Belton Farm

Red Fox: A Modern British Classic

5:00pM (BST) FRIDAY 13th October – Virtual event

About this event

Stretching back over three generations, the Beckett family have championed farming and cheesemaking traditions in the heart of Shropshire. They continue to specialise in handcrafted cheese with real character and subtle complexity.

The team of master cheesemakers combine their considerable experience and expertise with modern technology to achieve consistently good results without having to sacrifice the artisanal, traditional methods of their ancestors.

Ian Coggin, cheese expert from Belton Farm, will take you on a discovery of their Fox family of cheeses and illustrate, through a guided tasting, how their Fox family of cheeses have become one of the best-loved cheese brands on the market.

The Cheeses to Taste

Matured for over 16 months, Red Fox is an aged Red Leicester created from a unique recipe which was developed over many years. This along with carefully selected cultures and the skill of our cheese-makers has produced a cheese with intensity and complexity.

Smoked Red Fox is made in the same way but with the addition of being naturally smoked for 10 hours over Oak chips, offering a subtle smokiness and an unexpected crunch, from the naturally occurring calcium lactate crystals which form as the cheese matures.

Slowly matured, White Fox is a White Leicester that has been aged to perfection. , leading to a wonderfully creamy, yet subtle crunch and depth of flavour. A modern version of a British classic that offers a new experience to cheese lovers looking for something a little bit different.

Taste along with the Fox Box, available by clicking the button above. Be sure to order in time for the event.

Please note, all events and speakers are subject to change or alteration.

Tasting Toolkit

Three useful tools from the Academy Of Cheese to help you taste cheese like a pro before, during and after the Big Cheese Weekender.

Connect & Share

If you like what you see and eat, please shout about it on social media using the hashtag #BigCheeseWeekender. And do please keep buying good cheese: now, for the festival and afterwards!


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