Speciality-Food-July/August 2025

CHEESE UNCUT specialityfoodmagazine.com 25 New retail perspectives from industry experts Godminster unveils new cheese duo New blue from White Lake Cheese Godminster has just revealed the bold, standout consumer packaging for its new duo of cheeses – Scarlet Crumb Red Leicester, andMighty MiddlewickWitch – both inspired byWessex folklore and the impish Hunkey Punk sculptures carved into Somerset churches. Designed with disruption in mind, the cheeses are a premium alternative to everyday block Cheddars and come in at a lower price point than Godminster’s waxed truckles. “We want them to look great and taste even better,” said head of sales, Clair Archer. “These prepacks are all about turning heads andmaking White Lake Cheese has once again expanded its range. Inspired by the classic French Bleu d’Auvergne, Kingfisher Blue is made usingmilk from the farm’s own French Alpine goats, and boasts a crumbly, creamy texture, and a tangy, savoury, slightly earthy flavour profile. The team say it’s a good all-rounder for the kitchen, being versatile as a cooking cheese, as well as sitting nicely on a cheeseboard with orchard fruits, nuts and honey. a statement. The bright and bold packaging is designed to encourage customers to pick up a pack. One taste is all it takes to get hooked on Godminster’s exceptional flavour and quality.” Tasting packs, point of sale materials andmarketing support for the new products are available. North Yorkshire-based Shepherds Purse is delighted that its Organic Yorkshire Blue was recently named Supreme Champion Cheese at the Artisan Cheese Awards 2025. The product also delivered a Best Organic Cheese win for the maker, and a plethora of other accolades were picked up, from a Gold for Northern Blue and Yorkshire Blue to Silver for Buffalo Blue. Joint managing director, Caroline Bell, said, “These awards are so special as they shine a light on the smaller producers throughout the UK and Ireland and recognise the fantastic quality and innovation taking place throughout the industry, even from the very smallest micro-producers and start-ups, so to be judged Supreme Champion is a real honour.” CELEBRATIONS AT SHEPHERDS PURSE New blending facility for maker Cryer & Stott has just opened its new state-of-the-art cheese blending facility in Castleford, representing a leap forward in the company’s commitment to innovation, tradition and celebrating regional heritage through cheese. The addition enables the maker to increase its range in collaboration with local producers, and to mark the milestone it has launched four distinctive new cheeses. Silkstone Seam is an 18-month mature Cheddar with a ribbon of edible charcoal through its centre, honouring Silkstone’s coal mining heritage. Knavesmire is a 12-month matured Cheddar infused with York Rhubarb Gin. Flagship sees Cheddar aged for 12 months and blended with Filey Bay Whisky Distillers’ single malt whisky. And 1606 Rebel blends creamy Cheddar with The Chilli JamMan’s Scotch Bonnet Chilli Jam. Richard Holmes MBE, managing director of Cryer & Stott, said, “Our new facility is more than just an expansion – it’s a creative hub where tradition meets innovation. These new cheeses showcase the incredible talent and flavours found right here in Yorkshire. We’re proud to collaborate with local producers and celebrate our heritage with every batch we make. It has allowed us to create three new positions within the company, sharing our expansive knowledge.”