Off The Menu… our story starts with Cryer & Stott Cheesemongers

Nov 24, 2022

We love ingredients – fresh, seasonal and high quality – and wanted to share the story behind our menus to showcase the farmers, growers and producers we value so much. This month, we caught up with Jemma Ladwitch from Cryer & Stott Cheesemongers who shares a festive tip-off on the best cheese!

Cryer & Stott Cheesemongers are an award-winning cheesemonger and fine food merchant. Currently celebrating their 25th business anniversary, they started out in a 9ft x 9ft market stall in Wakefield run by their Directors, Richard and Clare Holmes. Today, Cryer & Stott supply produce from across Britain to customers like Wilson Vale.

Jemma said: “We’ve been working with Wilson Vale for around five years now and as we pride ourselves on supporting British artisan producers and providing outstanding customer service with family values at the heart of everything we do, we feel a real synergy with the Wilson Vale team.

“We have a great rapport with the chefs at Wilson Vale and enjoy the working relationship and trust that the dishes they make with our products will always be outstanding.”

When asked for a recipe idea for one of their cheeses and a top trick of the trade, Jemma’s response was simply delicious: “Keeping it simple, Sheffield Forge melted until gooey on crusty bloomer. Sheffield Forge is a 15-month mature Yorkshire Red blend with Sheffield’s finest Hendersons Relish. The cheese won bronze at the World Cheese Awards 2021.

“The best cheddars are made from milk produced in June when the pastures are lush and the cows are out grazing. If left to mature for 18 months, you can enjoy the ultimate flavour profile cheese at Christmas the following year.”

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