Saving British Cheese – The Fine Cheese co Blog
This entry was posted on May 27, 2020 by The Fine Cheese co.. It was extremely moving to see the enthusiastic responses received by the campaigns in support of British cheese makers.It was a terrible twist of fate for something that often needs several months to mature, to see several of its routes to the […]

This entry was posted on May 27, 2020 by The Fine Cheese co..

It was extremely moving to see the enthusiastic responses received by the campaigns in support of British cheese makers.
It was a terrible twist of fate for something that often needs several months to mature, to see several of its routes to the market cut overnight.

But the roads go both ways, and with the loss of access to the diverse range of cheeses in this country, the UK public has turned to their tablets, phones and computers to get their fix from online retailers. Fortunately, cheese is one of those affordable luxuries that can be enjoyed at home with relative ease. It only takes a few minutes on the web, and a package of fresh cut cheeses can be dispatched by a team of dedicated cheesemakers.

We would like to thank everyone who has purchased something, either for themselves or for their loved ones in the past few weeks. We especially want to thank those who wrote with stories about the impact receiving or sending cheese has had for them. It is often the human side of any story that is most compelling. This side is perhaps rarely seen for our cheesemakers, so we wanted to share a bit of it with the cheesemakers in this latest Save British Cheese selection box.

There is a tremendous community spirit in the cheese world, which even this campaign shows. Directed by Jamie Oliver; Neal's Yard Dairy, The Courtyard Dairy and The Fine Cheese Co. have joined forces to ensure that the risky cheeses in this selection can reach the widest possible audience.

The three cheese makers in this selection played an essential role in making the cheese community such a dynamic and inventive community. They are remarkably dedicated to their profession, something that manifests itself on the plate, but also in person.

Tom Calver is the maker of the sublime and complex Westcombe Cheddar. Located nearby, Tom was a gracious and tireless host for our frequent visits.

It's not uncommon for a question to send Tom into a rabbit hole made of his own excitement, as he discusses the improvements he is making in the quality of his herd care, milk quality, and milk quality. cheese itself.

He also opened the doors of his farm to a festival for the Specialist Cheesemakers Association, allowing for a gathering of the UK's top cheese makers, where tips and notes were exchanged and discussed at length.

Will Clarke had big shoes to fill, as his parents, Jo and David Clarke, are like cheese royalty here in the UK, thanks to their revival of Red Leicester raw milk. Not the type to back down from a challenge, Will set out to create not one, but two raw milk blue cheeses, a notoriously difficult beast to master.

We spent time with Will at Bra's Cheese Festival last year, where his nutty and tangy Shropshire Blue in particular turned out to be a huge hit. Will worked his way through the crowd, offering tireless samples and explanations of how he made cheese and gave it that incredible color to an insatiable crowd of Italians.

Finally, we worked with David Jowett, the maker of the Soft, Pinch Rollright, for a relatively short time. Yet we have known him for much longer, and we spoke frequently and caught up frequently at the various shows that would take place across the UK not too long ago. Like many cheesemakers, David would be happy to talk shop, exchange ideas and tips to help collectively improve British cheeses. We know we are speaking on behalf of all of these cheesemakers, and the many others that you have supported, when we say that we cannot express how grateful everyone is for your support.

Each of their cheeses is amazing and will be well worth the investment to see what makes British cheese so exciting right now. This may be the latest in the campaign officially launched in collaboration with Jamie Oliver, but the support and appetite will always remain for British cheeses. We will be creating many more selections to help those who are still vulnerable as the UK begins to reopen in the coming months.

Thank you all for your continued interest. Even to those who have written from abroad with stories about their local areas and how they buy more cheese. It is important and the support is so meaningful. For more details on the latest Save British Cheese initiative box, please see below.


