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Organic Gresford 250g

£4.79
Availability: translation missing: en.general.icons.icon_check_circle icon Only 1 left!

A herd of Dairy Shorthorn cows work hard to produce the creamy milk at Old Botton Farm parlour, which is then taken to their Creamery, less than half a mile away.  They leave the milk unpasteurised to give the cheese it’s unique taste of the varied grasses found in Botton Village fields. 

Hand-made at Botton Village Creamery made with vegetarian rennet,  matured on wooden shelving and lovingly turned and washed by people we support.

Gresford is a mild, slightly salty cheese, matured for between five weeks and several months. It is an uncomplicated, farmhouse-style cheese, based on a recipe popular with Welsh coal miners in the early 20th century, who would take it underground with them as a snack to replenish their salt levels. The name of our cheese reflects this mining heritage as Gresford is also the title of the Miners' Hymn, written by Robert Saint to remember those killed underground.

Handmade at Botton Village Creamery, a Camphill Community, Alistair and his team support adults with learning a other disabilities to develop skills and knowledge in traditional cheese-making methods. 

TRADITIONAL METHODS

Award-winning artisan cheeses are manufactured by hand using the traditional craftsmanship of a skilled cheesemaker. As a result, Botton’s cheeses are often more complex in taste.

All of Botton's cheeses are produced with the raw milk of their Shorthorn and Ayrshire herd.

The creamery has been running since the mid-1970s and was taken over by Alastair Pearson in June 2010. Alastair has been making cheese since 2007, learning the art of cheese making at a biodynamic farm in Germany.

Community members get involved in all aspects of the cheese-making process from stirring the milk in the vat, filling the moulds and the ripening process