How smart data is helping blue cheese go green | Promotional Feature
Cheese doesn’t like change. You need stable temperatures and humidity to get the desired effect as it ages. Conditions must be just right. You might think that Britain’s cheesemakers, many of whom have used the same techniques and milk from cows grazed on the same pastures for generations, would...
Bridge Cheese’s plans expand its capacity for future growth
Michael Harte Bridge Cheese’s managing director Michael Harte said the completion of the first phase of its long-awaited expansion plans, which included a second production line and extra warehouse storage at the headquarters in Stafford Park, had created the capacity for growth. Mr Harte said: “After a few delays...
How to keep warm when working from home and save money, from jump squats and ginger tea to cheese
As a terminal homeworker, my top tip to work-from-home rookies during the pandemic was not to deny themselves the comforts of the office, whether that meant coffee breaks or putting the heating on. I wasn’t being flippant. Office workers often splurge on travel and lunch, and anyone working at...
Celebrated Greek cheesemakers brought low by inflation
Issued on: 28/11/2022 – 07:30 Náxos (Greece) (AFP) – On his bougainvillaea-covered farm on the Greek island of Naxos, Yannis Karganis milks his sheep, wondering anxiously how he will cope with soaring costs and keep his cheesemaking business afloat. After the war in Ukraine sparked an inflationary spiral in...