Shelley cheesemaker comes up with Yorkshire Holy Grail – Brie

Oct 22 2010 by Kevin Core, Huddersfield Daily Examiner

A cheesemaker has come up with what his wholesaler calls “The Holy Grail of cheeses”.

Eight months ago Danny Lockwood, 55, swapped his catering business to move into the manufacture of the only “Yorkshire Brie”.

The cheese may be more associated with France but having set up his base in Barncliffe Mills his creation is proving very popular.

He said: “I wanted to do something a bit quirky, there are plenty of ice-cream makers but not so many people making cheese. It was becoming more fashionable and we were trying to tap into that market because people love to buy locally.

“I’ve known the wholesaler Michael Lee for quite some time and this move was something we had discussed before.

“I use Gordon Dearnley’s specialist cheese-making herd at Bark House Farm in Shelley. They are a particular continental breed appropriate for this called Meuse-Rhine-Issel.

“It was quite a layout to get the operation started and my wife Carole helps with the admin and packing.

“The Brie is a soft mould-ripened cheese with a smooth texture and a rich golden centre.”

A small shop is attached to Danny’s Barncliffe Mill base where he carries out the meticulous process, stirring only by hand with no mechanisation.

He explained that the milk is mixed with a culture which turns the lactose into lactic acid and the milk is curdled. It is separated into curds and whey, the surface is skimmed and the liquid put into a mould. It naturally develops its hard white coat.

Danny added: “The cheese is unusual for Yorkshire as a whole. It’s proving popular, but I might think about expanding when this cheese becomes established.”