Food and Drink

Sturminster Newton has been famous for cheese-making for centuries, and it's the fitting venue for the annual Cheese Festival which attracted thousands of hungry visitors.

A 280-foot long marquee was crammed with stalls of producers from around the West Country offering the chance to sample, taste and buy cheeses and other foods produced locally.

There were over 100 types of cheeses on offer - from the mildest creamy cheddar to the strongest blue cheese, with cheeses produced from cows', goats' or even buffalos' milk.

Some of Dorset's finest cheeses

Although there is no longer a large scale creamery in the town, festival chairman Jeremy Squire still thinks it is vital to support the local cheese producers:

"They are passionate and enthusiastic about their cheese and we're proud of the fact we are able to support them - it supports local producers, maintains an industry and maintains jobs. People are keen to come and taste and buy quality food - at the end of the day it's good food, not spoilt by additives or shipped in from somewhere else in the world."

There were also a series of talks and cookery demonstrations where audiences can find out about this history of Dorset Blue Cheese, play Cheese Blind Date and 'Sniff, Squeeze, Taste!' and hear about the royal family's taste in cheese.

Cheese-making demonstrations

But was more than just cheese on the menu - all kinds of locally produced meats, cakes, vegetables, breads, dairy products and pies are on offer - many made with organically grown ingredients.

The Cheese Festival also played host to the first phase of the national Rotary Young Chef competition for local youngsters to create a healthy menu.

The competition, open to young people aged 11 to 17 and in full time education, was to create a two course menu for two people that could be prepared and cooked ready for table in no more than 90 minutes and costing no more than £4.50 per head.

Philippa Litton, aged 16, of Sturminster Newton, who attends Clayesmore School, won the senior section, with a vegetarian menu of Roasted Garlic Vegetables on a bed of parsley cous cous, topped with parmesan cheese and followed by blackberry and apple spiced crumble with cream.

Rotary Young Chef winners

Intermediate winner was Charlotte Jeune, aged 13, of Semley, who attends Gillingham High School, with an interesting choice of Drunken Pork (tenderloin of pork in cider with roasted autumn vegetables and cheddar mash), followed by bread and butter pudding served with ice cream.

The Junior section was won by Megan Monaghan, aged 11, of Hammoon, with a traditional dish of Cottage Pie, with brandy snaps and cream to follow.

The winners of this phase go forward to the national competition where they will turn their menus into high quality meals against the clock.

Large scale cheese-making in Sturminster Newton actually ended in December 2000 when the Dairy Crest Creamery closed. The creamery had originally been set up in 1913 as a Farmers' Co-operative and received milk from over 100 small farms around the Blackmore Vale to produce award-winning Oak Smoked Cheddar, Red Leicester, Double Gloucester and Organic Cheddar.