We looked at the market data, the Kantar data, and we could see it was a growth market. That gives you the incentive to do something with it. We are becoming more bespoke in what we're doing and this is one of the products that will fit into that niche.​ This unique cheese is prepared with a few drops of balsamic vinegar. It has a sweet, nutty and fruity flavour and pairs well with crusty breads, nuts, dried fruits and chocolate.” He added that goat cheese currently represents less than 1% of the total cheese market in the UK, but there is room for that to grow. This delicate soft cheese is produced in the Limousin region, south-central France. It has a creamy texture with a delicate flavour to be further enjoyed with a quality red wine, nuts, grapes or crusty bread.”

Goat's Cheese (50%)(MILK), Garlic infused sunflower oil (49%)(Sunflower oil, garlic, parsley, pink peppercorns), Salt, Preservative: Potassium Sorbate. I'm not saying that rind isn't edible, but a lot of people don't like it, so they would just use the center of the log.” ​ The beauty with what we can do with the goat cheese is with using infused oils, either sunflower or rapeseed, you can put lots of different flavor twists on and then it's a salad product, a topping product, or a product that can go into a meal, so it's got lots of functionality.​ He added that much of that time was spent going through various food safety legislation measures to allow goat cheese on the premises. Shane said: “We’re really proud of the unique and broad range of cheeses we have brought into stores this year. There are so many fine and beautiful cheeses that are perfect for every palette and every occasion, all available at our everyday low prices.

Heat the oven to 200°C/180°C fan/gas 6. Boil a kettle of water and put the pearl barley in a large lidded saucepan. Pour the water over the barley, put the lid on, then boil over a high heat for 30 minutes or until tender but still with bite (add more hot water if it looks like boiling dry). For the last Shane Aitken, Buying Director at ALDI Australia said: “We’re incredibly excited to be bringing the Goats Cheese pearls to our stores, we can’t wait to see how our cheese-loving customers respond to these delectable bites.”

The Swiss Grand Maurice is created by the passionate cheesemaker Maurice Lustenberger, using the recipe for the Grand Maurice Réserve du Patron® which has been passed down through generations of the family. The family uses untreated raw milk and is made fresh in the local village dairy. The loaves are matured over 10 months resulting in a uniqley fruity and tangy taste – a one of a kind cheese!”minutes, add half the peas, simmer until tender, then drain and refresh under cold water. The barley should still be warm. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Meanwhile, put the parsnips into a large roasting tray and toss them in 1-2 tbsp oil. Season with salt and pepper, then roast in the oven for

We've looked at what they're doing, not necessarily to replicate it, but to look at how we can make it work in the UK.”​With respect to the log, one major difference with the Four Crosses cheese is that a traditional goat cheese log is generally left to naturally mold or rind, which is a natural process. Carron Lodge is a family run business that has been farming and producing cheese at Park Head Farm for over 30 years. Within that time period, they have won several awards for their cheese. They also pride themselves as being one of the leading wholesalers in the cheese industry. Barden is a UK TV and radio food presenter, who contributes recipes to the Radio 2 Simon Mayo drivetime show that regularly pulls in more than six million listeners a day. The celebrity chef used the Four Crosses Goats Cheese in a Goats Cheese and Caramelised Onion Tart on air. We're trialling and testing other infused oils that add flavor and will probably add various things to the cheese itself as well as the oil, whether it be peppers, fruits; this is the beauty of the raw material.”​