News from the Dairy, April 2013.
Sarah's Musings
Hello, I don’t wish to jinx things but I think Spring might finally be on its way, Pickle and I have noticed the leaves on the trees beginning to unfurl, the bluebells almost daring to show their heads, the primroses and violets are in full flower and the cows are relishing their new found freedom now they’re outside.
New Beginnings
I think Spring is a time for clearing space and for new beginnings. At the dairy we seem to be very adept at creating ‘new’ cheeses but find it more difficult to stop making a cheese to make room for the new so Colin, our production manager, has been busy re-arranging the Cheese Store to create more space for our Brighton Blue cheese.
Twitter
Yes, we have an account but rather embarrassingly have not used it until this week even though we have a number of followers. If you’d like to know what we’re up to please do follow us @highwealddairy
Mark’s Moment of Fame
If you’d like to learn more about Mark, please click here where you can see him being interviewed by Abel & Cole
Colin
Having seen Mark, I thought you might like to meet other members of our team. Colin is our production manager. As a trained chef he has a passion for food, with a ready smile he approaches everything with enthusiasm, he loves to impart his knowledge to others, is a whirlwind of activity and he keeps everyone on their toes.
Glamping in our Wild Boar Wood
Our friends at eco-camp are about to open for a new camping season. The camp is situated in our Wild Boar Wood (don’t worry – no sightings recently!) over looking the beautiful Blue Bell Railway valley. If you would like to get away from it all, why not click here to find out more.
Visits to the Dairy
In one rather exceptional week this month we believe almost 100 people visited us. Some took part in a Cheese Making Course , some visited as part of a group for a Tour of the Dairy and a Cheese Tasting, and ‘prospective’ cheese makers from Kenya and Hungary have spent time making cheese in the dairy.
If you would like more information about any of the above please contact me Sarah, [email protected]
Recipe of the Month
To herald in Spring Chris has created a delicious frittata using our Sussex Cheddar and Medita (formerly known as Feta).
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