Speciality Food October 2024

labelling and communication is vital.” Over at Clawson Farms tradition goes hand-in-hand with innovation. Priya says the dairy will always celebrate its cheesemaking heritage, which sees it produce award-winning, renowned products such as PDO Blue Stilton and Rutland Red, but that it’s also important to appeal to those consumers new to the speciality cheese world. Thanks to targeted social media campaigns, and ongoing work with foodie influencers, Clawson Farms is challenging the perception that blue cheese is just for Christmas or cheeseboards with its 1912 Artisan Stilton. “We’re using 1912 to drive inspiration around blue cheese,” Priya explains. It has somuch flavour and is so versatile, and signposting recipes on our website and working with young influencers who love food and love cheese has been a great way to show just how delicious blue cheese is, and all the different ways it can be used.” Another huge launch for Clawson Farms has been introducing its premiumwaxed truckle range this year. Truckles are considered a ‘gateway’ cheese in speciality retail. Something fledgling cheese appreciators can easily grab to go before working their way along the rest of the cheese counter. Each of the cheeses has its own unique ‘character’ both beneath the wax seal and embodied in the beautiful illustrations printed on their labels. “They take our traditional British cheeses and give thema twist, pulling them into themodern day, and elevating them,” Priya says. “So theymight have truffle or mango and ginger, or harissa and Scotch Bonnet chilli. They appeal to such a broad range of people, but particularly the younger market. And they’re good for gifting as well.” Show your support for British cheese The expanding speciality retail sector, across farmshops, delis, food halls and garden centres, has opened up a huge range of channels for cheesemakers, withmany of them saying they simply couldn’t survive without the backing of these cheese champions. By buying British, not only are retailers building the confidence of farmers, they are helping to grow our food economy, says Priya. “I think it’s also important to talk about carbon footprint, which is something we are very aware of at Clawson Farms. We are always thinking of ways to be more sustainable, and we’re finding that’s something our customers are very interested in. “The whole farm to fork story is one speciality retailers are experts at delivering. You don’t get that most of the time when you think about Continental cheeses. Often you don’t knowwhere themilk is from, or who made the cheese, or how sustainable it is. We know all of those things and we can shout about the people behind our products.” Those people are the backbone of our food culture, adds Jonny. “What they are doing is producing food locally, employing local people, andmaking really good food with provenance. They are also generally being greener and trying to domore environmentally to be sustainable.” Rory says retailers should specialityfoodmagazine.com 35 STOCK CHECK S P E C I A L I T Y F O O D M A G A Z I N E * 2 0 2 4 * SHEPHERDS PURSE ORGANIC YORKSHIRE BLUE Supreme Champion at the 2024 Great Yorkshire Show. A creamy, herbaceous, sweet and mild blue cheese that becomes more complex with age. shepherdspurse.co.uk WENSLEYDALE CREAMERY NATURALLY OAK SMOKED YORKSHIRE WENSLEYDALE Handcrafted traditional Wensleydale, smoked over oak chips for 18 hours for a rounded, bold and utterly moreish taste. wensleydale.co.uk CLAWSON FARMS 1912 ARTISAN STILTON A modern classic, with a buttery, fudgy texture and beautiful blue flavour. Made with British milk and certified as a PDO cheese. 1912.co.uk FEN FARMDAIRY BARON BIGOD This is an exemplary modern take on a classic Brie, crafted using milk from the farm’s Montbeliarde herd. Soft, bloomy and earthy, with notes of hay and mushroom. fenfarmdairy.co.uk ISLE OF MULL CHEESE ISLE OF MULL TRADITIONAL FARMHOUSE CHEESE A full-bodied Scottish Cheddar of character, with a dry, pleasing texture, and rich, almost fruity, boozy taste. isleofmullcheese.co.uk CLEMENCY HALL VICTORIOUS VINTAGE An award-winning truckle of vintage Cheddar, aged for 18 months for a savoury, moreish flavour. rowcliffe.co.uk remember there is also somuch more choice available now in British cheese. If there’s something you think you’remissing fromyour counter, the odds are there is a homegrown variety beingmade somewhere in the UK. “Whenmy dad started, there were about 30 cheeses on his bench. Now, we list between 65 and 70, and a huge proportion of those are British, whereas before we had a lot of French and European varieties,” he explains. “Inmy time I’ve seen at least three to four new cheesemakers pop up, and there’s always something new going on, particularly with the younger generation looking to invent and put a different spin on classics.” Buying and eating British cheese has also become “the cool thing to do,” he adds.