There is an atmosphere at Bwlchwernen Fawr, the farm where Hafod is made.  It feels full of life. 

You notice this before you can work out why.  Then you remember, the farm has been organic since 1973 and in all that time, the soil health, insect life and bird life has thrived.  It is alive with natural noises and sights and the feeling you get from just standing in the fields, reminds you that the farmers are fully invested in holistic and respectful management of their land.

Established in 1913, Colton Bassett and District Dairy was the initiative of 5 local farmers who felt they would work better as a co-operative than as competitors.  The local cheese, Stilton, was made using their milk only and to this day, 3 of those original farms still own the Dairy and their milk is still used.

One of the producers whose Comte we regularly select is the Fruitière de Vernierfontaine, a cooperative on the first plateaux of the Jura massif that works in a way most Comté producers simply don’t.  Fewer inputs, slower systems, cleaner milk. It’s a deliberate model that creates far more depth and stability in the vat.