The one benefit to the horrible weather we’ve seen this week is that the cows have come indoors a few weeks earlier than planned. This means their diet has changed and they’re now on silage.
This is great news as butterfat has gone up and the milk is extra creamy. They’ve only been indoors since Tuesday and already we can feel the difference in the milk.
The curd is handling differently. Feels silkier and there is more resistance against the harp when cutting the junket.
The resulting creamier cheeses are the ones that will be ready for eating in December and Christmas. 😄
This beautiful photo of Rose – one of our lovely herd – was taken by Frederico Colarejo.
Autumn is always wonderful but this year for us, it is particularly special. It marks the time that the first cheeses from the new milk and the new dairy are ready and tasted for the first time.
They are moulding up nicely in the new maturing rooms and we took them to Abergavenny Food Festival, sampled them out for the first time and got so much really brilliant feedback.
What is more, the cows are still outside and the countryside is looking beautiful.
Happy happy Autumn.
Today our beautiful old Dutch vat was sawn in half and chopped up by Ces. End of a era at Gorwydd!
Here’s a few pics and then in case they leave you feeling sad, there’s a photo of our beautiful NEW Dutch vat in our new dairy at the end of this post…
and in with the new….
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!!!