AT BUCHANANS CHEESEMONGER WE ARE COMMITTED TO CHEESE BEING ENJOYED AT ITS VERY BEST
That means sourcing the finest cheeses from producers across the UK and Europe and tending to them in our on-site maturing rooms, using our experience and expertise to decide when they are at their peak.
SOURCING
MILK
Most of our cheesemakers work with milk from a single source, often from their own herd, which provides the consistent quality required for great cheese. The unique flavours of each day’s milk are evident in the different batches of cheese and this is something we celebrate.
SKILL
The cheesemakers we work with take a hands-on approach and we believe that their skill and human touch makes for excellent cheese.
RELATIONSHIPS
A decade spent developing our connections with cheesemakers and regular dairy visits ensure we understand our suppliers’ products and receive the best batches and profiles to suit our customers’ tastes.
AGEING
OUR ROLE
As a maturer, we look after the cheese and decide when it is at its peak. Alongside our cellar manager, Louis, the team manages the conditions in which the cheese is ageing, to encourage it to display its best possible characteristics in terms of flavour and texture.
MATURING ROOMS
Temperature, humidity, time and care all play a part in influencing a cheese’s development. Our maturing rooms run at different temperatures and humidity levels, usually ranging between 3 and 12°C with a humidity of 80 or 90%.
FLAVOUR
We believe that the work we do with our cheese makes all the difference in terms of delivering great pleasure through flavour. We find ourselves in constant pursuit of perfect cheese.
‘Rhuaridh brings a deep level of understanding about cheesemaking, combined with his food service experience and technical engagement with what works for customers and cheesemakers. He comes up with creative and innovative solutions for customers, that benefit everyone. It’s a pleasure to work with the whole team at Buchanans Cheesemonger.’