CHEESE, CHARCUTERIE & REGENERATIVE FARMING

Here at Westcombe Dairy, we make proper unpasteurised Somerset cheese – such as our traditional clothbound Westcombe Cheddar, Duckett's Aged Caerphilly and Ricotta – using raw milk from our own cows.

In addition, we also make charcuterie. Combining our veal bull calves with pork from Somerset farms, this is a key part of the character of Westcombe charcuterie; it is our home-reared veal that’s fundamental to its quality and distinctiveness. Using our calves in this way gives us a more sustainable use for the herd overall, allowing the young bulls to stay on the farm and contribute to our diverse pasture ecosystem to create unique takes on classic saucisson, salami, pancetta and more.

Everything we do at Westcombe is done with respect for the land we farm. From the soil’s health to pasture diversity, we work hard to create a balanced, resilient ecosystem. This helps us express the unique terroir of Westcombe in our cheese and charcuterie, and lets you taste the subtle change of the seasons.