Real cheese is subversive in its simplicity: it reunites farming and flavor. And in doing so, it rewards diversity and sustainability at every level.
We are not trying to claim any single style of cheese as uniquely real. Rather, for us, real cheese is a manifestation of wider biodiversity, a food that exploits all the resources and raw materials of the farm, from the botanical to the microbial. It is an acknowledgment that dairy farming and cheesemaking are one and the same process, and of the moral hazard that comes from any intervention—whether it be aggressive use of fertilizers, pasteurization of milk, or insensitive use of microbial cultures—that obliterates the link between the cheese and the environment from which it is fashioned.