Blog
What We're Reading This World Book Day
For World Book Day this year, we thought we'd round up a few of our favourite reads for you to get stuck into.
Farm...
March on the farm
NATURE
In like a lion, out like a lamb. I hope the weather knows that, and also our politics. We can do nothing abou...
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 ...
Scotch Whisky & Cheddar Pairing
Burns Supper is a celebration of the life and legacy of the Scottish poet Robert Burns. The poet wrote more than 550...
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...
How to style a Christmas cheese spread
Mulling spices fill the air, candles flicker, and carols play - the embers of Christmas begin to glow once again. Wor...
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...
