Creating a Healthy Workplace Environment: The Role of Dairy Deliveries

The Importance of Workplace Wellness

In today’s fast-paced corporate world, employee wellness has emerged as a critical focus for companies aiming to foster productivity and satisfaction among their workforce. A well-rounded wellness program can significantly impact the overall health and happiness of employees, reducing absenteeism, enhancing engagement, and improving morale. Providing access to nutritious options, such as regular deliveries of fresh dairy products, is a simple yet effective strategy to support these wellness initiatives.

The Benefits of Dairy Deliveries in the Workplace

Incorporating dairy deliveries into the workplace offers numerous advantages, contributing to both employee health and convenience:

• Nutritional Benefits: Dairy products like milk, yogurt, and cheese are rich in essential nutrients, including calcium, vitamin D, and protein. These nutrients are vital for maintaining healthy bones, supporting muscle function, and boosting overall immunity. By providing easy access to these nutritious options, employers can encourage healthier eating habits among their staff.
• Convenience and Accessibility: Regular dairy deliveries ensure that employees have consistent access to fresh, high-quality dairy products without the need for them to bring these items from home. This convenience can be especially beneficial for busy professionals who might skip breakfast or snacks, leading to decreased energy levels throughout the day.
• Enhanced Employee Morale: Offering complimentary or subsidised dairy products can be seen as a thoughtful perk that shows the company cares about its employees’ well-being. This can enhance job satisfaction and foster a more positive attitude towards the employer.
• Supporting Local Suppliers: Partnering with local dairy suppliers, such as Foulgers Dairy, not only guarantees fresh products but also supports the local economy.

Promoting a Positive Company Culture

Implementing dairy deliveries in the workplace can also play a significant role in promoting a positive company culture. Here’s how:

• Encouraging Social Interaction: Creating a designated area for employees to enjoy their dairy products can encourage socialisation and foster stronger interpersonal relationships. These informal interactions can enhance team cohesion and collaboration, leading to a more unified workplace.
• Demonstrating Care for Employees: Providing healthy snacks and beverages demonstrates that the company values its employees’ health and well-being. This can build loyalty and trust, making employees feel appreciated and valued.
• Boosting Productivity: A well-nourished workforce is a more productive one. By ensuring employees have access to nutritious options, companies can help maintain high energy levels and mental sharpness throughout the workday, leading to increased productivity and efficiency.
• Cultivating a Health-Conscious Environment: Promoting healthy eating habits such as our workplace fruit delivery can inspire employees to make better nutritional choices outside of work as well. This can lead to a more health-conscious workforce, contributing to overall wellness and potentially lowering healthcare costs for the company.

Explore our wide range of products Our Corporate Deliveries

Enhance Workplace Wellness with Regular Dairy Deliveries From Foulgers Dairy

Incorporating regular deliveries of dairy products into your workplace wellness program is a strategic move that can yield substantial benefits. From improving employee health and morale to fostering a positive and collaborative company culture, the advantages are clear.

Take the next step towards a healthier and happier workplace by partnering with Foulgers Dairy for your corporate dairy delivery needs. Contact us today to learn more about our services and start your workplace delivery program. Your employees will thank you, and your company will thrive as a result.

In recent times, the popularity of oat milk has soared as a dairy-free alternative. However, there’s a growing concern about the health implications associated with some commercially available oat milk, particularly those packed with rapeseed oil. As a result, more individuals are turning to the timeless goodness of raw milk, which has gained support from dietitians for its unique properties. In this article, we will delve into the drawbacks of certain oat milk varieties and explore the benefits of incorporating raw milk into your diet.

The Oat Milk Controversy:

Oat milk has been celebrated for its ability to cater to lactose-intolerant and vegan consumers. However, there have been some discoveries in recent times about the downsides to this:

• Concerns Regarding Rapeseed Oil: The common inclusion of rapeseed oil in many oat milk brands has raised alarms among health-conscious individuals. Rapeseed oil’s high levels of omega-6 fatty acids are associated with potential inflammation and various health issues when consumed excessively.
• Nutrient Stripping during Processing: The processing methods involved in oat milk production can sometimes strip away essential nutrients, diminishing the overall nutritional value of the final product.
• Growing Interest in Alternatives: With increasing awareness of these concerns, there is a rising interest among consumers to explore alternatives that not only address dietary preferences but also prioritise nutritional value and authenticity.

