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.
Hosted on Acast. See acast.com/privacy for more information.
EPISODE ONE – DAIRY FARM LIFE
It was July 2021 when Sam Wilkin aka Cellarman Sam first visited Westcombe. Richard and Tom Calver took Sam to Milton farm to meet herdsman Nick Millard. We discuss all things grazing, herbal leys, the benefits of a pasture-led dairy system and how it just might lead to a more delicious cheese.
Hosted on Acast. See acast.com/privacy for more information.