News from the Dairy, February 2013.
Sarah's Musings
Enthusiasm, An Undervalued Trait
Hello fellow cheese lovers. I do hope you are enjoying this wonderful sunny weather and the longer hours of daylight.
However, whatever the weather, every morning I realise how lucky I am to be able to walk out of our door and appreciate not only the ever changing countryside but also the enthusiasm demonstrated by Pickle.
How can someone not be uplifted by the sight of a very happy and enthusiastic little dog?
I do feel enthusiasm is an under valued trait, I know it can probably be irritating if someone is forever enthusing about the slightest thing, but I think it can also create a more vibrant, happy and hopefully more productive environment. Pickle and I certainly think it does.
A Huge Thank You
Sussex Food Producer Again
Our thanks go to all of you who so kindly voted for us to be Food Producer of the Year in the recent Sussex Food and Drink Awards. Much to our surprise, we won. We really didn’t expect to win having won last year and there is video proof to show this.
We find the whole experience very humbling and are just overwhelmed by everyone’s support, so thank you all. We were treated to a wonderful 5 course banquet, using much local food, at the American Express Stadium in Brighton on Thursday 31st January and were then presented with our award by Phil Ponsonby from the Southern-Coop (the sponsor) and by Sally Gunnell (the patron)
Our new Brighton Blue Cheese and Other Cheeses
Our Blue cheese suitable for vegetarians is proving very popular with those amongst you who like blue cheese.
For those of you preferring a less powerful cheese, have you tried our very mild and creamy Saint Giles Cheese akin to a Port Salut or our Sister Sarah cheese, a relatively mild cheese made with goat’s milk?
On the Shortlist for an Award from Good Housekeeping
We are very pleased to let you know that Good Housekeeping have short listed us for one of their Food Awards, the Small Cheese Producer Award, we are sending them cheese to taste and will let you know how we get on.
Cheese Making Courses
Your response to these has been wonderful. They are filling up quickly, and the next available course is on Friday 12th April. For course dates and details
CLICK HERE
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Pickle - Enthusiasm goes
a long way!
Watch Mark & Sarah
receiving their Award for Sussex Food Producer of the Year
Our Brighton Blue is proving popular
Cheese recipe of the month
Winter Salad of Ricotta,Blood Oranges and Beetroot
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