Winter Milk

During the winter months, our cows have a diet of carefully selected feed and spend more time in sheltered from the cold. This results in milk that’s naturally:

• Paler

• Creamier 

• Milder 

• With a firmer curd & a higher yield due to more fat/protein.

  Which in turn means that the higher protein supports the growth of the “blue” giving subtle savoury and umami tones with a delicious, long, gentle finish rather than a sharper tang.

Summer Milk

Our summer milk is produced when our cows are living their best lives out in the fields on our farms grazing on fresh, green grass . What the cows eat and how they live at this time of year has a noticeable effect on the milk they produce and that shows up clearly in the flavour of the cheese. This fresh diet typically results in milk that is lighter and fresher, with a cleaner finish which is:

• Lower in fat and protein than winter milk

• Higher in natural sugars

• More aromatic, carrying subtle flavours from pasture plants

  With summer milk the blue flavours can be more pungent and tangy with a clean bite rather than a creamy melt and a shorter more intense finish.