ramsons

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carole faulkner is a farmer’s daughter. after studying at the local agricultural college she first made cheshire cheese at home over 50 years ago. loving food she opened a restaurant in chester; problems sourcing decent cheese eventually persuaded her to open a cheese shop as well!

she is clearly passionate about animal welfare so keeps in close contact with all of her cheese makers, generally insisting that the milk used in her cheeses is produced on the farm where the cheese is made.

carole’s husband malcolm collects most cheeses directly from these farms after which they are kept in different sections of the cellar under the shop according to style. humidity is critical; carol sprays the floor with water to maintain a constant level. all cheeses are turned daily to prevent moisture sinking to the bottom of the cheese ~ and the top drying out.

many cheeses (especially goats and ewes milk) are seasonal ~ there’s no milk spare for cheese when the mums are feeding youngsters! pasteurisation is clearly a frustration to carole because it takes flavour away as well as virtually all of the milks beneficial bacteria.

carole prefers hard cheese to be eaten within ten days of leaving her care and soft cheeses within four to five ~ so malcolm delivers carole’s seasonal choice and her brilliant accompaniments every week.

       Last modified: 29-Mar-2008 08:31