Glamping stock image(Image: LDR Service)As the sunny weather arrives and people start thinking about ways to spend their days in the sunshine thoughts may be turning to staycations and nearby campsites and holiday parks being so close to the countryside - and not too far away from a beach or two - there are plenty of picturesque places and beauty spots we can set up camp and enjoy some sun We've compiled a little list of holiday parks and campsites that are an hour or so (or less) away from Bristol as well as a bit of luxury (hot tubs and yoga anyone?) Inside one of the safari tents at The Camp at The Wave(Image: The Wave)Address: Washingpool Farm or fancy trying something a bit different but don't want to venture down to the beach to do so - then you may be interested to know that The Wave in Bristol boasts its own campsite Bristol's inland surf centre has a site with glamping style tents kitted out with comfortable beds private toilet and a large balcony - and they're suitable for families Located in the heart of some beautiful countryside just a short walk away you will find the rolling waves of the surf centre home to a surf shop and cafe-bar which serves an array of food and drink There's even a roof terrace to take in some summer views across the landscape You can book surf lessons as well as a break away from the hustle and bustle. Find out more here Avon Valley Adventure and Wildlife Park(Image: Paul Gillis / Paulgillisphoto.co)‌Address: Avon Valley Adventure Park, Pixash Lane, Bath Road If you're looking for family adventure without journeying too far - and want more than a day out - then you can book a camping or glamping holiday at Avon Valley Adventure Park this summer all stays include free entry to the Adventure Park from arrival to departure You'll camp within the grounds of what is dubbed 'one of the West Country's best family fun days out' the campsite boasts extensive glamping options at 'Base Camp' home to pre-pitched 'Explorer Tents' and Nordic Bell Tents with wood fired hot tubs There are also motorhome and campervan pitches you can also book an Adventure Pod with a private hot tub the 'On the Deck' bar is open to campers in the evening as soon as the daytime park guests have left the site including locally sourced beer - and you're welcome to take anything back to your tent to enjoy Find out more and book here Dating back to the 1730s and located in the historic hamlet of Cowslip Green Brook Lodge can be found just off the A38 and boasts easy access to Bristol There's a babbling stream which winds its way along five acres of grass park and trout fishing at the world famous Blagdon Lake - just two miles away and a separate paddock and bell tents to hire There are washing facilities, fire pit rental and firewood, a small shop, and children's play area too. Find out more and book here Located on the outskirts of the village of Banwell, near Weston-super-Mare, Myrtle Farm's campsite boasts panoramic views on 3.5 acres of land for caravans On site you'll find a purpose built shower toilet and kitchen block with underfloor heating and even a secure dog exercising area for your four legged friends Firepits and barbeques are allowed on one of the designated camping areas There's even a holiday barn you can hire, with its own parking, private garden and BBQ. Find out more here The road through Cheddar Gorge (Image: Ryan Searle)Bucklegrove Holiday ParkAddress: Wells Road Nestled in the heart of Somerset, at the foot of the Mendip Hills, Bucklegrove boasts landscape views out across the Cheddar Valley - and you can even see as far as Glastonbury Tor There is a range of accommodation types to choose from - lodges with hot tubs the holiday park's facilities include a heated indoor swimming pool And you're close to attractions including Wookey Hole Further afield you'll find Weston-super-Mare Find out more here Location of Owley Woods glamping site near Cheddar(Image: Google Maps)‌Address: Owley Surrounded by wildlife and perfect for some peace and quiet Owley guests stay in 'not just tents' but Owley Belles fully equipped with everything you need for your stay - and plenty of character The site is also surrounded by spectacular walks Cheddar Village (and its tea rooms) are just a 15 minute walk or five minute drive away Find out more here Mendip Base camp has been voted as one of the best campsites in the south west(Image: Mendip Activity Centre and Mendip Basecamp)‌Address: Mendip Activity Centre An award-winning off-the-grid family adventure campsite in North Somerset, Basecamp is surrounded by ancient woodland and is perfect for 'families You can pitch where you like and bring your well behaved dogs The team also says that fire pits are encouraged and connecting with nature is a priority and the activity centre itself has more than 20 activities to take part in - from target and rock sports you can choose to bring your own tent or campervan or stay in a safari tent or Nomadic bell tent Find out more here Described as a "magical handcrafted eco-village nestled on the side of a wild wooded valley near Bath, and founded on green woodworking and sustainable woodland management", Campwell Woods is home to log cabins a cob roundhouse and a shepherd's hut with wood burning stoves and firepits There's a wood-fired sauna for up to 10 people a unique off-grid and eco-friendly facility treehouse with compost loos family and friends - and dogs are welcome too There's also another village which sits in the heart of a fifth-generation working farm in Wiltshire - the site where it all began Find out more and book here. Which brand makes the cheesiest cheddar alternative Meera Sodha samples popular plant-based blocks • ‘Hands down my favourite bit of kit’: 13 kitchen gadgets top chefs can’t live without but I didn’t feel particularly well afterwards’: the best (and worst) vegan cheese testedThis article is more than 1 month oldWhich brand makes the cheesiest cheddar alternative ‘Hands down my favourite bit of kit’: 13 kitchen gadgets top chefs can’t live without When I was asked to review plant-based cheeses that make non-dairy cheese out of fermented nuts or soya beans more often than not it’s manufactured by big companies who are adept at recreating flavours but who use ultra-processed ingredients such as emulsifiers The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. I’ve used vegan cheese only a handful of times in the eight years I’ve been writing my vegan column for the Guardian partly because I like to know what’s going into my body (and and also because it varies so wildly in terms of how it behaves: does it melt that makes it tricky to use and make sure there’s consistency in the journey between my kitchen and yours So here is my chance to dig a little deeper looking for anything on the spectrum between buttery because so much about eating cheese is about mouthfeel and that satisfying credentials: my vote will always be in favour of products made with natural ingredients I believe that’s where the best food comes from £4.50 for 100g at Waitrose and with the same instant gratification as dairy cheese – and I know because I can’t stop nibbling it cheesy flavour akin to a medium mature cheddar and it comes in a pleasing wedge that can be cut or spread Melts well into a creamy texture in the mouth Faint powderiness that I can forgive because it hits the flavour and mouthfeel on the nail A solid block that could be used any which way It almost melts in the fingers and then does so in the mouth then gives way to a flavour that’s more “pungent miso” than cheddar the mouthfeel is spot on and it has the purest ingredients list of all these “cheeses” would be best between two slices or melted through pasta £6.99 for 120g at I Am Nut OK and hard to extract from the packaging without smooshing it Has the fewest ingredients and could be an option for those looking for purity and good flavour gently tangy and impressively cheesy at first perhaps the flavour is too mild because it gives way to a faint but detectable starchy finish It comes in a block and cuts better than it crumbles but is comprised of lots of processed ingredients Free weekly newsletterGet the best shopping advice from the Filter team straight to your inbox We will earn a commission if you buy something through an affiliate link £2.80 for 180g at Ocado Looks more like those yellow-tile backing boards you find in your local B&Q than real food Tastes somewhere between cold unsalted butter and the mild sweet wrapped sliced cheese that I ate (and enjoyed) in the 1980s The mouthfeel starts at polypropylene and transforms to cream but I didn’t feel particularly well afterwards £2.60 for 200g at Tesco Tastes like ground powdered rice held together by fat it turns out I’m wrong about the rice – it is actually four different types of starch held together by water smooth and solid texture that not every plant-based cheddar can boast £1.75 for 120g at Sainsbury’s buttery and plasticky love child of a Baby Bel and a Laughing Cow triangle seeing as it’s produced by the same company that makes both those cheeses Tastes of nothing until masticated vigorously The texture is a touch rubbery and a touch powdery and the flavour eventually makes an entrance as a not-unpleasant salty smokiness but not in any discernible cheese- or cheddar-like way plus it disintegrates into a disgusting powder in my mouth ShareSaveCommentBusinessSportsMoneyStadium Cheddar: How Sports Embraces Cheese SponsorshipsByTim Newcomb Forbes contributors publish independent expert analyses and insights stadiums and sneaker tech.Follow AuthorMay 02 10:17am EDTShareSaveCommentTillamook sponsors the Portland Timbers with the brand across the jersey front and a baby loaf LED .. More sign in Providence Park (seen in the background to the left) Tillamook made a melty splash last year becoming the kit sponsor for the Portland Timbers Cabot has a new creamy deal with the Boston Red Sox that posts a grilled cheese stand at Fenway Park embracing three major Wisconsin professional teams It’s all part of cheese’s momentum in the world of sports and stadiums “The live sports experience has evolved significantly in recent years with improvements to the culinary offering representing one of the biggest evolutions across the board,” Harry Poole senior vice president of brand marketing at Excel Sports Management “By creating the right culinary environment in-stadium teams will have more commercial opportunity within that space while also fostering a stronger environment for fans to enjoy their time.” Poole says the brands with the best opportunity to connect to fans are the one that enhance the experience “Big cheese has certainly found their niche across sports,” he says “The common thread between all those deals is their efforts to improve the culinary experience compared to more traditional stadium food.” Sports food is growing in momentum, from partnerships with local restaurants to the rise of wine to the power of cheddar (and mozzarella Tillamook now sponsors the Portland Timbers kit and with products throughout Providence Park First came the baby loaf on display inside Portland’s Providence Park an oversized replica of Tillamook Creamery’s block of cheddar sold across the country That sponsorship began in 2014 and expanded into