farmhousecheesemakers.co.uk
Keen's Cheddar, cheesemakers producing unpasteurised cheeses : West Country Farmhouse Cheesemakers : Handmade Westcountry Farmhouse Cheeses
http://farmhousecheesemakers.co.uk/cheesemakers/keen_s_cheddar
Handmade Westcountry Farmhouse Cheeses. West Country Farmhouse Cheesemakers. From milling to moulds. A matter of time. PDO - Our Provenance. Cheese has been made by the Keens at Moorhayes Farm since our Great Aunt Jane pressed her first truckle in 1899. Our mother Dorothy learnt cheesemaking at the Somerset Farm Institute in Cannington. Nowadays, me and my brother Stephen, assisted by our sons Nick and James, continue to make un-pasteurised Cheddar we’re one of only a few farms left who do.
farmhousecheesemakers.com
Keen's Cheddar, cheesemakers producing unpasteurised cheeses : West Country Farmhouse Cheesemakers : Handmade Westcountry Farmhouse Cheeses
http://farmhousecheesemakers.com/cheesemakers/keen_s_cheddar
Handmade Westcountry Farmhouse Cheeses. West Country Farmhouse Cheesemakers. From milling to moulds. A matter of time. PDO - Our Provenance. Cheese has been made by the Keens at Moorhayes Farm since our Great Aunt Jane pressed her first truckle in 1899. Our mother Dorothy learnt cheesemaking at the Somerset Farm Institute in Cannington. Nowadays, me and my brother Stephen, assisted by our sons Nick and James, continue to make un-pasteurised Cheddar we’re one of only a few farms left who do.
westaurant.wordpress.com
Local food, delicious produce | Westaurant
https://westaurant.wordpress.com/local-food-delicious-produce
Local produce. Real food. Great restaurants. Honest reviews. Local food, delicious produce. Local food, delicious produce. As well as restaurants and eating establishments here in the West Country. We thought it would be useful to feature some of our favourite independent shops and suppliers. We have only included producers whose food we know well and buy on a regular basis: that way we can be confident in our recommendation. We will be adding to these listings as we go along…. Keen’s Cheddar Ltd,. Home ...
gff.co.uk
Guild Retail Cheese Training - The Guild of Fine Food
https://gff.co.uk/training/uk-cheese-guild
Promoting excellence in fine food and drink. Shop of the Year. Harrogate Fine Food Show. Guild Retail Charcuterie Training. Guild Retail Cheese Training. Shop of the Year. Harrogate Fine Food Show. Guild Retail Charcuterie Training. Guild Retail Cheese Training. Guild Retail Cheese Training. This practical and enabling course. Helps retailers to increase turnover and improve the customers’ shopping experience. Your understanding of the cheese making process. The main families of cheeses. Here or contact ...
goodfoodshops.wordpress.com
Brisol – Tobacco Factory Sunday Market | Good Food Shops
https://goodfoodshops.wordpress.com/2010/11/23/brisol-tobacco-factory-sunday-market-2
Listing and describing some of the better food suppliers and producers in Britain. Bristol – Bordeaux Quay. London – Postcard Teas →. Brisol – Tobacco Factory Sunday Market. November 23, 2010. The Tobacco Factory is situated in what was W.D. and H.O. Wills factory in Southville, Bristol. The building now houses a café bar, bistro, apartments, performing arts school and a theatre. There’s fruit and vegetables:. There’s farm pressed Somerset apple juice from Box Bush Farm. Their chocolate macaroons won Gol...
ashley-y.livejournal.com
Ashley's Journal
http://ashley-y.livejournal.com/tag/food
Saturday, March 7th, 2009. Unagi is a bad choice for an astounding variety of reasons. Don’t eat it.". Says some guy with a website. Good news: mackerel and salmon are OK. Sunday, May 14th, 2006. At the aforementioned SCF I picked up this one-gallon ziploc bag of "free sample" cheese cubes. It's softer than cheddar, but harder than "semi-soft", but otherwise looks like cheddar. It is also really, really sharp, like serious ammonia. I have no idea what it is. With two whole Jacquin Tome de Chèvre. I'm not...
ashley-y.livejournal.com
Ashley's Journal
http://ashley-y.livejournal.com/tag/cheese
Sunday, May 14th, 2006. At the aforementioned SCF I picked up this one-gallon ziploc bag of "free sample" cheese cubes. It's softer than cheddar, but harder than "semi-soft", but otherwise looks like cheddar. It is also really, really sharp, like serious ammonia. I have no idea what it is. A wedge of cheddar from Neal's Yard, a wedge of Old Amsterdam, several pounds of Lancashire, and a caissette de bois. With two whole Jacquin Tome de Chèvre. Is out on the counter, only the cheese are in the fridge.
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