We want to take the Blue out of Blue Monday and put the Blue Cheese into #bluecheesemonday instead! And what better way to add some warmth and cheer with a tasty and wholesome broccoli and blue cheese soup? This classic winter warmer will add comfort and joy to the bleakest of days.
This recipe is an absolute family favourite, there are lots of different ways to make a broccoli and blue cheese soup but this is how we make ours. We use the whole broccoli, preparing by chopping off the florets and putting aside. We then begin by frying the chopped stalks in oil or butter with 2 finely chopped shallots for 3 minutes. Next we add veg stock and water (we don’t use exact measurements but approx. 400ml total) and simmer for a few minutes before adding the broccoli florets. We leave everything to simmer for 10-15 minutes, until the florets go soft then we crumble in approx 200g gorgeous Stichelton and use a hand blender to achieve that soup consistency! To serve, have a nice crusty loaf, ladle the soup into your favourite bowls and crumble some Stichelton on top!
You can buy Stichelton from us from one sixteenth (approx 440g) up to one half a Sitchelton (Approx 3.7kg), just visit our shop here
We love this fresh Pear and Blue Cheese Salad Recipe, the sweetness of the pear is perfectly off-set by the white wine vinegar in the dressing. Crumble Stichelton and walnuts generously over the top to create a gorgeously fresh salad perfect for cheering up a dismal January day!
Simply slice 4 firm, ripe pears lengthways and drizzle with olive oil, then place under a hot grill until cooked on each side and set aside to cool. (Alternatively heat on a hot griddle pan for 1 minute on each side.) Then mix 2 tbsp olive oil, 1 tbsp white wine vinegar and 1 tbsp honey together to make a dressing. Toss your pears with 250g bag mixed salad leaves (we used chicory) and divide between 4 plates. Crumble 150g delicious Stichelton on top and pour your dressing to taste. Add an optional topping of crumbled walnuts and enjoy!
You can buy Stichelton from us from one sixteenth (approx 440g) up to one half a Sitchelton (Approx 3.7kg), just visit our shop here
This beautiful recipe suggestion was recommended to us by the fab team at Neal's Yard Creamery and we wanted to share it with you. You will need one gorgeous Ragstone cheese (but feel free to scale up!).
Grilled Ragstone and roasted pepper salad on sourdough bread.
(Serves 4 as a starter or 2 for a main course)
1. Slice up a red pepper into halves, removing all the seeds and drizzle with oil. Place in a pre-heated oven (180-200 C) and roast for around 20 minutes (until the skins have sagged and began to go dark).
2) Slice a whole Ragstone into medium-thick slices, drizzle with olive oil and place under a hot grill until the Ragstone turns a golden colour and begins to bubble.
3) Whilst the Ragstone is grilling, make a fresh simple salad. We prefer keeping it very basic, just using organic salad leaves such as lambs lettuce or pea-shoots, or add rocket and watercress for an additional hit of pepperiness.
4) When the Ragstone has become a bubbly, gooey golden brown, take out of the grill and leave to cool. (Trying to move the Ragstone from the tray when straight from the grill is asking for a mess!)
5) Enjoy with a slice of thick, freshly baked sourdough, delicious!
You can find Ragstone in our website shop, available on it's own or as part of our selection boxes.
Chris is another member of our team, managing our Borough Market stall as well as being the owner of Cork and Crown Cider Merchants. He is a self-confessed cider lover and has shared his cider recommendations for our Gorwydd Caerphilly in this fantastic pairing video. Just press play below to watch.
See -here- to visit cork and crown.
We thought it was important as a business that we highlight the team and introduce our customers to some of the faces behind the brand. Meet Ben! He's our dairy manager and an essential part of life here at the dairy. Ben has been working with us for over 8 years and is in charge of our day to day cheesemaking. From making sure the Pitchfork curds are being 'pitched' to ensuring orders are being shipped out on time, he is involved in our cheese making at every stage. This week we've asked him a few questions to find out how he came to be a cheese-maker and how dairy life has been under lock down.
How long have you worked for Trethowan Brothers?
Just over 5 years this time round. I previously spent about 3 years running Trethowan’s Dairy shop, a small cheese shop owned by Todd and Maugan, in Bristol’s St Nicholas Markets.
What's your favourite part of the job?
Making amazing cheese - it’s rare these days to know that the quality of the finished product trumps efficiency and cost. Could we make more cheese more cheaply? Certainly, but it wouldn’t be of the same complexity of flavour or have the same texture. I know we’re making cheese in a way that hasn’t changed for generations.
How did you get into cheese-making?
