It is often said that if you love what you do, then you will never work a day in your life.
We have always loved cheese, so our interest in it comes from a genuine passion for the end product!
Currently, there are no other farmers in Fife making artisan cheese using milk from their own, single source, herd of home-bred cows.
These cows graze our fields overlooking the Firth of Forth, where the heavy clay soil encourages lush green grass to grow – fanned by the salty breezes which carry seasonal mists inland to lick the golden fringes of the ‘beggar’s mantle’.
These elements of land and sea which are unique to our ‘East Neuk of Fife’ also lend unique characteristics to our cheeses – the complexities of flavour and aroma owe much to the diet of our cows and the balmy east coast climate in which they thrive.
Key elements in our cheesemaking process also contribute to the unique and distinctive end result;
|The use of unpasteurised milk, straight from our own herd of home-bred Holstein Friesian cows. This means we control the whole process, and can guarantee the safety and quality of our milk.|
|Heritage starter cultures, developed using bacteria which were first collected from cheese-making farms in the 1950s. These help to develop the complex flavours and aromas in our cheese.|
|We use a natural rennet to set the milk in keeping with our traditional methods.|
|Our curd is milled through a peg mill. There are very few of these in use today, but we like the way it shreds the curd into rough splinters, which help contribute to the crumbly texture of our finished cheese.|
|Traditional cast iron presses, which can be wound down in stages, are used to gradually apply just the right amount of pressure to our cheese – again, helping us to achieve the texture we are looking for.|
|Anster cheese is allowed to mature naturally, and develops a thin, grey rind – which in turn adds further flavour enhancement to the creamy white, crumbly cheese it encases and protects.|