Marion's output is by no means high by today's commercial standards. Typically she makes cheese three times a week, and her monthly production rate is anything up to 100 kilograms. (Fifteen litres of milk are needed to produce one kilogram of cheese.)
Marion produces three types of cheese:
Windswept Cow Original, a fresh, semi-hard cheese.
St Aldhelm Blue, a moderately strong blue veined cheese matured for ????
weeks before sale.
St Aldhelm Gold, a tasty cheese processed similarly to the Blue but without
blue veining
Awards and plaudits won by Marion's cheeses:
- 2008 British Cheese Awards: Original cheese, silver medal; Blue cheese, bronze medal
- 2008??? Taste of the West Awards: Original cheese, gold medal; Blue cheese, bronze medal
- finalist in Taste of Dorset Awards as voted by customers
The milk used in the production of Marion's cheeses is obtained from Holstein
cattle mixed with some Scandinavian Reds; the milk produced by the Reds
has higher percentages of protein (casein) and butterfat, the main ingredients
in cheesemaking.
The cows are selected by Marion from a larger herd, and are milked separately in order to supply milk to the high standard which she insists on.
Marion explains her decision to embark on cheese production: "I wanted to make something special from the cows on the farm. Cheesemaking is an indoor activity which can be practiced in comfort whatever the weather outside. And, most importantly, this was a means of giving the milk an identity."
Marion's cheeses can be bought directly from her at the farm as well as at Purbeck Products markets and events. You also have the option of buying online by using the link which appears above.
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