Our day starts at five, when the morning milk arrives from farms less than twenty kilometres away.
Milk waits for no one
Raw milk is worked within hours, while its own cultures are alive. They give each batch the taste of its pasture.
- Morning milk arrives at five
- Curd is cut and stirred by hand
- Wheels are pressed and salted
- By evening they rest in the cellar
Small batches, every day
We make cheese in small vats, so each batch gets a cheesemaker’s full attention.
Good cheese starts on the farm, long before the dairy.
2 responses
Really useful, thank you. Saving this for later.
Could you write a follow-up with prices for a smaller place?