Roger grew up on Lowfields Farm, where his mother, Pen, manages a herd of sheep. After a stint brewing beer in Newcastle, he returned home and bought a microherd of Dairy Shorthorn cows (two to begin with; 12 and counting as of summer 2024). The animals graze a different pasture each day. This allows the soil to rest and the cows to eat a diverse, nutrient-dense diet. From March to December, Roger turns their rich, interesting milk into cheese. The recipe – and the cheese – would seem familiar to a Lancashire dairy farmer 100 years ago. It is made from three successive days’ curds, which are milled together to make a batch of cheese. That said, Lowfields Lancashire is one of our newest cheeses, and it is likely to evolve over the coming months.
