Tell us a bit about you Fenella, Torteval Cheese I was a nurse for 25 yrs then decided to change direction into cheese making. The same patience is necessary and attention to hygiene plus the ability not to panic when things go wrong! I had a Thomas Hardy sort of romance about wanting to be a cheesemaker- remember Tess stirring the curd? It is romantic. I’m not disappointed, but there is a lot of anxiety too. Providing food for people has a lot of responsibility attached.
Yes, it has been a long time…..what can I say….I got hooked on Twitter, it is quick and concise. WordPress has changed a lot and it feels a bit unfamiliar, but am planning to re-learn it fast because one of the things I will be doing is asking some cheese maker friends a bit about themselves and their business in the form of a 5 question interview. First volunteer is Mario who runs a lovely urban cheese making business from an EHO accredited extension at his home in Leeds. M
Although we are located out in the sticks, as one of our customers referred to us, we are lucky in that our larger customers pick up from us, something I am very thankful for. Otherwise, we have to send our cheese by courier. We have little choice over courier companies as few will collect from us, being where we are. We use two couriers: APC for small parcels up to 5kgs and Parcelforce for everything else. Our APC chappie, Dave has been switched off our route and we have
Here are two for today: Australian woman: ‘what’s the difference between cow, goat and sheep cheese?’ Me, trying hard, and succeeding, not to sigh deeply: ‘well, apart from coming from different animals and having different flavours, there’s a difference in the fat content, goat being the lowest, cow in the middle and sheep having the most fat per 100g.’ AW: ‘yeah, but what is the difference?’ Me: ‘That’s really hard to explain as within each animal type there are hundreds of
Fodder, in Harrogate, from 11am to 3pm. We will be showcasing our new matured Goat cheese, our new matured Wensleydale, both are natural rinded cheeses that have gently matured over 4 months in their traditional cloth bandages, gaining a nice thin rind. We will also be releasing our new Yorkshire Gouda to the world, and what better place to do this than at Fodder. I should mention that we will be doing our cheese tasting alongside Jenny, our lovely goat milk man, Jonathan’s