Josephine and Graham Townsend make their cheeses by hand use a traditional rennet free process. The milk is from a fine herd of goats kept on a small farm in the beautiful upper Exe Valley. Graham and Josephine kept their own herd of goats for many years but as the success of their cheese business grew milking twice a day and making the cheese just became too much. The goats are now kept at a farm about eleven miles from the dairy and Vulscombe take all the milk they produce. Graham told me he could sell two or three times the cheese he currently makes and I am still working on him to let me visit!