Posted 18th Nov 2013
For over 450 years the Quicke family has owned and cared for their farm at Newton St. Cyres in Devon. Here, 40 years ago, Sir John Quicke and his wife Prue (the 13th generation of Quickes to farm at Home Farm), built the dairy where their daughter Mary continues to produce outstanding cheese and other dairy products today, supported by her team of dedicated cheesemakers.
Mary's passion for her dairy herd and artisan cheesemaking methods means that every bite of Quicke's cheese is full of flavour. The cheesemaking process is labour intensive and reliant on human senses - every vat is tasted to ensure consistent flavour. The cheese is then wrapped in muslin cloth and allowed to breathe in the cheese stores, where it matures and develops its depth of flavour.
Flavour is key to producing the delicious Quickes cheese and only the best ingredients are used. Milk is the most important of these ingredients and has to be constantly managed to ensure consistent quality for making the end product. The Quickes dairy herd is a hybrid of the Kiwi Friesian, Swedish Red and Montbeliard (a result of a 15-year breeding programme), and the cows are left to graze the lush Devonshire pastures.
Making award-winning, hand-made cheese remains the core of the business today. From mild through to vintage there is a Quickes traditional cheddar to suit every palate, as well as traditional red Leicester, double Gloucester, hard sheep cheese and hard goat cheese. Quickes vintage cheddar has recently been named a top 50 product in the 2013 Great Taste Awards and their newly launched Quickes Elderflower demonstrates their continual innovation in the cheese sector. To find out more or to try some for yourself visit www.quickes.co.uk.
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