Teesdale goats cheese to the taste of TV chef Rosemary Shrager

A RENOWNED cheese firm has added to its increasing pile of silverware with another haul of medals.
Rokeby-based Teesdale Cheesemakers won two bronzes and a gold commendation for their array of farmhouse cheeses at the Artisan Cheese Awards.
Owners Jonathan and Allison Raper were thrilled their new goats cheese had picked up its first official accolade after being “highly commended” by the panel of cheese experts.
“We’re chuffed to bits,” said Mrs Raper.
“Now we can say all our cheese have won awards – that was one of our goals for this year.”
The firm’s Teesdale Blue and their Hilton White both picked up bronze medals in their classes – the latter having its name changed in honour of Hilton farmer Ronnie Raper, who died earlier this year.
Mr Raper said: “It started off as White Hilton – my granddad lived within two miles of Hilton all his life and I just thought we’ll resurrect that name.
“It’s a nice little touch because he was passionate about the milk.”
Mrs Raper added: “We consider the cheese business as part of his legacy – if he had not saved the farm from foot and mouth we wouldn’t be doing this.”
The small producers have had a busy 18 months since they took over the production line.  After winning the “best new business” category at this year’s Teesdale Business Awards, the firm was thrust into the limelight alongside TV chef Rosemary Shrager who labelled its goat’s cheese “one of the nicest she’d ever tasted”.
The couple decided to enter their newest creation into the competition on the back of praise from customers.
Mr Raper added: “It just shows we've got discerning customers because their feedback made me tweak the cheese.”
Matthew O’Callaghan, from the Artisan Cheese Awards, said the firm’s runner up award in the goat category was a “very good effort” against established competitors.
He added: “For a small cheesemaker it’s extremely good – there were 511 entries and they were battling against 39 entries in the goat’s category.
“Goat’s cheese has evolved – now it is a very light flavoured and creamy cheese and I have to say Teesdale’s effort is part of that new development.”