Our new Curd & Cure Retail & Deli Brochure is now out, and at a time when food retail is rapidly changing & adapting, we’ve been busy perfecting our range to reflect the demand for high quality food & drink, from independent businesses, who are creating exceptional products.
We’ve kept to our roots as a specialist in cheeses and cured meats, bringing on board some exciting new, upcoming & award-winning cheesemakers and charcuterie makers and we’re confident that you’ll find that our new products are both on trend and offer something to suit all tastes.
We’d like to introduce you to our new producers, who you can read a little more about below. We also have new lines from some of our existing producers, which are indicated as NEW within the 20/21 Retail & Deli Brochure.
Our sales team are, as ever, on hand to help too, so if you have any queries about new product lines or would like help with choosing the perfect selection that your customers will love, give us a call on 01580 212949.
Charcuterie & meats
Capreolus – Made using locally bred & reared free range meat from traditional & rare breeds, to create a range which combines age-old traditions with a flair & instinct for flavour. (Page 37)
The Farmer’s Son – Scottish Black & White pudding made to the 100 year old family recipe, using only natural ingredients and absolutely nothing artificial. (Page 33)
The Real Cure – Using traditional methods such as air drying, fermenting and oak smoking to produce the highest quality charcuterie using free range, outdoor reared, native breed & grass fed meat. (Page 38)
Cheesemakers
Blackwoods – Made in Kent, at the beautiful Bore Place, a range of three semi-soft cow’s milk cheeses marinated in cold pressed rapeseed oil. (Page 44)
The Book & Bucket Cheese Company – 100% sheep milk cheeses handmade in Dorset, including ‘squeaky’ halloumi, white bloom round cheese and salad cheese. (Page 48 & 61)
Caws Cenarth – Welsh cheeses made using milk from within 30 miles of the dairy, drawing on six generations of cheesemaking. (Page 61)
Charles Martel – Producers of the famous Stinking Bishop, along with a range of other cow’s milk cheeses. (Page 60)
Cote Hill – Raw milk cheeses made using cow’s milk taken directly from the cows to the vat to be crafted into a range of three cheeses with a unique flavour. (Page 61)
Croome Cuisine – Artisan cheeses in innovative flavours which showcase the local, iconic flavours of the region (Page 51 & 60)
Cheshire Cheese Company – A unique range of waxed cheese truckles, ranging from traditional flavours to more unusual combinations like Gin & Lemon, Jamaican Jerk Sauce & Sticky Toffee Heaven. (Page 50)
Quicke’s – Handmade, cloth bound, slow matured Cheddars and hard cheeses with a distinctive depth & complexity of flavour (Page 48 & 60)
Renegade Monk – A soft blue, hand-washed in local ale, combining the attributes of a soft white cheese, blue cheese & rind-washed cheese. (Page 52)
Rosary Goats Cheese – Creamy, fresh goat’s cheeses with a mousse-like texture produced in Salisbury for over 30 years. (Page 49)
Singletons – Handmade in Lancashire, to exacting standards, using only Bowland milk sourced from local farms. A creamy range of cow & sheep milk cheeses. (Page 49)
White Lake – Based just off the Glastonbury festival site, producing cheeses made using local cow & sheep milk in small batches. (Page 49 & 61)
Vegan Cheeses – Vegan Applewood & Vegan Mozzarella ‘Mozzarisella’ in 200g pre-packs for retail (Page 54)
Artisan & speciality products
A Little Bit – Made using fresh herbs, the range is gluten free & vegan friendly and includes their newly launched range of Vegan Mayos alongside dips, dressings, ketchups & sauces. (Page 10 & 11)
Biddenden Apple Juice – Exclusive to Curd & Cure, a cloudy apple juice made using Kentish orchard-ripe apples which is naturally full of flavour. (Page 23)
ChicP – An alternative range of hummus, made from surplus vegetables. Primarily raw vegetables are used, giving them a naturally colourful appearance. (Page 30)
Easy Bean – Savoury chickpea crispbreads and unique crackers which are 100% natural, gluten free (excl Cheddar crunch crispbread) & high in fibre. (Page 21)
Filberts – Gourmet snacks from the West Country including peanuts, cashews, olives & chorizo. (Page 16 & 17)
Holy Moly – All natural guacamole & smashed avocado dips made using just fresh, nutritious ingredients you’d use at home, including hand-picked Hass avocados. (Page 28 & 29)
Mud Foods – Making pies with provenance, using only the very best fresh, local & free range ingredients, inspired by & based on family recipes. (Page 40 & 41)
Pymans Pâté – Traditional pâtés, handmade using the finest natural ingredients and with a guaranteed 60% content meaning no bulking out with other ingredients. (Page 31)
Snowdonia Chutneys – Perfectly matched to Snowdonia’s range of truckles (page 51), this range of 4 delicious chutneys are a great upsell and are a delicious addition to any cheeseboard. (Page 8)
Our 20 / 21 Retail & Deli Brochure is available to view online. Please get in touch if you would like to receive a full price list or hard copy by calling 01580 212949 or emailing info@curdandcure.co.uk.
