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The Specialist Cheesemakers Association Dougal Campbell Bursary 2015

This is a £1,000 bursary, open to new and existing cheese makers, closing date 20th March 2015  

The SCA Dougal Campbell Award and bursary is open to both existing and aspiring cheese makers in the UK. The sponsoring organisation (the SCA) is especially keen to receive applications from young entrants and from existing milk producers who are seeking to expand into specialist cheesemaking. Applicants do not have to be a member of the SCA, but is it advisable.

THE SCA DOUGAL CAMPBELL CHEESE AWARD 2015

Entry Form

The SCA has broad and inclusive membership, principally but not exclusively producers in smaller dairies. Our key principle is to provide support, (in the form of information, networks, advice) and guidance (in the form of technical and legislative advice) to continually aim to produce best or better cheese in England, Scotland and Wales. We promote best practice and encourage experimentation and product improvement. We equally support new entrants and aspiring cheese makers as well as more established businesses.

In keeping with these aims the SCA has made available a new SCA Dougal Campbell Cheese Award.  This will be is a bursary of £1000 payable to the winner, but as important, it comes with the support of the SCA in the form of a complimentary ticket & sponsored accommodation to the SCA farm visit, presentation of work at the farm visit (optional) and a report in the SCA Quarterly Newsletter.

About Dougal Campbell

Dougal Campbell was a pioneering figure in the world of farming, and the founder of Welsh Organic Foods, the first specialist organic cheese making company in Britain. He learned the skills of cheese making in the high Alps of Switzerland, using milk from cows that grazed on the herb-rich pastures of the Alps. Inspired by this, cheese making developed into his life’s work.

Dougal brought his skills to a small holding near Lampeter in West Wales, where he established a small 15 cow dairy herd and developed an unpasteurised hard cheese, Tyn Grug. His cheese gained national reputation and made him a leading figure in the renaissance of farmhouse cheese making. Dougal was a founder member of the Specialist Cheese Association (SCA) and a member of the Soil Association Council.

Eligibility

The SCA Dougal Campbell Award and bursary is open to both existing and aspiring cheese makers in the UK. The sponsoring organisation (the SCA) is especially keen to receive applications from young entrants and from existing milk producers who are seeking to expand into specialist cheesemaking. Applicants do not have to be a member of the SCA, but is it advisable. Membership details can be obtained here: http://www.specialistcheesemakers.co.uk/join.htm

 

How to enter

Please complete the entry form overleaf and return by Friday 20 March 2015 and send to: Sian Oliver-Gay, Specialist Cheesemakers Association, 17 Clerkenwell Green, London EC1R 0DP

Email sian.oliver-gay@provtrade.co.uk

The winner will be announced by the end of March.

If handwriting, please complete your form in BLOCK CAPITALS

 

Name:
Organisation/Farm (if applicable)
Address:
Telephone:
Email:

 

Are you an existing cheesemaker?

No:
Yes:
If yes, what cheese do you currently produce?

 

 

Please submit 500-1000 words in the form of a sustainable business case how you plan to use the bursary to demonstrate effective use of the money.  This applies equally to new or existing cheese producers.

 

 

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