The creamery
Milk this morning, cheese by lunchtime, cellar by evening
Everything is made from our own herd's milk, in the old stone barn across the yard.
The full range
Milk and cream
- Whole milk, one liter$4Gently pasteurized, not homogenized. The cream rises.
- Double cream, half liter$6Thick enough to stand a spoon in.
- Cultured butter$9Salted or unsalted, in a paper wrap.
Fresh cheeses
- Farmhouse curd$8Made this week. Soft, lactic, spreadable.
- Halloumi-style$11For the grill or the pan.
Aged cheeses
- Cellar-aged hard cheese$16Six months in the cellar. Nutty and firm.
- Washed rind$14Turned and washed by hand for ten weeks.
- Blue$15A gentle blue with a creamy paste.
HOW A WHEEL IS MADE
Six steps and six months
1. Warm and culture
The morning's milk is warmed gently and the cultures are added.
2. Set and cut
Rennet sets the curd, which is cut by hand into small pieces to release the whey.
3. Drain and press
The curd is scooped into molds and pressed overnight.
4. Salt
Wheels are brined or dry salted, depending on the cheese.
5. Age
Into the cellar, turned and brushed by hand for weeks or months.
6. Sell
Up to the shop, to market, and into the club box when it is ready.
Inside the creamery
