Cote Hill Cheese
When they won a Gold at the British Cheese Awards after just one year, Michael and Mary Davenport must have realised they were doing something right. Their trademark Cote Hill Blue has gone on to win many more gongs since then, too.
The Davenports have been dairy farming for 30 years and started cheesemaking in 2005. Their herd of 80 Holstein/Friesians produce milk high in fat and protein that is ideal for the cheese.
They graze on grass and clover pastures throughout the spring and summer and if the sun continues to shine, well into November.
In the heart of winter they get the farm’s own red clover haylage and maize and grass silage. Like a fine French wine, there’s a distinct sense of ‘terroir’ here. It results in a soft, mild blue that is perfect on a cheeseboard but soft enough to be baked for a dinner party starter. Joe Davenport is following the success of the Blue with his washed-rind cheese, Cote Hill Lindum.
You can find Cote Hill cheeses at leading retailers and markets around the Midlands, including Great Food Club member businesses The Melton Cheeseboard and Stamford Cheese Cellar. You can also order directly from the farm or buy from the Cote Hill market stall, which is a regular at the following markets:
Sleaford (first Saturday of the month)
Lincoln Castle (third Saturday)
Brigg (fourth Saturday).
10% off at the Cote Hill market stall on production of your Great Food Club membership card.