How a Somerset farm is adding value to dairy bull calves
Father-and-son team Richard and Tom Calver have already built a name for Westcombe Cheddar, the raw milk cheese they produce from their two dairy herds. Now, they are adding value to dairy bull calves by rearing them to produce charcuterie. With a wide range of established customers for their...
New Forest’s Lyburn takes Super Gold at the World Cheese Awards
HAVING just beaten thousands of entries to win a Super Gold in the World Cheese Awards, the locally produced Lyburn has earned the right to be a top cheeseboard contender this festive period. The artisan producer was one of just 11 in the UK to scoop the accolade from...
Fonterra first-quarter profit jumps 84% on strong protein, cheese margins
Supplied Fonterra is benefiting from strong margins in its protein and cheese products. Fonterra’s first-quarter profit jumped 84% as it benefits from strong margins in its protein and cheese products. The country’s largest dairy processor said normalised after-tax profit increased to $214 million in the three months to October...
Here’s The Tale Of A Swiss Cheese
Raclette is a Swiss dish long savored by inhabitants of France, Switzerland, and Germany. The word raclette means “scrape” and may be used to describe one of three things: the melting cheese used to make the dish, the technique of melting the cheese over food, or the dish itself....