Speciality Food Magazine June 2024

specialityfoodmagazine.com 31 A new cheesemaking business says its first release should be available later this year . Bryn Edwards of Wye Creamery is in the process of testing batches at his parents’ dairy farm in Hereford, using milk from their mixed breed Jersey and Friesian, pasture-fed cows. “It’s really nice milk,” he says. “Because they feed on pasture it’s got an amazing flavour. We’re trying to utilise the grass and avoid feeding concentrates, just leveraging the grasslands around us.” It’s the first time in the family’s 30 years at the farm that milk has been used to diversify, and Bryn has spent a great deal of time setting up the facilities, buying cheese vats, and experimenting with his recipes, with a view to have products to sell from November onwards. “It’s going to be a thermophilic cheese, based off a L’Etivaz from Switzerland. That’s made using summer milk fromAlpine pastures to really encapsulate the flavour from the grassland. The richness of summer milk makes it quite nutty and smooth. That’s the kind of cheese we’re aiming for here.” Once the final product is ready and a name decided, Bryn says the dairy will up its social media presence and begin liaising with retailers and wholesalers. Watch this space. Look out for autumn release fromWye Creamery Golden Hooves has announced the launch of two new cheeses, with Red Leicester and Smoked Cheddar now available for retail in 200g pre-packs or 2.5kg blocks . The additions follow the successful release of Golden Hooves Mature Cheddar and Vintage Cheddar in 2023. Part of the British farmer-owned dairy co-operative, First Milk, Golden Hooves’ cheeses are made with 100% regeneratively farmedmilk, with the Smoked Cheddar smoked traditionally over oak sawdust for eight to 12 hours. Director, Leona McDonald, says, “We’ve been blown away by the reception we’ve had for our Cheddars over the past 12 months, so are excited to be unveiling two new deliciously regenerative cheeses. Made using fully traceable regeneratively farmedmilk, our Red Leicester and Smoked Cheddar are two British classics that dare people to think differently about where their food comes from and the impact it’s having on the environment. Can cheese save planet Earth? Well, we knowwe have some super cheese at Golden Hooves and dairy needs to play its part!” Range expansion for Golden Hooves Belton Farm adds vintage cheese to Fox family Belton Farm, maker of one of the UK’s best-loved Red Leicester cheeses (Red Fox), has added a brand new product to the Fox family . Silver Fox is billed by the farm as a superior vintage Cheddar that “promises a sensory journey like no other”. Handcrafted, and slowlymatured for 18 months, the cheese has a robust character and intensity, with sweet and savoury notes complemented by the crunch of salt crystals and a creamy finish. “Our master cheesemakers take pride in utilising locally sourcedmilk from free-range, grass-fed cows to create the modern British Silver Fox Cheddar,” says Justin Beckett, managing director of Belton Farm. “Each cheese undergoes rigorous grading and inspection before being elegantly packaged, ensuring that every slice delivers an unforgettable taste experience.” Silver Foxmade its debut at the British Cheese Awards, where it clinched a gold, and following its domestic launch has garnered significant interest from international markets, with listings secured from the US, to South Africa. New home for Paxton &Whitfield One of the UK’s oldest andmost recognised cheesemongers has relocated. Paxton &Whitfield recently announced the move of its iconic Bath shop to a new position at 20 Green Street – a larger space enabling the team to showcase the retailer’s diverse range of cheeses and accompaniments, featuring a huge cheese counter with a window into the cold room, for a fully immersive shopping experience. Managing director James Rutter says he is thrilled by the move which “will allow us to better serve our customers in Bath and the surrounding areas and provide themwith an enhanced sensory shopping experience. We are proud of the heritage we’ve laid in Bath, and we are delighted to offer a modern environment paired with our centuries of cheese expertise.”