This weeks episode: happy cows, ethical farming and the secret to perfect cheese
In this blog post, you can get a quick roundup of this week’s podcast. Here is everything you need to know about episode 14 of the Humans of Hospitality podcast – featuring Ceri Cryer from Brinkworth Dairy.
In 1910 Ceri Cryer’s great-grandfather established the country’s first ever pedigree Friesian herd of cows, in a beautiful corner of Wiltshire.
A hundred years later, Ceri is doing her family’s farming history proud: the Friesian descendants produce the milk which Ceri turns into award-winning cheeses – from the traditional Wiltshire Loaf to newcomers, such as the oozilyunctiuous Royal Bassett Blue.
In this conversation, we discover where Wiltshire cheeses feature in Jane Austin’s novels…and how each batch of Ceri’s cheese is influenced by a mind-blowing number of factors, starting from the herbs her cows nibble in the fields… That’s in addition to exploring the real cost of milk and yoghurt, discussing veganism and ethical farming – plus you’ll get Ceri’s top tips on how not to waste a crumb of food. This includes feeding leftover home-made mead to the pigs, with some interesting results. Enjoy the conversation.
00:00:00 Marks Introduction, setting the scene
00:03:29 History of the Farm and Ceri’s family
- 00:05:04 “You can trace the lineage of the cows that here now all the way back to 1910 – so they’re all in some way related”
00:08:02 Ceris dreams before the farm, and fifth generation farming
00:12:10 What about farm life was different to what Ceri expected?
00:13:34 Selling directly to the consumer vs going wholesale
- 00:14:46 “So humanity has come from this and it would be a shame to lose it if food becomes a commodity that you buy wrapped in cellophane.”
00:15:25 Ceri’s secret to making the perfect cheese
- 00:17:11 Seasonality in cheese, how and why it changes throughout the year
00:21:51 The history of Wiltshire loaf cheese
00:24:16 Did British cheese ever go out of fashion, or has it always been adored? The challenges of making different cheeses
- 00:25:32 “It is really hard to become another territorial and earn your place on a cheeseboard and I think perhaps a gimmick helps a little bit.”
00:27:42 Ceri’s cheese in restaurants and being used by chefs
- 00:29:12 Discussing food wastage and its impact
- 00:31:31 What goes on in a restaurant kitchen? Stressful environments, hard work and passion
00:34:34 Are people starting to care more about their food, and can it be seen in the farming industry?
- 00:35:28 What is kaffir?
- 00:37:19 How important is price?
- 00:39:16 The dreaded B word – brexit!
00:44:24 Does the knowledge you gain, change purchasing decisions and lifestyle choices?
- 00:46:17 “You know, it’s about all, all doing our own little stuff. Nobody’s perfect at ended. I don’t think we can live on planet earth and have zero impact.”
00:47:05 Do we really need cows? Discussing veganism, and learning from each others views
00:51:59 The pressure of industrialization and Yield on farming
00:53:05 Does Ceri ever get overwhelmed by being an award-winning farmer?
- 00:54:34 “You know, you were talking about learning things earlier and anything that you do, the more you learn, the more you realize you don’t know.”
00:57:27 Is there a high barrier for getting into dairy farming?
00:59:28 Has Ceri received any really good, or really bad, advice over her years of farming?
- 01:01:07 “So I think if you were to employ a farmer that wouldn’t quite work so well because they’re not used to being told what to do. They’re amazingly talented. People can turn their hands to anything they make do and just get on, you know, you’re on your own, you improvise. It’s whatever you need to do. So there are incredible people”
01:01:56 Where can you find out more about Ceri’s cheese, and where can you buy it?
01:04:15 Parting thoughts, Marks sign off
Looking to learn a bit more about Brinkworth Dairy? Listen to the full Podcast here, or check them out here: