20
Nov
Use the freshest whole milk you can find. The higher the fat quantity the more cheese you will produce. ‘Blue Top’ pasteurised milk is absolutely fine. Unhomogenised milk or ‘Gold Top’ is even better and must always be used for Halloumi.
Since 2012, when we first started the cheese making revolution, we've been asked by...
Hip Hop Makes Maturing Cheese Taste Better! Really? Yes. As proven by science. An experiment in...
Vegan Creme Egg To say we're excited about a Vegan Creme Egg is an understatement. But...
Homemade Halloumi Let's get one thing out of the way. I adore Halloumi. No. That doesn't...
Vegan Cheesemonger arrives on the High Street! In a UK fist, an all Vegan cheesemonger...
Themed Cheeses and it's not even Christmas? It's normally around Christmas when the themed cheeses...
Lovely customer feedback! We recently received feedback from Mrs W in Cheshire and we loved...
High Street and Veganism Far from being a 'fashionable bandwagon' as some claim, the record...
Ethically cool in 2019 More and more people are moving towards a Vegan lifestyle. Over...