It highlights the wonderful diversity of people, scales and skills which characterise and bind together the emergent community of UK artisan cheese makers.

but with nowhere to house it all, so that’s when I decided to found Our Isles, a place for all of my work to come together.You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Factors like the health of the soil and the welfare and diet of the animals are things to consider in this case. I have always lived in the countryside, either in rural Cambridgeshire throughout my childhood, surrounded by arable fields and mixed woodlands, or in North Wales after university, where I really started to take foraging seriously and experience new landscapes and wildlife. They have been organic since the 1970s and now produce one of the best Cheddars out there – check them out!In his book he visits and documents the food, people and places dedicated to the production, enjoyment and preservation of time-honoured processes and techniques that make up the unique landscape that is British cheese. From Lincolnshire Poacher to Stichelton (the original Stilton), Britain's own Brie in the form of Baron Bigod from Suffolk, to Brefu Bach sheep's milk cheese from Snowdonia and Appleby's Cheshire cheese from the heart of Shropshire, this unique journey through photos, essays and recipes, revealing the joys and challenges of a life in cheesemaking. I have tried to lay out the foundations of making cheese in A Portrait of British Cheese as clearly much as possible, as it’s such a complex subject. Darker than' is Tanmay's collection of handmade clothes inspired by his response to the changing landscape and light of Seven Sisters in East Sussex. The farmhouse cheesemakers I have visited work to the highest levels of animal welfare, and many are looking to become more sustainable with what they are putting onto the land and feeding their animals for the best possible milk for cheesemaking.