In a world of increasing homogenisation, it’s great to have someone championing the case for the use of raw milk and traditional methods of cheese making.  Patrick McGuigan, writing in the Financial Times this week sets out the wonders of raw milk cheeses and the growing public appetite for small, farm-based manufacturers focusing on quality, welfare of their animals, environment, local economies and food culture. 
It’s a tough market with increasing levels of bureaucracy designed to manage industrial scale producers but with no leeway for the artisan producer.  Read the whole article here (put in link) and look out for the great photos of our Pitchfork Cheddar by Suzie Howell. - click here

This month we featured in the BBC Good Food Magazine.  Our Pitchfork Cheddar was listed as one of the top 5 raw milk cheeses along with a recommendation on how to enjoy it (in our case, a tangy homemade piccalilli, but we think a good bottle of Somerset Cider would be a great accompaniment too!) 
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Find out more about raw milk and read the rest of the article - click here

After our awards at the World Cheese Awards this year (did we mention we won best UK cheese for our Pitchfork Cheddar which came 4th overall and our Gorwydd Caerphilly came 11th), there were a few articles this month on the reaction from the French and Italian cheesemakers! 

Don’t forget though that the art of cheesemaking has been a tradition throughout the British Isles for centuries.  What we have set out to do is preserve some of the lesser known cheeses, such as our Caerphilly, which have a history and tradition that very nearly disappeared. 

​Read more about our wins in Delish Magazine (by Anna Lewis) here and in the Telegraph (by David Chazan) - click here