“After the cows are milked” YANA day 79 of 100

Continuing on from yesterday we follow the progress of the milk from the Montbéliard cows. Graham the production manager and his team of 20 is seen here ladling the curds into the cheese moulds in the initial stages of making the baron Bigod cheese. Rather than explain the process here I thoroughly recommend the video …

“My morning with some Montbéliarde cattle” YANA day 78 of 100

I spent the morning with the Crickmore family at Fen farm dairy at Flixton. The farm has been farmed by their family for 3 generation and has diversified into producing cheese from their milk. So in order to make their cheese they have a herd of Montbéliarde cow which produce a high fat, high protein …