branded concessions taking a major leap in 2024 when Tillamook “When the Timbers began looking for a new jersey sponsor our consumer relations and social media teams received dozens upon dozens of comments from fans suggesting—in some cases demanding—that Tillamook become the new sponsor which led to us having a serious conversation with the Timbers,” Kate Boltin senior vice president of brand and marketing for Tillamook “As two organizations with roots in the Pacific Northwest we view our partnership as another way to share our pride with the local fans and the community we all share in this investment is proving to help us gain exposure for the Tillamook brand across the country with food lovers looking for high quality dairy.” The largest sponsorship Tillamook, which recently won the title of “Best Cheddar in the World,” has signed to date is meant to deepen relationships with fans in Oregon but give the brand exposure nationwide offer co-branded gear—one scarf features a grilled cheese sandwich with a massive melted cheese pull—and embrace concession stand offerings with everything from ice cream sandwiches to a special Tillamook Mac & Cheese in the Tillamook Melt stand Through all the growth that baby loaf still has a place in Providence Park now an LED sign that “ages” as the Timbers score goals moving from medium cheddar to sharp to extra sharp and even ice cream if the game gets really goal-heavy Cabot's presence at Fenway Park puts the Vermont dairy front and center for Boston fans in 2025 Venture down Jersey Street at Fenway Park and you’ll stroll right up to the Cabot Creamery concession stand featuring a lineup of grilled cheese sandwiches featuring the Vermont creamery’s sharp cheddar which includes enhancements such as tomato has been a “grand slam opportunity.” So far the Pimento Grilled Cheese has been “hitting it out of the park.” The new grilled cheese stand from Cabot at Fenway Park has proven a hit in 2025 additional Cabot Creamery signage appears inside the ballpark and the brand’s Seriously Sharp mascot will make appearances throughout the season “Baseball stadiums like Fenway have been a gathering place for generations of fans,” Gile says “Cheese is often at the center of gatherings since it complements and enhances so many dishes you want something that’s really delicious and convenient Cheese is the ultimate comfort food making it a home run addition to the stadium experience.” Sargento supports three Wisconsin professional sports teams with cheese-filled sponsorships More including a recent Swissconsin Night in Milwaukee for the Bucks With all the growing cheese-in-sports elements from the West Coast to the East Coast the concept was really born in Wisconsin—no surprise for cheese fans—when Sargento became the official cheese of the Green Bay Packers in 2003 Sargento kicked off the sponsorship with a philanthropic component donating to hunger relief in the state—Sargento has now donated $1.9 million as part of the program with the Packers—so as Sargento became the official cheese of the Milwaukee Brewers in 2013 and the the Milwaukee Bucks in 2018 each partnership featured another philanthropic element The Wisconsin-based cheese brand shows up differently in each venue with the Brewers dugout prominently featuring the Sargento logo and for every double that’s hit the brand’s special “Double Helping for Hunger” graphic appears on the big screen the announcer highlights the brand’s “Touchdowns for Hunger” program it triggers an LED ribbon display highlighting “Tip-off for Homes.” such as fans receiving “Chantlers”—cheese antlers—at a Bucks game on a national cheese day and a Swissconsin Night on National Swiss Cheese Day that featured a cheese curd chili dog on the menu Sargento serves a fried cheese curd not available at retail Brewers fans can also grab a Sargento Gouda burger or specialty macaroni and cheese “As midwestern sports fans and Wisconsinites we know that cheese makes meals and snacks more exciting—from handheld sandwiches and hot dogs to spicy nachos and tailgating—cheese pulls it all together,” a Sargento spokesperson tells me As more Americans eat cheese—the average American eats 42 pounds of cheese annually according to the International Dairy Foods Association—Wisconsin plays a key role in that growth is alone responsible for 14% of all cheese distributed in the country “It is no surprise,” the spokesperson says “that cheese is such a star when it comes to dining and that includes the stadium experience.” The Cooper cheese sponsorship shows up in menu items and signage for the Philadelphia Union Philadelphia-based Cooper cheese made its connection to the city official in 2025 by becoming the official cheese of the Philadelphia Union of the MLS Subaru Park and WSFS Bank Sportsplex (along with sponsoring Eagles’ cornerback Cooper DeJean) And it means Cooper is featured throughout Subaru Park from the cheesesteaks to the smash burgers to the macaroni and cheese Along with LED signage throughout the stadium and at the Union Yards Grill a large tailgate and beer garden space across from Subaru Park Cooper cheese is readily available across the site The brand’s sharp white American cheese is the key product throughout the venue but expect to see products aplenty “This partnership is important to the Cooper cheese brand because we both share a passion to celebrating our ties to the Philadelphia market,” Michelle Spoerl “We are excited that our fans will be able to create lasting memories as they dine The Buffalo Bills have had an official cheese since 2022 a hometown cheese brand manufactured in Buffalo by Lactlis American Group The plant on Buffalo’s South Park Avenue produces ricotta so pizzas inside Highmark Stadium are made with Galbani mozzarella The brand’s cheese has been integrated into the entire stadium concession menu including meatball subs and meat and cheese boards home of both the NFL’s Seahawks and the Sounders of the MLS serves Beecher’s Handmade Cheese in the form of the Seattle brand’s “World’s Best Mac & Cheese,” according to a spokesperson for the cheesemaker Expect to see more Beecher’s products appear in minor league baseball venues in Portland and Seattle Continued localization of stadium culinary programs across the country give brands an opportunity “More stadiums are offering a more elevated premium culinary experience to fans that demand better quality on gameday,” Poole says “An improved culinary experience helps keep fans engaged and often serves as a user-generated content machine on social.” That means fans can embrace the local melty cheese goodness across the nation’s sports stadiums Sustainable building solutions provider Holcim UK has installed a new solar array on the roof of one of its largest sites in an effort to decarbonise its operations A total of 464 solar panels have been installed on the roof of Holcim UK’s Callow plant located near Cheddar in the south west of England The development was managed by Rengerco and installed by Aniron and is capable of generating over 167,000kWh of power per year which will meet approximately eight per cent of the site’s annual power needs Solar Power Portal reached out to ask for the total installed capacity but had not received a response as of the publication of this story The company has set a target of achieving net zero emissions by 2050 This latest rooftop installation follows previous solar installations at Holcim UK’s Huland Ward and Bardon Hill sites in the past year said that the company has several other decarbonisation schemes planned for 2025 adding: “Renewable energy is one of the key components of our net-zero strategy lowering carbon emissions and making our sites more self-sufficient.” Holcim UK’s solar efforts follow a broader industry trend that has seen a number of major manufacturing and industrial firms install rooftop solar arrays Last month, AMPYR Distributed Energy announced the successful completion of a 224kW rooftop solar array for the Lancashire headquarters of exotic mushrooms producer Smithy Mushrooms something which Smithy Mushrooms director John Dorian called “an absolute game changer” The project was funded through a bespoke power purchase agreement (PPA) with Shawton Energy. The Bannatyne Group made no upfront investment in the installations, which were instead funded by Shawton Energy, and will purchase the energy from the installations at a fixed, low-cost price. Britain’s love for its favourite cheese, Cheddar, is undergoing a major transformation thanks to the changing British palate. For centuries the most popular strength for Cheddar across the UK was mild and medium but latest sales data can reveal that the fastest growing varieties are now the most powerful extra mature and vintage types.   In order to meet the growing demand Tesco has increased the pack sizes of its own label top strength cheeses while ordering more to be ready once they have matured for the requisite 18 plus months. Cheese experts say the change is all down to our love of spicier food which now dominate British cuisine and which have hardened our palates. Latest 52 week volume sales data across all retailers from independent analysts Kantar (25 Jan 2025) shows: At Tesco demand for extra mature and vintage Cheddar have increased by nearly 25 per cent in the last year. Tesco UK cheese buyer Darren Atherton said: “The gradual move towards stronger tasting Cheddar varieties has come about because of our love of spicy food. “With curries, Asian and Mexican food now a regular part of the UK diet our palates are acclimatising to these stronger and more exotic flavours so that we tend to go for more complex taste profiles. “This has been especially recognised in the Cheddar industry where producers are widening the strength profiles of their cheeses to include varieties that pack more of a punchier taste. “And they are achieving this by selecting different starter culture at the start of the cheese making process which then produce different flavour profiles over longer periods of maturation.” As a result of the trend more Cheddar producers are now making stronger tasting varieties. Artisan independent cheesemakers, Ford Farm, who specialise in Cheddar and make the famous cave aged Wookey Hole and Coastal Bite varieties are also seeing the rising demand for stronger and punchier varieties. The company, based outside Dorchester, in Dorset, gives the example of its Coastal Cheddar which it launched in 2000. Sales slowly grew through word of mouth until it was picked up by Tesco in 2006 who put it for sale in its stores across the UK. In the last 15 years the company has seen demand rocket by 460 per cent with production growing from 1300 tonnes a year in 2010 to the present 6000 tonnes. Ford Farm’s head cheesemaker Martin Crabb said: “Demand for vintage Cheddar is going through the roof right now and is almost certainly at an all-time high. “We created our Coastal Cheddar to appeal to the consumer demand for a rich, rugged Cheddar and we age it for up to 15 months which gives it an intense flavour while the culture used also adds a contrasting subtly sweet top note. “The variety has won gold medals at the British Cheese Awards and International Cheese Awards and we’ve been told that it has become the biggest selling branded Cheddar in America.” Tesco hard cheese technical manager Eleanor Wood added: “A big signifier for high quality within vintage cheddar is the visual formation of calcium lactate crystals that forms on the inside and outside of the cheese. “It adds so much depth of flavour and texture to the cheese, providing you with a slightly salty note but also a beautiful crunch.  “When eating the cheese you'll be hit by the complex flavours - slight sweetness first following the more intense sharpness and acidic notes, leaving you salivating and wanting more.” An excited group of junior runners gathered at the Kings fitness and leisure on Sunday the 13th at 9:00 for the 318th Cheddar junior parkrun. Rachel gave the run briefing and welcomed the four first timers who joined us this week and thanked one of our volunteers for choosing park run to complete their volunteering section for DofE. Overall, we had 17 volunteering and 30 running. A substantial field of runners ran, jogged and walked the two laps of the field, cheered on by the marshals. The conditions were slightly damp underfoot and it was great weather for running. Euan finished as first male and ran alongside a fast adult which helped him to gain a new PB! Ashleigh finished as first female who also achieved a PB along with six more juniors! All of the super runners should be proud of completing their 2km run this week and getting up early on a Sunday morning! I enjoyed volunteering at Cheddar parkrun because it’s such a happy and supportive place and will miss the friendly and welcoming atmosphere at Cheddar junior parkrun. © parkrun Limited (Company Number: 07289574) No part of this site may be reproduced in whole or in part in any manner without the permission of the copyright owner. Frameworks, 2 Sheen Road, Richmond, TW9 1AE Our campaigns fighting for fairness and equality in the entertainment industry and beyond Join together with fellow members to fight for a fairer industry Be part of a movement making entertainment a better place to work Protesters marched to New Scotland Yard to call for Justice for Heklina the drag artist who was found dead at a flat in Soho on 3 April 2023 On 31 March over a hundred people marched from Big Ben down the road to New Scotland Yard to call for Justice for Heklina had been performing in a show at Soho Theatre during that time The march was in protest at the Metropolitan Police’s handling of Heklina’s case and homophobic bias in the force the Met had apologised for its failings in the investigation into Heklina’s death The march was organised by friends of Heklina including drag artists and members of the LGBT+ community and was supported by Equity Speakers at the protest included drag artists Peaches Christ Speaking alongside them was Equity General Secretary Paul W Fleming singer and Scissor Sisters member Ana Matronic the LGBT+ and human rights campaigner Peter Tatchell and London Assembly Member for the Green Party Zoe Garbett Heklina’s friends report that the investigation has been marred by constant delays a lack of communication and multiple changes of personnel the investigation remains open and it took until January this year for police to release CCTV footage of three men they want to speak to in connection to the case Equity General Secretary Paul W Fleming wrote to the Mayor of London Sadiq Khan calling on him to “raise as a matter of urgency the investigation into Heklina’s death in your meetings with senior officers in the Met and ask what is being done to remedy the litany of failings in this investigation.” this investigation came at a time when Baroness Casey’s landmark report into the Metropolitan Policy found the force to be institutionally homophobic,” writes Paul W Fleming in the letter “It is hard not to conclude that such homophobia has affected the Met’s investigation in this case… More broadly Equity’s drag and variety members are facing increasingly inhospitable working conditions in London largely due to the rapid decline of small venues rising homophobic and transphobic violence and low levels of trust in the Met.” “Heklina was one of my oldest and closest friends We were family and finding her dead in London was truly traumatising but it has only been made worse by the complete lack of attention from the London Met Police myself and Heklina's next of kin have been ignored Only when I went to the media was there a response Queer people deserve to be treated fairly and equally and we demand change.” “The continued insensitive and incompetent handling of Heklina's death by the Metropolitan Police is a stark reminder of the way assumptions continue to cloud police inquiry in the UK how we identify or details of our personal lives should never be allowed to determine the quality of protection provided by the police holds inherent value; loss warrants equal care To suggest otherwise is not just misconduct but a dangerous failure that places multiple communities at risk.” “Heklina was one of the first people to give me an international booking I'm horrified to learn from Peaches about the huge failures of the Met Police in the investigation and communication surrounding her death I’m unfortunately no stranger to the justice system and marginalised communities know first-hand the bias that can be found within the police force – we demand answers Equity incorporating the Variety Artistes' Federation is an independent trade union Website by The MTM Agency Milder blocks of the cheese have long been our bestsellers but UK retailers have seen a surge in sales of extra mature Figures from supermarket Tesco showed a 25 per cent increase in demand for its strongest varieties during the past 12 months But which supermarket version really cuts it One man who certainly knows his cheddar is cheesemaker Alex James Here the Blur Bassist founder of the annual Big Feastival and curator of Britpop Wines tastes extra mature cheese and gives his verdict perfected by scientists and now made in vast Willy Wonka-esque factories Around 100 grams will give you a really generous indulgent-sized chunk to serve with a ploughman’s I struggle to think of anything that 79p would be better spent on good-looking strong cheese with plenty of spring-oniony zip It’s crying out for a classic crusty bread roll, a fat pickled onion and a glass of ice-cold beer in the spring sunshine. You want a nice tight curd in an extra mature variety but this one is a bit loose and the texture’s a bit squishy for cheeseboard duties microwaving it until it’s nice and gooey and then slavering it all over a piping-hot jacket potato Give it plenty of pepper and maybe a side of pickled gherkins judges are asked to consider three key factors of entries: appearance I found the texture of this one a bit on the rubbery side But it was still far from a disaster to taste alongside plenty of sharp piccalilli punch it would be great oozing on top of toast or a crispy crumpet nothing melts quite like Cheddar and while extra mature and vintage varieties are great on a cheeseboard you are a liquid cheese fan as they melt the best and cost the least M&S does have an exceptionally well-curated cheese section.In fact, I’d say it’s the best on the high street, and it’s also incredible value for money This is a truly sensational extra mature Cheddar – it would draw a crowd at a cheese competition It tastes like tucking into a sticky toffee pudding It’s like enjoying your cheese course and your dessert simultaneously I’d have a big wodge of it with port or a cider brandy Or both maybe – the possibilities are endless You can see complex salts crystallizing out of the curd which is enough to get any cheese geek’s pulse racing Even when you’re comparing cheeses in the same category it never fails to surprise me how different they can all taste Especially as all cheeses contain just four ingredients: Milk Some Cheddars are now made with cultures traditionally used in continental cheeses such as Comte which can bring a really satisfying sweetness CHAMPAGNE has to be made in that French region, while Cornish pasties have to be made in Cornwall but Cheddar can be made anywhere in the world And while it was invented in a cave in Somerset it was the Australians who perfected the art of mass-producing the ancient recipe You’d think the fact that anyone can copy that recipe and call it Cheddar would be a gift for the discount retailers who love a dupe But this 18-month aged extra mature from Wales is way off the pace We take Cheddar seriously and expect decent value So this pricey “Deluxe” option is a real disappointment It needs a massive pile of pickle to rescue it THOUGH this has certainly got something to say for itself it is not as pleasing as the Sainsbury’s block The fact that large-scale distributors can now source their Cheddars from all over the world makes for a very strong field But this extra mature is not a total catastrophe and still provides plenty of zippy notes It would be best eaten with some sliced apple – a fruit which is great with pretty much any fromage and particularly good on a cheeseboard it’s worth seeking out speciality varieties from smaller producers Here are a few of my mature favourites from British family-run dairies Quicke’s: This Devon dairy makes a stupendous range of traditional benchmark Cheddars from mild and buttery to vigorous and vintage cloth- bound Cheddar hand-made with unpasteurised milk in Somerset Montgomery’s Cheddar: Perhaps a contender for Cheddar King of Kings Keen’s: The Keen family have made this cheese in Somerset since 1899 – and clearly know what they are doing Our journalists strive for accuracy but on occasion we make mistakes. For further details of our complaints policy and to make a complaint please click this link: thesun.co.uk/editorial-complaints/ Is it possible for one of the world’s great cheeses to fly under the radar since moving here I have made a small study of the glories that are Irish cheeses I read my bedside copy of the Sheridan’s Guide religiously and regularly make a pest of myself sampling anything new that I find at the market After five years I thought I had a pretty good handle on the subject until just before Christmas when I was putting together a cheeseboard for a neighbourhood party I was smugly satisfied with my selections until the friendly woman behind the Sheridan’s counter at my local Ardkeen market suggested I try one more I have learned that when this woman recommends She shaved a paper-thin sample off a large wheel with a stony grey rind I put it in my mouth and instantly knew I was on to something special The texture was a little like that of a well-aged Parmigiano Reggiano – slightly crumbly with that distinctive crystalline protein pop The flavour was more along the lines of a great Comté – nuts That was my introduction to Coolattin Cheese’s Mount Leinster Cheddar How I’d never heard of it before I’ll never know for the last two years it has been judged the best cheddar in the world at the World Cheese Awards it had been twice chosen as the best Irish cheese at the same competition it twice had been crowned the supreme champion at the Irish Cheese Awards Both the quality of the cheese and its relative obscurity are down to the meticulous care of Coolattin Cheese owner Tom Burgess. Operating from a small dairy farm in