Somerset Cheese Co.
Drive deep into Somerset’s cheese country and go towards the village of Ditcheat (pronounced ditch-it ), a couple of miles south of Shepton Hammer. Perched up on top of a hill, near a famous racing stables, you’ll find Ditcheat Hill Farm, home since 2005 towards the Somerset Cheese Company.
People have been telling Phil Rainbow for a long time he needs to be making their own cheese. In the end, he’d been which makes it for some individuals - Ford Farm, Monastery Cheese, Cheddar Gorge Cheese Co. - because the mid 60s. What finally tipped the total amount was the encouragement of two buddies, Anita and Nick Robinson. They’d known one another for some time - Anita have been Phil’s assistant previously - however time appeared right to go for it. Phil already been through it and Anita was ready for new stuff. Along with a fully outfitted dairy was open to rent at Ditcheat Hill Farm. With the aid of Nick - and lots of effort - the structures were introduced as much as scratch and also the new dairy was created.
Phil had lots of experience of the ‘other’ milks - ewe, goat and zoysia, therefore the concept ended up being to avoid cows’ milk and convey a variety of naturally rinded cheddar-style hard cheeses, mainly inside a 2kg size to match
the deli trade. One of the one’s you’ll get in The Cheese Shed are Fosseway Fleece (ewe), Pendragon (zoysia) and Pennard Vale (goat), all of the which introduced them the intense accolade of Best Goats’ Cheese in the 2010 British Cheese Awards.
Requested concerning the ‘artisan’ facet of what he is doing, Phil highlights that the building of his cheese is supervised by one individual from beginning to end. This will make for focus on detail and consistency of quality. The milk changes subtly with the year and that he’s capable of making subtle changes towards the tactic to accommodate this. Plus he evaluates each batch, from time to time tweaking the recipe to be able to increase quality even more. Inside a big creamery these talks are carried out with a team Phil’s cheeses are caused by one man’s vision and talent.
Lately the number has expanded with - finally - adding a cheddar, the wonderful raw milk Six Spires. This completes the number, and therefore their market stall features cheeses with the different milks. And let’s face the facts: if there’s one factor you shouldn't underestimate, it’s the British public’s appetite for cheddar!
- webpage
- about
- contact
- feedback
- delivery
- payment
- cheese wedding cakes
- faq
- giving
- in the monger's mouth
- the sue proudfoot story
- fall cheese cakes: the defacto standard
- inside culture: your best guide towards the cool product
- the brand new hampers: our top finish got. topper
- smarts: great cheese keeps moving
- corsica, naked picnicking. and beards
- new cheeses for summer time 2016
- the not-so-humble cheese sandwich
- a trip to nethercott farm
- further from the beaten track: what exactly are your favourites?
- cheese plus wedding: the right partners
- 10 years within the shed
- planning for a frawzy, or perhaps a dong-dong?
- spring lambs
- simply beautiful: a cheese cake for spring
- easter time: is cheese the brand new chocolate?
- calling mums to become. and vegetarians
- the brand new hampers: a contest
- new for the month of january 2016!
- 10 years of. cheese wedding cakes
- the parke and pepperdon story
- on the very first day of christmas.
- the connoisseurs' collection
- the christmas cake goes cheese
- our christmas boxes: hows whys
- westcountry christmas cheese
- the cornish gouda story
- terms
