Cheese news: What’s happening in the world of dairy?

Cheesemaker wins 50 awards in two years

The team at Golden Hooves are celebrating the regenerative cheesemaker’s Vintage Cheddar being named UK Supreme Champion at the Global Cheese Awards for the second time.

One of the biggest prizes in the industry, the trophy takes Golden Hooves’ tally up to 50 individual awards, with accolades having been bestowed by Great Taste, the British & Irish Cheese Awards, International Cheese & Dairy Awards, Virtual Cheese Awards and others.

Golden Hooves’ co-op has also been honoured with the King’s Award for Enterprise for Sustainable Development – testament to the hard work that’s gone on behind the scenes since the brand launched two years ago.

Director, Leona McDonald, said of the most recent win, “It’s been an incredible couple of years for Golden Hooves, but this award really stops us in our tracks – we’re thrilled! More and more people want food that’s better for the planet without giving up the joy of proper cheese, and that’s exactly what we’re all about.” She continued, “This trophy is a lovely reminder that you don’t have to choose between flavour and farming that restores the land. We’ve got the cheese – and the butter, crackers and other treats – to prove it.”

Ruby Mist relaunches

Fruity, savoury, creamy and mature – Ruby Mist is back. Snowdonia Cheese Co has revived and relaunched its waxed cheese in a new collaboration with renowned Port producer, Graham’s - independently owned by the Symington family since 1970.

The handcrafted artisan Cheddar is now infused with Graham’s Late Bottled Vintage Port, produced using grapes harvested in the heart of Portugal’s Douro Valley, and aged for five years in seasoned wooden casks.

Unfolding slowly, the rich fruitiness of the spirit enhances the flavour of the cheese, while an added dash of French brandy brings a gentle, lingering warmth.

It’s available to speciality retailers now.

DalterFood Group evolves to meet growing consumer trend

As more and more consumers seek out vegetarian alternatives of their favourite cheeses, so producers are assessing their ranges and looking at ways to cater to demand.

Amongst them is DalterFood Group, which is pleased to now offer a complete range for vegetarians – from whole wheels for the cheese counter, to grated cheese mixes suitable for foodservice operators.

At the heart of the range are Italian mature cheeses made with microbial coagulants, such as Vegetarian Pecorino, and delicately aromatic Spinoro. Selected by trusted partners, and available in a wide variety of cuts (including flakes and cubes) they’re perfectly suited to production and service requirements.

DalterFood Group’s grated cheese blends or individual grated cheese packs, such as Vegetarian Pecorino, are ideal for melting evenly between the layers of a lasagne, or for adding character to ready-to-serve sauces.

They’re available to order now.

Britain’s Best New Cheese announced

Four new British cheeses were pitted against one another last month in The Real Cheese Project’s People’s Cheese competition.

Cheeses lovers purchased boxes containing the finalist cheeses (as chosen in previous rounds), sampling them at home alongside a livestream, hosted by The Real Cheese Project co-founder James Grant, and self-professed cheese addict, comedian Marcus Brigstoke.

Of those tasted – including Yr Afr from Wacky Wedge, Nanny Gwynn from Cornish Cheese Co, and Ooh La La from Highland Fine Cheeses – it was Stone Tree Dairy’s Redlap that came out victorious, being named Britain’s Best New Cheese.

Helen Boyd, co-founder of the dairy in Dartmouth, South Devon, told Speciality Food she and her husband Martin were thrilled by the announcement.

“My husband always wanted to make cheese,” Helen said. “He finished his job with a tech company, so the timing felt perfect. At the time we lived in Wiltshire, where the countryside is fantastic, but we couldn’t find the kind of farm we were looking for. Then this one came up.”

The couple moved in 2020 and invested heavily in building a dairy from scratch, milking for the first time late last spring, and launching their first cheeses at Dartmouth Food Festival in October 2024 – all made with raw milk from the farm’s own grass-fed goats.

Of their range of four (which includes soft cheeses and a feta-style) it’s Redlap that won the hearts of the public this autumn.

Crafted in an Alpine style, it’s turned and washed twice a week and aged for a minimum of five months up to around 10 months.

“We’re really pleased with it, because it’s exactly what we set out to make,” added Helen. “Everyone told us we couldn’t make a goats’ milk Alpine cheese because the milk can’t be heated to the same extent as cow’s milk. But as soon as we heard that, we wanted to try it. It works well. It’s so nice to be able to show you can make things other than soft white cheese with goats’ milk. Those varieties are great, and will always have a really important place on the cheeseboard, but I think, at the moment, there’s a perception you can do lots of things with cow’s milk and not with goats’ and that’s not necessarily the case.”

Of the award, Helen continued, “It’s been remarkable. We’ve got a great team we’ve built up over the year, and we’re incredibly proud of them. It’s really fantastic for us. What’s been so gratifying has been the amount of support we’ve had both from consumers and local cheesemongers and delis who’ve championed our cheeses.”