west Wicklow Burgess controls his cheese every step of the way – from pasture to marketing Because it is produced in relatively small quantities it’s usually best found at dedicated cheese markets [ Top Irish food and drink products and people for 2025 are namedOpens in new window ] Coolattin is in the heart of an area long known for quality dairying. The operation is a quick walk to Rathgal, a late Bronze Age stone fort built about 3,000 years ago, at least in part to protect prized cattle herds, Burgess says. It was the quality of the grass here that indirectly led Burgess to cheesemaking. “Good grass means good milk,” Burgess says. “And if you have the milk right before you start, you’re well on your way.” “I have complete control over the milk because they’re our cows, fed on our grass. It all comes from our farm.” To take advantage of this, Burgess’s cheeses are made only from raw milk and only in the months that the cattle are feeding on grass – April to October. Coolattin only sells two kinds of cheese and they’re made almost identically. The morning milking goes straight into cheesemaking, where after heating, setting, cutting and draining, it is transformed into the beginnings of cheddar, wrapped in linen to allow the cheese to breathe and ready to start ageing. Burgess makes roughly 1,500 wheels a year, divided almost equally between the Coolattin Cheddar and the Mount Leinster. That’s almost twice his production of a few years ago, before he entered a farming partnership with a neighbour that over time has nearly doubled his pasturage and number of cows. In fact, the only difference between the two cheeses is ageing. Coolattin is ready to be shipped after about a year, while the Mount Leinster is aged for at least 15 months and up to two years. Tasted side-by-side, you can readily see the effect of time. The 12-month-old Coolattin Cheddar is a beautiful cheese, smoother in texture with a flavour that leans more toward flowers and citrus tang. The 15-month Mount Leinster is noticeably crumbly with more developed flavours of mushrooms and earth. That complexity is even more apparent in the 18-month Mount Leinster. And a sample cut from an even older wheel shows that distinctive protein crunch and yet more complexity. Needless to say, none of Burgess’s cheeses have much in common with what you may know as cheddar. In fact, he says, when he started selling the cheese, some friends suggested he should avoid that name because it is so associated with bland supermarket cheese. But it was the great artisanal English cheddars such as that made by Jamie Montgomery that inspired Burgess to make cheese in the first place, though he tweaked the recipe to include tricks from some great French cheesemakers. “I also like Comté and Gruyere,” he says, “and those are lovely cheeses, but I think cheddar has more length in flavour and a greater complexity.” Those in the know certainly agree. Burgess says he was surprised but not surprised by all of the honours his cheeses have won. “It’s just unbelievable,” he says. “But in another way I’m not surprised, really. When I started making cheese I said I was going to make the best cheese in the world. This was 20 years ago and more. “But I knew I could do it because I could see then that I would have full control from the milk going into the cheese vat, to the process and the maturing. I knew if I did everything right, I could do it.” “I think we’ve kind of got the milk and the cheese part where we want to be. Now it’s just figuring out the marketing so more people know about us.” Facebook pageTwitter feed© 2025 The Irish Times DAC If there is one thing we know about the UK; it has an enduring love for cheese - especially cheddar. To celebrate this, its latest campaign for Mini Cheddars sees pladis revisiting its award-winning Cheddar Town brand platform, which has been refreshed, revitalised and revamped by TBWA\London. The new digital video campaign takes place back in the whimsically cheesy haven of ‘Cheddar Town’ inspired by the bright colours and iconic sunburst logo of Mini Cheddars. The new animated campaign, directed by Robert Strange and produced by Blinkink, takes viewers into the heart of the quirky cartoon wonderland, which has become a favourite of consumers and awards juries alike. The previous campaign saw it exceed growth targets across penetration, frequency, audience profile, and revenue. The platform also won Gold Effies in both the UK and Europe. This time, the spotlight is on the townsfolk’s annual cheese rolling competition - a hilariously chaotic event that showcases the community’s shared obsession with cheese. The creative kicks off with a giant, mischievous cheddar wheel taking the lead as the townsfolk race after it. Each character uses cheeky tactics to gain an edge: Gladys loses her pearls trying to trip up competitors, while another racer disguises themselves as a tree to take out others. The playful narrative culminates in a surprising twist when a gleeful winner nets the ultimate prize - a bag of Mini Cheddars. The ad closes with the line, “Mini Cheddars, Baked with Real Cheese.” With its vibrant animation, playful storytelling, and focus on Britain’s fanaticism for cheese, the campaign aims to capture hearts and appetites and showcase the snack’s ability to satisfy daily cravings. Manning Gottlieb OMD have planned a blend of high reaching video channels which strongly indexed against Mini Cheddar’s audience to support the asset. Social-first content created by MG OMD’s Social Engine will bring townsfolk figures to life alongside an influencer partnership based in Cheddar Town itself to amplify messaging.   Paul Jordan, ECD at TBWA\London, said, “Cheese Rolling was simply the perfect scenario for our latest saga in Cheddar Town. There can be no better way to highlight how strange and obsessed we Brits are about cheese than to watch a whole town hurl itself down a hill in pursuit of it. And because Mini Cheddars are baked with real cheese they’re every bit as round, yellow and delicious as their namesakes.” Kate Stokes, marketing manager for Mini Cheddars at pladis UK&I, said, “Mini Cheddars has always been about delivering big flavour in a small package, and this latest campaign perfectly captures the fun and obsession our fans feel for cheese. We’re incredibly proud of our product’s heritage and quality, and thrilled to share this next chapter of ‘Cheddar Town’ with the nation .” Robert Strange, animation director said, “I love directing these Mini Cheddars films - they capture the spirit of the old-school ad campaigns that first made me want to direct commercials. In an era of snackable content, it’s refreshing to sink our teeth into a proper 20-second return to Cheddar Town, mining more comedy gold from the characters we created in 2021 and throwing them into their own bizarro downhill cheese roll.” Best extra virgin olive oilDiscover the best supermarket extra virgin olive oils from our expert taste test Wine guidesDiscover the best champagne sparkling wine and red wine from our expert taste tests we round up the Best Buy food and drink from our taste tests We asked a panel of consumers to try big-brand and supermarket no-alcohol beers and lagers to find the best booze-free bottles you can buy Our blind taste test reveals which Greek-style yoghurts deliver on thick We pitted Lurpak against cheaper supermarket own labels in a blind-taste test to find the best buttery spreads Discover which supermarket Christmas puddings came out top in our independent consumer taste test - and the best value option to buy We asked independent experts to blind-taste premium mince pies from Aldi Waitrose and more to find the tastiest and best-value options to buy Our blind-taste test has uncovered the best supermarket hot cross buns for Easter 2025 including a Great Value pick for less than £1.50 Discover the budget beans that beat Heinz and could save you more than £100 per year We reveal the supermarket tea that came top for taste Duerr's and Frank Cooper's but a supermarket marmalade took the top spot Our blind taste test reveals which gold blend supermarket coffees beat Douwe Egberts Discover what goes on behind the scenes of our Which taste tests and how we uncover the best food and drink Cheap supermarket frozen roasties came top in our blind taste test A cheaper supermarket option impressed in our blind taste test of sweet chilli crisps We asked thousands of customers to rate the recipe boxes and meal kits they'd used to find the best options to buy We compare fruit and veg boxes from Abel & Cole Our consumer taste test reveals the tastiest cottage pie ready meals you can buy Find out which premium gins impressed the experts in our blind-taste test  Our expert panel blind-tasted champagne truffles from Charbonnel Et Walker Fortnum & Mason and Hotel Chocolat alongside premium supermarket options Avoid a dry turkey crown this Christmas by following our top cooking tips and easy-to-follow turkey crown recipe more turkey roasting and carving advice for optimal results Try our simple Yorkshire pudding recipe, and get tips from celebrity chefs James Martin, Jamie Oliver and Mary Berry We share a basic roast gammon recipe and serving tips – plus, find out how to cook gammon in a slow cooker, recommended gammon cooking times and what size joint to buy We explain what to look for when picking the perfect port, based on our supermarket port taste test with wine expert Charles Metcalfe, plus how to store and serve it  A plethora of plant milks are available - find out what's best From tofu and tempeh to Beyond Burgers, which vegan and vegetarian alternatives are best for taste, health and the environment? Cheapest supermarket in April: has Aldi beaten Lidl?03 May 2025 Finding the best Lego deals in May02 May 2025 What's the fastest way to chill a beer?01 May 2025 Best deals in the May sales01 May 2025 Best cheap supermarket food and drink: the own-labels that beat the big brands29 Apr 2025 The 'healthy' baby foods that are full of sugar28 Apr 2025 Illegal and potentially dangerous ‘energy-saving’ plugs still widely available22 Apr 2025 Aldi vs Lidl: which is the better discount supermarket?17 Apr 2025 12 things we love under £15015 Apr 2025 Which? Shorts podcast: have you bought a dangerous product without realising?09 Apr 2025 Get the power of Which? in your pocket by downloading our app, giving you on-the-go access to our reviews Notifications can be managed in browser preferences. Batches could be contaminated with the potentially killer bacteria listeria I would like to be emailed about offers, events and updates from The Independent. Read our Privacy notice Supermarkets selling a range of Irish blended cheeses have issued an urgent recall over fears batches could be contaminated with the potentially killer bacteria listeria. Shoppers who bought Horgans Irish Smoked Cheddar Claddagh Bo Irish cheese and many variants of Old Irish cheddar including one infused with Murphy’s Stout with expiry dates in May are being urged to return the JOD Food Products to the point of purchase The Food Standards Agency (FSA) has warned that symptoms caused by listeria can be similar to flu and include a high temperature some may still be in consumers' refrigerators or freezers The products should be