Blog
Cheese on the slow
The Spirit of Slow
Time is moving faster than ever before. After a busy day, we can order an Uber which turns up in l...
Cutting Food Waste with Gail's Bakery
We are thrilled to be working with GAIL’s Bakery to ensure that nothing from the production of our clothbound cheddar...
February on the farm
NATURE
The cold Arctic air tussles with the air from the warm south. The jet stream weakened by a warming Arctic lash...
Lady Prue heads to the states
This month we're excited to launch our first ever mixed milk cheese into Whole Foods Markets in the USA, with stores ...
The Melted Cheese Renaissance
Gooey, stringy, sticky, gloopy. Whichever texture is your favourite, it seems that the human race has a soft spot for...
January on the farm
Nature
January – hunkering down or springing shyly back into life? It is colder, as our enveloping ocean cools. It is...
Celebrating 45 years of cheese
We can’t quite believe it. Where has the time gone? We’re proud to say we’ve been crafting award-winning cheese from...
The soils of our land
The bedrock of our land is the shale, mud laid down in the Permian, and compressed into soft thin slabs. On top of th...
December on the farm
NATURE
The early frost gave a golden autumn, bright coloured leaves on the trees, which stayed late, a welcome lift ...
Win tickets for 'The Ultimate Farm Tour'
We’ve teamed up with Pipers Farm to run a competition, giving you the chance to win tickets to attend 'The Ultimate ...
Our Guide to Winter Foraging
When you look at the winter hedgerows, drooping, grey and glistening with frost, it's hard to imagine there is much l...
Christmas Gifts For Cheese Lovers
Christmas. The season for sharing valuable time with friends and loved ones. Time with those who don't live so close ...
