Wandering Ewe - Sheep's milk cheese
Wandering Ewe Dairy is located at Failand Hill Farm in North Somerset, and is run by Hugh and Pippa Stables. They produce this hard, unpasteurised, ewes' milk cheese from their own flock of sheep. In 2021 they won a silver award at the Virtual Cheese Awards and two silver medals at the Artisan Cheese Awards.
This is one of our smallest and most seasonal local producers. Their flock of around 100 dairy ewes grazes the fields of Failand and Flax Bourton all year - surprising walkers with their friendliness. To ensure the milk for their cheese is the highest quality, the dairy flock spends the whole milking season on pasture consuming grasses, legumes, leaves and herbs. They are milked in the field, between May and September.
The cheese is hand made on-farm in Failand, using traditional methods. The cheese is matured on the farm and it typically starts selling it at 9 months of age.
Wandering Ewe Dairy is located at Failand Hill Farm in North Somerset, and is run by Hugh and Pippa Stables. They produce this hard, unpasteurised, ewes' milk cheese from their own flock of sheep. In 2021 they won a silver award at the Virtual Cheese Awards and two silver medals at the Artisan Cheese Awards.
This is one of our smallest and most seasonal local producers. Their flock of around 100 dairy ewes grazes the fields of Failand and Flax Bourton all year - surprising walkers with their friendliness. To ensure the milk for their cheese is the highest quality, the dairy flock spends the whole milking season on pasture consuming grasses, legumes, leaves and herbs. They are milked in the field, between May and September.
The cheese is hand made on-farm in Failand, using traditional methods. The cheese is matured on the farm and it typically starts selling it at 9 months of age.
Wandering Ewe Dairy is located at Failand Hill Farm in North Somerset, and is run by Hugh and Pippa Stables. They produce this hard, unpasteurised, ewes' milk cheese from their own flock of sheep. In 2021 they won a silver award at the Virtual Cheese Awards and two silver medals at the Artisan Cheese Awards.
This is one of our smallest and most seasonal local producers. Their flock of around 100 dairy ewes grazes the fields of Failand and Flax Bourton all year - surprising walkers with their friendliness. To ensure the milk for their cheese is the highest quality, the dairy flock spends the whole milking season on pasture consuming grasses, legumes, leaves and herbs. They are milked in the field, between May and September.
The cheese is hand made on-farm in Failand, using traditional methods. The cheese is matured on the farm and it typically starts selling it at 9 months of age.
