We've been making cheeses for the Eatery since November last year, and every Thursday we tend to their every need.
Here's today's finalists for best on field (clockwise, from top left):
A chubby little goat's milk semi-hard, destined to be a Gorgonzola style blue.
A goat's milk tomme from January.
A big ol' cloth bound cow milk cheddar celebrating its first month of existence.
And finally, a sweet little goat's milk camembert with gorgeous early signs of geotrichum growth.
Happy, happy days. #AKE2017 #AKEfood #feelingcheesy