Musings on thistle rennet and, ultimately, love and care…

What an interesting take on rennet, not only is this one of the key fundamental ingredients in making cheese but by investing & researching new rennet’s this will ensure cheese is available to a wider audience. I look forward to watching the TV programme which will report about this development and will certainly keep you all updated. Thank you (BritishCheeseEmporium) and Paulo Barracosa ( for this wonderful article.

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This is the official page for the Cheesy1 Blog. I'm a Cheese Writer/Advisor, Judge & former Guild of Cheese Graders member. I'm also available as a Professional Cheese Speaker. I'm passionate about cheeses and local produce but in my own unique cheesy way. If you have any questions please ask me via my blog or e-mail me at and I shall try to be as helpful as possible. Thank you for showing an interest in my Blog. Cheesy1

8 thoughts on “Musings on thistle rennet and, ultimately, love and care…

  1. Today Sunday, October 13, CARDOP the project was presented in a TV program, Biosphere, which emphasizes scientific research connected with environmental sustainability. I’ll try to translate the program. This program was presented in one of our cardoon thistle field placed in Hotel Casa da Insua (Viseu, Portugal), one of the best hotels that I know in the countryside who work on our project and produce Serra da Estrela Cheese and Dão Wine.
    It is the worst time to show the project CARDOP because it is not the timing of flower production and cheese production has not yet started, but we had to grab the opportunity. I will giving news of the progress of the project.


  2. Hello Jon,

    It will be a pleasure to offer you one of our cheeses. I hope to have a special one soon to send you.
    Please give me your address in UK (

    Best Regards

    Paulo Barracosa


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