Getting the good bacteria going!

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!!!




The cheese is in!

Well, some of it anyway!




A week of moving



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


The gentle law of gravity


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.


The vat arrived on site today!


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.


Todd and Maugan – hearts in mouths



Todd and his new best friend – two tonnes of stainless.


How can that possibly fit through that door?


Two and a Half Tonne Fulton Steam Boiler


Alan Hayes bringing it all together with the tele handler and a 2 tonne cheese vat




Relief! The base of the vat is in. Just waiting for the gantry.


Wheelers Specialist Lifting Company performing a bit of magic with a terrifyingly large tele handler in a worryingly small space

Progress Continues Apace!

The sixth of May had long been in the calendar as A Very Important Day –  the day we took over the shell of the building that had been constructed at Puxton Court Farm, and began to transform it into our very own dairy. This is how the building looked last Tuesday, 6th May:

The space looks huge!

The space looks huge!

That very same day, wall and ceiling panels arrived on site.

The first delivery of cold room panels is offloaded on site

The first delivery of cold room panels is offloaded on site

When we visited the building yesterday morning, the place had been transformed. There were internal walls and ceilings, corridors and doorways.

A corridor

Clean lines




Doorways leading to spacious store rooms

In just two more days, all the internal partitions will have been installed. To see the drawings come to life is incredibly exciting… a little bit too exciting are words that have left Todd’s mouth on more than one occasion!

The make room is taking shape

The make room is taking shape

A large, high-ceilinged make room will sit alongside three maturation rooms large enough to house hundreds of rounds of cheese as it ripens and matures into delicious Gorwydd Caerphilly. We can’t wait to start filling this brand new building with our 150 year old cheese presses, old wooden cheese stands, and most importantly, the beautiful 4.5 metre long stainless steel Dutch cheese vat.

Even the cows, recently let out to graze in the pastures surrounding the dairy, couldn’t hide their curiosity!

Curious cows looking on from their field, adjacent to the new dairy

Curious cows looking on from their field, adjacent to the new dairy

First batch of Gorwydd Caerphilly made with new supply of Somerset milk

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.

Todd and Stuart, who transported the milk to Wales, looking lively at 4.30am.

Todd and Stuart, happily chatting away at 4.45am while the milk loads onto the trailer.

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.

Waiting for the milk to be pumped from the tank onto the trailer.

Waiting for the milk to be pumped from the tank onto the trailer.


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.

The milk is delivered into the dairy at Gorwydd Farm.

The milk is delivered into the dairy at Gorwydd Farm.

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.

The Puxton Court Farm milk enters the Gorwydd vat.

The Puxton Court Farm milk enters the Gorwydd vat.

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!


First batch of Gorwydds made from Somerset milk... in the press!

First batch of Gorwydds made from Somerset milk… in the press!


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.

Freshly pressed and on the racks.

Freshly pressed and on the racks.