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BELL FAMILY LAUNCH BLUEMIN BRIE-LIANT NEW YORKSHIRE CHEESE

A fine new cheese from Shepherds Purse.

Picture - BELL FAMILY LAUNCH BLUEMIN BRIE-LIANT NEW YORKSHIRE CHEESE

Judy Bell and her team of artisan cheese makers at Shepherds Purse of Thirsk, North Yorkshire, have developed a new speciality cheese to rival the continental Bries, but with a blue rind, a first for the region. The new cheese, Bells Bluemin White, has been created to mark the company's 21st year of artisan cheesemaking and will be launched into leading regional food and drink retailer, Booths this month across 19 North of England stores. It will also be sold through the company's top wholesalers.



Bells Bluemin White is made with local cow's milk produced in the Vale of York and is handcrafted and gently nurtured during is development in a specially created ripening store. Hand turned every day to ensure the best mould ripening takes place, the new cheese has a delicate texture and buttery, creamy taste. At six weeks after creation, Bells Bluemin White has a firm centre with a gooey, velvety blue rind and at 10 weeks a runny cheese to rival all continentals, cementing the fact that Yorkshire food is best.



The cheese will be the first product to launch in newly developed packaging featuring a refreshed modern logo, distinctive bronze and black colours and new imagery which shows photographic Yorkshire scenes and positions the company as true artisan regional cheesemakers. The new packaging will be phased in across the entire cheese range this year, starting with best seller Yorkshire Blue and Yorkshire Fine Fettle.



Commenting on the new launch, Judy Bell said: "We have worked long and hard to develop the new cheese, which has been received very well by retailers and chefs alike, including newly crowned Deliciouslyorkshire Champion and chef consultant, Stephanie Moon, who said 'Bells Bluemin White is a triumph! This Yorkshire cheese is a versatile ingredient for all chefs to let their creative imagination run riot with and can complement any cheeseboard with style and grace'"



Phil Godwin, buyer at Booths said: "This is a unique cheese that is as good as it gets at 10 weeks old and I am sure will gain a huge fan club very quickly."



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