In partnership with Peter’s Yard petersyard.com - Remarkably, liquid milk is the starting point for all cheese. I talk about milk for cheesemaking with two remarkable figures in the British food scene: Bronwen Percival, cheese buyer for Neal’s Yard Dairy and co-author of Reinventing the Wheel, and Patrick Holden of Holden Farm Dairy, maker of a raw milk cheese called Hafod, and founding director of the Sustainable Food Trust.

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