And you never, ever have to return anything. Zingerman's Mail Order. The online shop for food lovers. Cow's milk Unpasteurized Raw Traditional rennet. Ships for flat rate. Getting the right temperatures and acidities throughout the process is vital. Watch our new video to get a better sense of who we are, our ethos, and how the land we tend is such a crucial element in creating our unique and special cheese. We are delighted that our handsome new bull, 15 month old Aberdeen Angus, Elmo has joined his half brother Boris, on the farm this week.
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For example, our most recent visit saw us tasting cheeses that had been scalded to a much higher temperature, in order to help them better understand the parameters of temperature in their cheesemaking. It is one thing to be a cheesemaker who has been born into a farming family and grown up with rea When we caught up with Katie Cordle a few weeks ago to interview her for our Producer Profile art We recently caught up with one of our newest suppliers, Katie Cordle. Katie makes Herefordshire F The Female Chef is a book that celebrates women at the forefront of modern food in Britain and th When you visit our shops, you will see a veritable mountain range of different cheeses on our cou Following on from our last article about why we wash the rind of certain cheeses, we asked Matt f We provide many learn To better understand our producers and the cheeses we work closely with, our export and wholesale In November a robot called Tina the Turner burst onto the British cheese scene and — inevita Where do new cheeses come from?
We receive lots of enquiries from farmers and non-farmers alike about resources available for tho The restaurant is made entirely from upcycl Towpath is a cafe perched along the Regent's Canal in London which regularly features our cheeses Westcombe is farming in a way that benefits their cheese, milk, animals, and the health of their The first month after the UK officially left the EU was a month of changing regulations, cont Many visitors to Borough Market over the last decade have been drawn to the Kappacasein stall by Searching for a word to sum up the maelstrom of March and April , journalists and politician Today is Black Friday, which for many of us is the greatest klaxon that the Christmas period has Many adjectives have been used to describe the Many of us are looking forward to the tradition of our Christmas cheeseboards.
With Covid rest There is a sense of normality and purpose in the lives of true artisans of food, people who have
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