Diane Smart has farmed for 43 years and took up cheese making 19 years ago. Rod and Gary help her run the farm and make the cheese. They make approximately 170 lb of cheese twice a week, either Single or Double Gloucester (matured for six months). Since 1997 Single Gloucester can only be made in Gloucestershire and the makers must own at least one Old Gloucester cow. This has served to preserve the cheese and the artisan cheese makers who produce it today. Diana uses her own skill as a cheese maker rather than modern technical gadgets to judge each stage of the process. They also make Harefield, a bit like Parmesan which is made like a Single Gloucester but matured for at least a year. Its superb! They also sell bacon and sausages, thanks to ten Gloucester Old Spot pigs which were bought to put the whey from the cheese making process to good use – my sons have declared these the best they have ever tasted.

You can also contact the farm and arrange to have a go at making cheese yourself –great for childeren (and adults!)