BBC researcher Lucy paid us a flying visit to check us out for a programme she is helping to research. It is about a man who will be tasting local artisan foods. I asked her if I could have his job, and she laughed.
I explained to Lucy how our little dairy works and how we make cheese, that I make it by hand, and that everything is done gently, gently in a long, slow, traditional way and that after all that effort, we only produce very small quantities.
We talked about what a shame it is that few farmers make cheese at home in their dairy any more, the way it was done years ago (and without outbreaks of food poisoning, I am sure.) Perhaps it is today’s environmental health rules and regulations that make this so difficult: you must have pest control contracts, insectocutors, full HACCP food safety plans to mention but a few things.
Lydia showed Lucy how to hand wax cheese and she had a quick go at waxing some smoked Original Goat cheese that we’d just taken out of the smoker today.
Well, we’ll see if anything comes of it. I am sure there are so many lovely places around the country where you can see artisan food being made, we are just one of them, time is at a premium and there are an awful lot of logistics to sort out, but I do hope that something comes of Lucy’s visit.