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- 2 weeks in, we love the dairy, we love the milk and we love the curd
- The first West Country Gorwydds!
- Getting the good bacteria going!
- The cheese is in!
- A week of moving
- The gentle law of gravity
- The vat arrived on site today!
- Progress Continues Apace!
- First batch of Gorwydd Caerphilly made with new supply of Somerset milk
- Digging for Victory!
Cheese cloudaffineur Alex Testrote ardrahan Avery's awards beer Ben Ticehurst Berkswell biodiversity blackberries borough borough market bread bristol Bristol Beer Factory Bristol Wine and Food fair buffalo mozzarella caerphilly cardo cheddar cheese cheese school chutney Dorstone ethicurean fiona beckett fromager goats cheese gorwydd Gorwydd Caerphilly Gorwydd Farm hedgerows Hobb's House imogen robertson Jamie Montgomery keen's Kim Trethowan mary holbrook Maugan Trethowan nigel slater ogleshield old forde peroche philosophy pigs producer raclette ragstone red leicester restaurant rockfish rowan jelly shepherds loaf Shop single gloucester sleight farm sloe gin somerset sparkenhoe spenwood Stichelton tasting events toast toastie Todd Trethowan Tom Herbert trethowan Trethowan's Dairy shop trethowans dairy tunworth tymsboro wales welsh rarebit whey wigmore
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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.
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.