We can accept orders up to Monday 15th December for posting, but some cheeses have sold out.
After that collection is available from us on Saturday 20th Dec 8am-1pm, please phone or email your choice through.
Happy Christmas from all at Kingcott Cheese.
Silver for Kentish Blue!
We were very pleased with our Silver award at this November's World Cheese Awards! Over 2600 cheeses were judged at the BBC Good Food Show- what a great job!
Christmas orders are now being taken, after a lot of customers have been very keen to buy at the end of September!
For this year, please browse through the cheese selections, or pick from the 'choose your own selection' list, then email us your choice to firstname.lastname@example.org
No payment is required to reserve your choice before the end of November, but please do order to avoid disappointment - we are not a factory and so stocks may run short of some cheeses in December.
Last orders will be taken online 12th Dec, after that please telephone or email to check availability and delivery.
We will acknowledge within a few days and then email again late November to confirm and arrange payment.
Christmas cheese boxes will be despatched during the week beginning 15th December to allow the courier enough time to deliver.
Or......for one day only, Sat 20th Dec 8am - 1pm we will be selling from the farm in Staplehurst and will have orders ready for collection. You may even meet some of the cows!
It's that time of the year again! The annual Taste of Kent awards run by Produced in Kent are open for voting now until the end of the year.
If you've enjoyed our cheese, it would be great if you'd give us, KINGCOTT CHEESE your vote in the PRODUCER section.
Click here for the voting page, you can vote in as many or as few categories as you like and your email address will only be used to verify your vote and not passed on.
Our new girls have been causing a bit of a stir after featuring on the local news and being talked about on Radio Kent. Lots of local farmers having been dropping by to check them out and are waiting to see how they settle into life here in Kent.
It is going to be a huge change for all of us here on the farm, after 20 years as a ‘closed herd’ of Holstein Freisians. From simple things like choosing different breeding bulls to just getting used to seeing shades of brown among the black and white!
It will be a gradual change though, we just couldn't bear to see our cow families disappear, and so will bring in the Brown Swiss as our others come to a natural end.
There are a few main reasons why we choose this breed, after an awful lot of head scratching, farm visits to breeders and conversations with cheesemakers using their lovely milk. Brown Swiss cows naturally produce milk which is higher in protein, while still enjoying a grass-rich diet – there’s no need to give them lots of high protein feed. We are hopeful that the milk will produce an even better cheese, as the type of protein, the BB variant of the K Casein protein is one that is important for coagulation and curdling.
As the change will involve buying in new stock, we have had to sacrifice being a closed herd for a few years whilst we build up the new herd and bloodlines, and are eagerly waiting for them to have their first calves from September onwards - perfect timing for Christmas cheesemaking!
June is here and has bought some sunshine with it!
Another busy month on the farm, with the new girls - the Brown Swiss heifers, settling into life in the Kent countryside. No mountains but lots of lush fields with slight slopes. Most will be having their first calf in September so they are growing daily.
Grass silage has been cut - it's great now that it is all done in one day, and is happily pickling ready for feeding in a couple of months time, another major job done. Now onto the gardening!
And a bronze award for Kentish Blue at the British Cheese Awards held this year at the Bath and West Show. We even had a day out at the show tasting lots of delicious Somerset cheddars, and a good old chinwag with Philip Stansfield of Cornish Blue cheese fame.
It was great to meet the members of the Hartfield Horticultural Society, who came over to have a look around the dairy farm and cheesemaking on a dry evening in May - even if it was a bit dark by the time we got round to the cheese tasting bit.Hope to see you again soon.
June should also see the final fitting out of our new Cheese office area above the cheesemaking rooms. Looking forward to having the electrics wired in so that I'm not working by torchlight this winter, all very exciting.
Out and about in June - full details of where to find us are on our THIS WEEK page.
No, we haven't gone colour blind! These are the first of our new girls, 20 Brown Swiss heifers, that will be joining our other black & white Holstein Friesians, all the way from the Swiss/Austrian borders.
After a lot of head scratching we have decided to gradually change our herd over to Brown Swiss - they have such wonderful creamy milk, high in all the right proteins for delicious cheese, as well as being great cows to work with.
Now...just need to get over the language barrier!