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Digital Subscriptions > Delicious Magazine > May 2019 > “We started making cheese only 10 years ago”

“We started making cheese only 10 years ago”

Julie and Kevin Hickey are making waves with their handmade cheeses – and sperrin blue is the jewel in the crown. Lucas Hollweg visited their dairy to find out how the story began

delicious. 2018 PRODUCE AWARDS WINNER

food hero.

WHAT MAKES SPERRIN BLUE WORTHY OF A PRODUCE AWARD?

The rich, long-lasting flavour and pleasing texture are what won this cheese top honours in the From the Dairy (Artisan) category of the 2018 delicious. Produce Awards. The gnarled rind gives way to a pale gold interior, veined with lines of blue. It’s perfectly in balance, not bitter and less salty than many blue cheeses.

“I’ve gone to the less salty end of the blue spectrum,” explains Julie. “The cheese morphs as it matures. It starts out at the crumbly end, then as the interior breaks down it becomes creamier. People who swear they’d never eat blue often find they like it.”

WHAT THE JUDGES SAID

Food writer, chef and TV presenter Prue Leith “Wonderful fresh flavour with good acidity.”

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About Delicious Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.