October 16, 2017

Over the summer, we were working hard on a planning application and grant application for building a new micro creamery just next to where we milk the goats at the Earth Trust farm. We currently make cheese at Nettlebed Creamery in a wonderful building where we rent so...

May 20, 2017

Fraser and I were surprised and delighted to learn that our cheese Sinodun Hill had won the Best New Cheese at the Artisan Cheese Awards in Melton Mowbray back in April. We travelled up to the Awards Dinner with our son Gabriel (pictured above) to collect our rather sp...

January 18, 2017

One of the lovely things about being part of the Earth Trust Farm Step community is that we benefit from the help of volunteers who support the work of the Trust. We have been lucky enough to work with three volunteers so far - Sally, Roseanna and Claudia. Sally also r...

November 22, 2016

We were delighted when we heard we had been nominated in the 'Best New Business' category in the Didcot First Business and Community Awards. We then completed an information sheet and heard in October that we had been shortlisted by judges and were down to the final th...

October 17, 2016

Keeping goats makes you a bit of a weirdo in the farming world. All the regulations, data and medicines seem designed for pigs, sheep and cattle, with goats either not mentioned or featured as an afterthought. There are almost no vet medicines specifically designed and...

September 22, 2016

Today we took two of our milking goats into our brand new milking parlour for the first time. Until now we've been hand milking them twice a day while converting an old barn into a small, modern parlour, fit for producing milk to the highest hygienic standards. This wa...

September 6, 2016

Today is the sixth month anniversary of our first ever cheese sale. Phew! We've been making cheese for much longer than that (nearly two years to the day, in fact) but our first official sale was on March 6th at South Oxford Community Market to a lovely woman who volun...

August 22, 2016

This spring we had a great crop of goat kids, who are now all well into their first year of life. Looking back at the photos of them from when they were tiny little things made me realise how much they've grown. When they were little, they were about the size of cats a...

June 13, 2016

One of the main things that defines a good goats' cheese is its rind, and getting them to come out exactly how we want them to be is mixture of art, science, experience...and sometimes luck. 

If you leave a fresh cheese to ripen at 10C on its own (which is the tradition...

June 13, 2016

We were delighted to hear last week that the two cheeses we entered into the British Cheese Awards both won medals, with Brightwell Barrow coming top in its class and winning us a Gold Medal. Hurrah! We are now allowed to add these rather groovy awards to our labels an...

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© 2014 by Norton and Yarrow Cheese Ltd. 

Contact Rachel and Fraser: nortonandyarrow@gmail.com