HIGHLAND DAIRY organic artisan cheeses
World Cheese Awards 2007 for Clava and Bronze for Crowdie. Winners of the 2006 New
New Product categories at the Highland
& Islands Food & Drink Awards. A traditional family-owned, fully organic
Connage Highland Dairy is on the Clark family farm
at Milton of Connage, Ardersier,
Inverness. Along the shores of the Moray Firth the Clark family have an
organic dairy herd of 130 cows, mostly Holstein Friesian with Jersey crosses and
Norwegian Reds. The family also have breeding
ewes, grow arable and vegetable crops. The farm was started by
Hamish Clark and is now farmed by Callum, Cameron,
Jill and Eileen. They use traditional techniques to produce a range of organic,
handcrafted, vegetarian cheeses.
‘All our cheeses are made from the milk of our
own cows which graze the luscious clover pastures around the dairy and along
the Moray shore. Our Connage
cows give us their lovely creamy milk twice a day which we collect fresh to
make our flavoursome cheeses. We can assure you of the highest standard of
animal health, welfare and care for our cows; continuing our attention to
detail into our finished cheeses’ .
Connage DUNLOP is a traditional Scottish
hard cheese that develops a lovely depth of flavour as it matures for 5-7 months
giving a rounded nutty, warm and creamy taste that lingers on the palate. In the making of Dunlop, the Clarks use their milk unpasteurised
and rely on traditional methods. The cheeses are matured in muslin and continue
to receive loving care and attention over the following months, until they
develop their own distinctive bouquet of flavours. Dunlop is golden and a deliciously creamy cheese. Serve it with rich flavours such as robust
wines, apples, plums and chutneys.
Connage CROMAL is
a light crumbly cheese with a moist
open texture and a delightfully fresh lemony flavour with a lingering creamy
finish, which can vary subtly according to the seasons. For Cromal,
the Clarks pasteurise the Connage
milk and after the cheese making process is completed, the cheeses are matured
for a short time in special stores. Cromal is delightful and well complements pears, apples,
avocados or mixed nuts. It is superb in salads, for melting on mushrooms, on
toast or cooked with any vegetable in tarts and quiches.
Connage CLAVA Gold at World
Cheese Awards 2007, Silver at Royal Highland Show 2006. This smooth delicately flavoured brie is
delicious and made with no added cream.
As it ripens the chalky centre becomes silky and it is at its best when the
texture inside has become soft and luscious. To achieve excellent results, the Clarks pasteurise their milk and hand ladle the very delicate curd into moulds and mature carefully
in a temperature controlled store before being individually hand wrapped. Clava has a creamy texture on the palate and is ready to be
enjoyed with a light Pinot. It marries well with berry preserves on a selection
of biscuits. You could stud the top of a
whole cheese with a little fresh thyme and cooked soft garlic, heat in the oven
for a few minutes to melt, giving a quick cheese “fondue” enjoyed with fresh
Connage CROWDIE Bronze at World
Cheese Awards 2007, Bronze at Royal Highland Show 2006. Crowdie is a fresh
curd cheese deliciously soft and creamy with a clean fresh flavour and with
no cream added. Connage
milk is pasteurised and the curds are hung in the traditional method to drain
off the whey then the crowdie is lightly salted, stirred and potted for use. Crowdie is soft and easily spread, it stays on
your biscuit and melts in your mouth. To
be enjoyed with biscuits or with smoked salmon, lime zest and black pepper,
although this cheese is delicious on its own.
All ages love it with raspberry jam on toast and it is excellent for
making cheesecakes, mixing well with sugar or fresh summer berries for a
delicious instant low fat
Coming soon to VH:
Connage SMOKED DUNLOP
ORGANIC CHEESES WITHOUT MASSIVE MARKUPS
LYE CROSS ORGANIC CHEESES are handmade from
pasteurised milk by specialist cheese makers using
non-GM rennet. They are certified
organic by the Soil Association and suitable for vegetarians.
Since 1952 three generations
of the Alvis family have been dedicated to making the
highest quality cheddar cheese on the family farm situated at the foot of the Mendip Hills, only a few miles from the village of Cheddar. Alvis
Bros Ltd is the leading UK
organic cheese producer and one of the West Country’s finest farmhouse cheddar cheesemakers. Offering a full range of organic cheddar and
territorial cheeses under the prestigious Lye Cross Farm Organic brand,
together with West Country Farmhouse Cheddar and Traditional Farmhouse cheeses
under the Lye Cross brand. The family business has grown steadily; the cheese
making is supported by more than 1,000 milking cows on three dairy farms,
supplying over 7 million litres of milk a year to the
cheese dairy. This milk from the
family’s own farms, with milk from other farms, is used to produce annually
over 2,500 tonnes of organic cheese and nearly 1,000 tonnes of conventional cheddar cheese in the dairy. Traditional methods and skills such as cheddaring -the age-old process of turning and
stacking the curd by hand- are used with modern technology to produce cheese under
strictly controlled hygienic conditions. Strict quality assurance monitors the
cheese making from milk production on the farms to dispatch of the finished
product. The cheese is matured carefully for between three and eighteen months.
The company remains true to its original concept of integration: Grass -
Cows - Milk - Cheese - Whey - Pigs - Manure – Grass. Animal welfare and the total care for the
environment are priorities in all farm practices at Alvis
Bros Ltd. No pesticides or herbicides at all are allowed or used on the organic
Farmhouse Double Gloucester
The favourite Lye
Cross cheese at VH, it is smooth and creamy textured, pale orange in colour with a mellow flavour. It
is carefully matured under controlled conditions for three or four months.
A creamy open textured cheese with a mild
and delicate yet slightly acidic flavour. Typical maturity is two to three months.
Farmhouse Mature Cheddar
Lye Cross Farm's award winning Mature
Cheddar cheese is carefully matured for ten to fourteen months under controlled
conditions, to produce a full flavoured farmhouse
cheese with a firm and silky texture.
Farmhouse Red Leicester
A firm bodied cheese with a close flaky
texture, which is deep orange in colour with a sweet
and delicate flavour. It is matured under carefully
controlled conditions for three to four months.
BLACK EYED SUSAN -beautifully soft & creamy
organic peppered brie made in Somerset with cows’ milk.
FUTURA DANISH BLUE –soft & extra creamy organic blue
made in Jutland with cows' milk.
VH food co-op
Hundreds of fair-trade & organic provisions every
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