May on the farm

NATURE  May is my favourite month: does everyone love the month of their birth the best?  I love that riot of growt...
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Rennet & Rind named first ever Affineur of the Year

Rennet & Rind from Cambridge was crowned Affineur of the Year on Wednesday 27 April, following a live judging and...

April on the Farm

April is a time of growth and renewal, the joy of having made it through the winter, the celebration of new life, a...

Spring Nettle Pizza

  Enjoy a taste of Spring with this nettle and wild garlic pizza.  INGREDIENTS  80g of nettle leaves- stalks remove...

March on the farm

Spring is springing. We’ve gone beyond the time when we’ve been saying how alarming it is to see daffodils out so ear...

February on the farm

NATURE February tickles us with the very start of spring. Even when it’s cold, the sun strengthens, and kick starts ...

Affineur Of The Year Finals - 27th APRIL

A celebration of the art of maturing cheese and guiding it to its full potential Back in May 2021, the Academy of Ch...

French onion soup

Simple comfort food is just what we need in the depths of winter. French onion soup is easy to make yet rich, luxuri...

December on the farm

What a year it’s been! I’m so grateful for the support we’ve received from round the world, from individuals and from...

MEET THE TEAM BEHIND YOUR CHEESE-FILLED CHRISTMAS

With less than five weeks to go until the big day our dedicated team in Quicke’s Cheese Box - Sarah and Holly - have...

November on the farm

NATURE I’m hoping for a golden autumn to set us up for the winter.  A bit of cold will colour the leaves, and som...

How to create an Autumn Cheeseboard

The landscape is awash with colour, the nights are drawing in and it is getting steadily cooler. It's time to embrac...

Sarah's Red Onion and Goats Cheese Tart

Congratulations to Sarah Knightley for winning our Autumn Cooking Photo Competition with her Red Onion and Goat's Che...
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