I have always loved food and cooking and spent my summers working in restaurants, first as a waiter and then moving into the kitchen. After getting back from a year in Australia in 2003, I needed a job but I didn’t want to go back in the kitchen as the hours can be anti-social. There was a position on the speciality food counter in the then newly opened Fresh and Wild stores. It was meant to be something temporary, but it was the true start of my cheese journey - the more I learned, the more I wanted to learn. Skip forward several years and I’m now making cheese, having done everything else in between - from selling cheese on a market stall, working as a wholesaler and even working for a cheese importer / exporter and judging at the British and World Cheese Awards. It seems I’m destined for a career in cheese!
What's your favourite, Gorwydd or Pitchfork?
Gorwydd. It has always been one of my favourite cheeses. It a true connoisseur’s cheese. It hasn’t a strong, in your face flavour, but it has hidden depths that delight the pallet - the texture has to be just right, not too dry and crumbly, but like a fluffy, smooth, melting crumble.
Pitchfork is delicious, but Gorwydd is my favourite!
What's been the biggest challenge for the dairy under lock down?
The unknown. Sales plunged at the start of lock down, we literally had no orders for the first week and not that many for the second week either. Sales have picked up thanks to people buying artisan products from small producers. Campaigns by Jamie Oliver and other high profile people have also really helped but the worry is that these new sales might not stay as lock down is eased and life returns to normal. Like every one else we just don’t know.
What do you love about cheese-making?
I love eating good cheese! So what’s not to love about a job where you make something you love??
Why is it better being a small, independent dairy?
From a financial point of view: not much! From a quality point of view: everything. We get our milk from one small, organically farmed herd of cattle; this means they produce milk of exceptional quality and without good milk it’s impossible to make good cheese. Big dairies may buy milk from several different farms spread across a large area, the milk is mixed and standardised so that each day it’s exactly the same, giving cheese that tastes exactly the same. It’s all a bit uniform and loses any link to the milk, the cattle and the land. Not so with us.
What would be your ideal holiday? Any tips or inspiration for us for when we're all allowed to travel again?
I would Sail with my family to Santander by ferry then take a leisurely drive through the Pyrenees Atlantic to Hossegor - a small town in South west France. Stopping along the way to sample the pintxos in Bilbao and San Sebastián and the village of Mundaka for the waves.
The Basque Country is a special part of the world, the basque people are extremely passionate about food and tradition. The countryside is a mix of mountains, forest and a wave pounded cost. I have been visiting this region for many years yet each time I go I discover something new. Two of my all time favourite cheeses, Idiazabal and Ossau Iraty both come from this region. They are both made from sheep’s milk but are very different in style and flavour.
Idiazabal is from the Spanish side of the border, Ossou Iraty from the French. This last trip I tasted a cheese from the French Pay-Basque, iRubela, that is much closer to a Spanish style cheese yet it some how seemed a little more gentle.
The grass on each mountain and each valley will have subtle differences that pass through to the cheese. This makes each of the cheeses subtly different with unique characteristics.
Which five people would you invite to a dinner party and why?
David Attenborough - He has seen the world change in many ways over his years of travel.
Gordon Ramsey - he’s out-spoken and so there’s sure to be a good debate I also think he has a great palette so tasting the cheese course would be fun!
Ann-Marie Dyas (ex-boss and founder of The Fine Cheese Company) - put her at a table in a good restaurant and her love and knowledge of good food and especially cheese would be invaluable - we shared a favourite cheese in Idiazabal after all!
Kelly Slater (Professional Surfer) - he’s one of the greatest ever sportspeople, still competitive well into his late 40s! He has focused on following a natural diet for years and I’d love to hear him talk about diet and exercise. He’s also helped develop an artificial wave that’s actually really good!
Kim Collinson - she was a manager at Whole Foods and is a true food hero to me. She has lead the most amazing life and I’d love to hear more about it.
What's your signature dish?
Putting together the family Christmas cheese board is my speciality. All the family gather together at my parents house every year with the cheese coming out on Christmas Eve. With careful selection it is possible to have a different cheese board for several days in a row.
Although I love cheese and cooking I’m not a great one for cooking with cheese. That's not to say I don’t like it when someone else has made the effort, but I think I’m just too greedy and end up eating the cheese that's meant to go in the recipe when ever I try to cook with cheese myself! The one exception being my standard lunch at the dairy of beans on toast topped off with a slice of Pitchfork or Gorwydd!
A massive thank you to Ben for answering our questions. If you have any questions you would like to ask Ben or anyone in the Dairy Team, you can email us at firstname.lastname@example.org.
Meet Sam Wilkin, Head Cheesemonger at The Cheese Bar, London and cheese champion via his @cellarmansam alter ego. At the start of the COVID shutdown, Matthew Carver (CEO of The Cheese Bar) learnt that its impact on small dairy farms across the UK was massive - and mostly unreported. As small batch producers cut back or stopped production altogether and whole industries closed down (restaurants, bars, hotels, airlines) over 500,000 litres of milk was being poured down the drain every week by small family farms. Matthew was determined to try and save them and the organisations who provide a lifeline to people needing food and support, and assisted by Sam and the team, set up the the Got Milk Fund. Its purpose - to create a bridge between two major food issues facing the UK, the increase in usage of food banks and community kitchens and the surplus of a quality product that was simply being binned. The scheme aims to offer producers a fair market price and in turn support non-profit organisations, charities and food banks across the UK. You can find out more about how the work is continuing and how you can help support the Got Milk Fund here. https://gotmilkfund.bigcartel.com/what-is-the-got-milk-fund
Not content with managing a central London Cheese bar and helping to drive a campaign to save UK dairy farmers, Sam also interviews a diverse range of people involved in every aspect of small batch food production, from sustainability to regenerative farming and food wealth. Designed to raise, discuss and profile key issues as well as introduce you to some of the amazing small batch producers we have in the UK, his interviews are available as podcasts. Finally (phew!) he also finds time to advocate small-batch cheese-makers through a rather funky range of t-shirts, of which 25% of sales go directly to the Got Milk Fund. You can listen to his podcasts, choose a t-shirt perfect for that cheese lover in your life and help support a good cause - check out his
or follow him on Instagram at
July has seen the first tentative re-opening of our restaurants and cafes but they are far from out of danger and their survival now depends on how we support them. Our best independent restaurants help keep us in business, showcasing and adding our products to their menus. Without them, so many of us small independent producers would not exist.
Prior to the COVID shutdown, a huge part of our customer base was the restaurant industry, so the knock on effect to small producers like us was and continues to be huge.
This is a really important time for us with lock-down easing across the UK and as restaurants start to open their doors again, all small-batch producers are beginning to feel a little more positive about the future. The restaurant industry supports such a huge part of the UK supply chain and employment opportunities, that right now it's vital to support them. It's so important to remember that restaurants also serve as a platform for independent brands and suppliers too, showcasing the best of British produce. We are really pleased to have had our cheese selected to be part of the menu on some great restaurants who are cautiously re-opening - We will be highlighting some of our favourites as they begin to open up again after lock-down.
Our cheese was recently sampled in the highest restaurant in London, (the Duck&Waffle at London's Heron Tower). This week we were really pleased to see both our Pitchfork and Gorywdd on the menu of Mark Hix's new restaurant, The Oyster and Fish House in Lyme Regis.
Don't forget that throughout August, you can use the 'Eat Out to Help Out' scheme. You can find out who is participating in your local area on the link below.
Find out more
National Picnic month runs throughout July and although a lot of big community events have been cancelled this year, that won't stop us enjoying this great summer tradition. It's generally thought that the concept of 'picnic' was first used in France in the mid-1600's (le pique-nique) meaning someone who bought their own wine when eating out. Up to Victorian times, it was the pursuit of the wealthy but the concept of the picnic crossed social and class boundaries thanks to an increase in people's free time and inspiration from cookery books such as Mrs Beeton's Book of Household Management (who advised on how to prepare a picnic for up to 40 people and included:
roast beef, roast chicken, roast duck, meat pies, four dozen cheesecakes, cold plum pudding and three dozen bottles of beer as well as claret, sherry and brandy!)
Today you can be as simple or as decadent as you feel and can we add that if you are planning to celebrate this month with a picnic, then our Perfect Picnic and Perfect Picnic Plus. Selection boxes deliver exceptional cheeses fit for any picnic rug. Just order from our website today!
We have had so much support for our business, not only from our wonderful customers (old and new) but also from those who have shared and recommended our online shop and our story.
Today we wanted to shine the spotlight on The Corona Community and Bristol Food Union. Lock down has been a trying time for many businesses, not just small-batch food producers like us. Both of these organisations have only come about from the COVID19 situation and from themselves being put in tough positions. From mothballing their own businesses, the people involved have created something new. They started platforms to promote and help the interests of the wider community, putting their own situations on hold. By doing this they created something very special, building new platforms for small businesses to shine and a space for the food community to come together and help everyone.
You can find out more at www.bristolfoodmovement.org and
on Instagram @thecoronacommunity
It's a great way to find out about new producers and initiatives and a chance to discover small brands, shop local and online and help to save our fantastic range of British food producers.