discarded or returned to the place of purchase Refrigerators, containers and other surfaces that may have touched the foods should also be cleaned and sanitised. within a few hours or days after eating contaminated food But they also can take weeks or up to three months to show up Those most vulnerable to getting sick include the very young people older than 65 and those with weakened immune systems or who are pregnant According to the Food and Drug Administration (FDA) the Listeria monocytogenes bacteria was first identified in 1911 but named in 1940 to “honour” British surgeon Joseph Lister who recognised the importance of sterilising equipment before attempting invasive operations It enters the human body after contaminated food is eaten or handled or contaminated surfaces are touched The institution’s website said: “After a person ingests Listeria monocytogenes the bacteria grow quickly in the liver and then move into the bloodstream and can invade many places in the body membranes surrounding the brain and spinal cord the gastrointestinal tract and the bloodstream.” In November, a baby died and at least 10 other people fell ill in an outbreak of listeria food poisoning linked to meat supplied from Yu Shang Food, Inc., of Spartanburg, South Carolina. Join thought-provoking conversations, follow other Independent readers and see their replies For best viewing experience of this website Please enter a place name in the search bar After provisionally the warmest May Day on record in the UK higher than average temperatures will subside over the weekend Environment Agency Updated: 05:50 (UTC+1) on Tue 6 May 2025 Fine and settled under the influence of high pressure A chilly start but with plenty of clear skies bringing long spells of sunshine Cloud thickening from the west later in the afternoon but remaining dry for all with light winds Evening cloud gradually clears away leaving a dry night with clear spells Wednesday brings a mixture of sunny spells and cloudy skies A few spots of rain may be felt in the far southwest Widely dry and settled with high pressure dominating this week Dry across the vast majority of the UK with clear or sunny spells but also some patchy cloud Cloud will likely thicken across the far north and northwest during the weekend with some outbreaks of rain for a time There is also a small risk of some heavy showers in the far south or southwest high pressure will be dominant across the UK This will bring predominantly fine and dry weather for the majority of places Temperatures are likely to be slightly above normal for the time of year although there is a chance of some cold nights Fairly typical weather for the time of year is most likely through this period fine and dry weather is more likely to dominate although this will be interspersed with occasional spells of rain and showers with a risk of heavy rain and thunderstorms in places temperatures will most likely be near to or slightly above average have been stolen from a London-based artisanal cheese maker Patrick Holden of Neal’s Yard Dairy said that 22 tonnes of Hafod Westcombe and Pitchfork Cheddar were stolen on 21st October.  The fraudsters who posed as an agent of a French supermarket have received the biggest order in the company’s history and did not pay for it.  “The robbers asked Neal’s Yard to dispatch it to another warehouse in or around London from which it was then collected by these nefarious people so they cleverly covered their tracks.  and if they sell the cheese they’ll get more again” The artisanal cheese maker and farmer who runs a dairy farm in western Wales added that he believes the produce may end up on the streets of Russia or the Middle East “where people aren’t going to ask questions about where it came from”.  “I think if they tried to sell it closer to home they’d find it difficult because the international artisan community is very connected,” Mr Holden said.  “If they tried to sell it in North America the balloon would go up because people would ask questions,” Mr Holden added The business is currently working with law enforcement authorities to identify the perpetrators of this fraud we have honoured our commitment to our small-scale suppliers and paid all three artisan cheesemakers in full.  we would like to put out a call to everyone within our esteemed community of cheesemongers around the world “If anyone is offered or receives cheeses they believe may have been associated with this theft, particularly clothbound Cheddars in a 10kg or 24kg format with the tags detached, please contact info@nealsyarddairy.co.uk so we can support the police in their investigation,” the owner of Holden Farm Dairy said.  Celebrity chef Jamie Oliver has commented on the sad news, asking people to be wary of suspiciously large quantities of premium cheddar being sold “for cheap”.  He added: “There has been a great cheese robbery. Some of the best cheddar cheese in the world has been stolen.  “Remember, if the deal seems too gouda to be true, it probably is.”  View this post on Instagram A post shared by Jamie Oliver (@jamieoliver) Mr Holden said that Neal’s Yard Dairy has received “an overwhelming number of calls “We are truly touched that so many people in the artisan cheese community and beyond are standing with us It’s a reminder of why we love the work we do.  we say: continue to support British and Irish cheese and Westcombe are special examples of farmhouse Cheddar for a long time to come,” he concluded.  Read more rural news Business and Rural news from the UK’s favourite monthly farming magazine We’ve now moved to our new office in Stowmarket If you wish to contact us please use our new address: Authorities in London have arrested a 63-year-old man in connection with the cheese heist of 2024 in which tens of thousands of pounds of high-value cheddar were stolen from a major distributor London-based retailer and cheesemaker Neal’s Yard Dairy said it learned on Wednesday that a suspect was in custody The Metropolitan Police confirmed to NPR that a man was detained on suspicion of fraud by false representation and handling stolen goods “The man was taken to a south London police station where he was questioned He has since been bailed pending further enquiries," a police spokesperson said Over the past week, the British artisanal cheese community has been reeling after Neal’s Yard Dairy announced it had been the “victim of a sophisticated fraud resulting in the loss of over £300,000 worth of clothbound Cheddar” — the equivalent of more than $389,000 “The theft involved a fraudulent buyer posing as a legitimate wholesale distributor for a major French retailer with the cheese delivered before the discovery of the fraudulent identity,” the company said The thief made off with 950 wheels — over 22 metric tons, or roughly 48,500 pounds — of Hafod, Westcombe and Pitchfork cheddar, it added The wheels came from three different artisan suppliers across England and Wales these cheeses have won numerous awards and are amongst the most sought-after artisan cheeses in the U.K.,” Neal’s Yard Dairy said “The high monetary value of these cheeses likely made them a particular target for the thieves.” The crime cuts deep: Cheddar, which originated in a village by the same name in Somerset, England, is the best-selling cheese in the U.K. and a big source of national pride Last week, British celebrity chef Jamie Oliver explained in an Instagram video that there is “only a small handful of real cheddar cheese makers in the world,” and that’s where the stolen cheese came from. He called it a “real shame.” View this post on Instagram A post shared by Jamie Oliver (@jamieoliver) “This will slow Neal’s Yard being able to support all of their cheesemakers over the next five years Neal’s Yard Dairy is shouldering the cost of the crime having already paid the artisan cheesemakers in full The company says it is now taking steps to ensure its own financial stability and the “continued development of the British artisan cheese sector.” On Thursday, the company said it was aware of the arrest. "We are grateful for the progress they have made, and we will continue to support their investigation in any way we can," Neal’s Yard Dairy said in a statement Neal’s Yard was not the only company affected by the cheese heist Tom Calver with the cheesemaker Westcombe says they were led to believe they were sending their products to France via Neal’s Yard Dairy “These guys … basically impersonated a wholesaler-slash-customer, quite a large retailer over in France,” he said in an Instagram video, showing a row of empty shelves and noting he had posted excitedly about the 10-ton order just weeks earlier. “It was a hoax, it was theft, it was fraud. I mean, it’s nuts.” View this post on Instagram A post shared by Westcombe (@westcombe) Patrick Holden, whose Hafod Welsh cheddar was taken, told the BBC that the robbers asked Neal’s Yard Dairy to dispatch the cheese to a London warehouse He believes they may be trying to sell it in the Middle East or Russia “because people won’t ask questions there.” “I think if they tried to sell it closer to home they’d find it difficult,” he said naming North America and Australia as examples “Because the international artisan community is very connected.” The cheesemakers have all issued statements thanking Neal’s Yard Dairy for honoring the sale and praising the company’s response as an example of the trust and integrity that exists in the small industry Neal’s Yard Dairy is asking its “esteemed community of cheesemongers around the world” to keep an eye out for the cheese and contact them if they are offered or receive any suspicious deals — especially clothbound cheddars of certain weights (10 kg and 24 kg) with the tags detached Calver amplified that request in his Instagram video “If you do see or know of anybody over in Europe or around the world that there's some clothbound raw milk cheddar that's going cheap “Because we can potentially trace it back — hopefully I don’t know — and we can hopefully work with the police to try to find out who the culprits are and in some way help Neal’s Yard in this quest of finding the cheese.” Oliver told his more than 10 million Instagram followers that “if anyone hears anything about posh cheese going for cheap Oliver also wondered aloud what the thieves could possibly be planning to do with their high-profile loot unpeel the cloth and then cut the skins off and grate it and get rid of it in the fast food industry In a social media update posted on Sunday Neal’s Yard Dairy said it has received an “overwhelming number” of calls messages and visits from supporters since announcing the theft And it offered an answer to the many everyday cheese lovers who have been asking how they can help “Continue to support British and Irish cheese,” it wrote Pitchfork and Westcombe are special examples of farmhouse Cheddar Become an NPR sponsor London-based cheesemonger Neal’s Yard Dairy has shared that it was duped out of 22 tonnes of Cheddar with the premium cheese believed to have a street value of £300,000 was defrauded out of more than 950 wheels of clothbound Cheddar In an Instagram post from Neal’s Yard Dairy the company shared: “The theft involved a fraudulent buyer posing as a legitimate wholesale distributor for a major French retailer.” The cheese had been delivered before it became clear that the buyer was not who they claimed to be “Despite the significant financial blow we have honoured our commitment to our small-scale suppliers and paid all three artisan cheesemakers in full,” it continued “We are currently working with law enforcement authorities to identify the perpetrators of this fraud we would like to put out a call to everyone within our esteemed community of cheesemongers around the world.” The Metropolitan Police has confirmed that the “theft of a large quantity of cheese” was reported last week (Monday 21 October) and that “enquiries are ongoing into the circumstances” Among those to have publicised the incident in the hopes that the missing truckles will be tracked down is celebrity chef Jamie Oliver who shared an Instagram video to inform his 10.5 million followers: A post shared by Jamie Oliver (@jamieoliver) Oliver said that people should keep an eye out for “lorryloads of very posh cheese” but warned that it was possible that the stolen Cheddar might have been sliced and/or grated Neal’s Yard Dairy has said that if anyone finds clothbound Cheddars with the tags removed they should contact info@nealsyarddairy.co.uk and this information will then be passed on to the police It isn’t just high-value cheese which can seemingly disappear – at the beginning of this year it was revealed that one of Paris’ most famous restaurants had lost 83 bottles of wine, valued at a staggering £1.5 million. 