Today our beautiful old Dutch vat was sawn in half and chopped up by Ces. End of a era at Gorwydd!
Here’s a few pics and then in case they leave you feeling sad, there’s a photo of our beautiful NEW Dutch vat in our new dairy at the end of this post…
and in with the new….
We have one week of making Gorwydd Caerphilly in the new dairy under our belt! And we love it!
The dairy works really well, great flow and some really great special extras like the gravity feed pipe. It was worth all the hard work getting that bulk tank up on a frame!
There is still lots to do but sitting outside after work, with their backs against the make room wall, having a cider and watching the cows, Todd and Maugan took a minute to enjoy their new dairy.
Old Neals Yard Dairy tip for firing up the new dairy: charging the room with bacteria from Gorwydd Farm whey and also, here’s our bulk tank full of 3000 litres of milk ready for our first cheese make – tomorrow morning!!!
What a week!
The children have broken up from school for the summer.
Several journeys have been made from Gorwydd to North Somerset, firstly with clean cheese boards and cheese presses, then with all the racks and then most importantly, with Maugan, Kim and Rufus – now officially residents of the West Country.
Seeing the storerooms empty at Gorwydd and also seeing the cheese presses at the new dairy have been among the most startling images of the project for me.
The cheese will be the next thing to make the journey but first Todd had to spend several 14 hour days making the dairy cheese-ready.
We have reached a turning point in the project, with Maugan now on site, together with a couple of key members of staff. These next two weeks before we start making will fly past but they’ll be hectic and the level of detail of things to sort out is mind boggling.
This last image is cheese racks lining up at Gorwydd waiting to be transported to Somerset
Our milk won’t have to travel more than 100 yards from cow to cheese vat and it will be making that journey very slowly and gently.
Yesterday, with the help of an amazing team from Barvick Engineering, we spent a terrifying few hours lifting a 1 tonne bulk tank on to a frame so that the milk can be gravity fed from there to the cheese vat – with minimum upset to the molecules.