The Resurgence of Raw Milk:

Raw milk is a traditional and unprocessed dairy product that has gained renewed attention in health and wellness circles. Unlike its counterpart, raw milk is not subjected to high heat treatments, preserving its natural enzymes, beneficial bacteria, and a host of essential nutrients. See below some of the benefits below that dietitians and health experts have highlighted about raw milk:

• Unique Properties Emphasised: Dietitians and health experts emphasise the distinctive qualities of raw milk, boasting a higher concentration of essential nutrients such as vitamins, minerals, and probiotics.
• Digestive Aid with Enzymes: Raw milk is recognised for containing enzymes that are believed to aid in digestion, making it a preferred choice for individuals dealing with lactose sensitivity.

Benefits of Raw Milk:

• Nutrient Density: Raw milk retains a higher nutritional profile, boasting increased levels of vitamins such as B, C, and D, as well as minerals like calcium and magnesium.
• Probiotics and Enzymes: The live beneficial bacteria and enzymes found in raw milk contribute to a healthy gut microbiome and aid in digestion.
• Reduced Processing to Create Our Unpasteurised Raw Milk: Raw milk skips the pasteurisation process, ensuring that its natural components remain intact and bioavailable.
• Lactose Tolerance: Some individuals who are lactose intolerant find that they can tolerate raw milk due to its unique enzyme content.

Make the Switch to Foulgers Dairy Raw Milk:

At Foulgers Dairy, we take pride in offering a premium selection of raw milk, sourced from reputable local farms. Our commitment to quality and transparency ensures that you receive a product that aligns with your health and ethical values. Browse our store and consider making the switch to Foulgers Dairy raw milk, and enjoy the benefits of a wholesome and nutrient-dense dairy choice.

Everybody knows we like nothing more than to promote local businesses and as much of the fantastic local produce that surrounds us as possible. One of those companies is James White fine pressed fruit juices, who are located just down the road from us in Ashbocking, Suffolk.

Originally a cider factory, Lawrence Mallinson bought the assets to James White and began to explore a love of pressed fruit and vegetable juices. Originally one of the founders of New Convent Garden Soup, Lawrence has a knack for dreaming-up and creating new and exciting flavours. As a result, they now not only offer a range of English apple juices, but also an extensive portfolio of very different brands. This includes a Soil Association-certified range of organic fruit and vegetable juices, their world-famous spiced tomato juice (Big Tom), the grandfather – or Great Uncle – of the brands (Great Uncle Cornelius juices), an exciting and fun range of organic fruit and vegetable juices (Manic Organics), a fabulous and rather extensive selection of cordials (Thorncroft), and last, but by no means least, the best-selling brand of beetroot juice: Beet It!

They have amassed a large number of awards and accolades, but the Royal Warrant is by far the most widely-known. In 2002 Big Tom was singled out and awarded the Royal Warrant by HM Queen Elizabeth II and we do have a wide selection of these juices including the famous Big Tom available to order for a doorstep delivery from our website.

Royal Warrants are a mark of recognition to people or companies who have regularly supplied goods or services to certain members of the Royal Family for at least five years. To have such royal approval heightens the status of warrant holders, branding their excellence and quality and making the award highly prized. Three members of the Royal Family currently grant warrants – The Queen, The Duke of Edinburgh and The Prince of Wales – and while they are advised by the Lord Chamberlain (head of the Royal Household) and the chairman of the Royal Household Tradesmen’s Warrants Committee, the final decision to grant a Royal Warrant is made by the member of the Royal Family concerned.

Warrants are usually granted for a period of five years and holders are permitted to show the Royal Arms on their stationery, buildings, vehicles, advertising and packaging. There are currently some 800 warrant holders in the UK, although only one is granted to any particular trade. James White Fruit Juices have held theirs for a very impressive 10 years.

Stay hydrated this summer with James White fruit juices that are literally – fit for the Queen!

In the bustling towns of Ipswich, Felixstowe, and Woodbridge, there’s a hidden gem that’s revolutionising the way locals experience fresh produce – Foulgers Dairy. Nestled in the heart of Suffolk, Foulgers Dairy is not just a local produce company; it’s a commitment to quality, freshness, and community.

There are numerous benefits of choosing local, fresh fruits, and vegetables delivered straight to your door, along with a delightful array of dairy, bakery, fruit juices, drinks, and household supplies.

Join us on a journey through the bountiful offerings of Foulgers Dairy and discover why it’s the go-to choice for those who crave the best of Suffolk’s harvest.

The Freshest Picks, Delivered to Your Doorstep:

1. Quality Assurance: Foulgers Dairy prides itself on sourcing the finest produce directly from local farmers. By choosing local, you’re not only supporting the community but also ensuring that the fruits and vegetables on your table are of the highest quality, picked at the peak of freshness.
2. Farm-to-Table Experience: With a commitment to minimising the time between harvest and consumption, providing a true farm-to-table experience. This not only enhances the taste and nutritional value of the produce but also significantly reduces the carbon footprint associated with long-distance transportation.
3. Seasonal Variety: Experience the changing seasons through your food. Foulgers Dairy offers various seasonal fruits and vegetables, encouraging a varied and nutritionally balanced diet. From juicy summer berries to hearty winter root vegetables, your plate will reflect the best of Suffolk’s changing landscapes.

