麻豆社

Martin Gott is a cheesemaker and farmer. He鈥檚 intrigued by the microbes that give raw milk and raw milk cheeses their distinct characteristics. It鈥檚 a fascination that now defines the way he and his partner Nicola Robinson manage their dairy farm and that鈥檚 taken him on a road trip across the United States visiting artisan cheesemakers including a Benedictine nun who鈥檚 also a Doctor of Microbiology and makes a cheese called Bethlehem.

Caz Graham visits Martin and Nicola on their south Cumbrian farm where they keep a flock of 350 sheep to produce the milk for their raw milk sheep鈥檚 cheese, St James. She hears how they鈥檙e striving for more microbial excellence in the milk from their newly acquired herd of 300 goats which is being made into their new Holbrook cheese. Caz tastes for herself how a slightly different balance of microbes on consecutive days of the week give a distinct nuance to the flavour and texture of each individual cheese.