In partnership with Peter’s Yard petersyard.com - For centuries farms were the places where cheese was made, transforming precious, perishable milk into a food which could be stored and sold. We talk to British farmer and Cheshire cheesemaker Sarah Appleby of Hawkstone Abbey Farm and American farmer and cheesemaker Andy Hatch of the Uplands Cheese Company in Wisconsin about the rewards and challenges of farmhouse cheesemaking.

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