Lucy from the BBC

 
Me taking a picture of Lucy taking a picture!
Me taking a picture of Lucy taking a picture!

BBC researcher Lucy paid us a flying visit to check us out for a programme she is helping to research.  It is about a man who will be tasting local artisan foods.  I asked her if I could have his job, and she laughed.

Lucy taking a picture of newly smoked cheese

Lucy taking a picture of newly smoked cheese

I explained to Lucy how our little dairy works and how we make cheese, that I make it by hand, and that everything is done gently, gently in a long, slow, traditional way and that after all that effort, we only produce very small quantities. 

We talked about what a shame it is that few farmers make cheese at home in their dairy any more, the way it was done years ago (and without outbreaks of food poisoning, I am sure.)  Perhaps it is today’s environmental health rules and regulations that make this so difficult: you must have pest control contracts, insectocutors, full HACCP food safety plans to mention but a few things.

Lydia showing Lucy how to wax

Lydia showing Lucy how to wax

Lydia showed Lucy how to hand wax cheese and she had a quick go at waxing some smoked Original Goat cheese that we’d just taken out of the smoker today.

Lucy trying her hand at waxing our smoked cheese

Lucy trying her hand at waxing our smoked cheese

 Then Lydia showed Lucy our little smoker.  You’ve probably gathered, we are very proud of our little smoker.

Well, we’ll see if anything comes of it.  I am sure there are so many lovely places around the country where you can see artisan food being made, we are just one of them, time is at a premium and there are an awful lot of logistics to sort out, but I do hope that something comes of Lucy’s visit.

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4 Comments

Filed under Ribblesdale Cheese

4 responses to “Lucy from the BBC

  1. Sally Pethybridge

    It would be brilliant if you get some publicity via the BBC. Wish you did international mail order!

    • Hi Sally, yes, me too, would like to deliver overseas, prohibitively expensive to send in smal quantities. If you fancy setting up as an importer…I am serious….let me know. Perhaps we could aim at El Corte Ingles for starters? Iona x

  2. hi, I own a deli near Huddersfield, my customers and me are big fans of the blue goat, and sheep cheese. I have just got in the original goat. I did not realise that you did a smoked version, can you give me an idea on how it tastes

    many thanks

    Roger

    • HI Roger

      Thanks for your e-mail and thanks for looking at the blog! Am really pleased that you like the Blue Goat (I don’t make this), the Original Shep, which I do make and also the Original Goat. Great that you have just started with the Original Goat, (thank you!), this is the cheese that I make most of. Our milk is from Yorkshire, about an hour away so it is always very fresh.

      If you ever have the time or the chance, you are most welcome to come and visit us and see how we make cheese.

      Yes, we have smoked versions of most of our cheeses. The smell of the smoker when it is lit is lovely, oaky and caramelly.

      What does the Smoked Original Goat taste like? Well, it’s yellow in appearance but only on the surface, it does not penetrate far in, but enough in to give it a oaky, subtle smoky flavour. It is subtle and not overpowering.

      Who is your wholesaler? Then I can tell you if they take it or not and perhaps we can arrange for some to be included in their next order or at least a sample.

      With best wishes

      Iona

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