All About Brie

somerset brie-228x228A soft cheese named after the French region from which it originated, Brie is a much loved classic, the most famous being Brie de Meaux and Brie de Melun which both have protected designation of origin status however unlike its English contemporaries such as Farmhouse Cheddar and Stilton, the generic name Brie was not protected and is now used to describe any soft, bloomy rinded cheese. There are now many varieties available all over the world, a few are also made here in the South West and we’ve listed some of our favourites below.

Somerset Brie
Made by Lubborn Creamery in the lush valley of Cricket St Thomas, this brie is made to traditional methods, allowing it to soften and ripen from the outside in and develop its fresh creamy flavours and soft, edible white rind. Pasteurised and suitable for vegetarians this is one of our best selling Bries.

Sharpham2465
Hand made using unpasteurised Jersey cows milk on Sharpham Dairy in Totnes, South Devon this mould-ripened Coulommiers style cheese has unique rich, buttery flavours and a soft, creamy texture. It is matured for four weeks during which time it grows its edible bloomy rind and gradually ripens from chalky to soft and gooey.

Tim_Schofield_Photo_150520-83 (1)St Endellion
A decadent version of classic Cornish Brie the St Endellion is enriched with locally made double cream for a rich, full bodied flavour. Made by the team at Trevarrian Creamy near Newquay the texture softens as it ripens and the cheese develops its characteristic golden colour, soft pale rind and deliciously creamy interior.

Any of these Bries are a perfect addition to cheeseboards, their soft, creamy texture makes an interesting contrast to the hard cheese options. Sharpham in particular is great melted on roasted vegetables and the St Endellion makes a fantastic dessert cheese while the Somerset Brie is delicious baked in the oven with some rosemary. However you like your Brie try one of these and we promise you won’t be disappointed.

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Women & Cheesemaking

Women have traditionally always been involved in cheesemaking. Famers wives and daughters were passed down cheese recipes and would control the dairy, making the butter, milking the cows and making the cheese. These women have inspired a new generation of quality, artisan cheesemakers and in celebration of their achievements we have explored the history and lives of three of Devon’s own women cheesemakers and the excellent cheeses they produce.

Mary-Quicke-portrait-croppedv2-1024x848Mary Quicke is the 14th generation of the Quicke family working on Home Farm, Newton St Cyres. Managing the cheese business since 1987, Mary has become a leading voice on traditional cheese production and in 2017 launched the Academy of Cheese; a not for profit organisation promoting cheese knowledge for both the industry and the wider public. She has also applied her cheese expertise to judging at the World Cheese Awards, British Cheese Awards and the American Cheese Society Awards. It’s no surprise that her cheeses have been award winning themselves; Quicke’s Traditional Mature, a rich, complex cheese with flavours ranging from buttery caramel to sharp and grassy, won 2 stars at the Great Taste Awards earlier this year while Quicke’s Oak Smoked, a well balanced mature naturally smoked over oak chips for four hours, scooped Gold at this years Artisan Cheese Awards. A passion for creating beautiful cheeses and an undefinable link to the land her family have worked for generations makes Mary Quicke a woman to be reckoned with.

Curworthy Cheese was originally owned by Farmers Weekly, who were belstonepublishing a column on the everyday workings of dairy farming; on launch day Rachel Stephens was asked to help out as a ‘cheese cutter’. When it came time for the newspaper to sell the business, Rachel took a chance and moved the dairy to a purpose built creamery on her own farm a few miles away. For the first twenty years of production the milk used to make their cheeses came from their own herd, however it is now bought in ‘raw’ from local dairies and pasteurised themselves. As well as making the cheeses four days a week Rachel and the team also sell their cheese at various local markets and on a Tuesday this brings them to The Cheese Pantry, their small cheese shop in Hatherleigh market full of both their own cheeses and other locally made delights. A firm favourite of ours is their Devon Oke, made to a recipe dating back to the 17th century, it is mellow and creamy with buttery flavours and firm texture. In contrast to this classic recipe is the relatively new Dartmoor Chilli; made using Ring of Fire chillies from nearby DWKcraMW4AAeU-EDartmoor Chilli Farm and encased in distinctive red wax it has a slight mellow sweetness which is in contrast with the hot chillies. Cheesemaking can be a tough, physically demanding job, the cheeses are heavy and at Curworthy they are regularly turned to ensure even maturation, however it must be incredibly rewarding making and selling handmade cheese to the public. The cheese industry is full of interesting people and Rachel is certainly one of them.