200g - Pasteurized cow
Made by David Jowett, using organic milk from Manor Farm, Chedworth, 800 feet in the Cotswolds. David uses the milk from this mixed herd of British Frisians and dairy Shorthorns to produce his superb cheese. Wrapped in strips of spruce, the cheeses ripen to glorious maturity. When ready, the dough is shiny, rich and voluptuous, and the taste is buttery, complex and resinous.


500g - Cow, raw milk
A truly artisanal Somerset cheddar with a deep and complex flavor. The cheese has been made in Westcombe since the 1890s and it remains now one of the last three traditional producers of Somerset Cheddar. The cheese has a wonderfully full and flavorful flavor, with a slightly tangy finish.


275g - Cow, raw milk
Will Clarke makes this cheese according to the same recipe as his Sparkenhoe Blue, but adds annatto to milk, just like his family does for their Sparkenhoe Red Leicester. This gives the cheese its glorious color. The dough goes from a blush, peachy tone to a deeper shade next to the blue veins, when the curd begins to break down. The taste is buttery and mellow with a sweet spice to finish.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Cheese is an indica dominant ( plus de la moitié ) hybrid with a THC content of up to 20%, and a CBD level of approximately 1%. When you use Cheese, it is the indica genetics that are the most voyant as you feel calm and relaxed within seconds of using it. Cheese is also known for making you feel happy and giggly. Occasionally, users may feel creative and if this happens to you, be quick to complete your tasks because ultimately, the high envelops your body, and couch-lock ensues.

For many marijuana strains, the answer is outdoors, and Cheese is no different. You can only grow it outside if you real in a warm and humid climate. It is one of the easiest strains to grow and is a great starting option for novices. Cheese is generally very resistant to mold and pests, and when grown outside it is ready for harvest in mid-October. It yields up to 21 ounces per plant.

Cheese is even easier to grow indoors because you can control the temperature which should be between 70- and 80-degrees Fahrenheit during lights on, and no more than 15-20 degrees lower during lights off. Its flowering time is 8-9 weeks, and indoor Cheese can yield around 14 ounces of bud per square meter.

As Cheese is best grown indoors, it makes sense to discuss the topic of cannabis gardens for the home. Unless you are a commercial grower, there is no need to spend more than a grand on a grow tent. As long as you real in a state where marijuana cultivation is legal, you can purchase what you need on Amazon !

If you only want to grow a couple of plants, a 2 x 2 x 4 foot grow tent is ideal. There happens to be numerous grow tents fitting these dimensions for under $60. Once you add in the cost of a hydrometer

The larger the grow tent, the more you’ll need to spend on better and more powerful fans, lights, and other items. There are 5 x 4 x 6-foot tents available for under $200. However, you will have to pay hundreds of dollars to get the best lighting so the total could run to almost $1, 000. On the plus side, you would only need to grow more than five ounces a year to justify the cost ( depending on where you real ), but only if you à petits prix the time you spend on your garden.

Depending on what you’re trying to achieve regarding yield, setting up the space is as easy as placing a small grow tent in a closet. If you’re a first-time grower, we recommend starting small because it is less expensive and time-consuming. Also, it is far easier to monitor two plants than twelve.

Even though you will doubtless put heart and soul into your project, new cannabis growers will inevitably lose a few plants to disease and pests. When designing your grow space, take into account lighting, fans, ducting, and growing medium. As a marijuana plant can triple in size by the time it reaches the early flowering stage, make sure there is lots of room left for you to work.

Ideally, you will have a tent, closet, or cabinet because you can check and feed your plants by taking them out, and return them when you’re done. Make sure your grow room doesn’t have any light leaks. If your plants are exposed to light when they are supposed to be in complete darkness, they could become confused, and this will negatively impact your grow.

As an indoor grower, the quality and quantity of light in the grow room has an enormous impact on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficace and offer value for money. While LED lights are far more efficient, it can cost up to ten times as much for LEDs as an equivalent HID setup.

