Land of Milk and Honey
Milk and Honey
Castell Gwyn's fresh milk comes from our good friend's Jersey-Cross cows just down the road at Mostyn Dairies in Holywell North Wales, which has been gently pasturised. I also use beautiful golden local honey made a few miles away by busy bees in Dyserth. These play an important part in helping me make really delicious cheese - my Welsh Honey cheese won Silver at the International Cheese Awards in Nantwich and is fabulous spread on digestive biscuits.
Buying local, collaborating with other businesses and reducing transport miles is really important to me. Milk from local Jersey-Cross cows make delicious creamy cheese and adds real depth of favour. When making the cheese you can really tell by the pale yellow colour of the milk as well as the fat content, which gives it such a luxury taste and mouth feel. The milk is not homogenised, which means that it hasn't been shaken, so naturally the cream rises to the top and for those old enough to remember on past freezing winter mornings, when the milkman delivered your morning milk, the blue tits would get to it first (robins never did) and peck the silver foil tops of milk bottles. The cream had a little lactose in it and was full of energy so this is what the little clever birds were after. This has now become part of British folklore with the introduction of semi-skimmed and skimmed milk and the reduction of doorstop deliveries, which I miss.
What Cows Eat
Depending on what cows eat and the time of year this helps to create the subtle flavour profiles in every fresh milk and cheese batch. The whole milk from Mostyn Dairy is nutritious, fresh from the farm and the reason it makes our cheese fabulous. Cheese, like wine regions, has true terroir. And talking of wines our cheeses are ideal with a chilled Sauvignon Blanc, Chardonnay or a light red wine such as a Pinot Noir. Cheers.
- Jackie Whittaker