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Meet The Makers : Blackwoods Cheese

Copy of Blackwoods (50 of 65)
  • Blackwood Cheese Company

     

     

     

    Founded in June 2013, Blackwoods Cheese Company produce raw milk soft cow’s cheese. All of our cheeses are made by hand using as little intervention as possible.

  • Our milk comes from Common Work Organic farm in Kent. We use raw, unpasteurised, milk which we collect direct from the farm as the cows are being milked.

    The herd consists of Friesian x Holsteins with Swedish Red and Montebeliardes bred in. The Swedish Reds help to increase the butter fat concentration in the milk, while the milk from Montebeliards has a high level of protein and is famed for its cheese making qualities.

     

  • Cheesemakers Dave Holton and Tim Jarvis share the cheese making duties.

     

  • Dave began making cheese in 2006 when he undertook a cheese making traineeship at the Yarra Valley Dairy in Australia.

    In 2010 Dave came to London to work for Neal’s Yard Dairy for 10 days as a Christmas temp. Dave stayed on at Neal’s Yard and went to on to work throughout the company, spending the majority of his time in the maturation department. Here Dave worked very closely with some of Britain’s finest farmhouse cheesemakers.

    Dave has also undertaken an internship with Mons affineurs in France and worked for Mary Holbrook on Sleight farm in Somerset.

     

  • Tim began his career in the cheese industry in 2012, working for Neals Yard Dairy as a wholesale cheese monger. In 2013, he joined Blackwoods as a retail monger at our market stalls. Not long after Tim took up the challenge of cheesemaking

     

 

 

 

 

Some of their gorgeous cheeses

 

Graceburn cheese

 

Graceburn is based on a Persian Fetta recipe Dave learnt in Australia. Best described as a marinated soft cow’s cheese, Persian Fetta is much creamier than traditional Greek feta and comes steeped in a blend of extra virgin olive and rapeseed oils rather than brine. Garlic, thyme, bay and pepper are added to the oil.

William Heap

William Heaps cheese

The second cheese named after convict , William Heaps is a fresh lactic cow’s cheese.

“William Heaps was sentenced to 7 years for stealing cheese” – Official Documents, 1838, Lancaster

 

Both cheeses sold at Cheeses of Muswell Hill

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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