Somerset is a county renowned for its sandy beaches, Cheddar cheese, music festivals and cider. But above all, it offers a multitude of options when it comes to food producers.
Organic is a trademark of certain suppliers in this region such as Langford Farm, a family run beef and dairy farm. This has been run organically for over 20 years. Pedigree-sired cattle including Aberdeen Angus, Devon and Hereford provide meat that is grass-fed in natural clover-rich pastures and hay meadows, making the beef beautifully marbled and tender. Complying with the Soil Association and Red Tractor Farm Assurance, the beef is dry aged on the bone for at least 28 days.
Cheese All Round
Of course the region is famous for its cheese. A.J & R.G Barber Ltd
is a long-established Somerset cheesemaker producing West Country Farmhouse Cheddar and other traditional cheeses. The Barber family have been making cheese in Somerset since the early 1800´s and currently has about 1700 dairy cows. The company is the sole guardians of the country’s last remaining traditional cheese starter cultures. These are the ‘friendly’ bacteria that begin the cheese-making process giving it the final aroma, texture and taste.
The flagship cheese is Barber’s 1833 Reserve Cheddar with a creamy texture and smooth finish, containing naturally occurring crystals for a crunchy texture. Barber’s Farmhouse Vintage Cheddar is matured for around 18 months, with the Barber’s Farmhouse Mellow Cheddar matured for around four months. The Barber’s Farmhouse Waxed Truckle Cheddar is matured for around 12 months then packaged in black wax for a rounded and rich flavour and creamy texture.
Another cheesemaker of repute is the Glastonbury Dairy
. This is farmed by the Clapp family who can trace their roots in Somerset back to the 11th century. Now settled in the Brue Valley, the company is renowned for its cheese and especially its butter. Butter making is a natural part of any cheese dairy. The liquid draining off the curds is collected, and the butterfat separated from the whey as cream. After pasteurisation, the cream is used to make the butter.
Now we all love sauces and Rose Farms of Somerset
have an extensive range to suit every palette. The small family-run business offers a wide range of jams and pickles handmade in open pans with no artificial additives. Delicious flavours are available such as honey & mustard and orange & rosemary dressing, mustard with Somerset cider, Harvest chutney, onion and pineapple chutney, and peach and pear jam. Try the range of pickles such as vegetables preserved in brine and spiced vinegar and good old fashioned pickled onions in Somerset cider.
Finally, there is Burns the Bread
an award-winning family bakery based in Glastonbury making a wide range of loaves, using both organic and non-organic flour. The company produces a range of baked goods, from Christmas puddings to savoury pastries. Established in 1983 Burns the Bread has quickly become an integral part of Glastonbury’s rich heritage. It produces loaves such as multi seed, French grain, honey and spelt bread.
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Published Date: 25th April 2017
Category: Blog, Catering Business, News
Tags: AC Services, Food producers