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fenella maddison artisan cheese maker torteval cheese handmade on the of the guernsey cow contact blog where to buy the cheese torteval cheese - artisan cheese made in guernsey recipes the above is a georgian cheese room. just beautiful in its simplicity and light....yes, it was a romantic longing for simple, whole food that sparked off the idea in the first place.... what i make the cheeses are three in total ; fort grey - a soft blue, hanois looks like fort grey but is white inside and lastly - simple curd. fort grey - bestseller. soft, young, natural rind with blue exterior and interior veins. all the curds are hand poured and settle overnight. the next day each cheese is dry salted then tended for three weeks before being wrapped. hanois - sister cheese. looks identical to fort grey but only because of the prevalence of the blue cheese spores in the cheese room itself. inside it is white and the ingredients differ. simple curd - only made twice per month. old fashioned simple lactic cheese, no salt. very good for cheesecakes or for eating on its own with nutmeg or cinnamon. simply made by adding rennet to the milk and a little vinegar, drains in muslin overnight. vegetarian rennet used . new cheese will appear later this year. it will look like fort grey but will be without the internal blue and will taste mushroomy, i hope. name will probably either be lihou or churchill. we'll do a poll nearer the time. torteval cheese torteval cheese started trading in 2008. initially making goats' cheese on a very small scale. the change had to be made to cows' milk when the milk supply from the goats ceased and the first guernsey milk cheese - fort grey was born and has been the best seller ever since. the business is tiny! just me and a few hours help from sue, a great friend and neighbour. the cheese room is attached to our house. it was originally a single garage so you can imagine the size. i hold my hands up - this is an old photo. maybe a few lines and a few pounds have arrived now but still, who cares ? i'm making cheese ! i no longer make goats' cheese- all the cheese is made with full-cream guernsey milk bought in varying amounts direct from the guernsey dairy. the main cheese is a soft, blue cheese called fort grey. hand salted, hand pricked ( to allow the internal blue ) and sold at around a month's maturation. hanois looks identical to fort grey ( the blue spores are dominant in the cheese room ),but it is actually a white cheese a bit like brie. the rind can be eaten or scraped but i'm sure is very beneficial to the diverse gut microbiome that we need to have. simple curd is just that, a very simple lactic cheese made with rennet added to the milk and a little vinegar. no salt or anything else. great to eat alone, with nutmeg or cinnamon or used as an ingredient in cakes/curries. i am going to work on another cheese like hanois but with a more mushroomy taste. hope this will be ready later this year. i was a nurse in the nhs for 25 years before moving to guernsey and wondering what to do next. cheese making appealed- well, we have the best milk in the world, don't we?! i went on a couple of courses in nantwich- 5 days in total, backed up later by a couple of days spent at the artisan school of food and the rest is learnt by trial and error. the parallels to nursing are many - hygiene, patience and ability not to panic when problems occur. but, no teamwork - it is a solitary occupation with the occasional forays into the fresh air to sell direct to the public. radio 4 is my constant companion and really does prevent any job becoming totally tedious! it is hard to explain why working in a single room creating a product out of liquid protein, should be so appealing but, i admit, i was smitten from the start. the emphasis on whole foods with few additives, slowly made by hand, packed full of beneficial microbes certainly plays to our slowly emerging recognition that we are what we eat. add to that that this is a truly local business. the cows are all no further than eight miles from me, the dairy is six. the finished product is only sold on the island. the added ingredients that have to be imported are salt, vegetarian rennet and the commercially made bacterial cultures necessary for the final type and taste of the cheese. i would dearly love to reduce the plastic waste produced by buying milk in pergal packs but, this is the only way i can buy it without huge investment in tanks and pressure cleaning equipment. torteval cheese started trading in 2008. initially making goats' cheese on a very small scale. the change had to be made to cows' milk when the milk supply from the goats ceased and my first guernsey milk cheese - fort grey was born and has been the best seller ever since. the business is tiny! just me and a few hours help from sue, a great friend and neighbour. the cheese room is attached to our house. it was originally a single garage so you can imagine the size. a slightly dull day but this is fort grey. a defence, not a martello tower but similar. it is only a ten minute walk from the house. known locally as the 'cup and saucer'. well worth a visit to the shipwreck museum inside. the cheese room is behind this door the above was designed by wonderful caroline cummins and is on my merchandise - bags, aprons, tea towels and cushion covers. well, you have to don't you ? email us button button button button button button button button view more facebook link not working - sorry but torteval cheese guernsey will get you there ! forest stores surf & turf co op st. martin's nelio's deli i sell direct to the public at various events. will state on twitter / website when coming out for some fresh air! le feugrel,rue de l'aitte, torteval , gy8 0pd, channel isles | +44 01481 266329 / 07781 441370 copyright © all rights reserved. created with share by:

URL analysis for tortevalcheese.co.uk

https://www.tortevalcheese.co.uk/blog
https://www.tortevalcheese.co.uk/#tortevalcheese-artisancheesemadeinguernsey
https://www.tortevalcheese.co.uk/recipes
https://www.tortevalcheese.co.uk/where-to-buy-the-cheese
https://www.tortevalcheese.co.uk/contact
1and1.co.uk

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  PORT 43

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  NAME tortevalcheese.co.uk

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  NS67.1AND1.CO.UK 217.160.80.173

  NS68.1AND1.CO.UK 217.160.81.173

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