MEET THE FARMERS MAKING CHEESE FOR THE TRUST

NOTHING beats a fresh cheese scone straight from the oven. And the National Trust should know. In 2019, it sold a whopping 759,007 of the teatime treats.

Where better for it to source its cheese than from a family-run farm a stone’s throw from the home of cheese itself – Cheddar. The Alvis Brothers farm on the National Trust’s Tyntesfield Estate, near Bristol, has made cheese since 1950. Its herd of dairy cows graze the rolling Somerset countryside, producing high-quality milk that is turned into organic cheddar. Balancing food production with nature is key.

Nick Green, farm operations director, says: “Ensuring our milk is produced to the highest standards, maintaining a happy, healthy dairy herd and working hand in hand with nature is fundamental to farming practice and cheese production.”