Since 2005 we have been creating our award-winning cheeses, we don't intend to stop either.
The Weavers have been farming in the Cotswolds for three generations, and in the South West of England since before 1570.
We proudly follow a traditional method of organic farming and place great store in caring for land and animal welfare. Our closed organic herd enjoy a forage-based diet, and their milk production is not forced. We know that if our girls are happy, our cheeses will taste great too.
The farm is ideally suited for growing grass, and during the spring and summer the clover-sown meadows deliver all their promise. Bordered by the River Dikler, the Fosse Way and the village of Lower Slaughter, the land is made up of low-lying river meadows that have never been intensively farmed. On the higher ground, nitrogen-rich clover meadows create ideal grazing conditions for the winter months.
Our herdsman Richard has spent his entire life working with cattle, with over 42 years experience in the field. He is on first name terms with each of the 250 cows on the farm, and can often be found chewing over the latest gossip with the girls as they wander around the farm.
Despite having to get up at 4.30am every day of the year, Richard loves rising half an hour earlier in the summer months to make the most of the beautiful morning light and lead the girls on a leisurely stroll from the fields to the milking shed – a gentle introduction to their working day.