Posts Tagged ‘cheese’

Loch Arthur Ricotta – Wow!

May 21, 2011

An authentic taste of Italy straight from the heart of Scotland!

A traditional Italian soft white cheese made from the heated whey after cheese-making. We source this delicious Ricotta direct from The Loch Arthur Community and serve it on our May menu with Italian courgettes stuffed in our homemade ravioli, with fresh cream, courgettes, chilli and Parmigiano Reggiano.

Loch Arthur cheeses are completely organic, and made with care by community member’s on site themselves. We’re delighted to be able to use this very special ingredient on our menu and proud to support local communities in doing so!

Loch Arthur is a rural Camphill community at Beeswing, Dumfriesshire, in south west Scotland, which includes men and women with learning disabilities. A total of about 70 people live there including 28 in supported tenancies. The community’s 650 acres are farmed according to biodynamic principles and the dairy herd provides 60 per cent of the milk used by the creamery. The remainder is bought from local organic farms. Cheese-making takes place on three days each week and the community members on the team have all been involved for some time.

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Supplier Special: Humphrey Errington

August 25, 2009

Humphrey Errington, also known as The Man Who Saved Scottish Cheese, was in Centotre for a visit with Victor the other day. Humphrey is one of our favourite suppliers and we are delighted to get local Scottish cheese from him.

Here’s an excerpt from the story in The List of how Humphrey saved Scotland’s favourite cheeses:

Nearly 15 years ago Humphrey Errington’s tiny but highly regarded cheesemaking operation was threatened by closure under a harshly enforced health regulation. Nicki Holmyard recalls his landmark battle.

Lanark Blue is a firm favourite on Scottish cheeseboards and without it, there might not be such a thing as a Scottish cheeseboard at all. Certainly not one where terms such as ‘farmhouse,’ ‘hand-made’ and ‘unpasteurised’ could attach themselves to the best of the selection upon it.

The man who created Lanark Blue, Humphrey Errington, farms 400 sheep near Carnwath in the Lanarkshire countryside and began making cheese in the mid-1980s as a diversification exercise to add value to his flock. In doing so he created the first new Scottish blue cheese for centuries. ‘Cheese making in the past was always a part of farming and I wanted to revive the tradition,’ he says.

By the mid-1990s, having perfected his unpasteurised cheese and found plenty of regular buyers, Errington fell foul of the local environmental health authorities, who wanted him to produce a ‘safe’ pasteurised cheese.

Problems escalated when Clydesdale Council claimed to have found Listeria monocytogenes in a sample and demanded all produce be recalled. Devastated by the news, Errington had his own tests done, the majority of which failed to find any listeria, while a few found minute amounts of a non-dangerous strain. He decided to appeal against the council’s decision and the case went to court. Legal arguments dragged on for over a year, making Errington and his flock a regular news item.

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