Patrick Holden speaks to Bronwen Percival, Cheese Buyer for Neal’s Yard Dairy, and Diana Seysses about the science of cheese, and the relationship between food and place. Drawing on Patrick’s own experiences of creating a raw milk cheese on his organic dairy farm in West Wales, they discuss the importance of access to raw milk and the close parallels between cheese and wine.

Neal’s Yard Dairy will be hosting a conference on The Science of Artisan Cheese, on the 19th-20th August in Somerset, discussing some of the technical challenges facing small scale producers and asking how farmhouse cheese makers can ensure that their business is sustainable for the future.

To understand more about terroir, watch this excellent short film from the Lexicon of Sustainability.


Photographs taken by Steph French

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