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That was 2017. What next?

Gold Certificate 2017

GB Award 2017Scan of silver award 2017Scan of bronze award 2017

Quite a haul for year one!

Blowing our own trumpet here because, frankly, it would be rude to blow someone else’s trumpet.

xxx

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Merry Christmas!

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So this is Christmas. And this is our Christmas card, designed by the very brilliant Jem Panufnik (jem@fingerlickin.co.uk if you need a good designer…). Apologies if I didn’t manage to actually send you one.

It’s been a hell of a first year.

Four awards:

  • Gold for Best Artisan Soft Cheese in the Global Cheese Awards
  • Runner-up for Best Soft Cheese in the Great British Cheese Awards
  • Silver & Bronze in the World Cheese Awards

We’ve made and sold over 4,000 cheeses – and much more to come next year – with exciting expansion plans.

Thank you for all of your support. Here’s to 2018!

Expansion plans

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Very early days – and as Penny frequently reminds me, “There’s many a slip ‘twixt the cup and the lip”…

But here’s an exciting sneak preview of what our new cheese facility may look like. We’re hoping to build this next year, allowing us to make three cheeses (two are yet to be developed but I have some ideas) and to increase production significantly.

Watch this space!

An Optical Illusion!

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A photo taken at our last market of the year in Crewkerne.

Only noticed this later – but love the fact that the sign hanging off the back of our canopy (which you can just about see) looks as if it is a giant billboard across the street.

The power of Renegade Monk!

“A vicious little cheese…”

Telegraph Dec 9 2017 closeup

I have to admit I’m delighted with this review – written by Charlie Turnbull of Shaftesbury’s Turnbulls Deli in the Daily Telegraph (9/12/17).

He was apparently a little worried that I’d be offended with the description – but I think it’s pretty much bang on. Marketing is everything and this certainly grabs the attention.

Pig News

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Just born this morning. We have four of these little beauties – all gilts (girls). They’ll grow up to sup on cheese whey.

It’s an integral part of our business. Cheese whey is acidic, meaning we can’t just pour it down the drain or slop it onto the fields. The pigs, however, love it.

Pigs and cheese go together well. Traditionally, Parma ham pigs were raised on Parmesan cheese whey – so what we’re doing makes sound financial sense and is a sustainable solution to what might be a tricky environmental issue.

Better photos will follow but it’s important not to disturb Mum too much at this stage…

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The new cheese piercer

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OK, this is one for the cheese geeks amongst you – but as somebody who has hand pierced nearly 4,000 cheeses this year, I’m excited, relieved and happy. Bear in mind that each of our cheeses needed to be pierced with a skewer some 40 times, to allow the blue to oxygenate and develop.

This medieval device (still hand-operated and oh so artisan) does at least speed up the process – although my biceps are growing alarmingly…