Beyond Fresh Produce – A Wholesome Shopping Experience:

1. Dairy Delights: Foulgers Dairy doesn’t stop at fruits and vegetables. Indulge in a selection of locally sourced dairy products, including artisanal cheeses, creamy yoghurts, and farm-fresh milk. Each product is carefully curated to bring the rich flavours of Suffolk straight to your home.
2. Bakery Bliss: Elevate your meals with the delicious offerings from the Foulgers Dairy bakery. From crusty artisan bread to sweet pastries, each item is crafted with a dedication to taste and tradition. Make every meal a celebration with Suffolk’s finest baked goods.
3. Quench Your Thirst: Sip on the natural goodness of Suffolk with a range of fruit juices and drinks. From freshly squeezed apple juice to unique blends of local fruits, there’s a refreshing option for every palate.
4. Household Essentials: Streamline your shopping by exploring Foulgers Diary’s selection of household supplies. From pantry staples to eco-friendly cleaning products, Foulgers Dairy aims to be your one-stop shop for all your daily needs you can even save money with doorstep refills across cleaning products.

Convenience at Your Fingertips – Order Online Today:

1. Easy Browsing: Navigate through Foulgers Diary’s online store effortlessly. The user-friendly interface allows you to explore a wide range of products at your own pace, ensuring a stress-free shopping experience.
2. Secure Ordering: Rest easy knowing that your online transactions are secure. Foulgers Dairy prioritises the safety of your personal information, making online shopping a convenient and worry-free experience.
3. Prompt Delivery: Say goodbye to crowded supermarkets and long queues. Foulgers Dairy brings the market to your doorstep with prompt and reliable delivery services. Enjoy the convenience of having your favourite Suffolk produce delivered straight to your home.

Embrace the Taste of Suffolk with Foulgers Dairy:

Foulgers isn’t just a local produce company; it’s a celebration of Suffolk’s rich agricultural heritage. By choosing to buy local, you’re not only enjoying the freshest fruits, vegetables, dairy, bakery, and more – you’re becoming a part of a community that values quality, sustainability, and the joy of good food. So, why wait? Browse our store, explore the diverse offerings, and order online today. Let Foulgers Diary be your gateway to the unparalleled flavours of Suffolk, delivered right to your doorstep.

Purchasing fresh organic bottled milk from a local producer has several benefits over store-bought milk. Here are some of the reasons why you should consider buying fresh milk for yourself.

Lasts Longer

Organic bottled milk is sterilised at very high temperatures before it is sold. This ensures that the milk has a longer shelf life compared to regular store-bought milk. Fresh milk from local dairy producers lasts up to two months longer than store-bought milk, which can prove to be more economical in the long run. In addition, sterilisation allows fresh milk to keep its sweetness for much longer, whereas store-bought milk loses its flavour more rapidly.

More Nutritious

While the high temperatures of sterilisation do lead to the loss of some enzymes and nutrients found in raw and store-bought milk products, it does produce other nutrients that are just as beneficial. Organic bottle milk is high in omega 3 fatty acids, which is a nutrient found in many health foods and supplements. Omega 3 has been shown to reduce heart disease, improve brain functions and development, and helps strengthen the immune system.

No Hormones or Antibiotics

Store bought milk may include antibiotics and growth hormones that have been given to cows to increase their output. Not only are these hormones and antibiotics potentially harmful to the cattle in the long term, they can negatively impact the health benefits of the milk. Organic bottle milk is free of any such hormones or antibiotics as the cattle are never given any of these drugs. All cattle remain drug free and their milk comes straight from the farm to your door.

Environmentally Friendly

To keep store bought milk from deteriorating too quickly it is often packaged in plastic cartons with an inert gas injected into the top to stabilise the contents. These plastic containers are often toxic to the environment, don’t break down easily, and can be harmful to wildlife. Fresh milk, however, is often served in glass bottles, which is much better for the environment, with the added benefit of reuse.

Foulgers Dairy

Our milk delivery service offers a wide range of dairy products, including milk, butter, cheese, cream, and yoghurt. You can learn more about our services or receive your first delivery directly from our batch by getting in touch with us today.

