Award-winning Somerset cheesemaker, Cricketer Farm has launched its new probiotic cheese, which has the added benefit of being half fat. Made from milk sourced within Somerset, Cricketer's new Probiotic Half Fat Cheese is creamy, smooth in texture and full of flavour – unlike most reduced fat cheeses which can be bland and dry.
"Our history is in making award-winning cheeses and we have used this expertise to produce a half fat cheese that we are all really proud of. We were determined not to compromise on taste or texture, so we have poured all our passion along with local milk into this venture! The addition of a probiotic to the cheese is a first for us and it takes our traditional cheesemaking skills onto another level," explained Simon O'Brien from Cricketer.
Cricketer Farm conducted considerable consumer research before developing its new Probiotic Half Fat Cheese, and spent over 12 months creating the new recipe. Perfect for everyday use, the new probiotic cheese is made using the bacterium BB-12® Bifidobacterium. One daily 20g piece of the new Probiotic Half Fat Cheese provides full probiotic benefit.
Cricketer Farm, situated at the edge of the Quantock hills, the first ever Area of Outstanding Natural Beauty (AONB), has been making traditional and innovative cheeses for 60 years. Cricketer works with local farmers to maintain quality, consistency and freshness of its milk supply.
Each cheese is made to a traditional recipe using full fat, semi-skimmed or skimmed milk, producing a range of Farmhouse Cheddar cheeses, half fat cheeses, quarter fat cheeses and 2% fat cheeses. The new Probiotic Half Fat Cheese is packed in 240g re-sealable packs with an RRP of £1.79.
