In our shops and on our website, we make a point of labelling our cheeses with key information, including who made them, whether the milk came from cows, goats, or sheep, the type of coagulant used to set the milk (for example, natural rennet or a vegetarian coagulant), and finally whether the milk used is raw or pasteurised.
Here Bronwen Percival explains the evolution of the thinking behind her new book Reinventing The Wheel. The book is available for purchase in our shop.
Last weekend, Radio 4’s Food Programme featured Neal’s Yard Dairy’s buyer and technical manager Bronwen Percival in its episode on the history and future of cheesemaking. Bronwen spoke about the hidden role of naturally-occurring milk microbes in promoting unique and diverse flavours within cheese.
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