We are so excited that Charlie Westhead is coming to join us at Cheese School on Sunday. He’s going to be talking about all sorts of things (well, cheese mainly) but I know I’m going to be asking him about his dairies use of alternative technology.
Their small-scale approach to cheese making means that they retain control not only of the production, but also of their power and heating needs. This is not something they undertake as a publicity exercise – it is at the core of everything they do, both at home and in business. Their electricity is sourced from ethical suppliers, and as much as possible is generated on-site by their windmill. Their heat requirements are amply handled with their customised furnace, burning locally sourced wood.