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Listeria can cause flu like symptoms and even meningitis in severe cases Lidl has issued an urgent recall of infected cheddar cheese over fears it can cause flu-like symptoms and severe infections to babies Some Deluxe Sriracha Cheddar Cheese Wedges, sold in branches of the budget supermarket in Northern Ireland, were found to contain a dangerous bacteria called Listeria monocytogenes The batches of the spicy cheese being recalled have a best before date of May 5 Lidl said in posters being put up in affected stores the Food Standards Agency said: “Lidl Northern Ireland is recalling a batch of Deluxe Sriracha Cheddar Cheese Wedge because Listeria monocytogenes has been found in this product “Some people are more vulnerable to listeria infections babies less than one month old and people with weakened immune systems “If you have bought the above product do not eat it return the product to where it was bought for a full refund.” Symptoms caused by this bacteria can be similar to flu and include high temperature However, in rare cases, the infection can be more severe, causing serious complications, such as meningitis Some people are more vulnerable to listeria infections Last month, Braga Fresh’s ready-to-eat 12oz Marketside Broccoli Florets was also recalled, after the product was sold at Walmart stores in 20 different states. The broccoli was recalled because of the possibility it was contaminated with Listeria monocytogenes, which can also cause intestinal illness. The possible listeria contamination of Braga Fresh’s broccoli “was discovered during random sampling by Texas Health & Human Services from a Texas store location where one of multiple samples yielded a positive test result,” according to the FDA. {"adUnitPath":"71347885/_main_independent/in_news/in_uk/image/gallery_mpu_sb","autoGallery":true,"disableAds":false,"gallery":[{"data":{"title":null,"description":"Lidl figures","caption":"Lidl has increased its market share over the past year (Andrew Matthews/PA) Lidl has increased its market share over the past year (Andrew Matthews/PA) Aldi is shaking up the chilled aisle this festive season with a NEW range of Specially Selected cheeses featuring unexpected and daring flavour combinations Forget boring cheddar as this year Aldi is offering everything from the sweet and creamy to the spicy and bold to get those tastebuds tingling Available in stores now starting from just £2.49 Shoppers must try Aldi’s NEW and quirky Specially Selected Wensleydale with West Country Fudge (£2.49, 200g) crumbly texture of Wensleydale with the rich creating a surprisingly delicious cheesecake taste that’s perfect for satisfying both that sweet and savoury craving Aldi has launched a NEW Specially Selected Coastal Cheddar with Wasabi and Ginger (£2.49 This bold cheese combines the creamy sharpness of cheddar with the fiery kick of wasabi and the warming spice of ginger It’s a guaranteed conversation starter and an ideal addition to a festive cheese board for guests who like an unexpected kick Aldi is returning the shopper favourite, Specially Selected Bombay Spiced Red Leicester with Geeta’s Mango Chutney (£2.49 aromatic spices and paired with a sweet and tangy mango chutney shoppers can opt for the NEW Specially Selected Coastal Cheddar with Pineapple (£2.49 a mellow combination of sharp cheddar and sweet pineapple truffle lovers will adore getting stuck into returning favourite Specially Selected Sheep’s Cheese with Truffle (£3.49 earthy flavour infused with the luxurious essence of truffle making it a truly special addition to any cheese board To add a splash of flavour to the cheese board and spread that Christmas cheer Aldi has launched NEW Specially Selected Seasonal Chutneys (£1.39) offering the perfect sweet and tangy accompaniment to every creamy Shoppers can choose from Spiced Apple & Pear (200g) Aldi’s Specially Selected Cheese Range and Specially Selected Seasonal Chutneys are available in stores now For more information, please contact the Aldi Press Office on:T: 0207 479 0910 or alditeam@clarioncomms.co.uk has found that Aldi is yet again named the cheapest supermarket for a basket of 79 essential items this month Shoppers can say ‘ciao’ to a moreish-ly meaty Italian sandwich for under £1 this summer thanks to Aldi Proper Snacks has launched two new snacks Cheese Lentil Chips and Mature Cheddar Popcorn Both new products are available in single serve Both new launches are designed to meet consumer and retailer demand for snacks that deliver on flavour without compromising on quality The products are made with natural flavouring chief marketing officer at Proper Snacks said: “The UK’s love for cheese is undeniable – it’s a go-to in everything from sandwiches to snacks so it was important that we gave cheese the proper treatment All the Cheese chips – with four real cheeses – and Mature Cheddar popcorn bring something new to snacks across both our popcorn and lentil chip bases In a category where too many brands rely on artificial ingredients to create that cheesy flavour we’ve taken our commitment to big and natural flavours to create a snack that meets consumer demand for great-tasting products.” Tagged with: Whitehall and Yatton are the featured Club Connexion clubs for the visit of Exeter Chiefs to Bear Country for Community Day on Saturday The four local rugby clubs from the Foundation’s Club Connexion programme take centre stage on Community Day as for the West Country derby (5.30pm KO) Club Connexion is our local club partnership offer which supports the community clubs with coach education workshops player development camps and many other benefits All 30 local rugby clubs will enjoy a featured Bristol Bears home game at Ashton Gate throughout the 2024/25 season as part of the Club Connexion programme and you can find out more about Cheddar Valley Cheddar Valley RFC is a fully inclusive rugby club that welcomes players of all ages and abilities From the club’s minis teams to its family-oriented atmosphere Cheddar Valley pride themselves on creating a supportive and fun environment for everyone Hayley Keates-Porter says: “The club wanted to get involved in Club Connexion because it provides a fantastic opportunity to offer children new experiences and help them develop their love for rugby It’s a great platform to create excitement around the sport and encourage more young players to get involved.” “We’re incredibly excited for our Club Connexion featured game against Exeter Chiefs at Ashton Gate this will be their first time attending a live sports game so it’s a great opportunity to create lasting memories “We’re thrilled to share this experience with both our players and their families and it fills us with pride to have our club featured It’s a special moment for everyone involved and we can’t wait to see the excitement it brings to the whole community.” founded in 1931 by a teacher at what was then Whitehall School The club is still embedded in the local community with a membership of senior players and members who have been part of the club since they were kids.  The club’s minis and junior section has grown massively in the last few years and welcomes players of all abilities throughout the season to be part of Whitehall Sarah Pascoe said: “Until recently our Minis and Juniors has been small in number but we have seen a massive growth in numbers recently and being involved in Club Connexions allows our members to become more involved in the sport premiership fixtures and other events that Bristol Bears facilitate in the city.  “It’s an exciting programme for all our members and volunteers to feel part of the wider rugby community Our U9s are very excited to be on the pitch playing touch rugby before the featured game and we have a lot of new players who have never been flag bearers who also can’t wait to get on the pitch and enjoy the atmosphere.” Yatton RFC aim to make everyone feel welcome Whether it is hosting the Somerset Cup Final or welcoming touring side the club offers a warm welcome to everyone says: “We feel rugby brings huge personal joy to those involved and this has been a focus for our Minis & Junior section for a number of years We are blessed with brilliant coaches who not only give up their Sundays to train everyone interested in rugby but we also attend the local primary schools “Being a Club Connexion club was very important to us it has enabled us to benefit from the Bristol Bears Community Foundation’s coaching expertise as well as giving local kids opportunities they wouldn’t normally have Our kids are buzzing ahead of our featured game it’s good to have Premiership rugby back – we’ve missed it!” Ashton Gate StadiumAshton RoadBristolBS3 2EJ To continue please log in with your personal details Logging in will give you access to ticketing If you have not yet set up a Bristol Bears account just click Create Account below The products may be contaminated with bacteria that can cause serious illness. JOD Food Products issued a recall notice for 18 items due to “the possible presence of Listeria monocytogenes”. Symptoms caused by the bacteria can be similar to flu and include high temperature, muscle aches or pain, chills, vomiting and diarrhoea. In rare cases, the infection can be more severe, causing serious complications such as meningitis. Customers are being urged not to eat the foods and return all affected products to the store in which they were purchased for a full refund. A statement from JOD read: “Some people are more vulnerable to Listeria infections, including those over 65 years of age, pregnant women and their unborn babies, babies less than one-month-old and people with weakened immune systems. “If you have bought the above products do not eat