How We Make itNext

By Joe Schneider

"One of the most important parts for me is to actually be located on the farm. I didn’t want to set up a dairy that was far away from the milk source and just got delivered in a lorry. I wanted to be located on the place where the cows were milked, where the grass grows and the rhythm of the farm and its seasons could be felt. This way I could walk over to the parlour every day and talk to Mick the herdsman about what the cows are eating, what the milk is like, where the grass is growing, where it isn’t. I’m not a farmer, so this puts me as close to the milk production as I can get so I can get a sense of the conditions of the milk and how they affect the cheesemaking..."