We start with the best milk in the land
Thanks to our conditions here in the South West, with plentiful rainfall and warmer than average temperatures, our climate makes for perfect grass growing conditions. This means that cows can graze outside for longer, producing milk that’s rich in buttermilk, and ideal for making cheese.
Most of the farmers who work with us are family-owned businesses, all operating to our exacting Davidstow Farm Standards (which we apply in addition to the Red Tractor Assurance Scheme).
To get great milk, you need:
Excellent breeding – having the right cows plays a huge part in achieving the perfect quality of milk
Excellent feeding – nutrition is key. The herd needs a nutritious, balanced diet to produce the right milk for our Davidstow recipe
Excellent farming – caring for the countryside and land for the next generation
It takes time to get all this right.
David Berridge, Penhesken Farm, Tregony, Truro
We then make the cheese at our multi-award-winning Davidstow creamery
Our recipes are unique thanks to the cultures we’ve developed and refined over the years.
They’re made by a team of expert cheesemakers and graders, many of whom have been with us for most of their working lives, developing skills and knowledge over the years.
Then we add our final ingredient – time. We never rush our cheese. We let it slowly mature and develop, taking all the months it needs to develop the richness and flavour we are famous for.
– TASTE TAKES TIME –