them. Instead, return them to where they were purchased for a full refund. “Any customers with queries or concerns can contact JOD Food Products on 00353 6371209.” The full list of contaminated products is below; STV News is now on WhatsAppGet all the latest news from around the country Follow STV News Follow STV News on WhatsAppScan the QR code on your mobile device for all the latest news from around the country '+scriptOptions._localizedStrings.webview_notification_text+' "+scriptOptions._localizedStrings.redirect_overlay_title+" "+scriptOptions._localizedStrings.redirect_overlay_text+" London’s Neal’s Yard Dairy swindled out of 950 wheels of award-winning cheddars delivered to alleged fraudster The celebrity chef Jamie Oliver has encouraged cheese lovers to help police catch scammers who defrauded a London dairy out of more than £300,000 worth of English and Welsh cheddar Neal’s Yard Dairy, a distributor and retailer of British artisan cheese, delivered 22 tonnes of award-winning clothbound cheddar to the alleged fraudster posing as a wholesale distributor for a large French retailer before realising it had been duped described the incident involving more than 950 wheels of cheddar as a “brazen heist of shocking proportions” He told followers on Instagram to be alert if they heard anything about “lorryloads of very posh cheese” being offered “for cheap” adding that the cheddar would have originally been worth about £300,000 The stolen cheeses were Hafod Welsh organic cheddar which have won a number of awards and are among “the most sought-after artisan cheeses in the UK” the small-scale producers of the stolen products The three cheeses sell for between £7.15 and £12.90 for a small piece weighing 250-300g Neal’s Yard Dairy added it was working with the Metropolitan police to identify the perpetrators The dairy is calling on cheesemongers around the world to contact them if they suspect they have been sold the stolen cheese particularly clothbound cheddars in a 10kg or 24kg format with the tags detached On Friday, the Met said in a statement it was investigating a “report of the theft of a large quantity of cheese” from a London outlet “Inquiries are ongoing into the circumstances,” it said adding that no arrests had been made so far since the theft was reported on Monday Ian Payne is Leading Britain's Conversation An urgent cheese warning has been issued due to a number of cheddars sold by Tesco potentially being contaminated with deadly listeria bacteria More than a dozen cheeses have been recalled from shelves amid fears that they have been contaminated A 'do not eat' alert was sent out by the Food Standards Agency (FSA) for 18 items produced by JOD Food Products Among those impacted are the Spar Old Irish Creamery Cheddar with Chilli Horgans Irish Smoked Cheddar and Old Irish Creamery Cheese Pepper Cheese The recall is across Tesco stores in Ireland Read more: BBC pulls controversial Gaza documentary from iPlayer following backlash Read more: NHS 'dentistry deserts' get 700,000 extra appointments – see if your area will benefit The manufacturer said: "Please return the affected products to store where a full refund will be given "There is a risk that the product may contain Listeria monocytogenes a bacterium that is potentially harmful if consumed." The FSA said: "Point of sale notices will be displayed in all retail stores that are selling this product "These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product." Listeriosis is an infection caused due to food being contaminated with the bacterium listeria monocytogenes It is particularly dangerous for the elderly Spar Old Irish Creamery Cheddar with Chilli Old Irish Creamery Cheese Irish Cheddar with Red Wine Old Irish Creamery Cheese Irish Cheddar with Sriracha Old Irish Creamery Cheese Irish Sage Cheddar Old Irish Creamery Cheese Irish Cheddar with Caesar Salad Old Irish Creamery Cheese Irish Cheddar with Coffee Claddagh Bo Irish Cheddar Cheese with Irish Whiskey Claddagh Bo Irish Cheddar Cheese with Porter Beer Old Irish Creamery Cheese Irish Cheddar Oak Smoked Old Irish Creamery Cheese Irish Cheddar with Chilli Old Irish Creamery Cheese Irish Cheddar with Chives Old Irish Creamery Cheese Irish Cheddar with Cranberries Old Irish Creamery Cheese Irish Cheddar with Garlic & Herbs Old Irish Creamery Cheese Irish Cheddar with Irish Porter Old Irish Creamery Cheese Irish Cheddar with Irish Whiskey See more Latest News See more World News See more More Topics · Aldi combines multi-award-winning champagne with fan favourite cheddar for the ultimate indulgent starter this Valentine’s Day · The Good Housekeeping Institute ‘Taste Approved’ bake1 is in stores from 10th February Aldi is combining its multi-award-winning Veuve Monsigny Champagne2 and popular Barber’s Vintage Cheddar to create the ultimate indulgent treat for a romantic night in or a Galentine’s party food spread The first of its kind for any UK supermarket the Specially Selected Veuve Monsigny Champagne & Barber’s Vintage Cheddar Bake (£3.49 150g) boasts a sophisticated blend of luxurious champagne flavours with deliciously indulgent shoppers should bake in the oven and enjoy with warm this premium starter is made with the highest quality British ingredients and has already gained a ‘Taste Approved’ certification from the Good Housekeeping Institute The Specially Selected Veuve Monsigny Champagne & Barber’s Vintage Cheddar Bake will be available in Aldi stores from 10th February Business | Business News Sign up for our email featuring expert insight and funding opportunities for entrepreneurs and SMEs I would like to be emailed about offers, event and updates from Evening Standard. Read our privacy notice Britain’s love for its favourite cheese is undergoing a major transformation thanks to the changing British palate For centuries the most popular strength for Cheddar across the UK was mild and medium but latest sales data can reveal that the fastest growing varieties are now the most powerful extra mature and vintage types Artisan Cheddar cheesemaker Ford Farms, based in Dorchester which specialises in making the very strongest varieties And in order to meet the growing demand, supermarket Tesco has increased the pack sizes of its own label top strength cheeses while ordering more to be ready once they have matured for the requisite 18 months Cheese experts say the change is all down to our love of spicier food which now dominates British cuisine and has hardened our palates The latest 12-month volume sales data from all retailers analysed by Kantar showed the demand for vintage Cheddar growing by 5.4% and extra mature Cheddar up by 2%. But sales of medium Cheddar has fallen by 5.6% and mild Cheddar down by 2.4%. At Tesco, demand for extra mature and vintage Cheddar have increased by nearly 25% in the last year. Tesco UK cheese buyer Darren Atherton said: “The gradual move towards stronger tasting Cheddar varieties has come about because of our love of spicy food. “With curries, Asian and Mexican food now a regular part of the UK diet, our palates are acclimatising to these stronger and more exotic flavours so that we tend to go for more complex taste profiles. “This has been especially recognised in the Cheddar industry where producers are widening the strength profiles of their cheeses to include varieties that pack more of a punchier taste. “And they are achieving this by selecting different starter culture at the start of the cheesemaking process which then produce different flavour profiles over longer periods of maturation.” As a result of the trend more Cheddar producers are now making stronger tasting varieties. Artisan independent cheesemaker Ford Farm, which makes the famous Wookey Hole and Coastal Bite varieties, is also seeing a rising demand. More pollution from gas hob than one of Britain’s busiest roads, Which? finds Justice Secretary threatens to change law in call to reconsider court guidance Prince of Wales to learn refereeing skills on visit to FA training course Meet the entrepreneur turning plastic waste into something wonderful Head cheesemaker Martin Crabb said: “Demand for vintage Cheddar is going through the roof right now and is almost certainly at an all-time high. “We created our Coastal Cheddar to appeal to the consumer demand for a rich, rugged Cheddar and we age it for up to 15 months which gives it an intense flavour while the culture used also adds a contrasting subtly sweet top note.” Prince Louis steals the show at VE Day parade as he keeps dad William looking sharp and mimics brother George Prince Louis steals show with sweet antics at VE parade Ukraine 'launches stunning Kursk offensive' in major blow for Putin ahead of Victory Day celebrations Ukraine 'launches stunning Kursk offensive' in blow for Putin VE Day 2025 fashion: best looks from the day, Princess of Wales, Princess Charlotte, Lady Victoria Starmer VE Day 2025 fashion: Princess of Wales to Lady Victoria Starmer UK tourists face major travel shake-up as Dubai airport set to close David Beckham’s 50th birthday bash in London 'shut down' by council over noise complaints David Beckham’s 50th birthday bash 'shut down' over noise complaints The fastest growing varieties of Cheddar are now the most powerful extra mature and vintage types Britain's cheese preferences are evolving, with a notable shift towards stronger cheddar varieties While mild and medium cheddars have historically dominated the market sales data reveals a growing appetite for extra mature and vintage options This trend is further corroborated by Tesco which has increased pack sizes and orders for its own-label top strength cheeses to meet the growing consumer interest These cheeses require a maturation period of 18 months before reaching peak flavour Experts attribute this shift to the increasing popularity of spicier cuisine in Britain The latest 12-month volume sales data from all retailers analysed by Kantar showed the demand for vintage Cheddar growing by 5.4 per cent and extra mature Cheddar up by 2 per cent But sales of medium Cheddar has fallen by 5.6 per cent and mild Cheddar down by 2.4 per cent demand for extra mature and vintage Cheddar have increased by nearly 25 per cent in the last year Tesco UK cheese buyer Darren Atherton said: “The gradual move towards stronger tasting Cheddar varieties has come about because of our love of spicy food “With curries, Asian and Mexican food now a regular part of the UK diet, our palates are acclimatising to these stronger and more exotic flavours so that we tend to go for more complex taste profiles. Sales of stronger types of cheddar have increased according to market analysts Please enable JS and disable any ad blocker To celebrate the return of Britain’s favourite Welsh/Essex based sitcom this Christmas Lidl has rebranded its Valley Spire Mature Cheddar to ‘Midgeure Cheddar’ paying homage to one of the show’s classic festive gags A popular misreference in the well-loved TV show one of its funniest characters mistakenly combines the name of 80s singer Midge Ure into one word Paying homage to the final episode on Christmas Day Lidl has released a limited edition run of its deliciously crumbly cheddar complete with a bespoke label referencing the mix up 1,000 blocks of ‘Midgeure Cheddar’ containing British cheese will be available for fans to win as part of a lush festive giveaway Whether it’s enjoyed as part of a festive cheese board or used up in a grate bubble and squeak this limited-edition cheese is sure to put a smile on the faces of fans around the country as they prepare to embrace this year’s most festive TV moments.  