Speciality Food September 2025

CHEESE UNCUT specialityfoodmagazine.com New retail perspectives from industry experts Fox trio out in time for Christmas Ideal for hampers and gifting, Belton Farmhas just brought tomarket a new trio pack bringing its award-winning cheeses together into one collection. Each pack contains a 100g portion of Silver Fox (a modern British Superior Vintage Cheddar, slowly aged for 18 months for a distinctly savoury flavour with hints of caramel), Red Fox (aged for 16 months bringing a subtle sweetness and unexpected crunch), and Smoked Fox (signature Red Fox, gently smoked over oak for a savoury tang). “Our Fox range has developed a strong following over the years,” said Belton Farmmanaging director, Justin Beckett. “By bringing these three standout cheeses together in one pack, we’re offering cheese lovers the perfect way to sample the unique personalities of each variety.” The trio pack is available now. Paxton & Whitfield reveals exclusive Christmas cheeses The team at Paxton &Whitfield have been working hard behind the scenes to bring a range of exclusive additions tomarket for Christmas 2025. New this year is St Ella, made by the Moody family in the New Forest, and named for the cheesemaker’s mother, Stella. St Ella is a hand- crafted Crottin-style goats’ cheese, available in a small, accessible format. Delicate with bright citrus, earthy, nutty tones, it has a fudgy core and natural ivory geotrichum rind. Another goats’ milk cheese, Aldwych, commemorates the cheese retailer’s beginnings in the 1740s, when founder Stephen Cullumwould sell Stilton from the top of a barrel at AldwychMarket. This cheese is made in collaboration with a maker in the North of England, and bursts with creamy lemon, clean notes and a soft texture. Ewe’s milk cheese, Cullum, has returned for 2025. Crafted in collaboration with Raven Tree Cheese at Holker Farm in the Lake District, it’s only made during the summer, and is delivered to Paxton’s after two weeks, matured by the team, being brushed and turned twice a week for a supple, buttery finish and balanced savoury depth. And aromatic, washed rind cheese, St Pirans, has beenmade with Whalesborough Cheese in Cornwall, matured at Paxton’s with brine washing, which helps the cheese develop an orange rind and sticky, umami taste. Other Christmas highlights include an XO Red Leicester, maturing Sparkenhoe on to 12 months, and a Baby Yorkshire Blue from Shepherds Purse. Cornish Cheese Company announces new soft cheese The Cornish Cheese Company has recently unveiled its newest cheese – Dozmary. Developed as an evolution of the maker’s beloved Cornish Camembert, Dozmary was created with a single goal – to produce the highest quality soft cheese, bursting with full flavour and character. It’s named after the legendary Dozmary Pool on BodminMoor, not far from the farm, and said to be the resting place of King Arthur’s sword, Excalibur. The cheese is made with locally sourcedmilk andmatured to develop complexity, bringing pronounced vegetal notes on the nose and palate, and an oozy texture. And it’s already and award-winner, having been quietly entered into the International Cheese and Dairy Awards, taking the crown of Supreme Champion in the speciality cheese class. “We thought we had something special with Dozmary, but to be recognised on such a global stage so early on was a real honour,” said Ben Stansfield, head of sales andmarketing at the Cornish Cheese Company. “This cheese represents years of hard work, experimentation, and a deep respect for our local ingredients and landscape.” Dozmary is available now to all speciality retailers and cheesemongers in the UK, presented in 250g custom-designed wooden boxes.