What are my special features?
Colwick cheese is a soft, curdy cheese similar to cream cheese in texture but slightly more sour in flavour. The cheese is produced in such a way that it has a distinctive bowl shape and traditionally locals would fill the bowl with different fillings, both sweet and savoury.
What is my history?
The cheese is thought to have originated in 1660 in the town of Colwick, just east of Nottingham, but was popular throughout Nottinghamshire and parts of Leicestershire. Due to the simplicity of the recipe the cheese was made widely in homes as well as commercially. It was traditionally made with raw milk which meant it had a short shelf life, and so was generally eaten on the day, or the day after production. EU health and safety regulations on the use of raw milk, combined with a dwindling market for Colwick cheese, meant that commercial production of the cheese ceased in 1993.
Why am I forgotten?
Currently there is only one producer of Colwick cheese in the UK, working on a fairly limited and local scale. Other local cheeses, such as Stilton, dominate cheese production in the area. For older generations the Colwick cheese is a fond memory and firm part of their food heritage, however, for younger generations there is a risk that this unique and versatile product could soon be forgotten.
Don’t lose me…cook me!
