Cheese News: What’s happening in October 2024?

New release from Feltham’s Farm

Organic, non-traditional cheesemaker, Feltham’s Farm, has just revealed a brand-new cheese for 2024, bringing it to market at peak Christmas cheese buying time. 

Lucky Marcel, a cow’s milk variety, was officially launched at the Abergavenny Food Festival, where it proved a huge hit. It’s based on two favourites of the cheesemaker’s team – St Felicien and St Marcellin and is described as a yeast-ripened cheese that’s creamy, flowery and yielding when fresh, breaking down to become buttery, liquid and intense as it ages. 

The vermiculated, rippling rind makes it an attractive new addition to the cheeseboard this year. 

Head cheesemaker, Michael Leech, said, “We have had a lot of fun tasting and developing this new cheese over the spring and summer, as the range of tastes develops over six weeks - and is always accessible.” 

While Feltham’s Farm co-founder, Marcus Fergusson, added, “This is such a delightful cheese for everyone – and to our knowledge the only organic purely geo-ripened ripened cheese on the market in the UK.” 

Pre-orders and samples are now ready to be sent out on request from the award-winning Somerset farm, which runs on solar panels and ground source heat, and uses milk from a single source herd at neighbouring Godminster Farm.

Golden Hooves launches two new regenerative products

The regenerative farming cheesemaker has added to its range with a a new Double Gloucester and range of crackers.

Available in 200g pre-packs and 2.5kg blocks for deli counters, Golden Hooves’ Double Gloucester has been made using the recipe that was used for the Supreme Champion at the International Cheese & Dairy Awards 2023. 

With a moderately firm body and smooth texture, the cheese boasts a clean flavour with well-balanced savoury and nutty notes as well as a rich and buttery mouthfeel. 

There are two options in the new cracker range: Sage & Onion Crackers and Rosemary & Garlic Crackers. Made using 100% regenerative flour and butter, the crackers have been designed for snacking, spreading and dipping, as well as serving on a cheeseboard.

Leona McDonald, director of Golden Hooves, said, “Getting regeneratively farmed food and drink into more people’s homes is what we’re all about, so it’s incredibly exciting to be entering a new category with our crackers and expanding our cheese range still further with the arrival of our Double Gloucester. We’ve had this one up our sleeves for a while, after our recipe took the top prize at the ICDAs last year, but with Christmas coming, it seems like the perfect time to share it with the world!”

Scottish cheesemongers celebrates first birthday

Must Be Crackers, the Dunfermline-based cheesemonger and fine food retailer, is celebrating one year of successful trading since opening on 28th September 2023.

Founded by experienced retailers Aileen and Tristan Wright in partnership with Tristan’s brother and sister-in-law Kirstie Wright one year ago on Dunfermline High Street, Must Be Crackers has become a go-to destination for local cheese lovers and visitors to the city.

The business’s tagline is ‘Great Food, Thoughtfully Sourced’, and the team has worked passionately to deliver that promise to its customers in the form of high quality cheese, charcuterie, crackers and edible treats alongside produce from across the UK and Europe. 

In 2025 the business is set to launch a bespoke cheese wedding and celebration service.

Aileen Wright, director and retail manager of Must Be Crackers, said, “I cannot thank our customers enough – we have built up a steady stream of regulars alongside welcoming new folk to the shop every day.  We are incredibly happy to celebrate a strong first year and we have our extended shop community and the encouragement of other local businesses to thank for that. Our success is also thanks to the unstoppable enthusiasm and hard work of our shop team, and we are very excited to continue to bring delicious food to Dunfermline. We look forward to what the next year has in store!”

The Shilling joins the White Lake family

Roger Longman, founder of White Lake Cheese, is never one to sit still, constantly conjuring up new varieties to add to the brand’s collection.

The latest is The Shilling, which has just landed on the market. The small but perfectly formed Crottin-style goats’ cheese is sticky and dense due to the pre-draining of the curd, and can be eaten young, when it expresses flavours of macadamia, almond and mushroom, or matured, which opens up its depth further, introducing a touch of blue to the rind. 

“Ever since I introduced our herd of Alpine goats to Bagborough Farm, my aim has been to show something that the French already knew – that goats’ cheeses can be as diverse and interesting as cow’s cheeses, if not more so,” Roger said. “My love of a good French Crottin-style cheese, as well as several customer requests, led to us developing The Shilling. I am really pleased with the depth of flavour we have managed to achieve with this cheese. This is fast becoming one of my favourites from our range.”