It has been a big few weeks for Parlick, our hard sheep’s milk cheese named after Parlick Fell, a hill located a few miles from the dairy. Already the recipient of multiple awards, Parlick has added a Silver at the British Cheese Awards and a Gold at the Great Yorkshire Show to its many accolades. And – on top of its existing place among Sainsbury’s core speciality range – it has just been launched on the Morrisons’ deli counter. We are delighted that Parlick is featuring in Morrisons’ inaugural quartet of “Guest Cheeses of the Quarter”.
No cheese is better than its constituent parts. The most important component of Parlick is its highest quality sheep’s milk. We get all of our milk from Stott & Sons, based at Laund Farm on the lower slopes of Parlick Fell, and in the Forest of Bowland Area of Outstanding Natural Beauty. Simon Stott, and his father John, combine traditional extensive farming techniques with the latest in modern technology. Their expertise is so highly regarded that their Lacaune and Friesland rams have sired flocks for farmers around the world. Visitors to the idyllic, dry-stone-walled Lancashire farm will likely be surprised that it is a major exporter of ram sperm to China…
(Simon and John Stott have been collaborating with Singletons & Co since they diversified into milking sheep a quarter of a century ago.)
Most people expect sheep’s milk cheeses like Parlick to taste “goaty”: the farmyard flavour that Colin Wells (our independent cheese grader) describes as “a whiff of tail”… But Parlick has a surprisingly fresh and zesty flavour.
At a recent dinner party hosted by our gregarious UK Sales Manager, his clientele of self-confessed “curd nerds” described Parlick using words like “gentle”, “creamy” and “subtle”. (Although this anecdote raised concerns that his sales technique of converting consumers to Parlick, one dinner party at a time, is excessively labour intensive…)
(UK Sales Manager Jak Blanthorn presents a trophy at our local Goosnargh & Longridge Agricultural Show. Singletons & Co sponsored the sheep category.)
As any food producer will know, making extravagant health claims about any food is fraught with danger. But, there seems to be a substantial body of opinion that – although sheep’s milk has a high lactose content – sheep’s milk cheese is significantly easier to digest for those with lactose intolerance. Much of the lactose comes out with the whey during the separation phase. Anecdotally, we have repeatedly heard positive feedback regarding Parlick from those who suffer from some lactose intolerances.
Anyway, Parlick is now available for a limited time in Morrisons, and as part of the permanent offering in Sainsbury’s and Booths. Enjoy it! Contact email@example.com; we would appreciate your feedback.