The recent axing of the Nocton 'super-dairy' renewed interest in how our milk and cheese is produced. The Ecologist visited two dairy farms - an indoor, intensive unit and a year-round outdoor operation - to assess their very different approaches
At Slow Food’s international fair in Turin last year, organic delicacies included Irish wild salmon and moon-like rounds of Somerset cheddar made to a 13th century recipe. But the star of the show was a cheese brought over illegally by shepherds from Poland’s Tatra Mountains. Hilary Davies reports