Fans of a cheesy gag eager to get hold of a ‘Midgeure Cheddar’ block of their own need only visit lidl.co.uk/cheese-comp and sign up for the competition before the 8th December with winners chosen at random the following week. Tidy Cardiff’s wildest mini golf venue is turning up the fun this spring with a fang-tastic The ad-free version is ready for purchase on iOS mobile app today we couldn't find that page";var n=e.querySelector("h2");return n&&n.remove(),{staticContent:e,title:t}},d=function(e){var t=document.createElement("button");return t.innerText=e,t.classList.add("error-page-button"),t},f=function(e){var t=document.createElement("div");t.id="recirculation-404",t.classList.add("brand-hint-bg");var n="\n \n \n Tick here if you would like us to send you the author’s response Shoppers are being urgently notified that 19 varieties of supermarket cheese are subject to an immediate recall Customers who have purchased any of the affected products are strongly advised not to consume them they are instructed to return the cheeses to the store from which they were bought in order to receive a full refund JOD Food Products can be contacted for further information or assistance on 00353 6371209 The recall includes cheeses available at Tesco and SPAR outlets Tesco has confirmed the impact on its products were limited to stores in the Republic of Ireland The Food Standards Agency has issued a guidance stating: "Please return the affected products to store where a full refund will be given The preventative action is due to concerns over the potential presence of Listeria monocytogenes Symptoms induced by this bacterium can resemble those of the flu and in unusual cases may escalate to more grave health issues like meningitis Certain groups are particularly susceptible to Listeria infections, namely individuals older than 65, pregnant women and their unborn children, infants under one month old, and people with compromised immune systems, reports Birmingham Live Here is a list of some cheese products involved in the recall: - Old Irish Creamery Cheese Irish Cheddar with Red Wine - Old Irish Creamery Cheese Irish Cheddar with Sriracha - Old Irish Creamery Cheese's Sage Cheddar The same brand's Irish Cheddar with Caesar Salad and Irish Cheddar with Coffee - Claddagh Bo's Irish Cheddar Cheese with Irish Whiskey while their Irish Cheddar Cheese with Porter Beer Old Irish Creamery Cheese's Irish Cheddar Oak Smoked - Their Irish Cheddar with Chilli and Irish Cheddar with Chives - The same brand's Irish Cheddar with Cranberries - Old Irish Creamery Cheese's Irish Cheddar with Irish Porter Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right By 2024-09-19T08:52:00+01:00 The range is the brand’s biggest innovation launch this year and will be available in four formats: block Cathedral City has ventured into the functional space with a new High Protein sub-brand The half-fat cheddar products are set to hit Sainsbury’s shelves on 22 September in the market-leading cheese brand’s biggest launch this year The High Protein range spans four formats: block The recipe packs 30g of protein per 100g and 50% less fat than standard cheddar The NPD is targeted at health-conscious consumers who don’t want to sacrifice on taste The launch aims to cement Cathedral City as “the leader” in the high-protein “We have applied all our expertise into this product to ensure consumers get the same great taste they would expect from a Cathedral City product,” she added “Our goal is to provide shoppers with high-protein half-fat cheese options that do not sacrifice the taste and quality they love and this range is perfect for customers who want the joy and flavour of delicious cheddar with the additional benefits of naturally high protein and 50% less fat allowing them to achieve their fitness goals.” Saputo said the launch complemented current Cathedral City products including the Cathedral City Lighter Lactose Free and Plant Based ranges catering to specific dietary requirements It comes as Cathedral City this week unveiled another extension to its vegan cheese offering: Our Plant Based Smokey (rsp: £3.60/280g) the cheese giant said the new flavour capitalised on the rising trend of consumer interest in smokey flavoured products within plant-based Owens added that it was an opportunity to “further cement the mass appeal of our brand” The launch will be supported with in-store and online activity Sign in to comment on this article Site powered by Webvision Cloud Learn moreExplore related questionsDiscover more about the topics that matter most Browse our suggested questions or ask your own to find out more is undergoing a major transformation thanks to the changing British palate For centuries the most popular strength for Cheddar across the UK was mild and medium but latest sales data can reveal that the fastest growing varieties are now the most powerful extra mature and vintage types In order to meet the growing demand Tesco has increased the pack sizes of its own label top strength cheeses while ordering more to be ready once they have matured for the requisite 18 plus months Cheese experts say the change is all down to our love of spicier food which now dominate British cuisine and which have hardened our palates At Tesco demand for extra mature and vintage versions of the famous cheese have increased by nearly 25% in the last year said: “The gradual move towards stronger tasting Cheddar varieties has come about because of our love of spicy food Asian and Mexican food now a regular part of the UK diet our palates are acclimatising to these stronger and more exotic flavours so that we tend to go for more complex taste profiles “This has been especially recognised in the Cheddar industry where producers are widening the strength profiles of their cheeses to include varieties that pack more of a punchier taste As a result of the trend more Cheddar producers are now making stronger tasting varieties who specialise in Cheddar and make the famous cave aged Wookey Hole and Coastal Bite varieties are also seeing the rising demand for stronger and punchier varieties gives the example of its Coastal Cheddar which it launched in 2000 Sales slowly grew through word of mouth until it was picked up by Tesco in 2006 who put it for sale in its stores across the UK In the last 15 years the company has seen demand rocket by 460% with production growing from 1300 tonnes a year in 2010 to the present 6000 tonnes said: “Demand for vintage Cheddar is going through the roof right now and is almost certainly at an all-time high “We created our Coastal Cheddar to appeal to the consumer demand for a rich rugged Cheddar and we age it for up to 15 months which gives it an intense flavour while the culture used also adds a contrasting subtly sweet top note Tesco hard cheese technical manager Eleanor Wood added: “A big signifier for high quality within vintage cheddar is the visual formation of calcium lactate crystals that forms on the inside and outside of the cheese “It adds so much depth of flavour and texture to the cheese providing you with a slightly salty note but also a beautiful crunch “When eating the cheese you’ll be hit by the complex flavours – slight sweetness first following the more intense sharpness and acidic notes Privacy Policy © Newspaper WordPress Theme by TagDiv We use cookies to enhance your browsing experience We use cookies to help you navigate efficiently and perform certain functions You will find detailed information about all cookies under each consent category below The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site We also use third-party cookies that help us analyze how you use this website and provide the content and advertisements that are relevant to you These cookies will only be 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campaigns cheesemakers Patrick and Becky Holden are driven by their deep connection to the land This article was produced by National Geographic Traveller (UK).“You couldn’t make Hafod cheddar anywhere else — it’s a reflection of this farm this land and these cows,” says farmer Patrick Holden “And it all starts with a healthy microbiome in the soil through to the one in our stomachs — it’s all interconnected.” Patrick has been farming at Bwlchwernen Fawr clover pastures feed the soil with nitrogen and “power the cows” — a herd of Ayrshires with glossy white and conker-brown coats Patrick is one of the UK’s organic farming pioneers he used what Becky calls a “tapestry of ecosystems” — a mix of wheat and oat crops akin to how Welsh farming used to be — to bring the farm back to life after years of neglect he set up the UK’s first organic farming standards before going on to establish the Sustainable Food Trust their rinds blooming with blue-green mould This award-winning cheese is made using raw milk and has a delicate The Holdens developed the recipe with help from other cheesemakers and books from the early 20th century cooler process than is used to make most farmhouse cheddars allowing the cheese to develop at its own pace the Holdens don’t wrap their cheddar in cloth which they say allows it to breathe while it matures over 11 months smiles and tears held in this cheese,” says Becky who does most of the farming and describes her connection to the cows and farm as intensely emotional “The knowledge that food is an expression of the land that it comes from — its terroir — has been forgotten,” she adds “Every field has something to give — it’s about the subtle nuances.” It’s this connection that Patrick is continuing to advocate for through the Sustainable Food Trust’s latest project: a network of ‘Beacon Farms’ across the UK that aims to showcase sustainability “We’re building a community of farmers for the kind of food we’re going to need to feed everyone in the future,” he says 1. CiderSeidir Tydecho is reviving Wales’s rich cider-making tradition with a sparkling version fermented with honey in the Dyfi Valley 2. LaverbreadMade by cooking and mincing laver (a type of seaweed), laverbread is known as ‘Welshman’s caviar’. Parsons Pickles in Carmarthenshire sells it in pre-packaged trays 3. Sea saltProduced on Anglesey since Roman times, sea salt has been harvested by Halen Môn since 1997. The company also offers tours. (Available in select countries only)."},"type":"inline","style":{}}],"cid":"drn:src:natgeo:unison::prod:9dcc5d1e-0a7b-4954-8d6a-b55117067bb7","cntrbGrp":[{"contributors":[{"displayName":"Jez Fredenburgh"}],"title":"By","rl":"Writer"}],"mode":"richtext","dscrptn":"Between Wales’s Cambrian Mountains and Ceredigion coast lovingly known as the 'cheese cathedral'.","ttl":"Welsh cheesemakers in the cheese cathedral","rchDsc":{"markup":"Patrick and Becky Holden mature their Hafod cheddar behind the farmhouse Positioned upon the shores of Lake Maggiore much of the architecture within the town of Ascona is of a Mediterranean-style Patrick and Becky Holden mature their Hafod cheddar behind the farmhouse