This month we've been looking back over the past 25 years to September 1996 and the start of our cheesemaking journey. From Todd winning the very first award for our Gorwydd Caerphilly to our World Cheese Awards and the craziness of the past 18 months, its been a joy to dig through old pictures and share memories.
Thank you to everyone who has supported us over the past 25 years and here's to the next!
25 years of making cheese and still learning ...
From our family farm in Wales to our purpose built dairy in Somerset, one thing that has not changed over the past 25 years is our cheese making philosophy.
The process we use to make our cheese follows traditional methods and is very much ‘hands on’, allowing us to touch, smell and taste the cheese at virtually every stage.
Every step for us is special and we never deviate or cut corners from this fascinating process of turning beautiful raw, organic milk into handmade, artisan cheese. The fresh milk at the start of the day, the heritage starter cultures we add, the subtle differences as each season changes and what we learn from each make; we are always aiming to improve on the last batch, to keep creating the best quality cheese possible and will continue to do so for the next 25 years.
