8 Jul 2015

Golden Cross: 'It's a 24/7 life'

Golden Cross had a good awards season last year with its eponymous goats cheese winning super gold at the World Cheese Awards and named best soft white at the British Cheese Awards. 

Not that owners Alison and Kevin Blunt were there to receive them. The couple are so busy making the St Maure-style cheese that they find it difficult to leave their farm near Lewes in East Sussex for any great length of time. 

Apart from walking to the farm gate to collect the post, Alison calculates that she hasn't been “off base” for the best part of a fortnight when I visit in early March 2015. Meanwhile, Kevin recounts how he had to miss one of their three sons playing at Lords in the final of a national village cricket competition because he had to be at the farm milking the goats. 

“Our life is ruled by the cheese, ” he says cheerfully as we take a tour of the dairy. “We'd like to get out more but the goats always need milking.”

15 Jun 2015


Don't judge a cheese by its cover. This wonky goats' cheese coated in ash is not exactly a looker (my father-in-law described it as 'fish head' cheese) but it was the stand out fromage on my Christmas cheeseboard.

Made by a cooperative in Perigord in the Dordogne, the raw milk cheese is meant to look like a shepherd's sack and the name translates as 'old bag' in colloquial French.

It's an unfortunate moniker that really doesn't do this sweet, innocent cheese justice. Underneath that grey rind is an array of textures and flavours.

31 May 2015

Barkham Blue wins British Cheese Awards 2015

Barkham Blue was picked from nearly a thousand cheeses entered into this year's British Cheeses Awards to be named supreme champion.

The soft, creamy blue, which is made with Channel Island milk in Berkshire by Sandy and Andy Rose of Two Hoots Cheese, was named Best Blue and then went on to take the overall title at the competition, held at the Royal Bath & West show.

29 May 2015

Kirkham's Lancashire two ways: Classic and Tasty

'What's your favourite cheese' is one of those impossible questions to answer, like 'what's your favourite album?' or 'which is better, crisps or biscuits?' 

But there are some cheeses I go back to again and again. Barkham Blue is one, so is Stawley goats' cheese and I have a deep love for gouda-style Berwick Edge on the rare occasions I can find it. Kirkham's Lancashire is another that I always buy when I can.

Ruth Kirkham first began making Lancashire at Beesley Farm, near Goosenargh, more than 35 years ago, after being taught how to make the cheese by her own mother. Still involved today, the famous Mrs Kirkham has passed on her expertise and the bulk of cheese-making duties to her son Graham, while her husband John still looks after the cows.

15 Apr 2015

Paxton & Whitfield's cheese journal

I'm the sort of person who goes upstairs for something and can't remember what it was until I've walked back down again, so remembering all the different cheeses I've scoffed is a frankly impossible task.

I've got a database on my desktop, which I naturally forget to update, and I scribble things on bits of paper, which I immediately lose.

So I was intrigued to hear that those clever cheesemongers at Paxton & Whitfield had come up with a journal for jotting down cheesey thoughts and musings. Since getting one, I've found it much easier to keep track of what I've eaten, what it tastes like and what I'd drink it with it.