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
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January 2021
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Trethowan’s Dairy Ltd
The Dairy Cowslip Lane Hewish, North Somerset BS24 6AH Tel: +44(0)1934 835984
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Project name: New Cheddar The aim of this project has been to start cheddar production at Trethowan's Dairy. The funding has supported the purchase of all new equipment required to produce cheddar, as well the design and build of a chilled cheddar store adjacent to the current dairy. It is part funded by the European Agricultural Fund for Rural Development. |