Guernseys for sale?
Hello, we are looking for two house-cows that have been hand-milked or a cow with female calf. Are you likely to have any for sale in the next couple of months? Kind regards Geoff roberts
Guernsey wins Gold, Silver and Bronze awards
The largest Cheese Show in the World, took place at Dorfold Park, Nantwich, Cheshire on the 28th and 29th July 2009. A record number of entries competed in 2008 with 2,655 from 24 countries taking part.
This years Nantwich International Cheese Awards has recognised 2 Guernsey milk producers by giving their products award winning status.
Get the scoop on farm’s ice-cream
The Exeter Express & Echo published an article with an insight to Devonshire Farmhouse Ice-Cream, Chagford, Devon. Click here to read what they had to say.
Vanilla ice-cream recipe
Mark Hix published a delicious recipe for Vanilla Ice-cream in the Indepentent newspaper. Of course we recommend using Guernsey milk and cream which can be purchased from any of the suppliers on our list. Click here to be taken to the recipe.
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.
What about in Guernsey?????
We only have guernsey milk in Guernsey, yet we’re not on the list???? ADMINISTRATORS REPLY:- This is a developing site and we have been concentrating on suppliers and customers on Mainland UK. We also have a list of supplies from other countries. We are hoping to add the Guernsey Island suppliers and products in due … Read more
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.
Abel & Cole now supplying 100% Guernsey milk
Abel & Cole are an organic food company that can deliver direct to your door. They can not deliver to all areas but they have a postcode checking section on their website.
They have recognised there is a demand for 100% Guernsey milk to be more widely available and of course the fact that it tastes, as they have said it, Heavenly! So now it is available from them. Supplied to them by Nick Gosling from Berkeley Farm Dairy in Wiltshire.
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.
Brymor Ice Cream
The Moore family in North Yorkshire are by far the most successful “Guernsey” business in the UK, in that everything is seen as an opportunity, and not a problem.
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 ……
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
Cheese Makers Tale
A Cheesemakers tale Part 4 is now available. Read all about the basic cheesemaking equipment required along with some really useful links.
Devonshire Farmhouse
Devonshire Farmhouse is run by the Vincent Family at Higher Murchington, Chagford, Devon and started as an Ice Cream business when Duncan Vincent joined the business about 20 years ago. The Kenvin herd had been established by the late Ken Vincent on the slopes of Dartmoor within the National Park and Ken doubted that 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
Jenny from Sheffield commented
I would just like you to know how we are getting on with the Guernsey milk. My grandchild, Jak, has not been given milk since my last delivery, which was before Christmas and his behaviour has been so bad that I have ordered more milk to be delivered! He was so much better in all things whilst on 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