Who will be there*?
*Apart from you and other discerning, healthy and fun people.
These are the stallholders. There is no guarantee that each stallholder will attend every market.
WINTERDALEWINTERDALE Contact: Robin Betts
Situated high up on the North Downs in the heart of Kent, using milk from our friesian dairy cows, Winterdale Cheesmakers are currently making a traditional hand made, unpasteurised, cloth bound cellar matured cheddar style cheese, along with a
hand ladled Kentish Camembert.
Winterdale Shaw is our hand made hard cheese, which once cloth bound is placed in the cellar to mature for a minimum of six months. The natural stone cellar is dug deep into the chalky North Downs of Kent, which gives the cheese its unique
characteristic full flavour.
Each cheese, whether it is 10 kilos, 5 kilos or gift sized truckles are placed upon beech shelving in our naturally cooled cellar, and turned regularly to aid the maturing process. Our Kentish Camembert is hand ladled and left in the cool room to give a soft, edible rind. As the cheese ripens it becomes softer with a full creamy flavour, and is then hand wrapped in wax paper.
In its debut year, our traditional Kentish, unpasteurised cloth bound, hard cheese received the Bronze Award at the World Cheese Awards in June 2006. One year later Winterdale Shaw went on to win the prestigious Silver Award at the World Cheese Awards then one month later received the Bronze at The British Cheese Awards. An award that upholds the real values of a true family run business.