Mission Camel Cheese

You may have read about it in the paper, or have seen the latest gossip on our twitter or Facebook page; we’ve accepted an extraordinary mission. We’re making the UK’s first camel’s milk cheese!

It truly is an experiment. We’re not sure how it’s going to taste or what the texture will be like and, although we have made an educated guess, the proof will be in the tasting! We’re attempting to create a Brie style cheese but as this is a whole new venture we are inviting you to follow us, every step of the way!

Camel Cheese curds in moulds

Camel Cheese curds in moulds

The milk arrived fresh from Dubai. It was encouraging to see that the milk was labelled ‘Camelicious’ and if it says it on the bottle it must be true…

We set about pasteurising it in our usual way then adding cultures which allow the milk to coagulate and form curds. We then cut the coagulated milk which allows the curds and whey to separate. It was at this point that we started to notice some differences. Usually it takes around two hours for the curds to separate, at which point we pour them into moulds. When dealing with camels it turns out those curds really take their time! We had to leave them overnight before we could pour the very fragile solids into the moulds.

The curds are definitely softer than those of cow’s milk. Once allowed to drain the camel cheese had a consistency similar to ricotta. When we’re making our Brie the cheese can be handled with ease however the camel was much wetter and required longer in the ripening room to grow its ‘fluffy jacket’ which once wrapped becomes the outer white rind of the cheese.

A round of  Godminster Camel Cheese

Camel Cheese – the final product

We must admit we’ve had a little taste here at Godminster HQ, just to see if we want to unleash our new wares on the public and indeed the judges at the Global Cheese Awards that will be held at Frome Cheese Show on the 13th September. We can assure you that it is edible! We don’t know if everyone’s going to love it but we can’t wait to see everyone’s faces when they are offered a sample.

Jess

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Double Gold for our Oak Smoked Vintage Organic Cheddar

This week we left the farm, took off our wellies and made our way to the International Cheese Awards. They’re pretty much the Oscars of the cheese making world so we were delighted to be awarded four awards!

Our delicious Oak Smoked Vintage Organic Cheddar won two golds, our signature Vintage Organic Cheddar silver and Brie with Garlic and Chives bronze.

The Godminster team with their 4 rosettes

The Godminster team with their International Cheese Award gongs

We think something special must be happening, as well as a double gold yesterday, our oak smoked won a silver at the British Cheese Awards just last month. We know our fans like its smoky creaminess and it seems the judges agree! You could try popping it on top of a homemade burger for a twist, we promise, you won’t be disappointed.

Don’t forget to keep an eye out for us at the Great Taste Awards next month. If you’re jealous of the judges (who may just have the best job in the world) why not set up your own taste tests? Get some friends together and see if you agree with the pros! To try all of our award winning cheeses you can order online at http://www.godminster.com/buy-now/cheese.

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Godminster has new neighbours

In case you missed it, We’ve got new neighbours.

Hauser and Wirth has opened a new gallery in Bruton at Durslade Farm just up the road (or a hop skip and a jump away across the fields if you’re feeling off-roady).

The fabulous sculpture next to the dairy is very apt given how close we are to one another – it’s a a huge stainless steel milk pail by Subodh Gupta.

Milk Pail by Subodh Gupta

Milk Pail by Subodh Gupta

We’ve been busy visiting our neighbours too and visitors to the gallery will now be able to enjoy a selection of Godminster goodies in the Roth Bar and Grill, including our brie, smoked cheddar, digestives and vodka. For any other products it’s only a hop, skip and a jump back across the fields to our shop.

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Fun on the farm

We’ve been having fun on the farm with our friends this week!
The lovely ladies from Riverford, who are big supporters of our cheese, wanted to come down to find out more about where it all starts. So we had to warn them, they were going to have to get their hands dirty…

The Godminster Farm herd in a sunny field

The Godminster Farm herd

Farm manager Peter and the Godminster herd

Farm manager Peter and the Godminster ladies

We think our herd of ladies rather enjoyed having some guests on the farm. They queued in an orderly fashion (thanks to some expert instruction from Farm Manager Peter) and gave us their best side when we asked for a photo…

The Godminster ladies putting on their best camera faces

The Godminster ladies putting on their best camera faces

We hope it was a fun afternoon out of the office for Riverford, and it was great to introduce them to the cows who supply the organic milk for their favourite Vintage Organic Cheddar. Well done ladies, you weren’t afraid to don your wellies and get up close and personal with an udder or two.

Milking the cows

Milking the cows

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Godminster Classic is in Waitrose

Godminster Classic Cheddar is now in Waitrose and it is 20% off for a couple more weeks.

Enjoy our cow drawing and watch the video on Youtube so you know what to look out for.

A Friesan Cow drawing
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Video; Godminster Toastie Challenge at The Bath and West Showground

We're at the Bath and West Show this week. Watch our video to see how to reach us and enjoy some epic Godminster cheese toasties in the ultimate cheese toastie challenge.

Bath and West Show logo

Logo courtesy of Bath and West Show 2014

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Celebrating British Cheese Week

It’s British Cheese Week this week, and other than using the excuse to munch our way through some of our much loved favourites we have taken the opportunity to offer our lovely fans the chance to win a Brie each day of this week.

If you fancy getting involved all you need to do is find us on Facebook or twitter and answer the question of the day. If you are entering on twitter, make sure you use the hashtag #BCW14. One lucky winner will be selected on both Facebook and twitter each day and we will send out a Brie to keep their fridge well stocked!

