Dear Friends of Paxton & Whitfield,

We welcome Spring with open arms and hope you are enjoying the early sunshine. Spring is an exciting time in the world of cheese. Ewe's and goat's milk that has dried up for the winter makes a welcome return and cow's and goat's milk take on the subtle flavours of new greenery.

Mother's Day is the 3rd April... make sure you don't miss our great "Gift Ideas". Also, take a look at our "Cheese of the Month" for April.

Happy Spring!

Paxton & Whitfield

Paul Georgelet learnt his cheese making skills from watching the older women in his village make cheese when he was younger and is proud of the fact he has learnt nothing from theory, all from practice. 90% of the milk he uses to make his cheeses comes from his own goats.

The Mothais Sur Feuille is similar in style to the better known and protected Chabichou du Poitou. Unlike the little tower-shaped Chabichou, this cheese is oval and is wrapped in a dried Chestnut leaf. The function of the leaf is twofold. Firstly aesthetic and secondly and most importantly, it takes moisture from the cheese because it is dried but retains it and gives it back to the cheese as and when the cheese needs it. This is evident on the mature cheese as when it is broken in half it is creamy to the crust on the side where the leaf has been. It is therefore imperative to never peel the leaf from the cheese until eaten.

This cheese is a stylish and eye catching addition to any cheese board but most importantly has a full, complex and rich flavour with a creamy yet firm texture that in our opinion makes it one of the best goat cheeses you can find.

Since the New Year we've had some really great articles in the press focussing on the superb artisan cheeses and fine foods that we stock. In February the foodie website The Culinary Guide featured our Valentine's cheese, Coeur de Neufchatel - Read Here. In the same month Ros Windsor, our Managing Director, was quoted in the men's monthly title Esquire recommending cheeses to complement the ultimate hamburger. Her ideal choices included using Montgomery's Cheddar or Shropshire Blue.

In March, Charles Campion, the well known food writer wrote about our Taste of Ireland Collection in the Evening Standard for St. Patrick's Day - Read Here. The collection is still available to enjoy and order online or from our stores.