Making farmhouse cheese is a combination of art and science – and a bit of magic too!
It requires very particular conditions. Change those conditions and it could spell disaster.
Sheila Dillon visits Graham Kirkham of Mrs. Kirkham’s Lancashire Cheese to find out what happened when he expanded his premises from the tiny old Dairy - that’s been producing tons of Lancashire Cheese for thirty years - to a large, clinical, state-of-the-art production house.
Simon Parkes visits Julie Cheney and Stacey Hedges of Tunworth Cheese in Hampshire to find out about their plans for expansion.
In the studio, Randolph Hodgson of Neal’s Yard Dairy explains what can go wrong and tastes some Lancashire Cheese and some Tunworth Cheese.