Guernsey Slow Food Group Visit to local artisan cheese maker Fenella Maddison

October 21st, 2009 by Events

The Guernsey Slow Food Group will visit local artisan cheese maker Fenella Maddison on 11 November at 7 pm.

Fenella is an “Artisan cow and goat cheesemaker” and has been trading since late last year. Initially her aim was to produce just goat’s cheese but it soon became apparent that the goat milk supply was too small to be commercially viable on its own.

Although the plan was to make some cheese from cows’ milk, it dominates Fenella’s cheese production now. Currently Fenella produces cheese from 42 litres of goats’ milk per month and from 600 litres of cows’ milk.

Fenella Maddison's Tomlins goats' cheese (click image to expand - ©RLLord)

The SlowFood Group will have the opportunity to see the tiny cheese room where the main cheese currently under production is the Torteval ‘Fort Grey’ blue cheese.  This young, semi-soft cheese won a Silver medal in July at the Nantwich International Cheese Show and a bronze medal at the World Cheese Awards in October.

(click image to expand - ©RLLord)

Fenella plans to export to both Jersey and the UK in the near future and next year she hopes to produce a hard blue cheese and a soft white cheese.

Fenella studied cheese making with UK cheese maker Chris Ashby

Following the visit to Fenella’s cheese making business we will retire to the Imperial Hotel for a light supper of mussels and chips.

Numbers are limited to 12 so please contact Vanessa Crispini-Adams as soon as possible if you would like to participate.

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