Overlooking the Dart Valley just west of Totnes, Robin Congdon has been making cheese for the last 25 years. All the milk is slow pasteurised and the cheese are all made using the same method from vegetarian rennet.
Made with goat's milk. The cheese is almost white with the blue veins running through it.
Made with cows milk from local farms. 212 gallons gives a yield of 30 3kg truckles.
The Ewe's milk is collected from a farm just south of Launceston. Due to the high fat content in the milk there is an 18% yield, however, a ewe will provide only 1 litre of milk twice a day and therefore the price is higher.
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