An integral part of our apprentice’s journey is to visit our suppliers and understand the provenance, supply and production of the food we serve in the restaurant. So today we took them on a sourcing trip to visit Rodda’s Creamery in Redruth and the Cornish Cheesemaker’s, Curds & Croust.
Curds & Croust is run by Master Cheesemaker Martin Gaylard, who has over 30 years’ experience in cheese making. They started less than a year ago and work in partnership with Rodda’s to use only the finest Cornish milk to produce their extraordinary cheeses. They are a very small company with just four employees, including Martin and all the processes are carried out by hand. Martin was extremely passionate about his cheeses and he reiterated the importance of provenance of the product and quality, which are the same values we work to in the kitchen at Fifteen Cornwall.
We had the opportunity to try three of the cheeses which are currently being produced. They were Miss Wenna, a Cornish Brie, The Truffler, a Cornish Brie with wild truffle tones and Boy Laity a Cornish Camembert which we currently serve on our cheese board in the restaurant.