All our cheeses are organic, unpasteurised and made using vegetarian rennet.
Cheese and yoghurt are hand-made in small batches using traditional methods, in converted farm buildings. Compared with cows, sheep produce a relatively small quantity of milk but of very good quality for cheese-making, due to the high protein content. We also make cheese with lovely, rich Jersey cow milk, which we buy from a local organic farm
In the cheese-room, milk is heated in small vats; curds are cut to separate the whey and are gently ladled into moulds where they are left for more whey to drain out. They are then brined and left to mature in the store where they are tended daily, until they are ready to eat.
Tamsin and Barbara make the majority of the cheese with occasional help from Dave and James.
Tamsin joined us in March 2007 and brought with her a wealth of experience from working within the food industry for many years. She soon settled in as our main cheese-maker and with her enthusiasm and attention to detail, didn't take too long to start winning prizes.
Barbara came to us with many years of cheese-making experience. Originally a Cheddar maker, she has branched out recently and turned her hand to soft cheese, picking up the Royal Bath and West trophy for best exhibit in the Buffalo, Goat and Sheep Milk category in 2008 and the award for Best Organic Cheese.