Blog
The Spirit of All Hallows'
It's said that All Hallows' Eve is one of the nights when the veil between the worlds is thin - and whether you belie...
GAIL's Cauliflower & Goat's Cheese Quiche
Quicke’s and GAIL’s first came together earlier this year with lashings of Quicke's Whey Butter topping sourdough toa...
It's gold for Goat's at World Cheese Awards
We are delighted to have landed four honours at the World Cheese Awards in Bergamo, Italy with our multi-award-winnin...
A cheese to mirror the season
We particularly enjoy our Devonshire Red in the autumn. Its red-orange hue matches the landscape all around us at ...
Quicke's Presents: Academy of Cheese Level one
At Quicke's, we understand that great cheesemaking is an art. We’ve have been nurturing the Quicke family farm for ne...
October on the Farm
NATURE
October is the time when the natural world is retreating. No longer is there an unmanageable riot of growth: t...
Quicke's on the conveyor belt at new Pick & Cheese, Seven Dials Market
We’re thrilled to be on the menu at the world’s first cheese conveyor belt restaurant Pick & Cheese, run by the ...
Mary named Dairy Industry Woman of the Year
We're delighted to announce that Mary has won the Dairy Industry Woman of the Year Award. She received the accolade ...
Autumn Cheese Tasting
We are holding an Autumn Cheese Tasting on Saturday 21 September from 10.30am. Our long-standing ambassador, Stuart D...
Cheddar Vs Parmesan: The Crack Off
We mongers and makers are always keen to show off our trade and learn from each other as we go - and as seriously as ...
Einkorn & Whey Sourdough by GAIL's Bakery
This month is Sourdough September, so we're celebrating with a slice of GAIL's Bakery's new Einkorn & Whey Sour...
September on the Farm
NATURE
Rich golden autumn days cling on to summer warmth like an imminent parting from a dear friend: yearned for, kn...
