The Cistercian Monks at the abbey at Beaulieu were making cheeses in the 13th century. But there can be little doubt that the New Forest cheeses of today are a far cry from their creations from necessity.
Meltingly soft, rich and pungent –they are magical creations from the forest larder, complemented perfectly by a host of preserves, jams, chutneys and fruits created often from foraged foods.
Claire Lee had to go half way round the world and back again before she found her passion – for producing artisan, far-Eastern inspired chutney. But since she first started experimenting in her New Forest kitchen she’s gone from strength-to-strength, winning awards and selling 30 product lines through local stores and from her own website. ‘I left
If you are planning on visiting The New Forest then you won’t want to miss some of our festivals and country shows that take place throughout the year.
Cheeeeeeeeese! Yes. We all love it. But unless you count the Cistercian Monks at the Abbey at Beaulieu, who were making cheeses in the 13th century, the New Forest doesn’t actually have an enormous cheese-making heritage. Still, who cares about all that when cheese-making in the New Forest today is so good? Meltingly soft, rich and pungent,