HERD
The Quicke’s Cow
A variety of traditional dairy stock; each breed has been specifically chosen to create the ultimate hybrid – the Quicke’s cow.
10% Montbeliarde, 33% Scandinavian Red, 2% Brown Swiss, 33% Kiwi Holstein, 9% Freisian,10% Kiwi Freisian and 3% Jersey
MILK
Pasteurised
The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’
HOME FARM, NEWTON ST CYRES, BRITISH ISLES
Devon is a county in southwest England. It encompasses sandy beaches, fossil cliffs, medieval towns and moorland national parks. The English Riviera is a series of picturesque, south-coast harbour towns including Torquay, Paignton and Brixham. The South West Coast Path follows the coastline, taking in the towering cliffs of the northern Exmoor Coast and rock formations on the fossil-rich southern Jurassic Coast.
Mary Quicke
Mary is the 14th generation of the Quicke family on Home Farm and has been running the cheese business since 1987.
Mary’s passion for her dairy herd and artisan cheesemaking methods make her a leading authority on traditional cheese production. In 2005, Mary received an MBE for her contribution to farming and cheesemaking.
“When you love what you do it never feels like work, and cheesemaking at Home Farm is what makes me tick. I am inextricably linked to the land and our herd; and creating beautiful cheeses is my passion.”
A truly extraordinary character, Mary’s talents stretch beyond traditional cheese and buttermaking. She is regular surfer, has a degree in English Literature, and each month, she shares her experiences of farm life in her award-winning column for Devon Life magazine.
Mary applies her cheese expertise by judging at a number of prestigious cheese competitions including the World Cheese Awards, Bath & West Show, British Cheese Awards and the American Cheese Society Awards
Cows’ Milk, Salt, Animal Rennet, Starter culture.
| Energy | 1753kj/423kcal |
| Fat | 37.2g |
| of which saturates | 23.5g |
| Carbohydrates | 0.1g |
| of which sugars | 0.1g |
| Protein | 26.6g |
| Salt | 1.8g |
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