Raw Hurdlebrook Blue
WordPress.com have an really good article with some excellent pictures to illustrate turning 18 pints of Hurdlebrook Raw milk into cheese. Click here to see the article.
Latest Products
We will try to keep abreast of any new Guernsey Milk products and post them here.
Countryside Poultry Producers Ltd, Ontario
There is another Cheese maker in Canada using Guernsey milk to make a Cheddar type cheese. At present we do not have a website or email address for them but if you have any questions please contact Brad Royce, Box 81, Highway 23 North Listowel, Ontario, N4W 3H2. Phone 519-291-2466 Fax 519-291-1187.
Upper Canada’s Guernsey Girl Cheese Review
Upper Canada Cheese Companies newest cheese Guernsey Girl reviewed by The Globe and Mail. Read their review and salivate over their picture. Managing partner Vivian Szebeny says ” I find it caramelizes a bit more beautifully due to the high fat content of Guernsey milk. The Guernsey milk also imparts a fuller, richer flavour than that … Read more
Upper Canada Company new cheese Guernsey Girl takes part in a cook off
The Upper Canada Cheese Company recently launched their Guernsey Girl cheese. This is similar to Halloumi cheese in that it can be cooked and keeps it’s shape. Click here to read about the Guernsey Girl Cook off at The Cheese Boutique in Toronto.
A Cheesemaker’s tale Part 6
Here is Fenella’s next part of her Cheesemaker’s tale. As she explains it’s been a while since her last article but it has been all for very good reasons and worth the wait.
Ages since I last wrote which, I suppose, may be good as it shows I have been busy!
New Guernsey Cheeses launched
Ernie Drose and his mother Edith are having some of their Guernsey milk processed into cheeses by a newly established cheese company in Staffordshire. The cheese is being marketed under the Guernsleigh brand and is available in several flavours.
Garway family has got the ice cream market licked
The Hereford Times reported on Kelsmor Dairy Ice Cream in a Herefordshire village created by Mark and Susan Jones. See what they had to say Click here.
Farmers Guardian report on Anne & Andy Wigmores speciality cheese
29th May 2009 saw an article in the Farmers Guardian by Jack Davies titled Racing sources’ top food tips. Newbury Race course launched it’s 25 mile menu making it one of the first sporting venues in the UK to source almost all of its food from the local area.
A Cheese makers tale Evolution – part 5
It’s been sometime since the last entry and things have changed a little. Unchanged though, remains my excitement about making cheese although occasionally the moments are bleak especially when it is late at night and things haven’t gone right. Or when I very vaguely work out how much I may be making per hour in money terms! Not much is the answer and the answer to this lies in expanding production and finding other markets.
Making Camembert in Chicago with raw milk
The Bovine Worldpress released an article about making Camembert in Chicago with raw milk from Amish Guernsey cows. The article has an excerpt from a story by Doug Taron from his Gossamer Tapestry Blog. They say Doug may not realize it but one of the significant characteristics of Guernsey milk is that it tends to have … Read more
A Cheesemaker’s tale, equipment – Part 4
Crikey, where on earth to start on this one?! May I give a small tip: start looking as soon as possible if you need second-hand equipment as it is thin on the ground. I started looking at new but it was too expensive for a tiny concern like mine although I still look at the … Read more
A Cheesemaker’s tale, room preparation- Part 3
The room itself has taken me a year to complete but that is mainly because I live on an island with almost full employment and busy builders. Of course, we’d all love to have a lot of room but most of us have to adapt what we already have. My space is a garage with … Read more
Let it age and your patience will be rewarded
Globe and Mail, a Canadian newspaper ran a nice article on Camembert style cheese made by the Upper Canada Cheese Company. Please see below. Let it age and your patience will be rewarded. 21st January 2009 Written by Sue Riedl Patience is a virtue when it comes to a ripening cheese – especially in the … Read more
Cheese making training-Part 2
A few details about Fenellas cheesemaking training. It was an internet search that brought up AB Cheesemaking Courses. Various courses run by Chris Ashby and Val Bines who were a great double act on my first course and had been running the courses together for years but, by the second course, Val had left and now runs … Read more
A Cheese makers tale – Part 1
Fenella Madison from Torteval, Guernsey has written the following:- After about 2 years planning I am finally starting to make cheese. This diary/blog is intended to pass on my mistakes and successes. Perhaps even encourage others to do the same! A briefest scene set : My youth was spent never wondering what to do when … Read more
Torteval cheese-from Guernsey Island-An Introduction
A New Cheesemaker has started on Guernsey Island! Fenella Maddison has started making Cheeses on Guernsey Island and is the only “Artisan cow and goat Cheesemaker” currently working on the Island. She is producing cheeses under the Torteval name (the western parish of the Island) and is currently developing a blue cheese (Fort Grey) and a Camembert (Pleinmont). She … Read more
Upper Canada Cheese Company news article
A nice article in the St Catherines Standard, Canada, which includes some descriptions on how they make their cheeses.
It’s all in the cows
Jordan Station business riding wave of success with winning cheese
Posted By DON FRASER, STANDARD STAFF
Bite into a morsel of Niagara Gold cheese and the taste buds quiver.
A rush of earthy heaven is followed by a creamy, nutty finish.
These are qualities that put the star creation of the Upper Canada Cheese Company on top last November.