WYKE FARMS VISIT
Eleven members travelled to Wyke Champflower to make a long awaited visit. We were made very welcome with refreshments of tea, coffee and biscuits on arrival before Lucy told us of the history and background of Wyke Farm Cheese-making.
The story began in 1861 with Ivy Clothier, a farmer's wife, who first sold her excess cheese at market. Her traditional recipe is still used and is made on the farm by her son and grandsons. Wyke Farms are justly proud of their reputation as the first national food brand to be self-sufficient in green energy, using animal and dairy waste at their Anaerobic Digestion plant site 2 miles away. The biogas energy generated at the AD Plant runs a 1 Megawatt combined heat and power plant which is used to warm boiler water and milk ready for pasteurisation in the factory. An added benefit is that the digestate produced is odourless and high in nitrogen so it is a great feed for the land.
Following the talk and audiovisual presentation our three groups were able to tour the site and see how cheese is made on a large scale before returning to sample some award winning cheese.
Eleven members travelled to Wyke Champflower to make a long awaited visit. We were made very welcome with refreshments of tea, coffee and biscuits on arrival before Lucy told us of the history and background of Wyke Farm Cheese-making.
The story began in 1861 with Ivy Clothier, a farmer's wife, who first sold her excess cheese at market. Her traditional recipe is still used and is made on the farm by her son and grandsons. Wyke Farms are justly proud of their reputation as the first national food brand to be self-sufficient in green energy, using animal and dairy waste at their Anaerobic Digestion plant site 2 miles away. The biogas energy generated at the AD Plant runs a 1 Megawatt combined heat and power plant which is used to warm boiler water and milk ready for pasteurisation in the factory. An added benefit is that the digestate produced is odourless and high in nitrogen so it is a great feed for the land.
Following the talk and audiovisual presentation our three groups were able to tour the site and see how cheese is made on a large scale before returning to sample some award winning cheese.