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Brie Innovative!

Lizzi Testani: When I went to visit the bubbly team making cheese at Simon Weaver Cotswold Organic Dairy during Organic September, I discovered the many ways their operation is unique and particularly in keeping with the 'innovation' theme of this year’s Soil Association Annual Conference. Firstly, they stand out for making local styles of cheese (Single Gloucester and Cotswold Blue) alongside international styles (Brie, Mozzarella and Greek) with milk that is anything but long-haul.

09 October 2013 | 0 Comments | Recommended by 3

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