If you have heard of raw butter, you might be wondering what it is and how it differs from conventional store-bought butter. There is growing evidence that raw butter contains a range of health benefits that aren’t found in varieties of pasteurised butter. In fact, raw butter is a great source of enzymes, probiotics, vitamins, and minerals that are often lost during the pasteurisation process. Nonetheless, raw butter is not without controversy, and some critics have voiced their concern that the risk of contamination from disease-causing bacteria and viruses simply can’t be ignored. This article therefore aims to explore what raw butter is: why it is called “raw”, its history, the benefits, and the possible risks of consuming it, and how best to purchase raw butter for yourself.

What is raw butter and how is it made?

In simple terms, raw butter is made from raw heavy cream that hasn’t been pasteurised or had other artificial chemicals or additives put in. The basis for making raw butter is the cream that rises to the top of unpasteurised raw milk. The cream is separated from the milk and placed in a butter churner where it is whipped for over half an hour until it turns into butter. Throughout the churning process, the cream is kept at room temperature to ensure the butter retains its natural healthy bacteria and enzymes. Natural salt may optionally be added to the raw butter as a preservative as this does not harm the healthy bacteria. However, both salted and non-salted varieties of raw butter are available.

The nutritional benefits of raw butter

Raw butter has many health benefits that are lost when the butter is pasteurised. Among the nutritional benefits of raw butter over pasteurised butter are:

• Raw butter contains lauric acid, which can help with digestive issues and reduce the symptoms of infections like candida.
• It helps prevent the formation of cancer cells as it has a high number of antioxidants.
• Contains natural vitamin D content that helps the body facilitate the absorption of calcium and therefore improve eye and bone health.
• Is a rich source of vitamin A and iodine which help to keep the thyroid healthy and functioning well.
• Contains vitamin E which helps the body fight heart disease, neurological conditions such as Alzheimer’s disease, and cancer.
• Features vitamin K which reduces bone loss and helps improve bone health.
• Includes vitamins and bacteria that help boost the body’s immune system.
• Helps to cut down the risk of tooth decay and cavity formation.
• Contains healthy fats that help disperse hormones throughout the body and improve endocrine health.
• Strengthens the body’s organs and glands as well as the eyes and arteries while also improving the look and health of your complexion.
• Raw butter often develops stronger bacteria and cultures as it ages. Although it develops a sour taste it does not go bad and can be even more beneficial to the body.

The differences between raw and pasteurised butter

The only real difference between raw and pasteurised butter is that the former has not undergone the pasteurisation process. Pasteurisation is used to eliminate harmful germs and viruses and was developed by French scientist and microbiologist Louis Pasteur in 1822. During the butter-making process, raw milk is heated to temperatures ranging from 65 to 75 degrees Celsius for up to 30 minutes. Using this method is useful for removing bacteria that may cause illness or injury if consumed. However, pasteurisation has the disadvantage of destroying many important microorganisms necessary for health and nutrition. To keep raw butter safe and free of contamination, dairy farmers must utilize other techniques and safety regulations in lieu of pasteurisation. Almost all butter sold in shops or supermarkets is pasteurised, although a few shops and producers make raw butter.

The controversy surrounding raw butter and its safety

There has been a significant amount of debate surrounding raw butter ever since the nineteenth century. At the time, dairy production environments were typically unclean, and health regulations in the industry were inadequate. As a result, animals became ill and produced milk tainted with viruses and deadly germs, which were then passed on to everyone who consumed it, frequently resulting in severe illness epidemics that took many lives. As pasteurisation became commonplace in milk production, the threat of health risks such as TB transmission from animals to humans decreased. When it comes to producing raw milk and butter these days, dairy farmers are now required to adhere to considerably stronger health and safety protocols. There are however always potential health risks, and so it is always advisable for children to avoid raw butter and for those who have weak immune systems, are pregnant or nursing, elderly, or have chronic diseases. However, raw butter, when manufactured and handled carefully, offers numerous health benefits simply not available in pasteurised butter. The notion of raw butter being inherently dangerous is now out of date, and when manufactured and handled with all due care, raw butter can be a very healthy alternative.

How to find and buy raw butter

In the United Kingdom, raw butter cannot be purchased from a store or supermarket. Instead, it must be purchased directly from a dairy farm. These dairy producers are required to comply with rigorous labelling regulations and submit to frequent health and safety tests before they may sell raw goods. To purchase raw butter for yourself, you will either visit the farm where it is made or use a milk delivery service, such as Foulgers Dairy. At Foulgers, we have an agreement with Fen Farm Dairy to supply and distribute their raw milk and butter directly to clients.

For more information about our products and services, please visit our online shop or contact us today.

