Musings on thistle rennet and, ultimately, love and care…

Feature8 Comments

What an interesting take on rennet, not only is this one of the key fundamental ingredients in making cheese but by investing & researching new rennet’s this will ensure cheese is available to a wider audience. I look forward to watching the TV programme which will report about this development and will certainly keep you all updated. Thank you http://en.wordpress.com/read/blog/id/42368533/ (BritishCheeseEmporium) and Paulo Barracosa (http://biogere-esav.blogspot.pt/2013/07/quejices-by-costa.html) for this wonderful article.

Unknown's avatar

Posted by

Welcome to my world with cheese! I'm passionate about cheese and the industry which I will bring to you in my own & unique cheesy way. I like to be fun & informative, and I hope that you enjoy reading my cheese adventures. If you have any questions please ask me via my blog or e-mail me at jhb.cheese@gmail.com and I shall try to be as helpful as possible. Thank you for showing an interest in my Blog. Jonathan Broomfield

8 thoughts on “Musings on thistle rennet and, ultimately, love and care…”

  1. Today Sunday, October 13, CARDOP the project was presented in a TV program, Biosphere, which emphasizes scientific research connected with environmental sustainability. I’ll try to translate the program. This program was presented in one of our cardoon thistle field placed in Hotel Casa da Insua (Viseu, Portugal), one of the best hotels that I know in the countryside who work on our project and produce Serra da Estrela Cheese and Dão Wine.
    It is the worst time to show the project CARDOP because it is not the timing of flower production and cheese production has not yet started, but we had to grab the opportunity. I will giving news of the progress of the project.

    http://www.rtp.pt/play/p1053/e131157/biosfera-xi

    Like

    Reply

    1. Thank you ever so much for this update and I will watch the programme. Any information is most welcome and please keep us updated. With Regards Jon

      Like

      Reply

    1. Hello Paulo, Its lovely to hear from you again and I would absolutely love to try some of your cheese, so please keep me on your list for trying some in the future! If there is anyway of getting some over to me in the UK please let me know via jhb.cheese@googlemail.com

      Take Care

      Jon

      Like

      Reply

  4. Hello Jon,

    It will be a pleasure to offer you one of our cheeses. I hope to have a special one soon to send you.
    Please give me your address in UK (pbarracosa@gmail.com)

    Best Regards

    Paulo Barracosa

    Like

    Reply

  5. Hello Paulo, Brilliant I can’t wait to try the cheese! I have messaged you at your address and I hope this is ok.

    Best Regards

    Jon

    Like

    Reply

Leave a reply to jhbcheesy1 Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.