are all heritage breeds extra hairy, or is it just me? i went to gloucester to visit charles martell at his farm, to check out all the work he's been doing with the local cheeses and the rare breeds native to the three counties.
one of martell's cheesemakers standing over the fat in which the curd is continually cut to form the paste for the cheese. this i think is for single gloucester.
the lovely mr. martell with his double gloucester. this is only occurring to me now, but the hirsuteness of this cheese is not unlike those of:
and because i didn't really take any pictures in london. here's the steak and kidney pie i had for pub lunch with joyce.