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I am in Somerset, England, making cheese on a small, nice, family farm that is build up over the last couple of years around the cheese-making business. So far, only one, soft, French inspired cheese is produced here and I am now employed as assistant cheesemaker, together with a cheese making colleague; together we produce this cheese. This is my first time making cheese from pasteurized milk, where the milk is sourced and delivered from elsewhere. It is organic cow’s milk, but it is strange not knowing the animals who gave the milk. 

The idea is that in the near future two more cheeses will be developed by the owner of the farm, who took on cheesemaking as a second career after leaving a city job. Somerset seems to have become a hub for urban escapees re-structuring their life in rural mould.

On the farm, which is located in a broad valley of pasture land, rural roads are lined with hedges leading to small villages with plenty cottages. The  plan is to expand production. We will soon move into a newly built cheese-barn, raised with European rural development funds. One of the requirements of receiving this fund is to employ a certain number of people. I am one of them. Production and sales need to go up to justify all the expenses and to become a profitable farm business.

On the brink of Brexit. In the middle of pasture land. As far as the eye can see, toward the rolling hills bordering the broad valley, green fields, lined with hedges and dotted with mighty oak trees, but not much in terms of produce, vegetables or grains. It is still a bit of a mystery what will happen. Will the price of living go up, will fresh vegetables become an exclusive product only affordable by the privileged?

We will see. For now I focus on mastering a new cheese procedure and a different approach to making and marketing cheese. To be continued…