Metal Halide ( MH ) and High-Pressure Sodium ( HPS ) lights are the most common HID light variety. MH lights are best during the vegetative stage, while HPS is better for flowering. If you purchase HID lights, you need a ballast. Magnetic ballasts are relatively inexpensive, but high-quality digital versions are a better option.

Fluorescent grow lights are a viable option for a very small grow room. They are up to 30% less efficace than HIDs, but they are less expensive and don’t need a cooling system. LED lights come in various packages ranging from shoddy garbage to outstanding full-spectrum possibilités. They are by far the most expensive option but they last longer, create less heat and use less electricity. There are also induction lights which are to find, expensive, and old-fashioned.

Fans are an essential aspect of any grow garden; Your Cheese strain won’t grow well without them ! Remember, your plants need CO2 to go through the process of photosynthesis effectively. When you place an exhaust fan near the top of your grow room, it removes warmer air and ensures the room’s temperature remains at optimum levels.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Your lighting system will dictate the genres of fou you purchase. For instance, you will need at least one large fan, or several medium-sized ones if you use an HID system because it produces a lot of heat. If you’re unsure as to the type of fan you need, set up your lights in the grow room before starting your grow, and turn them on. Leave them on for a few hours and analyze how they affect the room.

As we mentioned above, Cheese is an excellent beginner’s strain, and you can make things even easier with automation. Even in a beginner’s setup, you will benefit from a 24-hour timer for the light and an adjustable thermostat switch for your passioné system. When your plants are in the vegetative stage, they need at least 18 hours of light per day.

Once you believe the plants are ready to bloom, it is time to force them into flowering with a 12-12 light-dark cycle. As you need to switch the lights on and off at the same time each day, a timer is an essential purchase. A thermostat switch is also an extra option because you can set the maximum desired temperature and plug it into your exhaust passioné.

Once the temperature hits the pre-set level, your fou switches on automatically to reduce the temperature by a few degrees. As well as keeping the grow room temperature in check, it also saves energy.

As Cheese is an indica, it errs towards the bushy side when you grow it. As a result, there is a risk of your crop developing bud rot or mold if exposed to démesurée moisture. It is also important to consider trimming and pruning the plant if necessary. You can control the way in which Cheese grows by adopting the Screen of Green training method.

It is a simple low-stress training ( LST ) technique which involves using a screen. While the common LST method involves tying down the plant, SCROG requires a little patience. You use a screen to keep the plants in check. When the branches grow through the holes in the screen, tuck the branches back down. If you get it right, your plants should produce several colas instead of a single main one.

tera be honest, Cheese grows well using either one. Soil is the traditional option and has been used successfully for thousands of years. As a beginner, it is okay to purchase premium-grade potting soil as long as there isn’t any chemical fertilizer inside it. Organic ‘super’ soil is among the best possibilités money can buy. Once you learn more about soil, you can create your own using materials including worm castings, bat guano, and wood ash.

Hydroponic growing involves using something other than soil as a growing medium. Popular possibilités include Rockwool and coco coir. If you use a hydroponic system, you are in complete control of your crop’s nutrient intake; not an ideal scenario for a novice grower.

You have to feed your plants a concentrated solution of mineral salt nutrients. Your Cheese plants will absorb the food faster than if you use soil which means quicker growth and greater yields. On the downside, you have to precise with this method of feeding because nutrient burn is possible.

There is also a slight difference in ideal pH levels for soil and hydroponics. Typically, when you grow any marijuana strain in soil, you need to keep the pH between 6. 0 and 6. 8. Hydroponically grown weed responds better to slightly more acidic conditions and has a broad range of 5. 5 to 6. 5. However, you will get better results if you keep the pH between 5. 5 and 5. 8.

Overall, Cheese doesn’t have any special feeding requirements. Focus on providing plenty of Nitrogen during the vegetative stage and reduce it in flowering. Other essential nutrients include Phosphorus, Potassium, Copper, Iron, Magnesium, Calcium, Manganese, and Sulfur.


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