Welcome to Larkton Hall Cheese
fresh as a daisy
We are a small Italian style cheese producer, hand-making cheeses on our farm based in Malpas, Cheshire, nestling in the Bickerton hills on the Sandstone Trail.
We produce two distinct kinds of cheese, Crabtree and Federia.
Our Farm
We have 320 mostly Holstein Friesian cows and they graze outside in the spring and summer months where the Cheshire grass is slightly salted. This adds to the delicious flavour of our cheese.
We focus on milk from forage which is a diet of grass and maize silage all year round.
Our Cheeses
All our cheeses are produced with our own unpasteurised cowβs milk in the traditional copper vats, similar to the way they produce parmesan and alpine cheese to this day in Italy.
Each individual cheese is dipped in brine and is left to mature on wooden boards to form its own natural rind, which is a characteristic of this handmade cheese.
Crabtree
Italian Style Alpine Cheese
This a relatively young, un-pressed cheese.
Itβs left to mature for 30-35 days and has a very soft, squidgy texture and a deliciously creamy, well-rounded flavour.
This flavoursome cheese is also available with Oregano, Chilli, Chive, Cumin and Sage.
Federia
Italian Style Alpine Cheese
A firm to hard cheese thatβs pressed and left to mature for 5-6 months.
Itβs a medium strength cheese with a smooth, nutty flavour with a fruity aroma.
How to Find and Buy our Cheese
We sell our cheese through The Cheese shop in Nantwich.
https://www.cheeseshopnantwich.co.uk/
I also regularly attend farmers markets throughout the Northwest of England, where you can find me manning the cheese stall. Please see Facebook Posts below for details.
We will also shortly be opening an online shop. Please check back soon.
Larkton Hall Farm,
Long Lane,
Hampton Heath,
Malpas,
Cheshire SY14 8LR
Latest Facebook Posts & details of Farmers Markets
π£ We are looking for some extra help in our busy Cafe.
π¨βπ³ This is a varied role to include;
Preparation of Cafe meals in our kitchen assisting the cook.
Front of house, serving our customers, table service, preparing drinks and general housekeeping.
Experience preferred however full training will be given.
ποΈ Minimum of 15 hours per week to include some weekend working. Sociable daytime hours only. οΏΌ
Letβs talk! Call in for a chat or contact via email; eaclarke21@gmail.com or call 07896831545
Photos from Treacle Market's post
This Saturday I will be at West Kirby 9-12pm.
On Sunday 27th I will be in my usual spot on Exchange Street Macclesfield at Treacle market 9-3.30pm π§π¦π§π¦π§π¦
Photos from The Grill on the Square's post
About Me
I lived in Italy for 17 years where I met my husband who is originally from Nantwich but now farms in Malpas. On arriving back, undecided what to do work-wise, I attended a cheese-making course at Reasheath College where I learned to make English cheese, but I was missing Italian cheese.
I asked my friend, Benny, an Italian cheesemaker if he would come over to teach me how to make the traditional Alpine style Italian cheese.Β He stayed with me for a month, making cheese with me every day until I got it down to perfection.
He comes back every year to check on me!