Raw milk is just milk that has not undergone the standard process of pasteurisation. Advocates of raw milk argue that it is healthier and easier to digest than pasteurised milk. In addition, it includes many of the enzymes, vitamins, and minerals that are lost during the pasteurisation process. Nevertheless, there are those who claim that raw milk is unsafe since it is more likely to be infected with harmful bacteria and viruses that can cause illness. In this article, we will explain what raw milk is, how it is created, its health benefits and potential concerns, and how to buy raw milk.

Shop our Raw Milk and Dairy Products here >

The difference between raw milk and pasteurised milk

Raw milk is simply milk that has not undergone pasteurisation. Developed in 1822, pasteurisation was named after French scientist Louis Pasteur, a pioneer in microbiology. During the process of pasteurisation, milk is heated to temperatures between 65 and 75 degrees Celsius for up to 30 minutes. The purpose of this process is to remove any harmful bacteria that may cause illness or injury if consumed. Despite pasteurisation’s benefits, however, it also eliminates many important microorganisms necessary for good health. By contrast, raw milk undergoes a process called thermisation, where the milk is still heated to sanitise the milk but at a lesser temperature compared to pasteurisation so as to avoid killing healthy microorganisms. To maintain raw milk’s safety and quality, dairy farmers must employ other techniques and safety regulations. Milk sold in a shop or supermarket is almost always pasteurised. However, there are a few dairy farms around that produce and sell raw milk.

The nutritional benefits of raw milk

The pasteurisation process removes a lot of health benefits from raw milk. The following are some advantages of raw milk over pasteurised milk:

• Raw milk is an excellent source of vitamins, enzymes, proteins, and minerals that are good for our health. By consuming raw milk, you can lower cholesterol, protect your bones, and increase your vitamin B and C levels.
• There is evidence that raw milk can boost antioxidant activity due to its proteins. By increasing glutathione levels in the spleen, the production of white blood cells increases, which in turn boosts the immune system.
• Raw milk contains antimicrobials such as immunoglobin, lactoferrin, and xanthine oxidase. Not only do these chemicals help strengthen immunity and combat diseases, but they can also extend the shelf life of milk, allowing it to be stored for months longer than pasteurised milk.
• In addition to lactic acid and enzymes, raw milk boosts the number of lactobacillus in your digestive tract. Besides improving digestion, this may also reduce stress and anxiety, especially for lactose-intolerant people.
• According to research raw milk consumers may be less likely to develop allergies, asthma, and eczema. This may be due to the fact that milk contains RNA molecules that enhance and control the immune system.
• Strengthens the body’s organs and glands, along with the eyes and arteries, to improve the appearance and health of your complexion.
• In general, as raw milk matures, it produces stronger bacteria and cultures. Although it develops a sour taste that may not be to everyone’s liking, it does not spoil and can be even healthier for the body.
• Finally, raw milk may have a richer taste than pasteurised milk. In raw milk, the natural microorganisms add to the taste, which is typically lacking in pasteurised milk.

Why is there controversy surrounding raw milk consumption?

While there are obvious health benefits to drinking raw milk, there is an ongoing controversy over how safe raw milk is to consume. The debate surrounding raw milk is largely influenced by examples from the nineteenth century. During those times, dairy business health regulations were inadequate, and the environment around dairy production was generally unclean. As a result, animals became ill and produced milk tainted with viruses and deadly germs, which were then spread to everyone who consumed it, frequently resulting in epidemics of disease. Through pasteurisation, the possibility of transmitting diseases such as tuberculosis from animals to humans was greatly reduced. In contrast to the low health and safety standards back then, dairy farmers today must adhere to much higher standards when producing raw milk and other dairy products.

Is raw milk safer or riskier than pasteurised milk?

With the historical risks of raw milk consumption in mind, how safe is it to drink compared to modern pasteurised varieties? It is important to keep in mind that raw milk has been around for thousands of years, while pasteurisation is a relatively new process. In addition, the poor hygiene conditions of the nineteenth century have largely been eliminated and farms must now conform to strict health regulations for the wellbeing of all involved. It is considered advisable to avoid raw milk if you have a weakened immune system, are pregnant or nursing, elderly, young, or have chronic diseases. However, there is no truth in the notion that raw milk is intrinsically unsafe; when manufactured and handled carefully, it offers numerous benefits that pasteurised milk cannot.

Where can I buy raw milk?

It is not possible to purchase raw milk from a supermarket or store in the United Kingdom, it must be bought directly from a dairy farm. These dairy producers must comply with strict labeling regulations and undergo regular health and safety testing in order to sell raw goods. For raw milk, you can either go to a farm that produces it or order it from a milk delivery service, such as Foulgers Dairy.

Here at Foulgers, we have an agreement with Fen Farm Dairy to supply and distribute their raw milk and milk products directly to our clients. For more information about our products and services, please either visit our online shop or give us a call.

