Located in an area renowned for its beauty and abundance of wildlife Brue Valley is no different. Headland strips between arable crops and carefully maintained hedgerow attract a whole host of birds and animals. Simon attributes the plentitude of wildlife to “good old -fashioned country farming and excellent countryside management”.
The land has been farmed upon as early as the 10th century. It is believed the monks of Glastonbury Abbey introduced a network of channels to drain the area; an agricultural feature still in use and one which local farmers are keen to maintain. “We’ve been farming this land for years and we’re dedicated to preserving and protecting its future”.
As production manager, or as Simon quips “chief cook and bottle washer” he is responsible for the quality and grade of every wedge of cheese that the farm produces – no small task. Although creating a fraction of the cheese a factory would, 4 tonnes per day to an average of 150, Simon is quick to point out “our cheese is hand-crafted following the traditional Cheddaring process. Each vat is treated individually with due care and attention from our whole team. We hope to promote the importance of responsible British farming and educate the consumer through our memorable Cheddar”.
A picture of rustic farming, Brue Valley adopts a rather more innovative, contemporary approach to their livestock. Rob, Simon’s nephew, is responsible for the welfare of the 570 strong herd creating a peaceful environment they adore, “we have more trouble getting the heifers out of the milking parlour than we do getting them into it. Rob has worked really hard to create a mellow space, playing music whilst they express.” Unusually each cow is milked individually, “because they go in there one at a time it’s really quiet, it’s so light and airy they often fall asleep” he chuckles. “We even bed them on tailor-made water beds to reproduce the softness of their natural circumstances. I think that’s one of the reasons our cheese tastes so great, the cows are really well looked after”.
The same level of care and attention lavished on the farm’s cows is paid to the cheese Brue Valley produces. Using traditional methods and relying upon their own skill, Simon’s team oversees the entire Cheddaring process from pasteurising to separating the curds and whey. After mixing, cutting and piling to expel any excess moisture, and drying, the blocks of cheese are wrapped by hand in saran film and brown paper to mature in traditional wooden slats – slatted wooden boxes, some of which have been in use since the early 1960s.
Every batch of cheese is sampled, with a bore taken several times over the life of the cheese to determine the optimum time for consumption, which can be anything from 0 – 18 months. Simon explains, “moisture, the time of year and a number of other factors can change the development and taste. We have to ensure that mouth-lingering flavour for which we are renowned is just right”.
With 50 years of cheesemaking in the family and dedication to farming and British produce, it is no wonder that Brue Valley creates award-winning cheese.
