We're delighted to share the news that we are opening a new branch in Southwold later this year. Our new shop is on Victoria Street, close to the Adnam's Cellar & Kitchen Store and once refurbishment has taken place, we will open in plenty of time for Christmas.
We are very excited to be bringing fresh juices to Aldeburgh High Street. We will have a trio of juices on offer every day - a traffic light of colours: one red, one orange and one green to give you the full range of vitamins! All our juices will be freshly made on demand to maximise their nutritional benefits.
When you are cooking with cheese it is worth exploring some of the more cost-effective alternatives which we have at Lawson’s. Here are our suggestions:
The Spanish approach to tapas or shared plates has become a really popular way to eat here. We are excited to have added authentic Spanish charcuterie to our range at Lawson’s from specialist importers The Spanish Hamper, who source top quality artisan Spanish food.
Clare made a visit to Fen Farm Dairy, makers of the renowned Baron Bigod cheese, to learn more about what makes it special and see their herd of Montbeliarde cattle being milked.
Here Clare tells us about her visit to Fen Farm Dairy >
Clare met Julie Cheyney of Whitewood Dairy, creator of unpasteurised lactic cows milk cheese, St Jude.
Julie Cheyney is a hugely experienced cheesemaker with a background in dairy farming. Her understanding of the connection between farming and cheesemaking is fascinating. Clare writes about her meeting with Julie.
Call in on a weekday and we have more time to chat than we do during the busy weekend. To give you an extra reason to start your weekend shopping early, if you buy two or more cheeses on a Wednesday we will give you 15% off your cheese.
When food and travel blogger, Roots and Toots, paid a visit to Aldeburgh we sent her a Lawson's Hamper of goodies including some of our home-made treats as well as some East Anglian cheese. We were delighted to read her review:
Cheese of the Month
Each month we celebrate a different cheese of the month - here's a recap of cheeses we've featured before.
A much-loved continental cheese, Le Gruyère AOP has been made for centuries with unpasteurised cow’s milk in the western cantons of the Swiss Alps.
A relatively young cheese, aged for six to nine months, its flavour is mildly toasty and sometimes nutty. It has a firm smooth texture and melts quickly on the tongue. Famed for its leading role in fondu, Le Gruyère is a brilliant cheese in the kitchen as well as on the cheeseboard.
St Jude is a lactic cows’ milk cheese made from unpasteurised milk. It is produced by award-winning cheesemaker, Julie Cheyney, just outside Bungay on the Suffolk and Norfolk border. It has a delicate rind with complex milky flavours of butter and fresh grass and a dense and creamy texture.
It is a true artisan cheese, handmade, with flavours varying through the seasons due to changes in the milk.
Julie Cheyney will be at Lawson's on Monday 29 May happy to chat to you about St Jude and share her enthusiasm for cheesemaking.
Appleby’s Cheshire is one of the best territorial farmhouse cheeses to be made in this country. It is tasting particularly good this month.
Appleby’s has a balance of rich mineral flavours and acidity with clean, mellow notes. It is open-textured, crumbly but not overly dry. As it matures the flavour becomes more savoury and herbal with a long mouth-watering finish. Our Appleby's Cheshire comes to us from Neal's Yard Dairy and is about four months old by the time it reaches us.
Read on to find out more about what is so special about it.
Our April Cheese of the Month is Dorstone, an unpasteurised goat’s milk cheese, made in Herefordshire by Neals Yard Creamery. It has a light, smooth texture which becomes firmer as it matures, with a soft citrusy tang and yeasty notes.
Stichelton is a blue cheese made with unpasteurised (raw) milk on the Welbeck Estate in Nottinghamshire. Taste it alongside Stilton and you will notice a difference, although it looks very similar.
Our February cheese of the month is the perenially popular Lincolnshire Poacher. A fine example of a traditional cheddar style cheese.