Food find of the month Bad Boy cheese, Calderdale

PUBLISHED: 08:33 29 September 2010 | UPDATED: 17:55 20 February 2013

The ploughman’s lunch served with a choice of Yorkshire cheeses at the General Tarleton

The ploughman’s lunch served with a choice of Yorkshire cheeses at the General Tarleton

Heather Parry tells us about a new and delicious food from a local producer

Yorkshire is blessed with many great cheese makers and has many famous cheeses including Wensleydale and Yorkshire Blue among many others. But there is now a new kid on the block in the form of the Calderdale Cheese Company they are nowhere near as big as the others but they are perfectly formed. Run by husband and wife team David and Robyn Heap on their small hill top farm near Sowerby Bridge, West Yorkshire, with a well loved, mixed herd of 15 cattle. One of the cows has just won Supreme Champion for her milk at the Great Yorkshire Show, for the second time.

To keep their struggling hill farm going they needed to diversify and they wanted to keep their cattle, so making cheese and butter was the obvious answer. It has been a tough journey but they are now beginning to reap the rewards of their hard work and they are a shining example to other farmers of what can be achieved.

Their obsession with animal welfare is matched by their obsession with food hygiene they have just been awarded a BRC Certificate at Grade A which is an achievement many large companies dont attain.

The best thing is that the cheese tastes great. I love their Bad Boy cheese made with chillis which makes a very fiery cauliflower cheese, but they also do smoked cheese and an interesting range of innovative flavoured cheeses too. And dont get me started on their butter, beautifully presented in brown paper; it tastes just like butter used to, great spread liberally on toast or crumpets. Recently they have expanded their butter range to include garlic and herb butters, which when melted on any steak makes it taste ten times better!

Currently The Calderdale Cheese Company makes 10 tonnes of cheese a year but they are growing and so it will be more readily available and hopefully in the not too distant future, they will be as well known as their famous Yorkshire cheese cousins.

Heather Parry is the founder of the Yorkshire Agricultural Societys farm shop and restaurant, Fodder, Harrogate, North Yorkshire.

Calderdale Cheese Company, Crowe Hill End Farm, Hubberton, Sowerby Bridge, West Yorkshire. HX6 3HA. 01422 831123.

Where to eat Yorkshire cheese

Does your local pub serve Yorkshire-made cheese as part of their ploughman lunches or cheese board? Ask the question when you next call in. Meanwhile here are a few that do.
The General Tarleton Inn Cotherstone, Mrs Bells Yorkshire Blue and Fountains Gold are all Yorkshire cheeses served with a black pudding and sausage meat scotch egg (rather than pie), tomato pickle, pickles (eg gherkin, caperberries), celery, apple and crusty bread.
Ferrensby. Knaresborough. HG5 0PZ. 01423 340284.
The Wheatley Arms Swaledale cheese is served with this simple ploughmans lunch which also includes pork pie, local ham, rustic bread, pickled onions, pate and salad.
General manager Neil Bolton, Ben Rhydding, Nr Ilkley, West Yorkshire, LS29 8PP. 01943 816496.
The Coachman Inn at Snainton At least two Wensleydale cheeses appear on the cheese board here alongside celery and a small Kilner jar of chutney all served on black slate.
Pickering Road West, Snainton, North Yorkshire, YO13 9PL.
The Bull Inn at Broughton Mature Wensleydale features in the ploughmans lunch here served with York ham, organic scotch egg, coleslaw, pickled onions, piccalilli and crusty bread. And there are up to six local cheeses on the restaurant cheeseboard.
Skipton, North Yorkshire, BD23 3AE. 01756 792065.

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