France. Ten days. Sixty Cheeses. And that was just the Affinage Course. We’ve just had three weeks in France where we took part in a specialist cheese course at Mons – Fromager Affineur the Academie Opus Caseus course – to learn more about French cheese and the ripening and maturation of cheeses. Our small groupContinue reading “France, the Font of Holy Goat Cheese”
Search results for: Obsalim
Our Farm
Our strong connections with specialists like Obsalim Method creator and trainer Bruno Giboudeau and cheese technician Ivan Larcher enable us to delve into all aspects of animal husbandry and cheesemaking. Ann-Marie In 1999 Carla and Ann-Marie purchased Sutton Grange Organic Farm, 204 acres of free draining granitic, sandy loam. A dairy, cheese factory and shedsContinue reading “Our Farm”