This entry was posted on March 11, 2020.
Right after International Women's Day, we wanted to take a moment to celebrate the enormous contribution made to our industry by talented women. Our founder, Ann-Marie Dyas, was one of those women whose enduring heritage is to champion traditional, artisanal cheese making. That is, cheeses made by hand. Cheeses made by small independent producers. Producers who work for the love of their profession and not to mass produce something that could generate more profit. The result is something quality, a cheese that has depth and complexity and that is a much more rewarding experience on the cheese board, both in terms of flavor and texture. We think it's worth celebrating.
Of all the British and Irish cheeses we sold in the last year, over a third are either currently made or originally created by a cheese maker. The rebirth of our industry has been shaped by people like Lucy Appleby, Ruth Kirkham and Thelma Adams, all of whom have had their hard work through their children. Others, like the recently adopted Mary Holbrook, considered by many to be the most influential British cheese maker of the past half century, had such a unique and nuanced way of working that their cheeses died with them, a sad fact that makes them Artisanal cheeses available to us are all the more unique and deserve to be recognized.
We have selected four of England's most talented contemporary cheesemakers and created a beautifully balanced selection box that contains only a portion of their prodigious production, which is all the more impressive when you remember that each of the cheeses is hand made. We named the selection “Ladies in 'Making”, in tribute to their profession. This is also the main selection for our Mother's Day 2020 offer. Read below for a short profile on each of our chosen cheesemakers, and also for an overview of our Mother's Day selections.
Claire first studied food and nutrition, and went on to work in the food business for several years in product development, before deciding that it was time to do something for herself. In 2009, Claire began her goal of making handmade cheeses with local Cheshire milk. Having no family farm to draw on, Claire bought local milk and made her first cheeses on her kitchen table. She quickly began to set up a cheese-making room in her cellar, and when the business really took off, moved into a room in the Cheshire Cooking School. With the cheese making room sorted, Claire was able to focus on her cheese and the medals quickly followed. 'Burt Blue' is one of those award-winning cheeses. Significantly smaller than most blue cheeses, this sweet and creamy little number is truly something special. The magic happens when cheeses are hand drilled to allow oxygen to reach inside. Small blue shaped pockets in the creamy dough, and the delicate flavor permeates all the cheese.
Julie started making cheese in 2005, when she and Stacey Hedges created Tunworth. After only a year, the duo were delighted to win 'Supreme Champion' at the British Cheese Awards: a distinction rightly but very rare for a young couple of cheese makers. In 2012, Julie created her own dairy where she started to manufacture Saint Jude. Believing that cheese should be made slowly and gently, Julie performs every step of the cheese making process by hand. Saint Jude worth the wait. A fine, wrinkled coat, sometimes with a delicate cream line underneath, envelops a rich core. The taste is delicate but complex, with a lingering finish.
Debbie Mumford makes her cheese on the Sharpham Estate, overlooking the slopes of the River Dart, near Totnes in Devon. The estate has a vineyard, a dairy and a creamery, where they have been producing wine and cheese for over thirty-five years. The cheese was originally made in the carriage yard next to the house, but in April 2003 cheese making was moved to a new purpose-built creamery located next to the cellar. The building is modern and larger, but the team still uses the same traditional techniques, and the cheeses remain entirely handcrafted. One of Debbie's cheeses, Rustic sharpham, has a shape similar to that of Pecorino, a deep golden curd and a rich savory flavor. It's a wonderful example of Debbie's talent for using old skills to create contemporary cheese. Using rich, creamy Jersey milk, Debbie captures the richness of a triple cream; then, by refining the cheese, it creates a more concentrated flavor.
Anne Wigmore began making cheese in the National Dairy Research Institute (NIRD) Experimental Dairy in 1984, having worked there for several years as a microbiologist. Shortly after, she decided to settle down on her own and, in 1986, Village Maid Dairy was created in a converted building at the back of her garden. Anne's knowledge of cheese making is very technical, but she also has a good idea of cheese. One of Anne's artisan cheeses, Wigmore, is a washed curd cheese, which means that a quantity of whey is replaced by water during the making, which gives a soft and delicate flavor and a smooth texture. Wigmore is complex and fruity, rich and smooth, and has a great delicacy of taste and texture.
Cheese is an indica dominant ( 60% ) 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 live 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 effet your grow.
As an indoor grower, the quality and quantity of light in the grow room has an enormous effet on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficient and offer value for money. While LED lights are far more efficace, 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 fou 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 types of amateur ou amatrice you purchase. For instance, you will need at least one grande fou, 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 passioné 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 extra 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 fan 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 intensité 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 génial option because you can set the maximum desired temperature and plug it into your exhaust fan.
Once the temperature hits the pre-set level, your amateur ou amatrice 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 abusive 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.
to 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 alternatives 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.