the new Hartington Creamery rose from the ashes in 2012, it benefited from the experience of old staff, who helped to revive its recipes, such as the original Stilton, and more recently Derby Cheese. “We’re so lucky to have people like Alan Salt around,” said Simon. “He has 50 years’ experience in cheesemaking for Hartington, and remembers making Derby back in the day, and the cultures used. We would pretty much have been lost without that knowledge.”

Derby’s curds are scalded (increasing the ageing potential of the cheese), before being cut, turned, salted, milled and layered in mould with cheese cloth. They’re pre-pressed and pressed overnight, then trimmed by hand and sent for maturing, ready from three months onwards, but with the ability to be taken on for 12 months or more.

Simon said the texture is similar to Cheddar, “but a bit firmer, with a unique flavour. It doesn’t taste like
Cheddar. In fact, it doesn’t taste like anything else – but in a good way.” Red Derby uses a slightly different culture, coloured with annatto, and has a punchier flavour.

The duo, alongside Hartington’s white Stilton (Peakland) and Cheddar, feature across the new Heart of Hartington truckle brand which is, added Simon, “quite different”, and matched with three chutneys made by Fruits of the Forage, and crackers
from Popti.

Available now, the range has eight varieties, including flagship extra mature Cheddar Squadron, Chilli Derby, Smoked Derby, and Peakland White with Tomato and Garlic.

Fen Farm Dairy brings back Raedwald after sell-out debut

Suffolk-based Fen Farm Dairy, the makers of the acclaimed Brie de Meaux–style cheese Baron Bigod, is bringing back its seasonal Reblochon-style cheese Raedwald following a rapid sell-out in its debut year.

First released last winter, Raedwald was created to make use of the exceptionally rich, high-cream milk produced by Fen Farm’s cows in the depths of the Suffolk winter. Demand far outstripped expectations, with some retail partners selling out within hours.

Handmade on the farm in the Waveney Valley near Bungay, Raedwald is the result of two years of experimentation by founders Jonny and Dulcie Crickmore.

“Back in 2021, we realised we needed to find a way to use the surplus of rich winter milk produced after Christmas, when sales of Baron Bigod naturally dip,” says Jonny Crickmore. “After a study tour of the French Savoie region, I was blown away by the best Reblochon makers and became determined to create something of that quality here on our farm. Our only mistake was assuming it would be a slow burn - we massively underestimated
demand.”

For its second year, Fen Farm Dairy will be doubling production of Raedwald, though quantities will remain limited.

Head Cheesemaker Marc King, who has overseen cheese production at Fen Farm Dairy since January 2019, says: “Production has got off to a great start, and it’s shaping up beautifully. Supply will still be constrained as we balance making our other products, but we’re hopeful that more customers will get the chance to try Raedwald this season.”