British Cheeses

Cafe Society
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Thank you so much for bringing this thread to my attention, it has been very enjoyable and now I wants some good cheddar.

My caerphilly is good enough to serve to friends, my cheddar isn’t good enough to feed their dogs. According to google, I’m using having rennet issues which seems odd because I don’t seem to have problems with the amounts of rennet I use in my other cheeses. I’m still working on it.

Despite having a very small business, I still consider myself to be an amateur cheesemaker. The biggest thing I’ve learned is that cheese making an art that requires unlimited patience. It’s good to be retired.

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Or this one:

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That’s interesting, especially since cheddar is so common, and Caerphilly is a bit unusual.

Do you sell? Do you sell mail order?

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Correctamundo.

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AND people used to make cheddar with wood stoves. With all the tools at my disposal today, how is it possible that I can’t master this centuries old task?!?! I know I’m missing something so simple that nobody ever mentions it because its so obvious that only an idiot wouldn’t see it. Geeze louise!?!?

I do have a cottage license because I’m selling soft cheeses to the local diner. Arizona isn’t really a cheese making mecca so when the supply chain gets disrupted there aren’t a lot of local sources for commonly used things. They order cream cheese, ricotta (which I make out of whatever whey I have) cultured buttermilk and not a lot of butter because they don’t cook with it.

I’m retired and I don’t want to make my hobby into work. It’s nice to be able to work with large amounts of milk that I get at discount but I don’t want to do more.

I’m also not sure about if my cottage license covers shipping a consumable product over state lines. If you ever make it to Arizona, I’d be happy to give you one. Maybe by then I can get the cheddar thing figured out.

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No discussion of British cheese would be complete without a mention of Gloucester Cheese Rolling:

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Well, when I was 14 I did listen through that album a couple of times, so I clearly have heard it before, but I don’t remember it.

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Another version of England’s Cheddar cheese anthem

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Re British goat’s cheese (slight return) and how we mostly have small producers:

As it happens, we were at Shoreham Farmers’ Market this morning (in East Street, right in the middle of Shoreham, 2nd Saturday of the month). There were 4 stalls selling local cheeses out of a total of maybe 40 stalls (not all, or even most, are to do with farming - there are also smokeries, breweries, distillers, bakers etc).

This stall is a goat cheese specialist:

Google Photos

You can also click and zoom that if you wish. Link to their website: Nut Knowle Farm

j

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Yum, done.

The farmers will be back to the markets soon with plants to grow and early produce.