Debby Brown's Hocus Focus
A MONTHLY NEWSLETTER FOR COMMUNICATIONS PROFESSIONALS ON MAXIMIZING THE SUCCESS OF PHOTOGRAPHY SHOOTS WITH TIPS, IDEAS AND PHOTOS.
Hi there!
This month Neal Wilson shows us the rather complicated method of making Stilton cheese. Not something I would consider leaving my job for, but I wouldn't mind getting my hands on the finished product.

Enjoy,
Debby
Deborah Brown,
Founder and Cheesy (in the best meaning of the word) President
DEBORAH BROWN & ASSOCIATES
NEAL WILSON SAYS, "CHEESE" 
The Best Stilton Comes (Only) from the UK    
Traditionally Made for More Than 100 Years


Last night I had one of my favorite meals at home: crackers and cheese. That's it, just crackers and cheese. Why so little, you might ask.

Well, there are a couple of reasons. One, I don't usually like to eat a lot at the end of the day; and two, I love cheese.

So when Neal Wilson told me he had shot the cheese-making process at the world-famous Long Clawson Dairy near Melton Mowbray, Leicestershire, I was intrigued. Even the name of the dairy and it's location sound delicious, don't they?

Before scrolling down to the pictures, let me tell you a little about Long Clawson Dairy:
1. They produce over 12,000,000 pounds of cheese a year--all made in the traditional methods.
2. This Dairy is one of only five dairies in the world which is allowed to make Stilton.
3. The milk for the Stilton comes only from local cows.

By the way, if you're in a grocery store and you find some Stilton that's produced outside the UK, I have news for you. It's not the real thing. Real Stilton has something called a PDO (Protected Designation of Origin), which is really a fancy name for the law that says that Stilton can only be produced in Leicestershire, Derbyshire and Nottinghamshire in the UK and only according to a strictly controlled method. Who knew?

  All images are ¬©Neal Wilson
  
  
 
 
  
   
   
   
   
 
 


 
 
After looking at these photos, you just might feel like doing what Neal loves to do this time of year: cozy up to a fire with a glass of fine port and a wedge of this world-famous Stilton. Sounds like my kind of dinner.
   

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