A handmade, unpasteurised blue cheese
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Baked Field Mushroom with Kentish Blue, Spinach and Wild
Garlic -
click photo for article and recipe
RECIPE BY BEN JAMES OF THE GEORGE & DRAGON PUB AT CHIPSTEAD, IN THE APRIL EDITION OF SEVENOAKS VINE MAGAZINE
Kentish Blue and the new Kentish Bluebell are unpasteurised blue cheeses, handmade by Steve and Karen Reynolds on our family run dairy farm just outside Staplehurst, in the heart of the Kent countryside.
We use milk only from our own farm assured, closed herd of Holstein Friesian cows to produce the cheese. The milk travels a mere 20 metres from the milking parlour to the purpose built cheese dairy, and as it is used immediately, there is no need for it to be cooled for storage or reheated before cheesemaking begins. We make the cheese in the traditional way, with vegetarian rennet, and turn it regularly to allow even distribution of moisture and blue veining. It is pierced by hand to allow the blue to develop and then matured for around three months.
The complete cheesemaking process, from managing the grassland for the cow's grazing to maturing the cheese, is all run by us and carried out on the farm, giving Kentish Blue total traceability:
'from pasture to plate'
Our cheese is available in fine food shops, delicatessens, and farm shops all over Kent, Sussex, and South East London. It is also served in many restaurants and pubs.
RECIPE BY BEN JAMES OF THE GEORGE & DRAGON PUB AT CHIPSTEAD, IN THE APRIL EDITION OF SEVENOAKS VINE MAGAZINE
Kentish Blue and the new Kentish Bluebell are unpasteurised blue cheeses, handmade by Steve and Karen Reynolds on our family run dairy farm just outside Staplehurst, in the heart of the Kent countryside.
We use milk only from our own farm assured, closed herd of Holstein Friesian cows to produce the cheese. The milk travels a mere 20 metres from the milking parlour to the purpose built cheese dairy, and as it is used immediately, there is no need for it to be cooled for storage or reheated before cheesemaking begins. We make the cheese in the traditional way, with vegetarian rennet, and turn it regularly to allow even distribution of moisture and blue veining. It is pierced by hand to allow the blue to develop and then matured for around three months.
The complete cheesemaking process, from managing the grassland for the cow's grazing to maturing the cheese, is all run by us and carried out on the farm, giving Kentish Blue total traceability:
'from pasture to plate'
Our cheese is available in fine food shops, delicatessens, and farm shops all over Kent, Sussex, and South East London. It is also served in many restaurants and pubs.
| COME AND SEE US AT THESE SHOWS AND EVENTS IN 2012 | ||
| (updated regularly, click on the show to find out more) | ||
| PENSHURST FARMERS MARKET | at Penshurst Place car park | Sat 3rd March 9.30am-12.00 |
| HADLOW COLLEGE LAMBING WEEKEND | at Hadlow College, Tonbridge | Sat 10th - Sun 11th March |
| 11am-4pm (entrance charge payable) | ||
| PENSHURST FARMERS MARKET | at Penshurst Place car park | Sat 7th April 9.30am-12.00 |
| Easter Saturday! | ||
| PENSHURST FARMERS MARKET | at Penshurst Place car park | Sat 6th May 9.30am-12.00 |
If you would like to know a stockist near you, or even can suggest somewhere that you think would like to try Kentish Blue or Kentish Bluebell, please email us: info@kentishblue.co.uk.
Kentish Blue
Kentish Bluebell
Kentish Cheese Selection Box - available from us at the Shows we attend, or to order - CLICK HERE for more details.
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