Rind and about

One of the main things that defines a good goats' cheese is its rind, and getting them to come out exactly how we want them to be is mixture of art, science, experience...and sometimes luck. If you leave a fresh cheese to ripen at 10C on its own (which is the traditional French way), you get a huge variety of microflora growing on the rind. You get some cream and white moulds, but also a whole array of blue, green and grey mould. They add flavour and complexity - check out this picture of what grows on a Crottin as it ages: These blue surface moulds on the rind of a goats' cheese are perfectly safe to eat, and some presence on the rind adds flavour. However people are not always used to seei

Award Winners!

We were delighted to hear last week that the two cheeses we entered into the British Cheese Awards both won medals, with Brightwell Barrow coming top in its class and winning us a Gold Medal. Hurrah! We are now allowed to add these rather groovy awards to our labels and publicity material. This came on top of winning two silver awards at the Artisan Cheese Fair in April. What we can't quite work out yet though is how to apply them to the cheeses - a particular challenge for Brightwell Barrow, which is quite a small cheese! The label takes up most of the cheese already at the moment. Any ideas?? We were particularly excited to win a prize at the British Cheese Awards because we had visited th

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© 2014 by Norton and Yarrow Cheese Ltd. 

Contact Rachel and Fraser: nortonandyarrow@gmail.com