A NEW Cornish cheese will hit the market in June after being developed using the facilities at the Duchy College Food Innovation Centre.

The cheese called 'Cornish Jack' has been produced by Lawrence and Rosea Reynolds, along with their daughter, Alex.

Following research on Cornish cheeses the family discovered that nobody in Cornwall — or the UK — appeared to be making an Emmental. Lots of Emmental is imported into the UK and is a versatile variety that can be eaten alone, is great on toast, burgers and in sandwiches.

Team Lead at the Food Innovation Centre, Laura Black, said: "Rosea came along and undertook a course in 'Deer Butchery' last year, from there she went on to study a cheese making course and that's where the idea came from.

"Our students have had the opportunity to be involved as well, with regular product testing and feedback — a perfect example of a real-life product development."

The family has a mixed background; Alex is studying Materials Engineering at Swansea University, but comes home whenever she can to help with the development and Lawrence is from a textiles manufacturing background in the Midlands, so this is their first venture into making cheese.

Because of her degree, Alex is really interested in the machines used and potential packaging materials and their ultimate goal is to set up manufacturing facilities in Cornwall, and potentially employ local people.

Lawrence said: "We have had the opportunity to use milk from Trewithen Dairy, who have been really helpful even though the quantities of milk required for the test batches have been relatively small.

"We want to call our business 'River Amble Creamery', as we live near Wadebridge and cross the river every day; it just seems to fit perfectly."

For the full report, and a round-up of the area news and sport, see this week's edition of the Post.