A Long Overdue Catch-Up
Well, the lovely folks at the Wiltshire Marque gently pointed out that our last blog post was in 2024. Oops. It’s now ten months later, and frankly, so much has happened that I’m not even going to try and catch you up on all of it. But here are a few recent highlights from Drink With Dairy (I dictated this and I rather love the computer’s bad hearing of Brinkworth Dairy) that are just too good not to share.
We Only Went and Won
Champion Ice Cream
of the World 🎉
Yes, champion ice cream at the International Cheese and Dairy Awards. That’s the best ice cream. In. The. World. And it gets better: it was our raspberry gelato, made by Lee, who at the time had only been making ice cream for one month. Yes, really.
To say we were stunned would be an understatement. The judges clearly agreed with us (and many of you) that it’s something quite special. Huge congratulations to Lee—what a way to begin your ice cream career!
And That’s Not All…
We picked up a few more shiny medals at the same awards:
- Gold for our salted caramel gelato
- Gold for our vanilla gelato
- Gold for our fresh curd cheese
- Silver for our beloved Wiltshire Loaf cheese
- Bronze for our Royal Basset Blue
We were especially proud of the Royal Basset Blue, which was pipped to the post by the cheese that went on to be crowned Champion Modern British Cheese—so a big well done to Mario and the team at Yorkshire Pecorino Company.
Some Personal News…
I (Ceri) have just passed my final exam to become a Fellow at the Cheese Academy—a rather niche title, but I’m now officially the 16th person ever to achieve this! The next step is choosing a dissertation and working toward becoming a Master of Cheese. No pressure, then.
Pottery and Produce
In other, slightly more tactile news: I’ve started making cheese pottery. You can now find handmade pieces available on our website—from cheese domes with chutney to bowls filled with Brinkworth Dairy yoghurts. They make wonderful gifts (for cheese lovers or just lovely people). Each piece is made right here on the farm.
On the Farm
The cows are out at grass, and we’ve had three new calves arrive recently. We’re beginning to dry off more cows now, giving them a well-earned break before the next calving season. We’ve got two cuts of silage in the clamp (not one, as I first thought!) and, like many farmers right now, we’re working hard to source more forage in this unusually dry weather.
That’s probably enough news for one post, but we’ve got plenty more going on behind the scenes. Thanks for following along—and if you haven’t yet tried the world’s best raspberry gelato, you know what to do…
See you soon,
Ceri x
Drink With Dairy (gotta love the miss heard dictation)
Brinkworth Dairy