CHEESE STRAIGHT FROM THE CHEESEMAKER

This week I went to a friendly local artisan cheesemaker, Godsells at Church Farm in Leonard Stanley and bought the most delicious cheddar and double Gloucester, cut straight from huge wheels wrapped in cloth. The cheese is produced at a small facility on the farm, surrounded by cowsheds, hay barns, the village and fields beyond. I could actually see the very cows who provided the milk for the cheese. From the porch I could also see the workers in their white coats, hairnets and white clogs, chatting while they worked. I found out that the milk we have delivered every week at home comes from the same herd of cows. Thursday is delivery day and if you come to the farm in the morning, you can buy cheese before it is cut and packaged in shrink wrap. I bought enough to last for 3 weeks or so, wrapped in cheese paper and charged at wholesale prices.

As I stored away the cheese in the veggie drawer of my fridge I couldn’t help feeling pretty smug knowing that the supply chain for this cheese included milk from a local farm, exactly five food miles and not much else. There are at least three local cheesemakers in this area of the Cotswolds alone and today I found out about a brand new dairy scheme, providing unpasteurised milk in our town – and I never knew any of this until recently. All it took was for me to become interested to find out.

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