Perhaps you have heard of a product called raw cheese but are unsure exactly what it is. Proponents of raw cheese say that it is healthier and easier to digest compared to pasteurised cheese. A significant benefit is also that it contains many of the enzymes, vitamins and minerals that are missing from cheese that has undergone pasteurisation. However, critics contend that raw cheese is potentially harmful and more likely to be contaminated with viruses and bacteria that can cause disease and illness. This article aims to get to the bottom of what raw cheese is: what makes it “raw”, its history, its health benefits as well as its potential risks, and how best to purchase raw cheese for yourself.

An introduction to raw cheese: what it is

Raw cheese simply refers to varieties of cheese that have not been pasteurised. The pasteurisation, process, named after French chemist and microbiologist Louis Pasteur, was introduced in 1822 to kill off any harmful bacteria and viruses. The process involves heating the raw milk used in cheese to temperatures between 65 and 75 Celsius for a period of up to 30 minutes. As mentioned, this helps remove any pathogenic microorganisms that can potentially cause sickness and harm when ingested. The downside, however, is that pasteurisation also kills off many of the microbes that are beneficial for health and nutrition. To keep raw cheese safe and healthy, other processes and safety standards must be employed by dairy producers. Almost all cheese that you can buy in the store or supermarket is pasteurised, while raw cheese often comes specially made by a limited number of dairy producers.

The History of Raw Cheese Making

The history of raw cheese has been around for as long as cheese making itself. From the earliest practices in prehistoric times thousands of years ago to the Sumerians, Egyptians, and eventually medieval Europe, cheese was made from raw, unpasteurised milk. Raw milk contains two strains of protein, casein, and whey. As the raw milk curdles, the bacteria consume the lactose sugars and convert them into lactic acid. The casein proteins are converted into lumps that give the milk a sour aroma, while the whey proteins turn the liquid white, giving the milk its distinctive colour. To make the cheese naturally, the whey is drained out and the casein curds are cut into small pieces. The curds are heated to around 30 degrees Celsius: not hot enough to induce pasteurisation, but enough to ferment the curds while retaining healthy bacteria and enzymes. The curds are then pressed into shape, dried, and aged for however long the dairy producer deems necessary. This has been the most common way to make cheese up until the 20th century when pasteurisation became mainstream.

The benefits of raw cheese

As mentioned before, there are several health benefits to raw cheese that are lost in the pasteurisation process. Here are some of the advantages raw cheese has over pasteurised varieties:
• Raw cheese contains many vitamins, enzymes, proteins, and minerals that are beneficial for our health. Consuming raw cheese can help lower cholesterol, protect against bone loss, and increases vitamin B and C content in the body.
• Proteins in raw cheese can have enhanced antioxidant effects. They can increase the amount of glutathione in the spleen which allows the body to rapidly produce white blood cells that help improve the body’s immune system.
• Raw cheese contains several antimicrobials such as immunoglobin, lactoferrin and xanthine oxidase. Not only do these compounds help boost immunity and fight off infections, but they can also increase the lifespan of the cheese, allowing it to be stored for months longer than pasteurised varieties.
• Consuming raw cheese can increase the amount of lactobacillus in your digestive system, as well as other beneficial lactic acids and enzymes. Not only does this improve digestion, particularly in those who are lactose intolerant, but can also potentially reduce the effects of stress and anxiety.
• According to studies on those who consume raw cheese, there is a potential decrease in the risk of allergies, asthma, and eczema. This may be due to RNA molecules in the cheese that helps boost and regulate the immune system.
• Finally, raw cheese can be tastier than pasteurised varieties. The natural bacteria found in raw cheese contribute to its flavour which is often missing from pasteurised cheeses.

Is raw cheese safe?

Much of the controversy related to raw cheese comes from incidents that occurred during the 19th century. Back then, health standards within the dairy industry were lax, and the conditions around dairy production were generally unsanitary. This led to cattle becoming sick, and producing milk infected with viruses and harmful bacteria which would then be passed on to anyone who consumed it, often leading to serious outbreaks of disease. As pasteurisation became standard practice in milk production, the risk of diseases such as tuberculosis being passed from cattle to people decreased considerably. While standards were poor back then, these days dairy producers are required to conform to much stricter health and safety procedures when it comes to making raw milk and cheese. There is always a risk of contamination with raw cheese, those with lower immune systems, pregnant and breastfeeding women, the elderly, children, and those with chronic illnesses are advised to avoid consuming raw cheese. However, the idea that raw cheese is inherently dangerous is an outdated one, and when produced and handled safely offers many benefits that are missing from pasteurised cheeses.

