It was an operation coordinated with military precision. Stuart would drive through the night, down from Neal’s Yard Creamery in Herefordshire, trailing a borrowed milk tanker. We were to meet him in a lay-by on the A370 at 4.30am.
From there, we drove in convoy down country lanes to Puxton Court Farm, where pump and hose were swiftly attached to the milk tank that had been holding 1500 litres for us overnight.
37 minutes later, Stuart’s tanker was full, and without delay he departed for the three hour journey to Gorwydd Farm where the milk was loaded into the vat in time for a 9.00am cheese-making start.
An old man that lives up in the Hereford hills near Hay-on-Wye, who knows a thing or two about cheese, once told Todd: people get hold of a cheese-making book, and they’ll skip the first chapter that tells you how important it is to get the best possible milk supply, and go straight to the techniques and recipes.
We have spent 18 years honing our cheese-making skills, and were determined to make milk quality our number one priority in relocating. Wherever an excellent supply of milk was found, that would be our destination. All our testing and tasting told us that we’d found a fantastic source of milk at Puxton Court Farm, so to make our first batch of Gorwydds with the very milk we will be using from July has been extremely exciting.
As the day progressed, the signs were good. Maugan’s dispatch from Gorwydd Farm that afternoon read:
Milk tastes great. Curd during scald tastes great (milky and clean) (Rufy agrees). Just about to do texturing.
Rufus is Maugan’s two-year-old son, and a discerning critic of curd!
In two months’ time, the cheese will have matured, although we will start tasting it much earlier to see how it’s coming along. The early signs are that it’s going to be a truly delicious cheese.