Blog
Stories from the dairy and the cellar: how our cheese is made, aged and best enjoyed.
-
Latest story
How long should cheese age? A guide by type
Some cheeses are ready in weeks, others need years. Time in the cellar decides texture as much as taste.
More stories
-
Building a cheese board your guests will remember
A good board needs only three or four cheeses, chosen to contrast in milk, texture and age.
-
A day at the dairy, from milking to the first wheel
Our day starts at five, when the morning milk arrives from farms less than twenty kilometres away.
-
Why alpine pastures make better milk
Cows that graze on summer pastures give milk with more flavour, and you can taste it in the cheese.
-
How to store cheese at home
Cheese is alive and needs to breathe. Plastic wrap suffocates it; the right paper keeps it fresh for weeks.
-
Cheese of the month: Meadowbrook brie
This month’s pick is our creamy brie, made from summer milk and ripened for six weeks.
