skegness blue cheese

Customers can now treat themselves to an artisan cheese that’s guaranteed to beat the blues! Skegness Blue is the latest addition to Lincolnshire Co-op’s Love Local range, made at Lymn Bank Farm near Skegness.

Lymn Bank Farm is a family-run operation, with Helen and Steve Grinstead at the helm. The farm produces more than 20 varieties of cheese and chutney, all of them made with craftsmanship. As well as using milk from a nearby farm, the Grinsteads try to source their other ingredients as locally as possible.

The couple’s daughter, Gemma Sisson, is Managing Director at the farm, and she’s a big fan of the latest product to hit Lincolnshire Co-op shelves:

It’s a soft cheese and it’s medium strength – not as strong as Stilton. We’ve found that it suits more peoples’ palettes, they like that it tastes a bit milder,” she said.

“I love to eat it crumbled over pizza, or you can pop a slice of it under the pastry of a beef and ale pie – it’s really delicious.”

The cheese is created by adding Roquefort mould in with the milk, which ensures that the flavour is evenly distributed throughout the whole cheese, not just in pockets.

It’s made in a huge 700 litre vat, then moulded by hand and matured for seven weeks in 2.2kg truckles to create its signature taste and texture.

“Skegness Blue is part of the Artisan range,” Gemma said, “It takes a long time to get a cheese like this right because it takes such a long time to mature. We worked on it for almost a year!”

It’s not the only Lymn Bank product stocked by the Society, with the family firm’s Just Jane Mature Cheddar, Cracked Black Pepper cheese and Hot & Spicy cheese all proving popular, and the farm’s Caramelised Onion Chutney making the perfect accompaniment.

Lincolnshire Co-op’s Supply Chain Manager Nicola Berry said customers would love the new local product hitting the shelves:

“We’ve supported Lymn Bank Farm for some time now, and we’re really pleased to be adding another of their delicious cheeses to the Love Local range,” she said.

“It’s tasty on crackers as part of a cheeseboard, or add it to your favourite recipes for a hit of intense flavour.”

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