Continental drifters
Viel Richardson visits the young cheesemakers of Blackwoods Cheese Company to hear how they meld English terroir with an Australian sense of adventure
Blackwoods Cheese Company
Kent cheeses with Australian roots
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DAVID AND TIM HAVE BEEN PRODUCING SOFT COW’S MILK CHEESES SINCE 2013
David Holton, Tim Jarvis and the rest of the team at Blackwoods Cheese Company have been producing soft, raw cow’s milk cheeses since 2013. Their signature cheese is Graceburn, which comes steeped in a blend of extra virgin olive and rapeseed oils rather than brine and is based on a Persian feta recipe which David learnt in Australia. They also offer Edmund Tew (a small, brainy-looking, brine-washed cow’s cheese), William Heaps (a fresh lactic cheese), whey and cow’s curd, all produced at Commonwork Organic Farm in Kent.
Opening times
- Tuesday – Saturday 09:30 – 17:00
- Sunday Closed
- Monday 09:30 – 15:30
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Recipes
Graceburn-filled crispy courgette flowers
Paula McIntyre
Tarragon tvorog, roasted beetroot & pickled grapes
Alissa Timoshkina
