THE STORY
The Weaver family have been farming in the Cotswolds for three generations, and prior that in the South West of England since before 1750. They follow a traditional method of organic farming and place great importance on caring for their land and animal welfare. Their herdsman Richard has spent his entire life working with cattle, with over 42 years experience in the field.
He gets up at 4.30am every day of the year, and enjoys making the most of beautiful mornings in the field. The incredibly happy cows make for increased milk production, which in turn makes for amazingly creamy cheeses. The cheese making process begins at 6.30am where 1200 cheese are made in a four-hour period from 1500 litres of milk.
