In July 2021 I started an ambitious project to document a-year-in-the-life of Westcombe Dairy.
It was a timely partnership as it coincided with a big push at Westcombe Dairy to take their regenerative farming to the next level. It also became a great opportunity to stop and consider all the changes that they've brought about at the dairy in the past years, from pasture-led grazing to the development of their charcuterie and the work they've done on the farm to improve resilience and diversity.
I visited Westcombe once a month, focusing on a different aspect of what they do on each visit. Through the lens of Westcombe Dairy we are able to look at how dairy farming is changing here in the UK and how one cheesemaker is making changes on their farm in search of a more harmonious nature with nature and ultimately an even more delicious cheese.
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In July 2021 I started an ambitious project to document a-year-in-the-life of Westcombe Dairy.
It was a timely partnership as it coincided with a big push at Westcombe Dairy to take their regenerative farming to the next level. It also became a great opportunity to stop and consider all the changes that they've brought about at the dairy in the past years, from pasture-led grazing to the development of their charcuterie and the work they've done on the farm to improve resilience and diversity.
I visited Westcombe once a month, focusing on a different aspect of what they do on each visit. Through the lens of Westcombe Dairy we are able to look at how dairy farming is changing here in the UK and how one cheesemaker is making changes on their farm in search of a more harmonious nature with nature and ultimately an even more delicious cheese.
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EPISODE EIGHT – WESTCOMBE CHARCUTERIE
February 2022, and we look beyond cheese to talk about Westcombe Charcuterie. Paul and Tom sit down with Sam to discuss recent adventures in charcuterie making, and all that encompasses. This one’s longer than usual, but there was a lot to talk about!
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