This a monthly series which I have been publishing for years. You can subscribe here, to get the latest cheese delivered directly on to your screen.
The Heinzelcheese Network is growing constantly, and that makes me very happy. Because this is how I (and therefore you) get to know about cheeses and cheese makers in corners of the world I had no clue even existed. The Young Buck from Michael Thomson reached me courtesy of my Berliner food and wine friend Florian Minzlaff who right now is studying in Belfast. Would I be interested in Northern Ireland’s only raw milk cheese? You bet…
Michael Thomson made his way up from cheese enthusiast to cheese maker. Once a week he now turns the unpasteurized milk from a neighbor’s single herd into curd once a week (assisted by Florian), having established a small dairy in Newtownards, a few kilometers east of Belfast, financed through crowdfunding. He studied at the School of Artisan Food in Nottinghamshire.
Indeed his Young Buck has a strong resemblance with Stichelton. That is made by Joe Schneider who with Randolph Hodgson co-founded the school. But, just as Michael at least on the pictures looks like a completely different person, his cheese tastes a little quieter and darker. I can’t wait to go to Ireland, east and west, north and south, and Heinzelcheese bows in gratitude for this extension of her network and horizon!
This a monthly series which I have been publishing for years. You can subscribe here, to get the latest cheese delivered directly on to your screen.
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