Winning a Gold for his Barncliffe Brie at The World Cheese Awards, Danny Lockwood from Yorkshire Fine Cheese uses milk from the respected Barkhouse Farm herd of purebred Meuse-Rhine-Issel cattle, a continental breed renowned for the cheese-making quality of their milk. We love to work with local producers, and Danny’s small, independent cheese unit is only down the road from us in Shelley, Huddersfield. It’s also a favourite amongst customers and we always keep our fingers crossed that his supply can keep up with the demand… especially at Christmas time!
How long have you been making Barncliffe Brie?
I’ve been making it for about 8 years now. It started as an interesting semi-retirement project that quickly got a bit out of hand!
What’s the production cycle?
36 hours from milk to a solid cheese mass, but a further two weeks to grow the white mould coat.
What’s your favourite way to enjoy your product?
Baked in the oven with garlic and thyme, sourdough bread and a good Yorkshire relish. I’d serve it with a mature Cheddar like Barber’s unpasteurized 18 month mature Cheddar and a mild blue like Shepherd’s Purse Yorkshire Blue.
What’s your favourite accompaniment to your Brie?
Côtes du Rhône. You could try Cairanne La Côte Sauvage 2013 from The Wine Loft.
What do you believe makes it World Cheese Award Gold standard?
Appearance, texture and flavour are generally the judging criteria. I hope we have a fantastic combination of the three.
Are there any times of the year that are more challenging for you?
Barncliffe Brie only has an 11 week shelf life so there are not enough hours between October and January to make sufficient to meet demand at Christmas time.
What from Blacker Hall might you be most likely to serve with your cheese?
Your dry-cured and award-winning Smoked Streaky Bacon is an essential weekly purchase, but Smoked Back Bacon works with the brie in a sandwich with rocket, mayo and chilli jam.