One of the newest additions to our cheese listings, Blackwoods’ Graceburn is already proving a big hit, with jars heading out to shelves across the county & beyond!
We caught up with cheesemaker, Dave Holton, to find out a little more about this unique cheese, how it’s made and the best ways to make the most of sales.
Tell us a brief history of the company
Established in 2013, we produce raw, unpasteurised cow’s milk cheese at our dairy at Commonwork organic farm in Kent. Our signature cheese, Graceburn, has won numerous awards and is found in some of the country’s leading cheese & speciality cheese shops.
Why is Graceburn different?
We use only the freshest milk which we collect while still warm, as the cows are being milked. The herd at Commonwork consists of a mix of Friesian x Holsteins, Swedish Red and Montbeliarde cows giving us a milk that is higher in fat and protein than standard dairy cows and perfect for cheese making. Commonwork Organic farm take a regenerative approach to agriculture, a system of farming principles and practices that increases biodiversity, enriches soils, improves watersheds and enhances ecosystems.
Which cheese are you best known for?
Our original Graceburn, our Persian feta cheese marinated in Kentish Rapeseed oil with garlic and pepper.
Why did you choose to start making cheese?
I am originally from Australia, where I worked at Yarra Valley Dairy. After coming over to the UK and working for Neal’s Yard Dairy, I decided to start making my own cheese.
Have you won any awards you are proud of?
Yes, we have won a number of awards for Graceburn, including two stars at the Great Taste Awards 2019 for original and one star at the 2020 GTAs for Graceburn Truffle and Graceburn Chipotle & Lemon; Best flavour added cheese at the 2019 British Cheese Awards; Best cow’s cheese at the 2019 Artisan Cheese Awards; and Best New Producer at the 2018 Great British Cheese Awards.
What’s the best way to enjoy Graceburn?
As is, with crusty bread, on top of soups, in salads, baked (baked Graceburn pasta!), in pastries. Great paired with roasted veg such as beetroots and carrots. The possibilities are endless!
What tips would you give to retailers displaying your cheese?
It is dead easy to display as it is in a jar and can sit happily in a fridge with its long shelf life of up to 3 months. When customers ask what to do with it, list the above points or simply suggest to use it everywhere you would use a fresh crumbly cheese such as feta.
Graceburn Original, Graceburn Truffle and Graceburn Chipotle & Lemon are all available from Curd & Cure – see page 44 of our 20 / 21 Retail & Deli Brochure.
