2 weeks in, we love the dairy, we love the milk and we love the curd

The first West Country Gorwydds!

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.

20140821-073939.jpg

20140821-073959.jpg

20140821-074016.jpg

20140821-074028.jpg

20140821-074043.jpg

20140821-074101.jpg

20140821-074116.jpg

20140821-074132.jpg

20140821-074211.jpg

20140821-074218.jpg

Getting the good bacteria going!

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!!!

20140813-203310.jpg

20140813-203324.jpg

The cheese is in!

Well, some of it anyway!

20140731-184720.jpg

20140731-184732.jpg

20140731-184738.jpg

A week of moving

20140728-071904.jpg

20140728-072037.jpg

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.

20140728-071704.jpg

20140728-071759.jpg

20140728-071847.jpg

20140728-071928.jpg

20140728-072013.jpg

20140728-072052.jpg

This last image is cheese racks lining up at Gorwydd waiting to be transported to Somerset

20140728-121336.jpg

The gentle law of gravity

20140715-163956.jpg

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.

20140715-164448.jpg

The vat arrived on site today!

 

Today was an amazing day – and we worked with the most skilful brilliant people. Alan Hayes from Capital Refrigeration choreographed the day beautifully. The two Gregs from specialist lifting company  Wheelers Transport made the impossible possible by fitting very large heavy equipment through very small spaces with enormous heavy duty machinery. Their team work was phenomenal.

More pictures to follow. What a relief. The big kit is in place.

20140624-145715.jpg

Todd and Maugan – hearts in mouths

 

20140624-145728.jpg

Todd and his new best friend – two tonnes of stainless.

20140624-145741.jpg

How can that possibly fit through that door?

20140624-145752.jpg

Two and a Half Tonne Fulton Steam Boiler

20140624-145806.jpg

Alan Hayes bringing it all together with the tele handler and a 2 tonne cheese vat

 

 

20140624-145814.jpg

Relief! The base of the vat is in. Just waiting for the gantry.

20140624-145824.jpg

Wheelers Specialist Lifting Company performing a bit of magic with a terrifyingly large tele handler in a worryingly small space