Steve Percy works Pry Dairy. A former journalist, he shepherds a mini flock of Lacaune sheep, famous for Roquefort cheese.

Daily he milks eight or so ewes, or yows, as they’re called. They are all known to him and form a pretty bolshie extended family. They come to an old trailer and a red portable milker does its job. He carries the milk churn to the farm cottage and enters the new dairy extension, inspired by a local Edwardian butter room of green and ivory brick tiles, to make what is truly a farmstead cheese.

Five years in the making and still growing, Pry Dairy strives to make cheese from high-quality milk in harmony with the local environment. Regenerative farming, organic ingredients and good animal welfare guide the way.