We are thrilled to share with you news of our new cookery book ‘The Sustainable Meat Book’ here’s what a few rather lovely people had to say about our first tome. Preorder here: linktr.ee/pipersfarm Thank you Xanthe Clay Melissa Hemsley Dan Saladino

A remarkable picture yesterday from Sentinel Hub Copernicus EU showing a parched NW Europe. Easy to see parts of SW & NW England have that seen a bit more rain.

We’re updating the Where To Buy on our website today, so if you’re not on here but you stock our cheese, let us know! Cheers.

The Rhine has dried up due to climate breakdown and yet the police prioritise protecting a coal-fired power plant

Our DUCKETT'S AGED CAERPHILLY looking mighty fine this morning. Beautiful contrast between the crumbly interior and the soft area near the rind. Fresh, lactic, hints of mushroom and grass, a long umami finish… the perfect lunchtime cheese.

Sorry to say folks, our current batch of Alpine-style LAMYATT has now sold out 😢. We’ll let you know as soon as it’s back in the cutter (probably around Christmas). I’m the meantime, console yourselves with our Westcombe Cheddar or Westcombe Smoked, both in plentiful supply.

Order by midday today to get your Westcombe Cheese and Charcuterie delivered in time for the long weekend. Free delivery over £30 from our online store. Whatever you’re up to this August bank holiday, raise a glass to the farmers working hard to bring in this year’s harvest.

If you’re in East Somerset this weekend, pop in a say hi. Our Dairy Shop is open this afternoon and tomorrow (Sat 10:30-3pm). Cheese, charcuterie and Wild Beer in abundance. Closed Sunday and Monday. Check our website for map. ✊

Handsome

Nice piece in the Guardian yesterday about all the talented chefs leaving London for the southwest. Features Merlin Labron-Johnson and Margot Henderson, two of our favourite locals. theguardian.com/food/2022/aug/…

Loving this Cheddar passion over in Australia.

We've compiled Sam Wilkin's in-depth Westcombe Project podcasts into one blog. So if you'd like to really know what Westcombe Dairy is all about – from our farming practices, pasture-led dairy system, cheesemaking and charcuterie – check it our here westcombedairy.com/blogcentre/202…

Paul Burton is the man behind Westcombe Charcuterie. Combining our dairy bull calves with pigs from Gothelney Farm, Paul has developed a range of beautiful saucisson, salumi, coppa, pancetta and more. Inspired by classic European recipes, but with a distinct Westcombe character.

Here's our head cheesemaker Rob Howard cheddaring the curd slabs – turning and restacking them to develop the pliability of the curds and, ultimately, the unique soft-yet-supple texture of our Cheddars. It's a hard job, but a necessary one in making traditional Somerset Cheddar.

In fine company. ✊

Wow. That makes great reading guys. ✊

We’ve got some beautiful new dishes coming out of the kitchen to tempt you with! 63 degree egg, beetroot cardamom purée, beetroot salad & saucisson crumb, and beautiful juicy figs with Westcombe Dairy ricotta, rocket pesto and honey & fennel salad✨ #figs #ricotta #corkagebath

A quiet night in or a fun night out? with Angus D. Birditt

"I'm enjoying the #Farming a lot more…" Richard Calver evangelising the multiple benefits of herbal lays and #regenerativefarming – for #nature as well as #cheese… An inspiring Selwood Facilitation Fund farm walk this morning Westcombe Dairy's beautiful Milton Clevedon Farm