SMALL IS BEAUTIFUL!
Our small-scale approach to cheese making means that we retain control not only of the production, but also of our power and heating needs. This is not something we undertake as a publicity exercise - it is at the core of everything we do, both at home and in business.
Our electricity is mostly generated on-site by our windmill and photovoltaic (pv) solar panels, and when we do need to top-up we source from ethical suppliers. Our heat requirements are amply handled by our hot water solar panels as well as our customised furnace, burning locally sourced wood.
In terms of water management we are as shrewd as we can be in terms of usage and have created a lovely wetland system that purifies all our drain water.
If you would like to find out more about our alternative technologies, please feel free to contact us to talk it through.
LOCAL IS BEST
Whenever possible we choose to work with local suppliers, endeavouring to reduce transport cost and emissions as much as possible. We also find that in developing close local ties, we get the best quality products available. It is always our aim to work with people, not have them work for us and as such we get to make some great friends along the way.
QUALITY IS KEY
It goes without saying that the quality of everything we produce is paramount. We have consciously structured our business to remain small so that we are in complete control of everything that leaves the creamery. Our reputation is represented in every cheese that goes out of the door and onto your plate.
We have adopted and maintain a HACCP system in accordance with food industry guidelines and legal requirements. This is done in order to prevent, as far as reasonably practicable, any injury to or illness of consumers arising from the products that we sell.
To demonstrate our compliance with best practice, we are audited against the SALSA + SCA standard. SALSA is a nationally recognised food safety certification scheme specifically developed for small-to-medium-sized businesses. For more information about the SALSA standard and the extra SCA (Specialist Cheesemakers' Association) audit module see their website www.salsafood.co.uk.
