Botton Village Organic Dale End Cheddar
The farm at Botton is part of the Camphill Community and the land is farmed Biodynamically.
The herd of Dairy Shorthorn cows at Botton Camphill Community Farm work hard to produce the creamy milk at Old Botton Farm, which is then taken to their Creamery, less than half a mile away. The milk is unpasteurised and gives the cheese it’s unique taste, reminiscent of the varied grasses found in Botton Village fields.
Hand-made at Botton Village Creamery with vegetarian rennet, where it is matured on wooden shelving, and lovingly turned and washed.
This cheddar cheese is a traditional cloth bound cheddar, which is aged for a minimum of six months.
It has a tangy and citrus like taste with a long lasting flavour. A wonderful cheddar that gets the taste buds at the back of your mouth tingling.
Organic Artisan Cheese.
Making organic cheese is a magical activity combining art, science, knowledge and passion.
It starts in the fields with the untainted pasture on which the cows graze. Adding only a small amount of starter culture, vegetarian rennet and salt, the creamery team then transform the unpasteurised milk into a range of wonderful cheeses to suit every palate.
