Neals Yard Creamery at Cheese School

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.

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