Our Cheese.

Using unpasteurised milk from our own herd of pedigree Holstein Friesian cows means that we have full traceability of the milk and can be sure of both its quality and safety. The milk we use for our cheese comes through a pipe, directly from the cows in the milking parlour into our vat, meaning that it is as fresh as it possibly can be, and has not been stored or transported. We start the cheese making process straight away, making use of the fact that the milk is already warm!

Using traditional recipes, adapted as we have gone along in the farmhouse kitchen, our cheeses are made by hand, on farm in small batches. As a new dairy, we're refining our recipes all the time - the hard part is waiting for each batch to reach maturity to find out whether the changes we've made have worked!

We're currently making two types of cheese. Both are unpasteurised, pressed and cloth bound but differ in the make process - the starter culture used and the times and temperatures achieved whilst making.