September at Pencrug: rain, new beginnings and a new cheese

September always feels significant at Norton & Yarrow.

This month marks two years since Rachel and Fraser received the keys to Pencrug and began moving their herd and cheesemaking life to Wales. It is also 12 years since they made their first cheese.

After an exceptionally dry summer, the rain has finally returned to the farm. The fields held up remarkably well, allowing the goats to continue grazing without making significant inroads into the farm’s winter forage. Now, the returning grass is bringing a welcome sense of relief, and another change in the rhythm of the season.

Inside the dairy, it has been an equally busy period. Record milk production has brought new opportunities and fresh challenges, while Coed Cae, Norton & Yarrow’s newest cheese, is beginning to find its place in the world.

Work is also starting on the new cheese room at Pencrug: an important next step in the development of the farm and the business.

In this month’s newsletter, Rachel and Fraser share the fuller story of the summer, the return of the rain, the goats’ extraordinary milk production, the development of Coed Cae and what the new cheese room will make possible. Sign up for the full newsletter here.