Cornish Yarg was first made by Alan Grey in 1984, the story goes that he found the original 17th century recipe in an attic which was then sold and eventually ended up in the hands of Catherine Mead who formed Lynher Dairies, the sole producer ofcatherine-mead-in-maturing-store-1068x801 Cornish Yarg in the world. Today, Catherine leads one of the most successful artisan cheese producers in the world and not only that, she is also investing in the future of cheesemaking. She has designed an apprenticeship in cheese-making with Duchy College and is Chair of Jamie Oliver’s charity Fifteen Cornwall – a project aimed at developing understanding of raw ingredients, the science behind food and the importance of locally sourced produce. Her cheeses have been multi-award winning; the original Yarg won Gold at the 2017 World Cheese Awards while the Garlic version won Silver at this years British Cheese Awards. The fresh, creaminess of Yarg is complimented by the subtle mushroom flavours imparted 486-1from the nettle leaves wrapped around the cheese. These nettles are harvested in Cornwall by a team of gloved pickers before being rinsed and steamed ready to be used for wrapping. The Garlic Yarg is made to the same recipe as the original and it is the nettles that impact so significantly on the different flavours. The wild garlic leaves impart a gentle garlic flavour and provide a slightly firmer texture than the original. Catherine has built up a thriving business from a traditional recipe, her cheeses are now world renowned and she is involved in training the next generation of cheesemakers, ensuring that the artisan cheese industry continues to survive.

These three women have risen to the top of their field and all have had an impact on the cheese industry, from experimenting with new flavours and methods, deciding the big cheese winners and inspiring the next generation. Their own cheeses are superb and we hope they will continue to be made for years to come.

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Cheese Showcase: Curworthy Cheese

belstoneCurworthy Cheese has been made by Rachel Stephens on Stockbeare Farm for the last 25 years. Originally owned by the Farmers Weekly newspaper who were reporting on what dairy farming entailed Rachel was called in on launch day as a ‘cheese cutter’. When it came time for the newspaper to sell she saw an opportunity and moved the business to a purpose built creamery a few miles away to her own farm. Using milk from their own herd of Fresian cows, the cheeses are matured on site in a temperature controlled ripening room where the cheeses develop their natural rind with a light covering of mould. This small, family run dairy farm produces a variety of cheeses including their most popular Devon Oke and their newest cheese Dartmoor Chilli – made using chillies from nearby Dartmoor Chilli Farm.

Devon Oke
The sibling of traditional Curworthy cheese this recipe dates back to the 17th century and is believed to be even older than Cheddar. Taking its name from the nearby village of Okehampton this is a full fat hard cheese, matured for six months with mature, buttery flavours and creamy texture similar to Gouda. Curworthy Belstone is the vegetarian version made with vegetarian rennet.

Curworthy Chipple
Made using the traditional Curworthy recipe with the addition of fresh spring onions, this cheese is mellow and creamy with a fresh, supple texture. It is matured for up to six months and encased in attractive green wax at the final stage of maturation.

Dartmoor ChilliDartmoor Chilli
Again made to the traditional Curworthy recipe but with the addition of fresh Serenade and Ring of Fire chillies sourced from the nearby Dartmoor Chilli Farm, this cheese definitely packs a punch! Matured for only 6-8 weeks a mellow, slightly sweet cheese is the perfect base for the addition of spice. It is encased in red wax and is also available in a red wax heart for those special occasions such as a cheese wedding cake topper.

Other Curworthy cheeses include Curworthy Black Wax, Devon Smoake, Curworthy Meldon, Curworthy Belstone and Curworthy Chipple. Visit our website to discover more of these delicious artisan cheeses.

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