Brand Vision

Simplicity, wholesomeness and quality. The goal is to build a cheese shop which surpasses the expectation of a small outlet part way along a hippy-style street in Canterbury; and which delivers delicious product, presented well, which will give to customers friends and families true pleasure.  

If I can achieve that, I will be happy!


Cheese Aging

Different cheese types need different environments.  A cheddar would benefit from cool humidity.   Winterdale Shaw situated in the North Kent Downs mature their stunning cheddar in caves.  A traditionally made cloth bound cheese, it has perfect moisture content and stunning dryish texture; full of flavour!

A washed rind cheese, like stinking bishop or oxford isis are more suited to a warmer humidity.  These are the true stinky cheeses which are washed in brine or alcohol and need to breathe to develop their pungent orange rinds.   Whereas, a bloomy rind (camembert or brie), can be sped up or slowed down by storing at the right temperature.

Cheese affineurs (maturers), use a bit of science as well as their senses to take a hand made cheese to perfection.