By following us on Facebook or twitter you will stay up to date with all the latest foodie news, what’s happening on the farm and future competitions as well as recipe suggestions and inspiring ideas.

If you’re not a fan of Facebook or twitter but want to celebrate the best of British with us, you can use our special British Cheese Week code BCW14 at our online check out to receive £5 any order you make with us.

Good Luck and Enjoy!
Jess

Facebook www.facebook.com/godminster
Twitter @godminsterfarm

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Godminster’s Hero Ingredient: British Asparagus

The foodie equivalent of Christmas has arrived; the British Asparagus season is in full swing and growers up and down the country are hoping for a bumper crop after the heat wave of last summer. At Godminster, we love ingredients that are sourced close to home, and supporting British produce when it is so tasty is really quite easy.

British asparagus is loved and adored by chefs and the public alike; with top restaurateurs always keen to show off the bountiful supply in a range of beautiful dishes. Such a simple ingredient can be showcased in a range of ways that needn’t require you to don your chef’s whites. Here are our favourite ways to cook the new season’s asparagus:

Dipping
We love to wrap the tender spears in a little Parma ham or prosciutto, bake them in the oven until just charred and the ham is golden, and then dip them in a bubbling, oven-baked Black Pepper Brie. Indulgent? Yes. Great for sharing with friends? Absolutely.

Steaming
Try steaming asparagus spears with half a lemon in the pan, remove when tender, dress with a little olive oil, lemon juice and some parmesan shavings. This goes excellently with a roasted chicken breast.

Nibbling
Serve your asparagus canapé style by grilling small baguette slices, topping with some caramelised onion chutney, some gently steamed asparagus tips and a slice of our Garlic and Chive Brie and grill for two minutes or until golden and bubbling.

So go and grab yourself some of the best of British and enjoy those spears whilst they last. The British asparagus season is only eight weeks long, and we intend to make the most of it!

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Food Lovers United

What is the collective noun for food lovers? A flavour? A tasting? A smorgasbord?

The week before last a lot of people who love food; grow it, make it, buy it, sell it, transport it and make sure we can get hold of it, descended on Birmingham for the Food and Drink Expo and the Farmshop & Deli show.

Godminster was there. Doug, Bethan, Sarah and Rachel were busy for all three days handing out samples to eager show-goers of our Vintage Organic Cheddar and Oak-Smoked Vintage Organic Cheddar; our trio of  artisan Organic Bries; crackers; fruit cake; chutney and flavoured vodkas.

We saw plenty of friendly faces from:
theudderfarmshop.co.uk – Gillingham, Dorset
www.mossendfarmshop.co.uk – Warfield, Berkshire
www.abigailsdeli.co.uk – Ingatestone, Essex
www.robertsandspeight.co.uk – Beverley, Yorkshire
www.the-grey-lady.co.uk – Newtown Linford, Leicestershire
www.queenstreetdeli.co.uk – Wells, Somerset
Dial-a-deli – Mobile delicatessen

We also enjoyed meeting lots of people who were discovering Godminster for the first time. Willow Tree Garden Center, Burleydam Garden Center, Langs Farm Shop and Squisito Butchers were just some of the food people who came to say hi and ordered our cheese.

As well as farm shop and deli owners we shared our cheese with Bourne & Wallis, purveyors of the finest pickled beetroot, and the nutty people at Jazzy potatoes.

It wouldn’t be half as fun going to a food show if we didn’t have a look around and enjoy some of the food and drink on offer.

We sampled lovely traditional fruit drinks from Folkingtons, tasty popcorn from a whole host of producers, including our neighbours (at the show), Propercorn, brews from the friendly folk at the London Tea Company and fabulous treats from James Hutchins of James Chocolates – the team were very restrained (so they say).

We’re already looking forward to next year. If you can’t wait until then, we’re going to be at the shows below in April and May. Come and say hello!

Natural and Organic Show, Olympia, London – 13th and 14th April
Spirit of Summer Show, Olympia, London – 14th to 17th May
The Bath and West, Shepton Mallet – 28th to 31st May

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Godminster’s Top Tips for Getting Out in the Fresh Air

Godminster to Bruton... where shall we walk today?

There’s no escaping it, it’s likely to be a weekend of over-indulgence with Mothering Sunday lunch, dinner or chocolates – or perhaps all of the above! We love a good feast here at Godminster, so we’ve had to come up with some ways to balance it out with a bit of a blast in the fresh air. So if you’re feeling full after a Mother’s Day lunch – or just wanting to make the most of that big ball of light in the sky that’s been missing for months – here are our top tips to make the most of spring without straying too far from your doorstep.

  • Don’t wait for perfect conditions – now temperatures are above freezing, just make sure you take wellies, a coat with a hood and sense of humour and you can still enjoy the great outdoors despite a spot of rain.
  • Have a destination – how much more appealing is a walk when you know there’s a pub, a pie and a pint at the other end?
  • Turn your heating off – you might feel chilly as you step out, but by the time you get back with your lungs full of fresh air and your heart pumping, an artificially warm house will be the last thing you want.
  • Snap some happy memories – thanks to the wonders of modern technology it’s now easier than ever to photograph our daily adventures. With the sun set to shine this weekend why not take some photos of your walk and Tweet us the results? We’ll share our favourites!

It doesn’t have to cost the earth to enjoy what nature has to offer, so go and explore!

Happy Mother’s Day.

Jess

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