If you were directed here by the QR code on our "Clephanton Farm" plate, welcome! If not, you are still welcome! If you want to make comments about this or any other of the pages, please do.
The land in this area of Fife is particularly heavy to work, because of all the clay. In the days before tractors, farm horses could only work for half the day before being too exhausted. The farmers therefore had to have extra horses and so running expenses were that bit higher than other comparible farms. As a way to make the soil lighter, by introducing lots of organic matter, diary farming was introduced around 50 years ago. Over the years since then, milk prices have been forced down, so the enterprising farmers here decided to use their milk to make cheese.
There is now a flourishing St Andrews Farmhouse Cheese Company producing wonderful hand made cheeses from their own unpasteurised milk. There is a farm shop and restaurant, where cheese making can be seen.
Did you know cheese was being made in Fife? Have you tried any of the cheeses from St Andrews Farmhouse Cheese? What are your favourite ways to eat cheese? Do you have a favourite cheese recipe?
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