Who are we?
I’m Jonathan Pearcey aka Crafty and I own a business called The Crafty Cheese Man. We sell amazing British cheese to hospitality and retail with a hug focus on service and support. I used to make cheese and have worked in sales for cheese makers and wholesalers as well as running and training the cheese counters for Booths many years back. I am obsessed with cheese and constantly want to learn more.
Which cheeses have you chosen to mature?
Quicke’s Cheddar
Why did you enter the competition?
I was asked to take part which is a huge compliment and its something I have wanted to do for a long time.
What is your relationship with affinage to date?
Apart from maturing from a making point of view I have very little experience in affinage. I am down to do the Mons Affineur course in April but other than that is just what I have learnt from others people and businesses.
How are you approaching the maturation and why have you chosen this approach?
I am a huge fan of Lancashire where I am based and really want to represent this awesome county. I plan on using a twist on a method that a very well known Lancashire cheese makers uses as well as a little bit of something interesting to mix it up using something foraged from where I am based.
What are your expectations for the matured cheeses?
In all honestly due to the little experience I have it is difficult to know what to expect but I am hoping for a moist, rich and savoury cheese with an interesting rind.
