Melton Mowbray-based food historian Matthew O Callaghan is one of the people behind Colwick s rebirt

The cheese, which originated in the Nottinghamshire village of the same name over 350 years ago, is being produced at Crossroads Farm in Eastwell, Vale of Belvoir, by Alan and Jane Hewson. They have set up a creamery – Belvoir Ridge – and are using milk from their 60 Red Poll cows to make Colwick. It will be launched at the Artisan Cheese Fair in Melton Mowbray, held on May 4-5.
Melton Mowbray-based food historian Matthew O Callaghan is one of the people behind Colwick s rebirth. He rediscovered the cheese while reading an old recipe book and hopes to get the cheese protected under European law, in a similar way to Stilton.
Ben Jones, owner of the Red Lion Inn, said: Colwick is served extremely fresh and the original recipe meant it could be kept for just two days, so we understand that the production method has been tweaked to extend its shelf live.
We are looking to develop a savoury and dessert dish with Colwick. The savoury dish will incorporate compressed heritage tomatoes and a cucumber style relish. The dessert will be a derivative of a classic fromage frais, served with white balsamic strawberries, summer berry coulis and salted pistachio praline."