Westcombe Dairy
Westcombe Dairy is just 3 miles from Farm Shop Somerset. It’s a farm where respect for the land is at the heart of everything they do.
DISCOVER WESTCOMBE
MAKING THE CHEESE
The combination of lush pastures and spring water at Westcombe produces rich milk, perfect for making unpasteurised Somerset cheeses, using raw milk from their herd.
The dairy herd lives close to the dairy, so the milk has very little distance to travel. Once the milk arrives, it begins the process of becoming cheese under the watchful eye of a small, skilled team.
WESTCOMBE CHEDDAR
After separating into curds and whey, the curds are drained, cut, stacked, broken up with a peg mill, salted, and pressed into cheddar moulds. Covered in lard and muslin, they age for 12–18 months. Westcombe’s flagship ‘Artisan Somerset Cheddar,’ nicknamed ‘5-mile cheese,’ is famed for its lingering flavour.
DUCKETT'S AGED CAERPHILLY
Drained curds are milled, pressed into molds, and added to a Caerphilly brine bath—the same brine used since the 1990s. Named after Chris Duckett, who’s family had been making Caerphilly since the 1920s when he gave up farming, the recipe and process moved to Westcombe.
