Richard and Tom Calver farm and make cheddar in East Somerset. They use unpasteurised milk from their herd of Holstein-Friesians for their cheddar-making. They also make a particularly delicious and versatile ricotta from the whey, a by-product of their cheddar-making. Within our bakery, we use this ricotta widely - as an ingredient in cakes and ice creams, or simply on toast with honey.

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