We are great believers in the concept of “the specialist team from farm to fork”. To produce food is a journey, to produce speciality softer cheese is a “handle with care” journey. Yesterday Sheridans Cheesemongers joined our cheesemaking day, rolling their sleeves up, milking the Crozier ewes with Michael Crosse, stirring the Cashel curds and turning the maturing cheeses. Your local cheesemonger is a fountain of cheese knowledge, do engage in cheesey conversation the next time you visit Sheridans.