How to buy raw cheese

By law in the UK, raw cheese cannot be sold in a store or supermarket but must come from the dairy producer themselves. These dairy producers must adhere to strict rules regarding labelling and undergo regular health and safety testing to sell raw products. To buy raw cheese for yourself, you must either buy it locally from a farm that produces it or from a milk delivery service such as Foulgers Dairy. Here at Foulgers, we have an arrangement with Fen Farm Dairy to supply and deliver their raw milk and cheese products directly to customers. To find out more about our products and services, please visit our online store or get in touch with us today.

WHAT IS THE ‘BUTTER BOARD’ TREND AND SHOULD YOU TRY IT? 

Perfect for Festive Feasting if you’re hosting this season!

This delicious trend has whipped up a viral sensation on TikTok, but what is a butter board? Initiated by Brooklyn-based food influencer Justine Doiron, a butter board looks to fulfil the same need as a charcuterie board, it requires no cooking, looks fancy, and is extremely photogenic.

This appetiser-friendly dish is simple to create and perfect for a busy calendar of events leading up to Christmas and the New Year. To begin your perfect butter board, you start by spreading a pack of butter, not too cold, across a board, then sprinkle on tasty toppings. Toasted almonds, roasted garlic, honey, chilli flakes, fresh herbs, and fragrant citrus zest are some of our favourites.

If that sounds delectable to you, you’re not alone! Since Justine posted her short video, the hashtag #ButterBoard has racked up over 180m views, and thousands of people have put together their own.

HOW DO YOU EAT A BUTTER BOARD?

A butter board may look perfect to snap of photo of as it’s served, but that won’t last for long because these picture-perfect creations are meant to be destroyed by foodies! To get the smorgasbord of butter and toppings into your mouth you can either scoop it up with a knife and smear it on your bread, or dive right in and dredge your bread – or radish, celery, crackers etc – through the artful arrangement.

THE PERFECT BUTTER 

When it comes to a butter board the most important ingredient is, you guessed it, the butter! When we’re crafting the perfect appetiser for family and friends, we recommend you use only the best from a happy herd of grass-fed Montbeliarde and Friesian cows: : Bungay Raw Butter from Fen Farm Dairy.

Packed in its own beautiful wooden box, Bungay Raw Butter is the UK’s only raw farmhouse butter produced by using a lactic culture. It is made by hand on the farm in the traditional way, by souring the cream using a cocktail of lactic bacteria, before churning and hand-paddling with traditional scotch ‘butter hands’ made from wood. It is the closest thing to the original Suffolk butter. Milk is used warm from an ancient breed of grass-fed cows, hand- picked from small farms in the Jura region of France. They only give a small amount of milk, but it is rich and high in protein, producing beautifully creamy and complex flavours.

Bungay Raw Butter is a true farmhouse butter.

The Viral Butter Charcuterie Board with Fresh Herbs, Micro Greens, Organic Honey and Toasted Baguette Slices

IDEAS FOR YOUR FIRST BUTTER BOARD

Hop on the trend and create your own butter board this festive season. There’s an infinite way of combining complex flavours based on your preferences, here’s a few tasty combinations to try:

· drizzle of chili crisp and thinly sliced green onions

· pickled red onion, fresh tarragon, fresh parsley, thinly sliced chives, and sea salt flakes

· dried peaches, dried tangerines, and dried strawberries with honeycomb

· diced chorizo, dollops of whole grain mustard, chopped apricots, crushed almonds, and a drizzle of honey

Of course, if you’re a cheese lover, you’ll also want to add slices of delicious cheese either on the butter board itself or as an arrangement on as a side dish:

· Strathdon Blue – The cheese is evocative of a milder version of Stilton, with a spicy taste but many blue veins. Since the milk is rich in butterfat and protein, it gives the cheese a rich, creamy texture and a luscious, mellow yet aromatic taste/aroma.

·  Barbers Farmhouse Vintage – Barber’s Farmhouse Vintage Cheddar is one of the only cheddars in the world with PDO-accreditation. Made with traditional starter cultures, West Country milk and using age-old methods, it’s typically matured for 18 months. Full-bodied and complex.

These palatable recipes are perfect to serve with crusty bread, crackers, radishes, or toasted English muffins or crumpets, to explore more cheese in the Foulgers Dairy shop.

DELIVERY FROM FOULGERS DAIRY

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Halloween Treats Kids (And Adults) Will Love This Spooky Season

Treat or treat, give me something sweet to eat! Get creative this Halloween with wickedly good, sweet treats that are scary-good and just as easy to make. Whether you’re going all-in and hosting a Halloween party or sharing seasonal snacks with your family after-dinner, this list will delight all your family.

Remember to head to the Foulgers Diary Shop to add the ingredients you’ll need to make and bake these spellbinding goodies!

