Back in March 2024, we were super excited (and slightly nervous) about the invitation to enter to Affineur of the Year. This involved looking after a young Stilton made by Cromwell Bishop and maturing it to be the best version of the cheese we could imagine.
We used our techniques of piercing the cheese through the top and the sides do the cheese, as we would our Burts Blue. We then employed a method (we use for our DiVine) of wrapping the cheese is vine leaves, helping us to control the rind.
Affineur of the Year 2024
Back in March 2024, we were super excited (and slightly nervous) about the invitation to enter to Affineur of the Year. This involved looking after a young Stilton made by Cromwell Bishop and maturing it to be the best version of the cheese we could imagine.
We used our techniques of piercing the cheese through the top and the sides do the cheese, as we would our Burts Blue. We then employed a method (we use for our DiVine) of wrapping the cheese is vine leaves, helping us to control the rind.
And the result …