🧀We flew to Somerset UK to discover how our fantastic unpasteurized @Westcombedairy cheddar was made🧀
It’s a small artisan dairy using unpasteurised milk from their own cows.
Started by Richard Calver in the early 2000s, @Westcombedairy produces clothbound Cheddar according to a recipe almost 150 years old.
@Westcombedairy is now run by his son Tom Calver who joined the business in the late 2000s.
As a trained chef, he sought to improve the quality of the cheese by mastering every aspect of its process, favouring an intuitive approach over mechanisation in order to express the milk’s true character.
He realised that the key to making great cheese lies in understanding the daily-changing character of the milk.
At @wesctombedairy, cheesemaking Starts on the farm with the quality of the pasture and the wellbeing of their cows.
They graze close to the dairy.
Their milk arrives as fresh and undisturbed as possible each morning, with its delicate structure still intact.
Hence, Richard, headfarmer and founder told us they would fill the tanks with pipes from the bottom and not from the top so that the fresh milk “wouldn’t fall and brake its complex flavours”.
#insideblend #realcheddar #blendhamburger #bringingpeopletogether