Terrifying Jam Tarts

This simple jam tart recipe with a Halloween twist from Eats Amazing is tasty enough to satisfy the whole family and easy enough to make with your children.

The colder months are fast approaching and as we see the light nights coming to an end, we will notice temperatures plummeting and weather conditions worsening.

When it comes to this time of year, we all tend to feel a little bit flat, but now there’s increasing evidence that wildlife – and birds in particular – have a profound positive impact on our mental wellbeing.

But it’s not just humans feeling the impact from the change of season – our smaller feathered friends also suffer from the colder months.

Ingredients:

375g pack ready made shortcrust pastry
½ jar Tiptree strawberry jam
edible candy eyeballs

Preparation:

Step 1: Preheat the oven to 180°C.  Spray or lightly brush a 12 holed muffin tin with a little oil.

Step2: Roll the pastry out into a thin sheet, then use a large flower cutter to cut flower shapes from the pastry. Be sure to re-roll any scraps of pastry to cut out as many flowers as possible.

Step 3: Push a pastry flower into each section of the muffin tin to make a cup. Pop a spoonful of blueberry jam into each cup.

Step 4: Bake the tarts in the oven for around 15 minutes until the pastry is golden brown and the jam is bubbling. Delicious!

Step 5: Leave to cool in the muffin tin for 5 minutes, then finish cooling on a wire rack. Be careful when removing the tarts from the tin – the jam will be very hot!

Step 6: Once the tarts are cold and the jam has re-set, decorate with the edible eyeballs, and serve.

Crunchy Candy Apples

Synonymous with chillier nights, bonfires, and Halloween, it’s candy apples! Not only are these sweet treats from BBC Good Food dairy-free and vegan, but you can also have lots of fun with vibrant colours to create the perfect crunchy treat this scary season.

Ingredients:

8 red apples
400g caster sugar
1 tsp lemon juice
4 tbsp golden syrup
a few drops red food colouring (optional)

You will also need

8 sticks, chopsticks, or lolly sticks

Preparation:

Step 1: Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry.

Step 2: Push the sharpest end of each stick into the stalk-end of each apple, making sure it’s firmly wedged in. Put a large piece of baking parchment on a board.

Step 3: Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don’t stir. Add the golden syrup and simmer the mixture (be careful it doesn’t boil over) until it reaches ‘hard crack’ stage or 150C on a sugar thermometer.

If you don’t have a thermometer, test it by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it’s soft, continue to boil. When it’s ready, drip in some food colouring if you like, and swirl to combine. Turn off the heat.

Step 4: Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the mixture again if you need to. Leave to set. Best eaten on the same day.

Ghostly Cookies

From Delicious Magazine, these easy-to-make chocolate cookies look the part and taste just as good! Whether you’ll make and bake spooky ghosts or creepy bats, the choice is up to you. We’re sure that these creepy snacks will be a hit with everyone in the family this Halloween.

Ingredients:

100g softened butter
100g golden caster sugar or light soft brown sugar
A few drops of vanilla extract
1 large free-range egg
240g plain flour, plus extra for dusting
20g cocoa powder

To decorate

icing sugar for dusting
250g pack black and/or white ready to roll icing
1 tube black writing icing

You will also need

Bat and ghost cookie cutters (or make a paper template to cut around with a sharp knife)
2 baking sheets lined with non-stick baking paper

Preparation:

Step 1: Heat the oven to 180°C/160°C fan/gas 4. Put the butter, sugar and vanilla in a large bowl and using an electric hand whisk (or wooden spoon) cream the mixture until pale and fluffy. Add the egg and continue to beat the mixture until mixed in. Sift over the flour and cocoa powder and using a metal spoon fold the ingredients together. Wrap the dough in cling film and put in the fridge for 20 minutes.

Step 2: Sprinkle a little flour over a work surface. Cut the dough into 4 equal portions and roll each piece to 3-4mm thickness.

Step 3: Cut out shapes using cookie cutters (or a paper template), re-rolling any trimmings, then carefully lift onto the baking tray leaving a little space between each biscuit.

Step 4: Bake for 8-10 minutes, depending on the size of the cookies, until golden and cooked. Cool completely on a wire rack.

Step 5: To decorate, roll out the black and white sugar paste icing on a lightly dusted work surface and use the cutter (or paper template) to stamp out bats and ghosts. Use a pastry brush to wet the back of the icing and stick to the cooled biscuits. Decorate the ghosts with black writing icing.

If one of these tasty treats caught your eye, be sure to head over to the Foulgers Diary Shop to stock up on your apples, eggs and butter to make these fa-boo-lous treats!

From everyone at Foulgers Dairy, have a happy Howl-oween!