The Westcombe Project

De : Sam Wilkin
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  • Résumé

  • In July 2021 I started an ambitious project to document a-year-in-the-life of Westcombe Dairy.


    It was a timely partnership as it coincided with a big push at Westcombe Dairy to take their regenerative farming to the next level. It also became a great opportunity to stop and consider all the changes that they've brought about at the dairy in the past years, from pasture-led grazing to the development of their charcuterie and the work they've done on the farm to improve resilience and diversity.


    I visited Westcombe once a month, focusing on a different aspect of what they do on each visit. Through the lens of Westcombe Dairy we are able to look at how dairy farming is changing here in the UK and how one cheesemaker is making changes on their farm in search of a more harmonious nature with nature and ultimately an even more delicious cheese.


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    Sam Wilkin
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    Épisodes
    • EPISODE NINE – THE DIVERSITY OF FARMING

      EPISODE NINE – THE DIVERSITY OF FARMING
      Nov 15 2024

      EPISODE NINE – THE DIVERSITY OF FARMING

      With spring in the air, Sam joins Tom, Richard and Nick back on the farm to discuss the grazing paddocks, herbal leys and planting of fruit and nut trees. We also talk bio digesters, slurry, fuel prices, the role of the farmer as custodians of the land, and much more!


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      30 min
    • EPISODE EIGHT – WESTCOMBE CHARCUTERIE

      EPISODE EIGHT – WESTCOMBE CHARCUTERIE
      Nov 14 2024

      EPISODE EIGHT – WESTCOMBE CHARCUTERIE

      February 2022, and we look beyond cheese to talk about Westcombe Charcuterie. Paul and Tom sit down with Sam to discuss recent adventures in charcuterie making, and all that encompasses. This one’s longer than usual, but there was a lot to talk about!


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      39 min
    • EPISODE SEVEN – IN THE DAIRY, PART II

      EPISODE SEVEN – IN THE DAIRY, PART II
      Nov 13 2024

      EPISODE SEVEN – IN THE DAIRY, PART II

      It’s the depths of winter for Sam’s January visit, but its nice and warm in the dairy, with some physical cheddaring of the slabs to raise temperatures. Rob Howard discusses his instinctive cheesemaking approach, historical makes and the importance of lard.


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      20 min

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