Following on from our collaboration with Neals Yard Creamery, we have now added Stichelton to our online shop.  
Joe Schneider and the team at Stichelton Dairy have been friends for years. They hand make a top quality blue cheese in Stilton way, using raw milk from a single herd and traditional cheese making techniques in their farmhouse dairy.   Now available individually and in a range of cheese selection boxes on our shop pages, including the ‘Pitch and Stich’ for a classic combo of cheddar and blue.

We have teamed up with our long-standing friend, Charlie Westhead of Neal’s Yard Creamery to include his artisan handmade cow and goat’s milk cheeses as part of our online range.  Charlie Westhead and his team take a truly artisanal, small-scale approach to cheese making, including creating all their own power with the use of green energy sources and sustainable water management.  Like us, they choose to work with local suppliers whenever possible, and always source the best quality milk.
Todd first met Charlie 28 years ago and a firm friendship began. A shared ethos, strong work ethic and passion for good cheese has kept the friendships strong, so when we decided to open an online shop, Neal’s Yard Creamery were the natural choice for a partnership.  
Introducing Finn and Ragstone – available individually and now in a range of cheese selection boxes on our shop pages. 

Back in May, Cheese makers, Food writers, bloggers, cheese  experts and cheese lovers all came together to create the Great British Cheese weekender – an online festival of all things cheesy to help save British Artisan cheese.  As part of the weekend, we did a live session introducing our Pitchfork Cheddar and Gorwydd Caerphilly and showing how we make them in our dairy in Somerset.  You can still see the tour on our Instagram feed.

We feature in Claire Finney’s brilliant article on how shopping has changed throughout the lockdown crisis. Exploring how small batch producers and retailers like us have had to adapt to the changing ways in which people shop and how this can be maintained once the restrictions start to lift.  
​Read the full article here:  https://www.telegraph.co.uk/food-and-drink/features/texting-butcher-whatsapping-baker-new-world-buying-food-informally/

We’re so excited about the British Cheese Weekender this Bank Holiday weekend.
The Cheese Academy and other organisations have put together a fantastic range of events, putting the spotlight on small-batch, artisan producers as well as hosting talks and dairy tours, giving the public a chance to learn about the amazing cheese culture that we have here in the UK.

As part of this celebration of British Cheesemaking we will be taking part and also offering our own Instagram live event too.
 
For a full list of our participation in the event see here:
Saturday 9th May 4.30pm
Harvey &Brockless live cooking event 
Making a Cheese Souffle with Pitchfork Cheddar
https://blog.academyofcheese.org/british-cheese-weekender/lynher-dairies-cornish-kern-0
Saturday 9th May 5.30pm 
Cheese and Wine 101 with Patrick McGuigan
https://blog.academyofcheese.org/british-cheese-weekender/patrick-mcguigan-cheese-and-wine-101
Saturday 9th May 7pm
The History of British Cheese in 30 minutes with Ned Palmer
https://blog.academyofcheese.org/british-cheese-weekender/ned-palmer-the-history-of-british-cheese
Saturday 9th May 9pm 
Zoom “Cook-along” with No2 PoundStreet & talk by James Golding
​about choosing cheddar award winners
Sunday 10th May 7.30pm
LIVE on our Instagram channel - Trethowan Brothers: A Dairy Story
Sunday 10th May 8pm
Save British Cheese talk with Patrick McGuigan
https://blog.academyofcheese.org/british-cheese-weekender/save-british-cheese
 
That’s all from us. Have a great bank holiday weekend!

In a world of increasing homogenisation, it’s great to have someone championing the case for the use of raw milk and traditional methods of cheese making.  Patrick McGuigan, writing in the Financial Times this week sets out the wonders of raw milk cheeses and the growing public appetite for small, farm-based manufacturers focusing on quality, welfare of their animals, environment, local economies and food culture. 
It’s a tough market with increasing levels of bureaucracy designed to manage industrial scale producers but with no leeway for the artisan producer.  Read the whole article here (put in link) and look out for the great photos of our Pitchfork Cheddar by Suzie Howell. - click here

This month we featured in the BBC Good Food Magazine.  Our Pitchfork Cheddar was listed as one of the top 5 raw milk cheeses along with a recommendation on how to enjoy it (in our case, a tangy homemade piccalilli, but we think a good bottle of Somerset Cider would be a great accompaniment too!) 
​
Find out more about raw milk and read the rest of the article - click here

After our awards at the World Cheese Awards this year (did we mention we won best UK cheese for our Pitchfork Cheddar which came 4th overall and our Gorwydd Caerphilly came 11th), there were a few articles this month on the reaction from the French and Italian cheesemakers! 

Don’t forget though that the art of cheesemaking has been a tradition throughout the British Isles for centuries.  What we have set out to do is preserve some of the lesser known cheeses, such as our Caerphilly, which have a history and tradition that very nearly disappeared. 

​Read more about our wins in Delish Magazine (by Anna Lewis) here and in the Telegraph (by David Chazan) - click here