'Cheese is in my blood,' declares West Country-based dairy farmer Peter Willis, 'I've been farming since I could walk.'
His 1500-acre Parkham Farm in North Devon has a fine heritage, a close-knit family business specialising in fine cheeses made from milk produced on the farm itself. This, says Peter, coupled with traditional creamery methods, is what gives his deliciously crumbly, open-textured cheddar the edge.
'We're different from mass produced cheeses where the milk is transported in to factories. Ours is made on a big open table, put into individual moulds and turned by hand. That's what gives it the wonderful slightly crumbly texture, plus its distinct flavour.'
Add to this the fresh sea air from the nearby coast and rich soil producing lush grass, and you can see why the Willis team is so proud of the produce. 'Because the cheese is made in situ, it absorbs the aroma of the farm and the surrounding countryside. As we're a predominantly grass farm in a gentle climate, we're able to graze cows for longer seasons — between April and October. That enhances the flavours too.'
So how does a true cheese connoisseur eat the stuff? 'You can't beat a simple cheese platter with biscuits and an apple.'