As our name, Curd & Cure, suggests, two of our biggest passions are cheeses and charcuterie, and alongside the many great food & drink producers we work with each & every day, we have also spent many years building strong relationships with some of Britain’s very best artisan cheesemakers.
It has been widely covered in the press that the future of many of these cheesemakers is now in the balance, with a drop in sales through foodservice channels and consumers stocking up on mass produced hard cheeses from supermarkets.
With many now turning to their local, independent farm shops & food delivery channels, now is a key time to introduce the fantastic range of cheeses produced both locally and nationally.
We are proud to be supporting the “British Cheese Weekender” organised by the Guild of Fine Food, The Academy of Cheese and the Specialist Cheesemakers Association which will run over the Bank Holiday weekend Friday 8th – Sunday 10th May.
We’ve picked out a selection of local and British cheeses below, which may be offered to your customers either as stand alone cheeses or why not put together a selection box including the cheeses, some crackers & chutneys?
Our team will also be more than happy to help with and advise on a bespoke range of cheeses to suit you and your customer base – please do get in touch on 01580 212949.
Local Artisan Cheeses:
Winterdale Shaw: Made in Wrotham, nr Sevenoaks, this is a cheddar style cheese made using unpasteurised cows’ milk straight from the family’s own herd. The cheese is cloth wrapped & cave aged below the dairy for at least 6 months to produce a cheese with a deep, complex flavour and rich creaminess.
Winterdale Shaw Smoked: A smoked version of Winterdale’s signature cheese.
Chaucer’s Camembert: A mild, soft centred, bloomy-rinded camembert made by Cheesemakers of Canterbury. With a creamy texture and fresh but deep flavour.
Brighton Blue: Made by High Weald Dairy, this is a mild semi-soft blue cheese with a mellow flavour which develops as the cheese matures.
Sussex Brie: A creamy, grassy tasting cheese made by Alsop & Walker with a natural edible rind. This cheese will mature in the fridge, becoming softer & stronger for up to seven weeks.
Idle Hour: A naturally rinded cheese with a crumbly texture made to a traditional recipe with an Alsop & Walker twist.
Sussex Marble Herb: Made using High Weald Dairy’s St Giles cheese blended with parsley & garlic to give a cheese with a well balanced taste and buttery texture.
British Artisan Cheeses:
Wookey Hole: Made by Ford Farm in Dorset, this authentic West Country Farmhouse Cheddar is handmade using locally sourced milk. The cheese is cave aged to produce a cheese with big, robust & well-rounded flavours and a highly distinctive earthy & nutty flavour.
Tiddly Blue: Made exclusively for Curd & Cure, this is a semi-soft blue cheese rind washed in Dudda’s Tun Kentish Cider. The cheese is unspiked, meaning only the rind is blue and the flavour is a mild blue taste with a hint of sweetness from the cider.
Colston Bassett Stilton: A regular award-winner, this is a smooth & creamy blue cheese which melts in the mouth. This cheese is best eaten at around 12 weeks’ maturation and should be a rich cream colour with even blue veining.
Hereford Hop: A full fat hard cheese which is encrusted with toasted hops. A mild, cheddar-style cheese which is buttery & lemony with a beery tang on the outside.
Dorset Red: Another Ford Farm Cheese, this is made in the same way as their traditional cheddar, but has a milder flavour due to the temperature of the milk being dropped and then stirred less. The deep amber colour of this cheese comes from the addition of annatto, which gives it a similar appearance to a Red Leicester.
Ribblesdale Unsmoked Superior Goat: A goat gouda, made to traditional continental methods by this award-winning micro dairy in North Yorkshire. Smooth & creamy with a firm texture, each wheel is waxed by hand.
More information on the British Cheese Weekender can be found here.