We are proud to be one of a small group of traditional cheddar makers who use heritage methods to make proper cheddar with character. We are also one of only three Artisan Somerset Cheddar makers in the Slow Food presidia – a distinction not easily won. So why is cheddar distinct from other cheeses, how did it come about and what makes an artisan cheese artisan?
It is thought that cheese making first began well over 7,000 years ago, around the time sheep were first being domesticated. Thought to be by accident, (milk was stored in animal stomachs, possibly introducing the rennet and the action of curdling), the finer subtleties of different cheeses grew as countries and communities developed their own styles and traditions, influenced by geography, cooking / preserving methods and trade across continents. The origins of Cheddar can certainly be traced back to the area surrounding the village of Cheddar since at least the 15th century. In fact many European cheeses appeared first around the 15th and 16th centuries, from Cheddar, to Gouda and Parmesan. (Our Pitchfork is made just 5 miles from Cheddar!)
Cheese making was often turned to as a solution for dealing with surplus milk (no fridges in the 15th Century!). It is thought that hard cheeses like cheddar were created when cheese makers discovered that pressing fresh curd to squeeze out moisture would make the cheese last longer. The process was further refined until traditional cheddar making as we know it was born. Farmhouses across the region and the UK all created their own unique cheeses, giving us the rich heritage of British cheese we have today.
Traditionally made cheddar saw a short decline around World War Two, when all milk production was taken on by the British Government. This saw a rise in industrialised cheddar, which you will be familiar with - generally what you see in the supermarkets.
Traditional farmhouse cheese making underpins everything we do here in the making of our own Pitchfork Cheddar. It is thanks to support from everyone who seeks out and buys cheeses from us and all the other small batch cheese makers that will help ensure artisan British Cheese survives and will preserve our future cheesemaking culture, so a big thank you to our customers!
Traditional Cheddar and The Slow Food Movement
So what does this mean, what is the The Slow Food Movement and why is our Pitchfork Cheddar so different from the industrialised supermarket cheddars?
To be one of the three cheddar makers in the Slow Food Foundation, Artisan Cheddar Presidium, we have to adhere to a model of agriculture centred on local biodiversity, respecting the land and farming and making cheese in harmony with the environment.
We meet these aims by using organic, unpasteurised milk, provided by a single herd of Holstein-Friesian and Jersey cows. We take into account all the factors of terroir (the grass on which the cows graze and the bacteria in the soil), before gravity (not pumps) transfers the milk from the milking parlour directly to our dairy. Using gravity instead of pumps ensures the milk molecules are not damaged along the way.
The benefits of using organic milk also go beyond supporting local biodiversity. The quality of milk from our cows, (who are pasture fed to meet organic standards) is of a superior quality, containing up to 50% more omega-3 fatty acids (study led by Newcastle University).
As well as following a process that respects our environment, to be part of the slow food movement our process is just that: slow!
From farm to fork, Pitchfork Cheddar is over a year in the making. This is very important in creating the flavours and texture of a traditional cheddar.
Firstly, we use a cheese starter based on local microflora and traditional rennet to create the curds. These are then cut and poured onto a draining table.
We then begin our process of cheddaring, forming the curds into blocks and turning several times over a two hour period. These are then formed into high stacks. This results in curds with a stretchy texture similar to pizza dough. To mix the salt into the curds we use our famous pitchforks, then fill and press into moulds. We cloth-bind our cheddar with lard-soaked muslin cloth and transfer them to our ageing room.
This is where there is the biggest difference between supermarket cheddar and our traditional, handmade Pitchfork Cheddar. During a traditional cheddar’s aging process it develops a rind and time also allows the long, rounded flavours to develop from the unpasteurised milk. The cloth allows moisture to leave, resulting in a concentrated flavour and a firm “body”. Supermarket cheddar is rindless, vacuum packed and uses pasteurised milk, making the results very different.
The broad, round flavours and rich, creamy textures of traditional handmade cheddars are unique and are earned through hard work, skill, and lots of love and care.
We hope you have enjoyed hearing more about us and our dairy and that the next time you cut off a wedge of Pitchfork, you will really taste the flavours that only exist in traditional cheddar.
To taste for yourself buy our pitchfork here
Project name: New Cheddar
The aim of this project has been to start cheddar production at Trethowan's Dairy. The funding has supported the purchase of all new equipment required to produce cheddar, as well the design and build of a chilled cheddar store adjacent to the current dairy. It is part funded by the European Agricultural Fund for Rural Development.